looks great!

@Jonathon Sounds good. Thank you! Merry Christmas to me Merry Christmas to… Oh sorry… My voice isn’t warmed up yet…

@Jonathon Yeah those burgers look terribly good. I dont use High temp cheese, but I have found that sharp cheddar works well in the patties. I cook burgers on a homemade flattop and the sear that puts on them really makes a difference.

@Jonathon Yeah its just an experiment. I used it to do the Canadian bacon and it turned out great. I might just follow the same process and see how it goes. $8 Turkey breast aint much of a loss if it goes sideways.

@Jonathon The parts holder and drawer come out to about 375g so its about $7.50 in material.

@pr0wlunwoof all the base recipes were good, but I always tinker to find what I like. I am not much of a picture taker, but they were still readable. Smacznego

@pr0wlunwoof Thanks, now im hungry for sausage sammichez. I too like them with onions, peppers and sauce. What i do is give them a quick grill, or sear on the griddle, then into the Instant Pot submerged in marinara sauce for 30 minutes, then turn off and wait 10 minutes to release the pressure. They come oput like they been simmering all day. Soo tender and still juicy since they were pressure cooked. The best part is they don’t shoot out of the roll like a rocket when you take a bite.

@YooperDog I got a few boards that should span it. Im thinking it the most useful for stuffing. I can just roll it out on the table with the stuffer clamped down. My belt grinder is a bit wide for the inset legs, but hopefully I get to play with it all soon.

@PapaSop ditto!!! It all depends what you are looking for at the end. I keep notes to learn, especially when I depart the norm, sometimes I like the end product, sometimes not so much.

@craigrice Its a 3"od on motor and 12"OD on Grinder atm. New motor pulley has an 1.65 OD. So hopefully cut my auger rpm in half and double tork. No real issues atm, but 437rpms is pretty fast. Taking that to 240rpm will probably help in knife and plate wear. When I get it all squared away I’m gonna do a post on it. [image: 1600132701794-20200821_095949-resized.jpg] [image: 1600132732082-20200821_100023-resized.jpg]

@pr0wlunwoof said in Smoked Butts and Sous vide ribs.: For dissert I made oreo delight. Good on ya. You saved a piece of cake for all of us right?

Did another 10lbs of Chicago bratz. Also did 5lbs of italian at the same time. The shute for my grinder isnt made anymore so I’m gonna have to design something for myself and 3d print it. [image: 1600382274300-20200917_120525-resized.jpg] [image: 1600382291238-20200917_141032-resized.jpg] [image: 1600382304808-20200917_143102-resized.jpg] [image: 1600382316759-20200917_145321-resized.jpg] [image: 1600382325670-20200917_160737-resized.jpg]

Why is the pork loin submerged in liquid? And are those probes waterproof? I didn’t think probes could be completely submerged in liquid.

@pr0wlunwoof those are the ones