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  • Focker said: Great deal. I may have to cruise by Sams. Prefer chips in the eggs.  Chunks for everything else. JD chips are my fave, intoxicating aromatherapy.  Keep a bag at home, and one in the camp que tote. Have found the JB to be ver…
  • Chorizo is the best in ABTs, good choice. So enticing I'm getting up off my butt and about to kill those three sleeping peppers in the fridge. 
  • Rte1985 said: We have two toddlers now.  Need to start a future teenage food fund to help ease the financial burden when the time comes! @Rte1985 - Good news for you is by the time they are walking silos, Amazon will have the grocery hom…
  • Can't see you reheating then slicing, so why not slice it before going into the hot tub? 1" thick is good in under an hour. My usual PR slice is only about 1/2" so the SV has it upto temp within 30-40 minutes, right out of the fridge. 
  • Yep, when the surface of the meat turns into a swamp pump, the meat stays cool. 
  • If you have a SV, that's the way to go, 135-140 is closer to medium IMO, 150 is getting into well done. Good hot tap water and monitor it (change it) to keep the temps right if no circulator - sounds like a great excuse to expand the cooking arsenal…
  • Hope Duke has a long life, nice story!  Our previous Saint Bernard had entropic eyes and like yourself, never realized that dogs had eye specialists.  There are sometimes I wish they could talk and just tell us why they don't feel good. All the be…
  • A quick rinse with a good stiff brush should take the blast gunk off. Season with your normal CI routine. Lately have better results using grape seed oil. 
  • Utility companies always try to bring costs down to a per KWh charge for electricity only. The result leaves the consumer with a considerably lower cost than a tax and delivery included charge. The most appropriate method to really track what you pa…
  • Welcome to the world of the Trés Booblay, it is a game changer.  Surface sear a steak in a CI pan, maybe 30 to 40 seconds a side. Make sure to dry the surface of the steak with a paper towel before the sear. You just want to lightly colour it. Throw…
  • I think foodsafe hold temp is 140ºF, so that's where I started when using the SV to reheat. Things like pulled pork, chili, or ribs can stand a bit more heat on the reheat mode, IMO. I cook ribs in the sous vide at 147º-150ºF, so reheating at 150º d…
  • Lots of choices out there. Some times a case of 1000 is $50, sometimes it is $60, 5 or 6 cents a bag is not a big deal.  I think Webrestaurant had the best prices if you have storage in your pantry for the volume of bags needed to get a great price.…
  • northGAcock said: I am guessing you didn't ask the Weber crowd? A PR is delicious from the egg. Be careful, the cook can go quicker than you might think. Enjoy at all cost. Cheers! So true what @northGAcock says. Never much more than 2 t…
  • Now that will handle your backyard terrain without problems - backyard genius!
  • Stay safe Doc - you need a tee shirt that says "when the going gets tough, the tough get egging". Great looking vittels there.  
  • For Lon cooks, mix unsoaked smoke wood *chips or chunks) thru the lump, being careful to keep them away from the lump ignition point, usually towards the top front. Smoke will be there as the fire works thru the lump.  When using the Weber, I add sm…
  • Have seen 10" burners for less than $40 or so, seems like a wise way to go. I gave mine away when I bought the Camp Chef stove, it has 6" burners which flame wrap the Woks much better, don't think they are the best choice for turkey frying. 
  • Damn, $6, you will regret that in the years to come when your (what is it called) 1040 tanks. Whatever. You are happy/comfortable with is the right thing to do. 
  • Love wings. Wonder if the 250º treatment drew some "natural fat" to the surface which mushed the skin? For me the opposite temp treatment works, 400º direct to really brown then a lower temp to finish/hold. 
  • and I thought Mickey's chicken was totally carbonized,,,,,? Looks good, as others have said, really like the Italian wrapped green beans. Works well with blanched asparagus as well. 
  • If it looks and smells OK, only a easy to be led astray guy would toss it - you think most restaurants don't serve after sell by dates?  I like the FDA logic, if it has been kept in the fridge unopened, I'm thinking all is good.  If it was a superma…
  • cookingdude555 said: Yeah I didn't think so either. But lunch at work is going to be good.  Think how you could coal that tailgater if you had those bad boys fired up and threw on some wet mesquite.... Looks like lunch was well looked…
  • nolaegghead said: Buying a Smart Car is a Dumb Move. Consumer reports and most of the car review organizations (I get a few magazine) HATE them.   They're worse than Fiat 500s, and that's pretty bad.  Unreliable, relatively poor mileage, driv…
  • XC242 said: This photo was taken the day my Egg was delivered. Gave away the kettle and kept the gasser. Should have been the other way around... No, you should have kept all three......they all have a niche they excell at... @blastin…
  • My oldest son picked one up on the curb, after a neighbour had a nasty seperation spat. He calls it the Bentley of grills. His new found toy is in Model T black.   Great looking unit, enjoy. 
  • Just heard that Canada is sending pediatric supplies to Houston, as requested by FEMA, it is a **** sitting by watching your neighbour suffer. Like that dear old soul sitting in water up to her waist in her nursing home said - Stay calm, stay collec…
  • In Bellingham WA last week, NY strips were $7.99, the whole cryo primal was $6.29. Much depends on the local market I think. 
  • Sounds like you have taken all the right steps regarding safety.  As a side question, could never understand why "we" go with tables. Why not use a large steel table like the one you use with a Lodge camp oven? A regulat table nest is all you need …
  • Can't believe most don't have a Weber kicking around... briquettes are ideal for hot fires, much better and cheaper than firing the egg with lump. Ash is not an issue in the kettle, the egg, it can be a problem.  
  • nolaegghead said: HeavyG said: So...I hear the owner of the Arkema chemical plant in Houston is saying that there is nothing that can be done to prevent the plant from exploding and catching fire in the next couple of days. Yikes!! Wh…
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