It looks like an amazing time! Sorry I couldn't be there, but it's been a crazy month--and I know some of you would like to see Ragnarok and Yggdrasil released at some point!

(also purrin, sous-vide is too trendy to judge everyone who does it! some do it right, most don't - IME! :p it's a lot better for the tough stuff like pork belly and short ribs... anyway!)

haha. That's actually what I was thinking. There's the practice of boiling ribs before putting it on the fire. Sous-vide on the ribs for 24 hours before finishing off the ribs on the flaming coals would be ideal for keeping the flavor in. I hate to see the flavor leach out of the ribs with boiling.

On the other hand, one could do the same with putting the ribs in a dutch oven at low temp for an extended period of time. I guess I'm too old school. I learned a lot about cooking from my grandmother and my mother. I'm sure my grandmother would go WTF with this sous-vide technique and beat me with chopsticks if she ever saw me doing it.

And yes, I did make some sous-vide chicken breast finished off in an iron skillet. Guess what, I prefer my broiled version better. Just as juicy but better more intense flavor.

I'd chip in 

(also purrin, sous-vide is too trendy to judge everyone who does it! some do it right, most don't - IME! :p it's a lot better for the tough stuff like pork belly and short ribs... anyway!)

Short ribs?!  I'll die before I eat sous-vide short ribs.  That's sacrilege!  Pretty sure you just pissed off most of Asia and S. America. ;P

haha. That's actually what I was thinking. There's the practice of boiling ribs before putting it on the fire.

Yeah, a bad one, kind of like driving while texting.

Let's schedule a meet in the middle of the night (Thu, Fri, and Sat morning until no later than 10AM) so I can attend.