tony b

Serious looking steaks and spuds, Tony!

I've used that (it's in my pantry), but have become a fan of Fin & Feather from Plowboys.

It's why we call them "functional art!" What better combination of stunning beauty and classic functionality?

Nothing prohibits the break-in heat soak with cooking simultaneously. Toss that tri-tip on the grill at the end of the break-in run. Don't waste that charcoal!

Well, here's the results of the latest trial. 166F bath for 13 minutes, 30 seconds. Egg #1 went into a boiling water bath for 30 secs, Egg #2 in the boiling bath for 1 min. Then both went into the cold water bath for about a minute. Egg #1 has a seriously runny white (had to use a spoon to eat it), but almost perfect yolk - a tad firm, but still pretty runny. Egg #2 has such a firm white that I had to scoop it out of the shell. But the interesting part was that I also had to scoop out the yolk. Never had to do that before. And, as expected, the yolk was much firmer, with just a tad of runnyness left, mostly creamy. Egg #2 on the left, Egg #1 on the right. Next trial - both eggs @ 166F for 13 minutes, 30 seconds, into the boiling water bath for 45 secs, then the cold water bath.

Are you using TapaTalk or are you on the webpage? On the webpage, the "More Reply Options" box is right next to the "Post" box in the bottom right-hand corner below the Text Insertion area. I don't use TapaTalk much, so I'm not the best instructor using that medium.

Sick minds, think alike! I was "this close" to upload a picture of Flav to illustrate the point of how ridiculous this would look. Thanks for pinch hitting for me!!

In the lower right-hand corner is a box labelled "More Reply Options." Click on that and you'll see "Attach Files" below the text insertion box. Click "Choose Files" and upload the pictures. If you want them visible in your text, choose "Add to Post." Otherwise, they'll just show up as an attachment to your post, that we'll have to download to see. Fingers crossed and can't wait to see the pictures of "Boz-lo."

Nice, MacKenzie! How did you sear off the pork? Looks like pan seared. Pantry staple - half-n-half, ultra pasteurized, keeps for weeks.

Looks like it could be Red Velvet Cake, my favorite!

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'