Hey All! Check out these newly available books from some of my favorite people! These will make great stocking stuffers for anyone who loves cooking! Champions of Sous Vide! I may be a little biased, But you MUST check out this Awesome new Sous Vide Recipe book that is complied by the International Sous Vide Association with contributions from some of it's members and two dozen other Top Chef's from abound the world! Celebrities such as J Kenji Lopez Alt, James Briscione, Mea

As some of you may or may not know, I try to limit my partner companies to ones I truly believe in and that I feel will bring the BEST product and the BEST service to my followers. That is why I choose companies like Camp Chef, Kamado Joe, Anova, InkBird, Avid Armor, and a select few others that meet my requirements. If you are not familiar with Crowd Cow, I urge you to click click HERE to read their ABOUT section that explains why they are so different than most other Online

Happy New Year to everyone! I am looking forward to some exciting things for 2019, but first I would like to do a quick recap of what we accomplished in 2018. If you don't know, we started developing "Fire & Water Cooking" in May 2018 as a way to help others learn how to use sous vide and mix it in with barbecue, smoking, and grilling. I had spent a few months really studying sous vide and found that it worked perfect incorporating it into my barbecue and other cooking I have

A little history... Since I was really young I have been drawn to the kitchen for some reason. I used to love hanging out with my mom as she cooked, baked, and prepared our meals. I would watch her put time, attention, and love into every thing she made even if it was just a box of hamburger helper. We grew up pretty poor and she had to raise six children on her own, but we never missed a meal and those meals were always cooked with love. I started my first job when I was lik

one of the most often asked questions that comes up in the sous vide groups on Facebook from people who are new to it is "Is it Safe"? Two of the main reasons this is asked is due to the cooking temperatures used in sous vide are usually well below what the USDA says are "Safe" to avoid food borne pathogens. The other is from those how fear that cooking in plastic may leach unwanted chemicals into their food. I will address these two topics below. Unsafe Temperatures?: There