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  • Re: Yeti "Tank". It is a bucket.

    I don't see what the hate on Yeti is all about? I don't have any of the coolers as I have zero need for them, but I do have a few Yeti cups.

    The reason we are here is we all bought the Cadillac of Kamados. The BGE. Why isn't anyone slagging on BGE about how expensive they are as compared to KJ, Akorn, or Vision.

    Does the Yeti hate translate to the other Kamado style forums where they are all flaming us for buying the best of the best, the BGE, and are laughing all the way to the bank with their inexpensive cookers?

    Not trying to start a rift on the thread but I just wonder if the thought process is a bit hypocritical.

  • Re: Do you cover or no cover?

    I treat all my stuff diligently. I cover my eggs both large and small and their respective tables. For the minute it takes I don't mind. I left it uncovered one night and it rained. I don't like having water pooled up on my carts or tables.
  • Re: OK, so I got me the Anova thing

    BigWader said:
    Striploins would fall into the "tender" beef category so I think 10 hours sous vide is too long.  At 1 inch thick the recommended max time is 4 hours.  At 2 inches thick the recommended is 6 hours.  Now if you are starting from frozen you really just add about 45 minutes to that time.

    I have never tried it, but I wonder if you could plug the Annova into a good automatic timer and dump some ice in with your frozen steak before you leave... have the timer kick on about 1 in the afternoon and have perfectly SV steak by dinner time. (edit - I don't believe this will work because when the Annova is powered up it starts with the menu screen and you need to physically touch start - at least that is how my older model works).

    Im not starting the cook in the morning. I will start it remotely from work in the afternoon.
    buzd504 said:
    With the wifi model, you can start it up remotely.  The biggest issue is making sure the steaks are at "safe" temps until that happens.

    That's why I want to freeze them first. Putting them into cold water in the morning would give them the time to thaw slowly so they are thawed in the afternoon for cooking.

    I vacuum all my meats that I buy. I have pulled from the freezer in the morning and left them on the counter till I have come home and made dinner. They are in cryo and there is no oxygen for bacteria to grow. that's my thought process anyway. I have been doing this for a couple years with no illness to report.

  • Re: OT - So you hit the Powerball tonight, all $348 million, what's one thing you never do again?

    Although it would be nice to win it all,  I'd be just happy to win enough to maintain the same lifestyle I currently have, just not having to get up and go to work. 
  • Re: Yet another random Kamado company

    These knockoff companies re popping just as fast as Yeti tumbler ones.
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