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    #1

    hello all

    I'm from the Netherlands, my English is not that good, so sorry for if i write it wrong. I'm bbq all my life, first on a gas bbq, but since 3 months i got The Lumberjack WIFI and do it low and slow, most pork ribs, but also Picanha, pork tenderloin, smoke chicken.

    Since a few weeks i got a sous vide 20 liter ( 4,4 gallon ) i want to learn how make juicy meat safe, because the pork ribs 12 hours with temp 135 F still gets dry, but it looks good
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    #2
    Beautimous lookin food, an really nice intro, Brother! Glad ya joined up here.!

    I can unnerstand yer meanins perfeckly, an anglish I ain't so good on, neither...

    In my own defense, it was my actually my 3rd language...(technically, actually my 5th, in Truth)

    Howdy from Kansas Territory, Welcome to Th Pit!
    Lookin forward to learnin along with, an from ya!
    • 1 like

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      #3
      Welcome from Colorado, Ganesh ... don’t worry about your English. Instead, worry about my Dutch. Everything I know I learned from listening to announcements while transiting through Schipol.
      • 2 likes

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        #4
        Ganesh, here’s an excellent sous vide reference that you might find helpful: https://www.douglasbaldwin.com/sous-vide.html

        Comment

        • Ganesh2
          #4.1
          Ganesh2 commented
          June 24, 2020, 12:47 AM
          Editing a comment
          Do you know if there's a version in Dutch for this sous vide book?
        • MBMorgan
          #4.2
          MBMorgan commented
          June 24, 2020, 12:54 AM
          Editing a comment
          Ganesh2 - Unlikely. At least the time/temperature tables should be helpful. Also please ask questions if you need help here in the Pit. There are more than a few here with sous vide experience.
        • Ganesh2
          #4.3
          Ganesh2 commented
          June 24, 2020, 01:54 AM
          Editing a comment
          The link was very helpful, i've already wrote some note's for my next sous vide pork ribs, now brining in salt water with adding sugar and licquid smoke and than brining for 24 hours
          • 1 like
        #5
        Greetings from South Africa
        • 2 likes

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          #6
          Welcome from Virginia!

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            #7
            Welcome from Massachusetts!

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              #8
              Welcome from Maryland

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                #9
                Welcome to the Pit from Dallas, Texas, USA!

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                  #10
                  Welcome from USA. Enjoy The Pit.

                  Comment

                    #11
                    Welcome to The Pit.

                    Comment

                      #12
                      Many of us write lousy English. No problemo! Lookin forward to you you cookin more bomb eats. Welcome, eat good and have fun!
                      • 1 like

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                        #13
                        Welcome from south Texas!

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                          #14
                          Hallo, welkon to the Pit!

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                            #15
                            Que??

                            Huntington Beach welcomes you. Don’t worry about your English. I have lived in the US for 50 years and still can’t write.
                            • 2 likes

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