mguerra

I took out the old fuse and am awaiting arrival of the new fuse. I suppose a thermal fuse could have some sort of intermittent weird conductivity but I normally think that a fuse is either blown or functioning. Standby for an update once I replace the fuse.

There are some nice homes available down here in Texas.

Cook a pork shoulder on Sunday. Best first cook!

Ken, Tony, Ed, Michael hello you guys!!!

Never heard of it but have some en route to try. Thanks for the tip.

I understand many people have reasons they will not wish to do this. However, if you don't mind doing it, how about adding your first name to your signature line? Or even your last name if you don't mind going that far. Not at all necessary, it just might make things a little more familial; and club KK is nothing else if not very familial!

OK, Secura is sticking to the one year warranty. They said to change the fuse but I doubt that is the issue because a blown fuse should result in total failure, which I don't have. I have weirdo electrical gremlins. I might change the fuse anyway just to see. I would buy the Secura from Amazon with the 3 year warranty, definitely.

Where is the Black and Tan rescue you speak of?

The temperature can be all over the place and you still get a great result. In the past I talked about the hybrid hot fast where you start out at a more typical temperature like 225 for the first phase of the cook and then after you wrap in paper bump it up to 300 something. For example you could start at 225 and then go play golf. When you get back you should still have plenty of time to hit 165 or thereabouts before you wrap it in paper. Then kick the fire temperature up to 300,325 or 350. There is a tremendous amount of flexibility available to you in this cook. As you quite obviously discovered!!

One Black and Tan Coonhound, four Treeing Walker Coonhounds, and a Beagle... all rescues. Dixie there in my avatar is actually a Treeing Walker mix. She was fixing to be euthanized in Dallas and I called up there and said wait one day and I will come get her. Someone chained her to a fence and then moved out. One of the best saves ever!!!

http://komodokamadoforum.com/topic/4978-pressure-cooker-bbq/

I did notice that if you buy the Secura six in one from Amazon you can get a three year extended warranty for about eight or nine bucks and I would absolutely take that deal!

I am using the Secura 6 in 1 but after 2 1/2 years the electronics on it are starting to fail. I am in communications with Secura about this right now so hold off on buying a Secura until I find out what kind of support I'm going to get from them. For $105 I expect it to last a little bit longer; although I am quite sure it is out of warranty they might do something. According to the Amazon reviews they are very good with customer service. The other product that people really like on Amazon is called Instant Pot. Look for a pressure cooker with a stainless steel pot rather than nonstick. They are very easy to clean and you don't have to worry about those supposed health issues with the nonstick stuff although I have no idea how true that bullshit really is.

Penny got that couch at an estate sale and we've been talking about recovering it for years but it is so crapped out we let the dogs get on it. It looks like something from your grandmothers parlor!

Do not expect your first few pressure cooks to come out perfect, there is a little bit of a learning curve but once you get it down you will be thrilled with your results . Go here: http://www.hippressurecooking.com/ And here: http://missvickie.com

I have no clue about these damn sideways pics

P.S. Here's a link to the method: http://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/

Over in the Lowcountry boil thread I mentioned risotto and how my hostess last night spent over an hour standing there stirring it at the stove. Well just to remind myself how easy it is I just made a batch in the pressure cooker and I'm eating it right now. From the time I put on my apron to the time I shut the lid on the pressure pot was exactly 20 minutes. In that 20 minutes I retrieved all my ingredients diced up my onion and my pancetta mixed up my liquids sautéed the onions and toasted the risotto added the liquid and shut the lid . Seven minutes later it was done. And to perfection I might add. Did I stand there cooking it for an hour or more? Nope, I had a cuppa coffee, sat down, and listened to a Mozart piano sonata.

I acknowledged the party fun of an outdoor boil we do them once in a while. And the work of it. The pressure cooker is a way to knock it out for you and your spouse any day of the week you don't need to have a weekend party . You pressure cook everything except the shrimp, after everything else is cooked (and it only takes a couple of minutes), do you then throw the shrimp in the pot shut the lid and let them cook with the residual heat for just a few minutes. I am always trying to figure out ways to take cooks that are normally reserved for special weekends and modify them so you can have them any day of the week. Thus the notion of the hot fast brisket and the pressure cooker Lowcountry boil. Last night I was at a dinner party and the hostess stood there for goodness knows how long cooking risotto. I did not have the heart to tell her that she could've just thrown all the ingredients in a pressure pot, pushed one button, and then grabbed her drink and head over to the fire to visit with her guests, sit down, and relax. If you have ever cooked risotto at the stove and then got an equally fabulous result by throwing it in the pressure cooker you will NEVER stand at that stove again! I have said it here before and I will say it again, once you learn how to use a pressure cooker it will change your cooking life. When you want to do something the long slow tiresome way for the convivial fun of the party, by all means do it. But if you just want to get some food on the table on a Tuesday night there are other ways to do it!

You know how I hype the hell out of using a pressure cooker. Well it is a great device for a low country boil let me tell you that! I mean it is fun to go out back and get your big propane tank and your giant pot and do it outside for a party but it's really fast and quick and much easier with the pressure cooker.

Get a big bowl and put in a load of vanilla ice cream. Pour in a whopping dose of sugar frosted flakes. Now add one of the following or similar: your favorite flavor of Monin's syrup, or chocolate syrup, or Amaretto; or either almond, cinnamon or mint extract, or creme de menthe, or...you get the idea. This will satiate it.

I am a hard-core free marketeer and I think it is perfectly fine if someone wants to pay someone else to hold their place in line. one for one. I am also totally on board for ticket scalping. Oh yeah, nice brisket buddy!

I took the leftovers from my Franklin style brisket and made some chili out of it tonight. I split the point and the flat and removed all the fat and cubed all the meat. For my liquids I used a 28 ounce can of fire roasted diced tomatoes and a 28 ounce can of crushed tomatoes as well as a 24 ounce jar of Classico brand fire roasted tomato and garlic pasta sauce . I put in a 7 ounce can of Goya brand adobo chipotle peppers, One diced yellow onion, a shit load of chili powder, garlic powder, and one packet of Mccormicks chili seasoning. That all went in the pressure cooker for 20 minutes and boy did it come out good ! The 1996 Cos d' Estournel washed it down righteously.

That was exactly what I needed. I knew that recipe was in another forum but I did not remember it was in the Primo forum, had I searched in there I would have found it, thank you.