re: Everyone agrees the ancient Romans were the greatest ancient civilization....

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If I'm gonna be honest I'll put Applewood smoked Bird of any kind up there with pork or beef.

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Never tried it. What do you use? Chicken? Turkey? Or is wild game preferred?

Frankly, I'm kinda partial to Kansas City style BBQ, but I like to keep an open mind and try new stuff when I get the chance. There's a place near me that serves Korean kogi and Vietnamese Banh Mi. It's good stuff, but it's something you might prefer served with cabbage slaw. On a taco, just liked you'd serve grilled shrimp tacos.

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I think you're on to something...

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I did a Turkey breast a few months ago. Injected it with sage, thyme and chicken stock. Turned out really good.

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Okay, don't hate on me until you try it but...

...have you ever heard of sous vide? Look it up, it's basically vaccuum-sealing food with a little fat and seasoning, then cooking it in a low-heat water bath for HOURS. I guarantee it will change your entire view of cooking.

The best turkey I ever made? Sous-vide first, then take it out, slather the skin with butter and herbs, broil until crispy skin, and enjoy.

Best brisket I ever made? Sous-vide for 20 hours with various spices, then smoked for two hours before serving.

You can't overcook food, and cooking it at low temps for HOURS makes anything come out perfect. Finish it however you want afterwards.

Little-known fact: Some of the best chop houses sous-vide their steaks for hours in a professional immersion cooker. They're already ready (and rare) before you ever set foot in the door. When you order, they take one out, slather on butter (and maybe a little salt) and then sear the meat to get that Malliard effect going - or to make it less rare, then it's served up.

If you get any meat from a high-end restaurant that you can pull apart with a fork, most likely it was cooked in a sous-vide immersion cooker.

That said, I've been experimenting with BBQ using mine. No matter what meat I use, it's never dry, never over (or under) cooked, and always delicious.

Okay, let the downvoting from BBQ/Smoker traditionalists commence!

We sous vide every scrap of chicken and pork that's cooked in my house. I sous vide a little on beef, though I still prefer black iron or charcoal there.

Disclaimer: I don't even attempt any kind of BBQ. I have no talent there.

Really trying to do some research on a grill/smoker combination. I'm kind of leaning pellet, but I would rather not spend $500 plus on something I'm realistically only going to use 2-3 times a month in spring and fall.

I think I'd be willing to try BBQ then. Yes, I've tried the 48 hour brisket water bath. It still sucks. You have to be able to smoke.

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I sous vide a little on beef, though I still prefer black iron or charcoal there.

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You can still use black iron or charcoal to sear the meat to get that flavor (Malliard effect) after sous-vide.

On a lark, I went and got the cheapest, toughest cut of meat I could find (don't remember what it was, asked the butcher for the ugliest least-popular cut he had). Trimmed most of the fat off seasoned it up, added a little olive oil and sous-vided for about 8 hours. Threw it in a cast-iron skillet just before serving, and it disappeared faster than a chicken running from a voodoo queen.

Give it a shot.

Also, fish and shrimp in the SV is flat-out awesome.

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Never tried it. What do you use? Chicken? Turkey? Or is wild game preferred?

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Whichever, But turkey and Goose is best...Prefer goose if it's available.

Use applewood wood chips, and cut half a can of beer and mix some beer apple cider to leave in the bottom of the vertical bird rack...acks like a chimeny for bird evens it out asnd keeps it moist while you smoke outside till skin is crispy. Rub sage into skin for best flavor.

I don’t think anybody agrees on that. They were prosecuting folks for saying the solar system didn’t revolve around the earth. While civilization in Central America were advanced in astronomy, built huge structures, figured out how to feed over a million people in a poor soil region, art, etc. They just sacrificed a mf here & there.

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I've rigged it before (like in an Instant Pot)

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Some instant pots come with a sous vide function. I honestly couldn't tell you if mine does, because we got the instant pot after.

I think it was under $130 by the time I got the Anova sous vide device and the big plastic tub and lid that it hooks into. It's been well worth it.

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Do you have an actual machine?

I've rigged it before (like in an Instant Pot) but never have committed to the real equipment.

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I started off with a Gourmia high-wattage circulator, and used it in my meemaw's big ole jambalaya pot for years.

Then I bought the Anova all-in-one kit, with a reservoir and a cover, and I love it. It's lower wattage, but works great when you're only cooking for two.

I still use the bigger gourmia when I'm cooking a lot of meat for a long period of time.