tony b

With Dizzy Pig Pineapple Head, finished with a big scoop of home made vanilla ice cream - one of the best desserts - EVER!

Do you have a cast iron skillet or griddle? Put that on the sear grate on the handles of the charcoal basket. Crank the heat to over 500F dome (will be about 800F in the pan). Let the pan get smoking hot, then drop the steak in (heavily rubbed with Bayou-ish). Use a steak that's at least 1 1/2" thick. Stand back as it will smoke profusely and be pungent! After about 30 - 45 seconds, flip the steak over (be very careful, use the longest tongs that you have!!) and go another 30 - 45 seconds. Remove the steak. Unless you have a serious pair of high temperature gloves, leave the pan alone! Check steak temp for desired doneness. If it needs more cooking time, put your lower grate in and roast the steak there (or if you're using the basket splitter, slide the pan off the direct heat. Be mindful, if you over do the blackening crust, it will get very bitter. Let the steak rest for 5 minutes then hit it with a serious knob of butter. If you want, you can mix in a tiny bit of the Bayou-ish rub into the butter for a little extra kick. Go easy on it - you want to be able to taste the meat - LOL! Here's some pics from a blackened porkchop dinner that I did some time ago.

2 down, only a dozen more to go! I want to see you do some serious blackened ribeye steaks with the Bayou-ish!

Says the guy who just bought the entire set of Dizzy Pig rubs and is struggling to find ways to try them all!!

Did you notice that we have a dedicated thread in this Forum for Sous Vide cooking? Lots of good stuff posted over there. In particular, several "experimentation" threads where we played around with some stuff - some worked, some didn't, but they were fun adventures, nonetheless. I like to do my shrimp to what the book calls "sushi medium rare." Not totally raw, but just set in the center - 122F (50.0 C) 15 - 35 mins. I generally go for 20 mins for large sized shrimp, and bump it up 5 minutes if they are jumbo size. If you want them slight more done, "regular medium rare" is 132F (55.6 C) for the same time.

Yep. I backed them as a Kickstarter. They have both Sriracha based ones and "regular" seasoning ones. I have all their flavors (of course, right?) and I gave away bottles of them to friends/family as Xmas presents. While they have their own tool for helping to insert them into foods, (I gave those as presents with the Stix, too.), I use the large injector needle from a marinating syringe that I already had and use a wooden skewer to push them through. Easy, peasy! My fav flavor of the Sriracha one is Blend X and I really liked the Holiday Blend in the regular line. But, I've tried them all. I almost always inject them into chicken that's going on the KK (I even mix flavors), have stuck them into briskets and pork butts, and very often inject steaks with them. The slight problem with steaks is that the melting temp for the Stix is 140F, so a medium steak @ 130F doesn't melt them completely - they just get soft and kinda ooze out when you cut into the steak, but it still works to flavor the meat. Just got an email from the this afternoon promoting a big sale on amazon: Selected Sriracha and Seasoning Stix Flavors for $4.99! Hi Everyone! We are having a special spring promotion for selected flavors on Amazon. Blend X, Classic Garlic, Citrus Garlic, and Holiday Blend are all 50%! Take advantage of this offer soon since the promotion lasts until 4/22 11:59PM PDT. Link to the our Amazon's product page below. https://www.amazon.com/s/ref=bl_dp_s_web_0?ie=UTF8&search-alias=aps&field-keywords=Seasoning+Stix The promo gets deducted when you put them in your cart. You don't see the 50% off price on the main Amazon page.

Google must think that I am a big fan of beets now, because I keep getting articles pop up about them! So, for all you TRUE beet lovers out there - https://www.msn.com/en-us/foodanddrink/recipes/21-healthy-and-surprising-ways-to-eat-beets/ss-BBJqfze?ocid=spartandhp

Yeah, of everything that I've done SV so far, I've found that seafood is the most time sensitive of anything, except maybe poached eggs. But, I think it's the best way that I've ever found to cook shrimp - just stay on top of the cooking time and they are fabulous!

I saw this article and had to laugh after all my comments about beets. https://www.msn.com/en-us/health/nutrition/7-things-that-happen-to-your-body-when-you-eat-beets/ss-AAtXqjy?ocid=spartandhp#image=1

Susan looks perfectly comfortable "supervising!" LOL!!

Without details of the cook, my first guess would be you cooked it too long. While SV is excellent at getting foods to the right degree of doneness, you can still actually "overcook" foods using the technique, but instead of being over done, the texture is what suffers. Here's my "go to" reference as a starting point. https://smile.amazon.com/Modernist-Cooking-Made-Easy-Authoritative/dp/0991050177

These - https://www.srirachastix.com/

Great Surf & Turf dinner!

I'm just so envious of those pictures and the travel adventures that they represent.

Also, the size of the chunks can make a difference, too. I've found that it's harder for me to get the KK up to higher temps if I have mostly large chunks in the basket. They work better on low & slows. For high temps - a nice mix of medium and small pieces works well, as long as you don't get too many smalls that can block the airflow.

I was going to predict that you wouldn't prefer the Pineapple Head of the 4 rubs on the chicken. It's a nice rub, but definitely has its place. But with the extra sugar and cinnamon in it, about the only protein that I've used it on has been shrimp, mostly it's been fruit and veggies.

Lovely bird!

A quite normal reaction IMHO!

Any particular reason that you went with the battery powered version (i.e., lack of a nearby electrical outlet) over their plug-in version (same price and slightly bigger - 10kg load)??

AMEN to that brother!

I see Charles as the kid in the candy store at that place!

That was definitely a trip worth writing about. Did you keep a journal?

How gorgeous is that water? WOW!