tony b

Looks like someone is falling in love with Red Eye Express!

Great game! And, the air fryer drumsticks in Dougie's marinade came out great, too!

Amazing game! Epic in many ways!

Pre-game warm-up, was brunch actually. Local brewery game day release party of their maple syrup infused, bourbon barrel aged, Russian Imperial Stout called Gazprom. All 4 years, plus an "unoaked" version of the 2017 release. It's a Gazprom-apolluza! What goes with all this yummy beer - Vladimir Poutine! Poutine with beef stroganoff and fontina cheese curds topped with a fried egg! Game On!

I draw the line at below zero wind chills. Even though my KK is only 5 ft from my kitchen door, it's just brutal standing out there setting everything up in these temperatures even all bundled up in a tuque and mittens. Plus, I get to experiment with my air fryer. So, it's a double win for me!

Nice job, MacKenzie, but what I want to know is why there's purple crack all over your countertop?? LOL!

Chicken drumsticks in the air fryer (too damned cold here today to grill - MINUS 7F wind chills!) and a batch of fries/onion rings/hushpuppies in the air fryer, too.

They've already done one update to the software since I got mine. The "completion time" algorithm is much better now at a reasonable estimate of the cooking time. Don't know what else they tweaked. But, they are still working on the Block and maybe some other upgrades to the single probe unit will come out as a result.

Weather is super chilly today (high of 14F with serious winds blowing - Minus 7F wind chill), so not grilling today! First time trying them in the air fryer. Was going down the same road as Aussie. Plan is to wipe a bit of the salt/baking powder off, inject with Sriracha Stix, then spray with canola oil, a light dusting of rub (probably Yardbird). After about 20 minutes, take them out and dunk in Dougies and back into the fryer until done (another 10 - 15 minutes). One last dunking in Dougies when they come out.

A fan of these guys that I stumbled upon on Kickstarter. I have tried all their hot sauces and the BBQ sauce. Would be right up your alley for making the Huli-Huli chicken. https://adoboloco.com/shop/pineapple-habanero-hot-sauce/

That song is one of the "standards" at U of IA football games! First time I heard it, I was like "these folks have got their heads on straight!"

But it's the only device out there that you can use while doing a rotisserie cook. It's what sold me on the whole idea. From my experience - is it perfect - No; but it does a very reasonable job most of the time. My only real problem cook was at my SIL's over Xmas. I was cooking a rack of lamb in her oven and it kept loosing the signal and making the alarm go off on my phone every few minutes. I moved the phone around in the kitchen, but it kept doing it. So, I finally found a simple "ding" alarm tone for it and moved on. The actual temperature monitoring function worked fine, it was just all those nuisance alarms.

I've got some drumsticks in the fridge (dusted with baking powder and kosher salt) for the game tomorrow. Most likely will be finished with Uncle Dougie's. Depending on our weather tomorrow afternoon, the legs will either go on the grill or into the air fryer.

Details, details, details - recipe, please!

Well, I tried the new technique for the poached eggs this morning. Jury is still out for me. I found messing with the plastic wrap to be a bit of a PITA. I didn't get the air out, so they wanted to float on top of the simmering water. One kept wanting to tip over, so I had to practically hold it up the whole cook. Was concerned that if it did tip over, it might leak water in. Not a problem, but for the first time, I wanted to see the results without any issues. I pulled mine after 2 1/2 mins, was a tad under cooked - whites and yolk separated when I pour it out and some of the white wasn't set. Next time, a full 3 mins and I'll work to get the air out. I did like how it's a faster cook than doing SV, even accounting for the time to get the pot of water up to a boil.

Sorry to hear that your MEATER is giving you fits. I generally don't have any trouble synching mine up. It will drop the signal momentarily on occasion, but it recovers quickly and doesn't interrupt the cook data. That's been pretty much it for me. Found that Naked Whiz did a review of MEATER if folks are interested. http://www.nakedwhiz.com/productreviews/meaterprobe/meaterprobe-1.htm

Yes, I like to mix those 2 sauces together, too!

I'll have to remember that in case my house is broken into! Here's the link in Amazon to my knife - better pictures. https://smile.amazon.com/gp/product/B00I06P3Z8 Found this one that's available, same size as mine, but slightly higher price ($83). Don't know the quality of the steel on this one? https://smile.amazon.com/Tojiro-Shiro-ko-Kasumi-Yanagi-11-7/dp/B003VMBXV4 Same company, but a higher grade of steel (MV) and the price goes up, as expected ($91). Still a pretty good price for an entry level Japanese knife. https://smile.amazon.com/Tojiro-Fujitora-MV-Yanagi-Sashimi-11-8/dp/B071HKLRQ1

Heard this tonight on Sirius XM. And, what a cool name for a band!

Thanks all! Unfortunately that knife isn't available anymore on Amazon. It was a great deal ($75).

Might have to give this a go in the morning. Got eggs at the market today.

As a compromise to brisket, do a bottom round or chuck roast. Cook it just like a brisket, (Franklin method).

Glad you like the "open" rub - LOL! It was one of their experimental ones that I subscribed to via Kickstarter last year. I didn't care for it and since you liked the Pineapple Head, figured you'd give it a better home than I would. I never cooked with it, only opened it and sampled it. Number 6 on the other hand, you and ckreef got re-orders of that one, as I liked it much better than most of the others in their Pitmaster Select series. It and #1 were my favorites. We'll see which ones in the series of 6 rubs actually goes into production now. I've been a big fan of Uncle Dougie's wing sauce for over 25 years. One of the best that I've ever run across. I always have it around the house. It's good on other stuff, too. I like it on pulled pork - a change of pace to regular vinegar sauce. Glad to see that you and Dee like it, too! For folks stateside, it's available via Amazon. I buy it by the case - a LOT cheaper. It keeps very well.

Just don't turn into the Terminator!