OK, let's start this weekend already

SGH

@DMW

I just thought that I was The Man.

^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^

nolaegghead

@DMW - the time temp thing, like cooking on the egg, is the same with SV.  You cook until it's done. 

If you read up on SV experiences on the web, and I know you have, you read things like, "I cooked my short ribs at 135 for 100 hours, but when I cooked them at 140 for 72 hours, the texture was completely mealy". 

You have to power through the smoke of ****.  People attribute too much to their time/temp formula in SV, when, (at least this is my theory), the other variables are ignored because they're doing some french sounding, cutting edge food feng shui and they draw easy conclusions that are snottily correct, in their own mind.

I extrapolate time/temp stuff with SV based on my experience, and the meat quality and all those other variables that make brisket "not reproducible" are still in play.

With SV, feel your meat (sounds sexy, I know) and cook it til it's done.