KittenBiscuits

I would run mine somewhere between 24-36 hours. I have an old cooler that I use (don't use one you actually like because the extended heat exposure warped the cooler walls some lol). I have a cheapo stick circulator that I picked up at Aldi for $25 over 10 years ago. I haven't seen the sense in getting a Joule or fancy set up.

I cover the cooler with aluminum foil because plastic wrap would not hold up. Then I blanket my little DIY pork bath in a beach towel to help cut down on evaporation loss.

The recipe that I used before suggested broiling it to finish. But like you, I now have a wall oven that can do convection. So I'd like to try it at 550 and see how that turns out.

Now I'm hungry.

I usually sous vide pork shoulder, and this sounds like a lovely way to finish it up. I haven't made one though in quite some time and maybe I need to fix that. Pork party, indeed!

Was this in the Grand Tetons? Did you find the stash of the foxy shoe bandit?

Diet cokehead here!

I drink water too. And if a restaurant tries to sneak me a diet pepsi, I ask them to bring me iced tea.

Doing god's work, thank you. I thought it might be a rooster because we can only see the top part of the head.

The surrounding language is very macabre humor. I don't think they are serious. At the very least, they are more not-serious than they really mean it.

"Ugh, allergies are the pits!"

Though this is very situation-specific.

1. Oh jeez
2. Haha, weird

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"Hey deer! This is Beaver Town! You lost?"

They don't want to bumble about and get caught in a police sting!

Lol, we're all thinking alike.
I got it! Nope!
This one? Nope!
Goddammit. How bout now?

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Tough one.

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