Instant pot....

SonVolt · March 2019

I get irrationally angry when I cook a big meal and the compliments are “it’s so tender!”

1911Man · March 2019

So far all I use the instant pot I've got is as a slow cooker. I got the 3qt version because my 6qt crock pot was too large for what I was using it for. The 3qt is a better size there.

I do plan to do some hard boiled eggs in it soon.

That being said, I'd NEVER even think about using it instead of my BGE for anything. I know my niece and nephew like to use theirs to make meals. Throwing in a bunch of things and having something in less than 30 minutes that would take hours otherwise. Sorry, but I have patience in lots of things, especially cooking. I'll make a stew, soup, or chili on a weekend and let it cook for hours.

Besides, I wouldn't believe doing something like ribs in the pressure cooker and then 'finishing' them on a gasser will be as good as low and slow on a BGE where you're adding just the right amount of wood to balance the flavors. Using liquid smoke means you're depending on a manufacturer to get it right. If you don't want to have that flavor, then you're boned. Personally, I've not used hickory or mesquite in ages (at least 15 years). IMO/IME, it's too easy to go too far with those woods. If you can get it balanced with that, more power to you.

dharley · March 2019

Carolina Q said:

BigreenGreg said:

Hasn't produced anything that comes close to the BGE in flavor.

Try this pot roast. I swear that hunk of chuck roast was among the best beef I've ever had! Certainly as good as anything I've ever cooked on the egg. Takes about 2 1/2 hours.

https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/

Mine (leftovers, day 2)

I have made some d@mn good pot roast in my IP, but I missed the way the house smelled opening the door after work when I make it in a Crockpot. I do dig how you can break down tough meat and how quickly it makes beans go from dry to table. Meh, it has its place. As does the egg, blackstone, sous vide. I think ol' boys brother is just missing the whole point of making ANYTHING outside, over fire. To each their own, I guess. Truth be told, if the whole country cared about ribs, brisket or butts as much as this forum, that sh!t would be $20 a pound, RW would be $100 a bag, and I'd have to find five more ways to make a d@mn chicken.

Botch · March 2019

The_Stache said:

Philly35 said:

Well I just got a phone call from my idiot brother. He was trying to tell me that his instant pot is better than my BGE. Claims he just had the best ribs of his life. He said he just cooked ribs with some liquid smoke and some cola in it then transferred to his cheap propane grill to add bbq sauce and had ribs in under 45 minutes. Best ribs he’s ever had he said lol. Also says he can make the worlds best chicken wings in under thirty minutes. He throws them in frozen and in thirty minutes they are done and best wings ever. I told him he should enter some bbq competitions...

Really hard to over imbibe on adult beverages in under 45 minutes! Takes all the fun out of it!

Oh yeah?? Hold my beer....

Philly35 · March 2019

dharley said:

Carolina Q said:

BigreenGreg said:

Hasn't produced anything that comes close to the BGE in flavor.

Try this pot roast. I swear that hunk of chuck roast was among the best beef I've ever had! Certainly as good as anything I've ever cooked on the egg. Takes about 2 1/2 hours.

https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/

Mine (leftovers, day 2)

I have made some d@mn good pot roast in my IP, but I missed the was the house smelled opening the door after work when I make it in a Crockpot. I do dig how you can break down tough meat and how quickly it makes beans go from dry to table. Meh, it has its place. As does the egg, blackstone, sous vide. I think ol' boys brother is just missing the whole point of making ANYTHING outside, over fire. To each their own, I guess. Truth be told, if the whole country cared about ribs, brisket or butts as much as this forum, that sh!t would be $20 a pound, RW would be $100 a bag, and I'd have to find five more ways to make a d@mn chicken.

Rockwood already is 100 bucks a bag haha close enough anyway.

caliking · March 2019

GrateEggspectations said:

The_Stache said:

Philly35 said:

Well I just got a phone call from my idiot brother. He was trying to tell me that his instant pot is better than my BGE. Claims he just had the best ribs of his life. He said he just cooked ribs with some liquid smoke and some cola in it then transferred to his cheap propane grill to add bbq sauce and had ribs in under 45 minutes. Best ribs he’s ever had he said lol. Also says he can make the worlds best chicken wings in under thirty minutes. He throws them in frozen and in thirty minutes they are done and best wings ever. I told him he should enter some bbq competitions...

Really hard to over imbibe on adult beverages in under 45 minutes! Takes all the fun out of it!

Obviously, you need a lesson from @caliking.

There's a difference between imbibing copiously, and imbibing too much. Not a big difference, but a difference nonetheless

GATraveller · March 2019

Liquid smoke makes me want to puke.

nolaegghead · March 2019

https://www.seriouseats.com/2013/11/pantry-essentials-liquid-smoke.html

Mattman3969 · March 2019

The IP is a totally different device versus the egg. It definitely has its place in my kitchen but the seasonings for an IP cook is way different than s non pressurized cooked. You gotta almost double your traditional amount.

Soups and sauces flavors are awesome after being under pressure.

thetrim · March 2019

And some people Sous vide ribs. Haha.

GlennM · March 2019

thetrim said:

And some people Sous vide ribs. Haha.

Yes, I have done this when I want ribs on a weekday after work. I take them out of the hot tub, put some sauce on them and into the egg with some wood chips for 30 minutes or so to give them the colour, texture and flavour. The are actually quite good and I would not have had time to make them the traditional way.

Instant pot....

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