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Tried a veggie cook. Even my dog turned it down.

Gift, 28" since I only cook for myself. Of course, all my neighbors showed up.

Souvide/seared French's rack of lamb. Smoked ham stuffing. Shrimp pasta. Corn.

-Souvide at 167F for 3.5hrs. -Seared at 1550F about 1.5-2 min a side. The strip marinated in Bachans Japanese BBQ sauce, a sweet teriyaki flavor sauce. The other 2, pink Himalayan salt and crushed pepper. Cheese/red pepper mashed potatoes and green beans.

I'm putting some pics up from souvide cooks then searing. Sear is at 1550F in a Korlick steakhouse cooker. If you read this far, read a little more. My father passed recently. He was an old school Huey door gunner in Vietnam. We didn't have alot in common other than war stories. I retired out...

Local fish market got a delivery while I was there. Salt/pepper. One w/ lemons, the other with nectarines. Smoked at 225F for 7 hours. Didnt do internal temp. Waited till the skin was crispy for dog snacks. Inside was moist.

Well there is no hot dog section. Beef Wagyu dogs from KC Cattle Company. I put in a big order for 4 family groups, basically half a cow. Had them add in the hot dogs. A year or so ago they got rated the best hotdogs in the US, they are really good. Didn't feel like cooking the other night...

Couple steaks, bacon mashed potatoes, shrimp and a prosciutto stuffed pepper.

-4 hrs at 128F. - Balsamic, left over pepper cheese oil, olive oil. -Seared at 1550F. -Plated as shown w/ a coconut sauce. -My best friend helps w/ dishes.

Tried dry aging. Did 45 days. -Souvide at 127.9F for 3 hours. -Seared at 1550F. Melted in my mouth. Worth 45 days? Not really in my opinion. I can defrost a steak and do the same thing w/o the wait.

-A5 Wagyu steak from Japan. Souvide at 127.5F then seared at 1550F. Rested w/ garlic butter. -Local fish market crab bisque. -15 scallops w/ a different seasoning for each one.

24 hr slow cook, no beans, spicy. Ground beef, ground sausage and 4 steaks cubed.

-Seafood bacon chedder soup. (Shrimp/scallops) -Souvide the scallops w/ butter at 130F for 30 min then seared on griddle for 45sec-1m a side. -Texas toast. -Made a small fancy plate too.

-Souvide crab/scallop stuffed Sole. -Potaotes AuGratin. -Stuffed peppers. -Bacon wrapped scallops. -Greek pasta. -3 berry salad. My 19 year old dogs birthday also. Some good wet food.

Buffalo ribeye- 125F for 4 hrs then seared at 1550F. Coconut shrimp air fried. Steakhouse greenbeans.

Souvide ribeye w/ blue cheese. Gnocchi w/ bacon mushroom sauce. 3 berry salad.

Day one. CoronaQue. Pork and beef ribs. 19 year old dog waiting for bones.

So let me set the stage. Single, retired, no one to awnser to, cook for only me. I have been a fire box smoker for my life. Decided to go pellet. Got a GMG 2 years ago and it has been a piece of junk. Replaced almost every part in it. Mother boards x3, burner elementx3, etc. Half my smokes...

I live alone, cook for myself so I buy stuff that catches my eye. Found this countertop machine that heats up to 1550 degrees F to sear stuff. Works great, made by Kalorik.

Got these. Not advertising for them, just like them.