tony b

Well, I pulled off the double experiment this morning. Egg #1 in 166F SV bath for 13 minutes, then 1 minute in the boiling bath, then into the cold water bath. Egg #2 in 166F SV bath for 13 mins, 30 secs, then 45 secs in the boiling bath, then into the cold water bath. I did use the same boiling bath for both eggs, as there was only a 15 sec difference between Eggs 1 & 2. Results - it was almost a tie. Both had fairly tight whites (forkable), with partially runny yolks. Egg #1 was a tad runnier than #2, but not by a lot. I could live with either, but since Egg #1 was a tad simpler in execution. It might become my "standard." going forward. Pictures, you ask? I posted it in another thread here, since it was ultimately a redux of Eggs in the Sauce.

You're killing us with the tease commentary without the actual pictures!!

I use the upper grate as a sear grate on the charcoal basket handles all the time. It's nice having all 3 grates to work with. Good call on ordering the lower grate, MacKenzie. You will like having the extra flexibility it provides.

Well done, sir! But, WHAT no plated pictures??? Wanted to see the inside of that bad boy! However, the decorations on the Wellington were a nice touch!

Jump on into the pool, the water's great!

Excellent! Can't wait to try the spud recipe!

Worth a shot, MacKenzie! Think I can pull off another dual experiment with this one. Don't think the boiling bath will cool off too much in 30 secs waiting for Egg #2.

Nice job, smokydave. But, welcome to our world, right MacKenzie, Bosco, tinyfish! I cooked a whole bird on the KK for dinner last night and it was 16F (-2F windchill).

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.