tony b

That's pretty hard core!

You knew what you were doing, MacKenzie, when you put that KK right by the back door - Smart Lady!

In fact, my last batch of chili was done in the PC. I greatly simplified my technique from my usual stock pot on the stove method. I usually do 4 separate dumps of different chile powders, and add the tomatoes/oregano/cumin as a separate step, too. I tried this once with my stovetop PC - what a PITA and it didn't save me that much time, with all the depressurization and reheating cycles. So, this time with the new electric PC, it was only 3 steps - Step #1: sear the meat, onions and garlic, then add the initial slurry of rehydrated dried chiles (secret blend) with soaking liquid and some beef stock, and cook in the PC for 20 minutes. Step #2, add the Rotel tomatoes & green chile, Mexican oregano, cumin and what normally would be my first 2 dumps of chile powders, and cook for another 20 minutes. Step # 3, last 2 dumps of chile powders and another 20 minutes in the PC. Have to say, it was as good as my regular stove top method and took half the time. My only real tweak for next time - didn't need to add as much beef stock as usual, as I ended up having to reduce it down and add some masa flour to tighten it up at the end. Without giving away too many secrets, here's my source for most of my chile powders and dried chiles. http://www.penderys.com/

I think most of us have gravitated towards simple aluminum foil - quick, easy, no mess cleanup. Like Robert said, don't over think it - doesn't matter - front to back, left to right, whatever shields the meat from the direct infrared heat of the fire. The original drip pan (single layer, round) works just fine and I still use it with larger cuts (briskets, butts), where I worry that the drippings will run off the foil and into the fire. I only use the double layer drip pan when I want to collect the drippings for a secondary use - gravy, seasoning veggies, etc. Not rocket science.

Amazon has a 94% 5 star rating (117 reviews), so Doc's on to something here. Per their listing it's - "All natural, eco-friendly materials (soy/paraffin wax, cardboard and newspaper), no harmful chemicals and won't flavor food" I just ordered some. https://smile.amazon.com/Walden-Natural-Starters-Charcoal-Lighters/dp/B01C3KO7X0 And if you needed another reason, there's this - "Made with pride in the USA by adults with disabilities. We thank you!" So, I ordered 3 of the gift packs for Xmas gifts to my grilling buddies. https://smile.amazon.com/gp/product/B01EIE8JR4

I just bought 6 bags of Royal Oak today, so I'm cooking whenever possible through the winter, as usual! I only wuss when it's negative temps (below zero F or - 18C) either static or windchill. I'll cook in the snow, but only if it's not sub-arctic temps.

@HalfSmoke definitely worth it. Big fan of many of their pre-marinated meats.

Sorta like putting ketchup on eggs??

Looks perfect, Tony#2!!

Thanks Syz, MacKenzie posted something similar using the Pressure Cooker. Will be fun to experiment with both techniques. She and I previously dabbled in doing frites sous vide and found that to get them right was a major PITA. Your's doesn't sound nearly as complicated. Ghee vs Duck Fat?? Both sound seriously yummy! @dstr8 - That sounds more like it - 194F for 90 minutes! Plus, I loved their comment - (Do NOT use a food processor, electric mixer, or blender – due to the starch in the potatoes, if you over mix the potatoes you’ll end up with a gluey texture.) Been there, done that; got so pissed at the first batch of SV spuds that I broke out the immersion blender and guess what - wallpaper paste! Totally inedible.

I might try experimenting with a batch done in the pressure cooker to cut down on the cooking time.

I’ve tried 3 different times now recently to make SV mashed potatoes, but have not found success. Looking for some advice. Lastest attempt was the best so far, but still not what I’d call acceptable. Cook was a mix of peeled russet potatoes (2) and unpeeled red bliss (3), medium dice (1/2”) and in the SV bag with ½ stick of butter and seasonings (SPG, Fox Point, and dried roasted garlic powder.) SV at 183F (why are ALL vegetables cooked at this same temperature??) for 60 minutes – the maximum time in the book for “small” potatoes. When I dumped out the potatoes and tried to rice them, I thought that I was going to break the ricer handle off (plastic). So, abandoned the ricer and went with the trusty hand masher. Added in some ½-n-½, crème fraiche, more butter, salted chives and white pepper. Hard work! Results were tasty, but still too hard/firm/lumpy. Each of the last 3 tries, I’ve extended the cooking time 15 minutes; getting closer, but still not acceptable for mashing. This time, I didn’t add any ½-n-½ to the SV bag, just more butter, because the last batch came out “soupy,” and even harder to mash. So, is the answer – more time? Higher temperature? Smaller dice? More liquid in the bag? Or, give up and go back to boiling?

I typically get mine at either CostCo (plain) or Trader Joes (I like their pre-marinated ones.)

I get mine at Trader Joes. They have both plain and pre-marinated Santa Maria style (my fav). Even if I get a plain one, I end up doing it Santa Maria style with Oakridge rub and post oak & mesquite (I had some red oak, but it's gone and I need to add some to my next Fruita woods order).

Dennis, any chance we'll be able to get the coffee charcoal and/or smoking wood via Amazon?

on the red beans and rice. I'm also a purist about my chili - no beans in the pot. I do like chili beans on the side though. I usually start with a can of Mrs. Grimes Hot and do them "drunken style" with epazote, chopped white onion, and tequila.

Same here. At least it's melting today before the bottom drops out of the thermometer on Wednesday. Don't need this to turn into ice.

Nicely done. Love braised meats! Now, if I could only get my damned SV mashed potato technique down! (see post in SV section).

As if I needed an excuse? @Aussie Ora - actually temperature wise, it's not that bad - yet! Cold front coming through this week to drop temps into the teens (F) at night. High on Thursday will only be 23F that would be MINUS 6C for you folks down under and across the northern border.

And the 'roos can thump out the bass line to Thunderstruck with their tails!

Way over my head! I'm perfectly happy to buy my bread at the Food Coop down the street - $2.99 for a sourdough boule, baked fresh everyday with organic, non-GMO flours, using a 30+ year old starter. Not even gonna try and compete with that.

Delicate balance between the pre-dinner cocktails and nailing the dinner! Nailed it, Charles!

Duck Fat Rules, Susan!!

BRUUUCE!!!