In case, Tony is away for a while, I'll chime in with my 2 cents. It is a powder found at brew stores, great for cleaning up stuff that is normally difficult to remove. Tony can fill in better when he sees your post.
Sounds really interesting and like Tony can't wait for the results. I am on a little pressure cook binge myself.
Did hard boiled eggs yesterday and today in the PC. However you do have to crack the egg and put it in a greased container. PC it for 3 mins and it will be hard boiled, I did mine this morning for 2.5 mins. and the yolk was just short of hard boiled. Might try 2 mins. tomorrow. I have read you can tightly cover the dish with foil and the yolk won't be hard boiled after 3 mins. I didn't try that yet.
Just finished a PC batch of chicken stock using the remains of that free range chicken that was on the rotisserie yesterday.
Yesterday a friend and I went on a road trip to try some new meat/poultry supplier. Picked up a 5-6 pound free range chicken. It was fresh so time to do another rotisserie cook.
~ 380F for about 1.75 hrs, I think.
Resting.
and on Little Ms. Pebbles-
Plated.
I need to make another road trip to pick up more of these chickens. It was beautiful and very very moist. Trouble is it about a 2.5 hr. drive there.
HalfSmoke, it really is very hard to beat a KK burger, especially with freshly ground beef, homemade buns and your own bacon.
BTW, there is no such thing as an average burger on a KK.