tony b

What seems to be the problem?

Thx!

I swap baskets all the time and don't really see the need for this, especially if it's more difficult to manufacture. If a big enough piece of charcoal falls through, I just grab it with tongs and put it back on top of the basket. How hard is that?

You're a sweetheart, MacKenzie - Be My Valentine??

What motor bracket, drive rod and support rod are you using? I might try the flat basket.

Seriously yummy! Love me some beef ribs! Even if it's "hard work."

5" dial - that's friggin' yuge! Yes, YUGE! (Been watching too much of the NH primary!) Tell this person the trick is to turn the thermometer so that their desired/target dome temperature is at the High Noon position. You can immediately tell where the actual temperature is by relative position of the needle to 12 o'clock. This can easily be done from several feet away, as in my case, from inside my patio door in the winter. Don't need a yuge dial.

Great idea. Easily done.

Works for me. Nice job, Rak.

I was thinking "lazy man's way" of doing it, so you didn't have to watch over them and flip them periodically.

Another attempt this morning. 166F for 13 mins, 30 secs, cold water bath only. Perfect yolks, but the whites were a disaster - super watery/runny. Good thing they went on top of a bowl of grits, otherwise they'd have run all over the plate. I was too disappointed in the results to post a picture. But, the grits were outstanding! Next trial, same time/temp, but I'll add the boiling water bath again for 30 seconds. MacKenzie, do you notice a lot of difference between letting the eggs come up to room temperature versus straight out of the fridge? I've only done straight out of the fridge.

True MacGyver!

Well, I tried the double experiment this morning and got some really interesting results. Egg #1 was the straight SV bath @ 167F for 13 minutes and 30 seconds, then into the cold water bath. Yolk was a bit too tight and the white was a tad firmer than the previous trial @ 13 minutes. Egg #2 was SV bath @ 167F for 13 minutes, then into a boiling water bath for 30 seconds, then into the cold water bath. White completely separated from the yolk and stuck to the shell. When I scooped it out, it was very runny. But, the yolk was perfect. Sorry, MacKenzie, this technique isn't the answer I was hoping for. Egg on the left is #1, the right one is #2 and you can see how the yolk has separated from the white. Not sure where to go next?

Anyone ever try using the rotisserie basket as a chile roaster?

I can see that approach for health reasons - watching sugar and/or salt intake or food allergies. As far as economics go, I'm not sure it makes more sense. 100 spices at an average of $2 per, is the same as 25 jars of $8 spice blends. I do make some of my own rubs/spice blends, but only where I have something that works for me better than a purchased one. I often combine commercial rubs to get the flavor profile I'm looking for. Example, I have a custom blend of Penzey's Greek, Turkish, and Berbere spice blends that I use as my "house" lamb seasoning. I make my own cajun blend, too. But others, it just makes sense to buy - example, Moroccan Ras El Hanout - takes somewhere in the neighborhood of 25 different spices/herbs/flowers to make, such as rose petals. Why buy rose petals to make one thing out of them? Just sayin'

Looking at the logistics, it's possible to do both trials at once. While one egg is still in the SV bath, the other one can be in the boiling water bath - 30 secs each, then both go into the cold bath at the same time - elegant!

No CostCo, No TJ - I thought you live in a civilized community, Charles?

I was hoping to keep it as simple as possible, but to get the right results, sometimes you have to bend a little. Next trials will be: this same cook with the hot water bath (30 secs) and into the cold water bath; the other will be to tweak this one to be 167F for 13 minutes, 30 seconds, cold water bath only. Good thing I like eggs!

A cold beer, a plate of those and some good spicy mustard for dipping. Now we're talking!

Just about there. Today's trial was 167F for 13 minutes and into the cold water bath. Yolk was perfect, but the whites were a tad runny. I think MacKenzie's quick dunk in boiling water might be the trick, even though it adds another step to the process; albeit not a complex one!

Thanks, Charles!

My challenge with sourdough starters is keeping them going. They get shoved to the back of the fridge and I forget to feed them.

CostCo, dude - racks, chops, and legs! Also, Trader Joes has a nice pre-marinated rack. I seem to remember them having boneless legs, too.

I might have to follow Ryan's suggestion and purge a bunch from my pantry. I literally have no more room for bottles of rubs! Love me some Dizzy Pig - have most of them. Favs are Dizzy Dust, Bayou-ish, Pineapple Head, Raising the Steaks, and Shaking the Tree. Haven't tried the new ones yet; the IPA sounds interesting. Sucklebusters - Hoochie Mama, SPG, and Campfire Steak Seasoning. Plowboys - Yardbird, Bovine Bold, and Fin & Feather. Oakridge BBQ - Competition, Black Ops, and Santa Maria Steak. Their Habanero Death Dust earns its name. Trying out the Carne Crosta. Butcher BBQ - not rubs, but they have nice injection mixes - Bird Booster - Original, Brisket and Pork are all very good. Billy Bones - Competition and Original rubs, Triple Cherry (rub and sauce). 3 Eyz BBQ - rub (they only got 1). Got the sampler pack from Lanes and falling in love with them. As soon as I clear out some space in the pantry, I'm loading up! Their Ancho Expresso has knocked off Dizzy Pig's Red Eye as my coffee-based rub. And their Signature might displace the 3 Eyz BBQ.