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  • Welcome to the cult (or so my wife says - but she never complains about the food we get off of our XL Egg - like the brisket we did last weekend).  Chicken looks good.
  • Cento for the win!!!  garlic, evoo, a bit of italian seasoning (oregano, basil, etc...) salt, pepper, cook 10 min then blender it up.  Good to go!!
  • We do 1 to 1.5hrs to ~129, then pull and sear on 500°F on all sides (maybe 30-40 secs a side - and do all sides)
  • Gizzards????   There is just no reason they should exist as food.
  • We got the second sealing rings and have one that is red that is used for spicy stuff like butter chicken (Indian spicy curry chicken).  Which, btw turns out really good.  
  • I haven't done ribs in a while, but typically do 3-1-1.  3hrs @250-275, 1hr foiled, 1 more hour for the bark.  This has been a winner time after time. (Can't bring myself to poor cola on meat like that.) 
  • baychilla said: I'd made yogurt in the IP before (green chile flavored, I have two sealing rings now ) and tossed the whey as I wasn't sure what to replace or at what ratio.  How long does the whey keep.  Also if you marinate the chicken with it, …
  • Not sure, but I think I would prefer a covered space as opposed to just a pergola, but, that being said - looks great!!!
  • baychilla said: What's the strained wh[e]y do?  Do you just substitute it 1:1 for water in a recipe? Yes, 1:1 whey for water or milk or buttermilk.  Whey is that yellowish liquid when you strain the yogurt which produces a thicker yogurt…
  • Yes, condolences.    I like mine "pre-smashed" this way and my wife likes them really thick. so, I cook them two ways.
  • MaskedMarvel said: Merry HeavyG said: Photo Egg said: HeavyG said: Gym said: Sorry, did someone say you can sous vide with a insta pot? The specific model that @Photo Egg just bought allows that. Older m…
  • I have a "grilling basket" metal w/holes, that I cook my veggies in for fajitas, and typically begin cooking them before putting on the meat - generally around 500+°F
  • We have made ricotta and bread and cinnamon buns and other stuff using the strained whey.   We had lasagna last night made with the homemade ricotta. Turned out really good!  We have SV'ed filets, ribeyes and even did a 36hr SV cook of a top round …
  • with the ULTRA control, you can use it to Sous Vide.  my wife has used it to proof bread (yogurt button/low), she also has been making yogurt that is WAY better than store-bought. I am not typically a fan of yogurt, but this stuff is pretty good.  W…
  • GrillSgt said: You have to be very gullible to put faith in people that are laundering money for Russia.  The Dems and the Clinton Foundation? 
  • NPHuskerFL said: It's a business decision. Politically or monetary motivated doesn't really matter at the end of the day. It's their business and their decision. They still have to answer to shareholders.  Pissing off their primary ba…
  • i was at my ACE store this morning - they had plenty in stock.  My store seems to carry it all the time now. $24/22lb bag.  One day I was in there and they had it priced at 17.99 for a 22lb bag so I picked up a bag. it rang up at the higher price, …
  • HeavyG said: The "EVOO solidifies in the fridge" test is a myth. There are several brands that are pure OO and we have had those that were blended.  The real EVOO always solidifies, the blended varieties did not. YMMV. 
  • interesting that they have the igloo logo on them.  To me, it looks like someone came up with a name and licensed igloo to produce them??????? 
  • Cook's Illustrated also did a story on "real" EVOO vs OO that has been cut with some other type of oil.  The true test is when you refrigerate it and it solidifies. If it stays in a liquid form, it has been cut with something else. Also, read the la…
  • MotownVol said: Looks good.   I was in KC for a week about two weeks ago.   Got some good BBQ at Jack Stack BBQ.  Good burnt ends! My favorite KC BBQ joint - Martin City.  Olathe not so much. Downtown was pretty good.  And their burnt e…
  • I hope you got out this thread that throwing the meat away may have been the wrong thing to do.  I have had the fire go out before, just re-lit it and kept going - turned out GREAT! and no food-borne illness. 
  • looks really good. For Easter, my son Sous Vide a whole beef tenderloin (well, enough for 4 x 2" filets) to 131, then seared on the Egg for a couple of minutes each side.  Turned out really good!!!
  • if you are still missing  the yogurt, you can always make your own in an Instant Pot.  The wife has been making it now or ~3-4 weeks and not being a yogurt fan, this stuff is really good.   Add a bit of fruit puree and/or granola and you are golden.…
    in Nando's Comment by onedbguru April 6
  • Love Nando's. And if I don't want to cook it, we just drive to the mall where they have a restaurant.  The Peri-Peri sauce makes some killer wings. 
    in Nando's Comment by onedbguru April 6
  • we SV'ed a beef tenderloin to ~130 for about 3 hrs. Sliced in 2" Filets then seared in butter on a CI flat griddle at ~450 in the Egg.  EGGSELANT!!!! Served with a Porcini Vermouth sauce, roasted brussel sprouts and baked potatoes. 
  • Sometimes all you need is a little lubricant. I have this issue once or twice a year and just add a bit of WD40 and all is good again in the world. 
  • Looks good, but a friend from Ireland sent out a tweet that it is St. Paddy's day. Patty is usually put between bread. 
  • when doing the burn go nuclear 6-800 and it will burn off a lot faster. Use my egg way to much for mold to accumulate.  restocked my lump pantry (added 6 bags to the 2.5 left from my December purchase. 
  • My HD's (3 in a 10 mile radius) only had it for 12.97. Stopped by Walmart and picked up 6 bags for 9.97 (15.44#) 
    in RO at HD Comment by onedbguru March 17
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