Clicked on the link below for the seasoning and it's currently unavailable. What gives? Love the black garlic seasoning. It's great on tuna steaks and chuck eye steaks and even hamburgers.

Looks good

6186 Harmony Mountain

I had a pair of meater probes since they first launched on kickstarter. These days the connection is terrible. Just bought the Typhur sync quad and used for the first time at the weekend. These are so much easier to identify, being numbered and love the fact that you don’t have to use your phone all the time if you don’t want to. That chicken looked great, will give a go soon. Thanks

Thank you.

Moore Helen Thompson Cynthia Martinez Jennifer

Ernesto Forges

I definitely would have washed them first with water and a little lemon juice and then pat them dry

I think the 30+ adjustability of the Mannkitchen is WAY overkill. It's a pepper grinder for crying out loud. The HexCore IMO is more practical. My vote is for the Hex. Thanks for the post!

Okay, I forgot to follow up! A few months ago JVR had a sale/promo so I got my Vac 110. It is indeed a nicer machine than my VP215. It's shocking how much quieter the Vac 110 is vs the VP215. I also love how much wider the seal bar is. It gives a lot more confidence in the seal. Lastly the bag clips are so incredibly useful! It's amazing how much they improve the process vs my VP215 that had no way to secure the bag while working it. FWIW the Vacmaster is by no means a bad machine, it's just been lapped by the competition. Circa 2024 there's no reason to buy a VP215 when the JVR has a better feature set and smoother operation. Plus, sealing retort pouches!

Great video! The manual leaves a bit to be desired so this video was very helpful in getting mine set up. My Vac 110 replaced a Vacmaster VP-215 and it's shocking how much quieter the JVR machine is! And the seal is much, much wider than the seal on the VP 215. So far I'm very pleased with my new Vac 110.😎

The Su-V gun works better for searing because of the diffuser plate. The Grill Gun works, but it takes more skill. First time I tried searing with it the crust was so hard it wasn’t good eating lol.

Can you guys revisit the Masterbuilt Gravity Series? I remember watching this and remember you guys saying that you would have preferred them build it better and payed more than build cheaply. Can you guys touch on the XT (XTRA TOUGH) MODEL now? Thanks in advance guys, keep up the great work!

How did you seal it before you put the chicken in, I buy bulk bags from Amazon and I need to know how to seal one end after cutting to size,

I think you got lucky with Wilk Fork. I've gotten as much or more fat out of it as you did for the Sam's.

One should always use a funnel to get the food into the bag. It prevents contamination of the part that gets sealed.

Grandma Brown's were the best. I hope they resume production.

why do they call it rump cap picanha in NZ?

Hoffman or your not from upstate ny

Lamb chop with mint jelly is one of my favorites. I never sous vide lamb. May be I'll give it a try.

I like my internal temp of 145 to 150 degs Its more JUICY, MORE, MELT IN YOU MOUTH TENDERS, and ITS DONE TO ME.. Cause i fried it, MOST OF THE TIME any way if its bacon

YEP i got a big nice half of a loin for 7 dollars. It had some fat and Marbling . Going to try to make BACON not Canadian bacon. If it make into Canadian Bacon that ok to. What i did with the excess fat was cut it up render it down into LARD. OMG. as it was rendering > I tasted it .and FREAKED OUT 🤪🤪 DAM THAT WOULD BE EXCELLENT IN BEANS > So i poured off the lard and package up the render fat for BEANS YUM

I did a retort run of tuna 11yrs ago and out of curiosity I looked for one dated. Found one on boat i had for emergency snakes. Been exposed to absolute torture conditions 5-6? years. Didn't expect it but was actually totally edible. These retort bags definitely will last in storage!

Hey sir, just got a Keveri and got a Billows/Signals from Thermoworks based on this video showing it worked to control temp for you - But I cannot figure out how to clip it on the side vent Could you explain how you got it to clip on there?

Way too much pepper comes out per turn on coarse on both of them. If you do a brisket, you will end up dumping way too much on each area under the grinder. Looks like you really end to grind into the reservoir then pour it out in the amount you want. And without telling us if the grind mechanism is metal or plastic, you missed the most important aspect.

Never seen salami on them either.

Brocato's FTW!

Thanks a lot for the review! It's been almost a year since this video. So how has the Typhur Sous Vide held up since then? Are you still using it? I'd love to hear how it stacks up against your other Sous Vide machines after all this time. Also, about the vacuum bags it comes with, are they actually reusable bags? In the video, you guessed they might be good for a couple of rounds, but have you pushed their limits? It'd be cool to know if they can handle multiple uses before needing to start using a new vacuum bag. Thanks again!

I did a retort bag run with tuna 11yrs ago. Just out of curiosity I pulled one I've had on the boat for emergency snacks. It was subjected to heat/cold for 5-6? years. I couldn't believe it was actually edible but it was.

Great video! Are they shipping these already as of now?

Did you fully cook the stew before bagging it? And then in the pressure cooker after bagging for another 2 hours?

Is the aluminum thin or "super thin"? Or maybe "chincy"? Blackstone should give you a commision because you just sold a bunch for them. Look the EVO is kickass, no doubt, but the average back patio guy or gal is not spending thousands of dollars on a griddle. So if the 360 sux as bad as you portrayed it then Blackstone it is.

My touch I add, is I fully melt the cheese first in a small skillet, then spread the fully melted cheese on the sandwich before toasting. It makes a huge difference for the better, IMO.

can the SearPro attach to larger tank via hose ?

Anderson Michael Garcia Maria Thomas Jessica

One of the most underrated cuts.

Probably melting those chemicals in the parchment paper right into pizza crust.

Martin Amy Thompson Paul Hernandez Jennifer

Isn't that too long to sous vide? I've always heard if you leave something in for over 4 hours the texture gets messed up.

Julie Unions

Accusing Greeks of being Italian immigrants will get you a fat lip 😂😂😂

Perez Michael Wilson Joseph Wilson Brenda

This was super helpful thank you! I have been watching Sam The Cooking guy and he uses his EVO a lot. did some research and found your vid. Subscribing to your channel as well, thanks!

I just bought the 300 version. I needed a little help on the How To part. Really do appreciate your video. Ty. Reading the comments seems like there are alot of people who know how to do it better. Sure am glad there are so many people who are smarter than most.

Walker Jessica Robinson Jeffrey Martinez Eric

I'll have to check that out. My pull through sharpener is really not that good. Thanks again!

Thanks. You did more to educate me than 20 articles could've.

I've heard it's better to preheat the joe before putting in the do joe orelse the heat doesn't get up top (thanks smoking dad)

Anderson Jennifer Robinson Barbara Smith Angela

Please turn the intro music down