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tony b

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Everything posted by tony b

  1. Killer looking birds, poochie. Not sure how much longer I can hold out on buying the roti basket for my KK! Need to look at my credit card balance again to shock myself back to reality!
  2. Isn't that basket splitter amazing for doing hot/fast sears on steaks! Lovely looking plate there, hogsfan!
  3. Only if you don't eat them fast enough. Never had that problem! Actually what I meant in my "continental" comment was I prefer mayonnaise over ketchup on my fries.
  4. I've had my Anova now for about 18 months. It's amazing. I have the original version. I normally just use a stock pot, since I'm rarely cooking for more than 2 people. I did buy a Cambro box (1.75 gallon) and the sliding lid for bigger cooks. Only used it a couple of times. Once cooking 8 steaks for a dinner and the other for doing a large corned beef brisket. While I love doing meat in it, I have to admit that the best cooks so far have been poached eggs (PERFECT!) and seafood (sea bass and shrimp were both outstanding). You will love what you can do with it once you get started. Almost as addicting as BBQ - no seriously! Here's a great book to get started if you don't have any reference materials on sous vide cooking. http://www.amazon.com/gp/product/1456336975?keywords=sous%20vide&qid=1443745878&ref_=sr_1_13&s=books&sr=1-13 I can't imagine trying to maintain precise temperatures on a 24 hour sous vide cook with just a thermometer on a burner. IMPOSSIBLE! I will take my hat off to anyone who can poach an egg at 142F for 50 minutes using just a thermometer on a cook top! Because if you stray high on temps by more than a few degrees, the yolk will set. While there are cheaper options than an ANOVA, (example, digital temperature controllers on a crock pot) most are second rate at best. The circulation is very important to maintaining even temperatures in the vessel. Just my opinion, which is based upon actual experience.
  5. Ketchup? Thought you were more continental than that!
  6. Bosco, poutine kicks a$$!! But, seriously needed more gravy (was it hiding in the bottom of the ramekins?)!! I will PM you with my address, as it would love to have the "official" poutine gravy! We have a local source of amazing cheese curds and I know how to rock some pomme frites!!
  7. Killer chicken, MacKenzie. But, hey, where was the gravy on those fries, eh?
  8. I grew up with those pans. Everybody had them. You didn't see a Thanksgiving turkey at anybody's house that didn't come out of one of those enamel pans!
  9. Yeah, Bosco, it IS like a fraternity (sorority for the ladies). Gotta put up with the hazing to full belong to the group! But, once you're in, you're in!
  10. You know that I was disappointed in that! LOL! But you did make up for it with the mushrooms!
  11. Break a leg in that challenge, tinyfish!
  12. I hear yah, tinyfish. I'm not a big baker either. But, as long as it tastes good, who cares what it looks like.
  13. Have used both before. Both take a lot of elbow grease. That's why I am more partial to PBW. Just soak and wipe off.
  14. Nice looking brisket. Good luck with the top vent fix.
  15. You don't have to bend it much to get it to fit. Only about 15 degrees.
  16. Awesome, Bosco! But, you just think the worst part of the waiting is over. We'll check back with you in about a week or so - LOL!
  17. Looks like a giant empanada!
  18. There was some wine left to go on the onions??
  19. Was probably one of the agenda items for the summit between our presidents. Fingers crossed that they lift it. Means cattle ranchers will start raising more cows, which sends the price back down!
  20. For temps that low, be careful that you don't light too much charcoal, or like you said in #1, you'll be fighting to keep the temps down where you want them. I haven't used my deflector stone in years. For indirect cooks, I just put the drip pan on the lower grill. For low & slows, I don't load any grates, etc. until I see the dome temp start to rise, i.e., have good confidence my fire is going well. Then, I put in my smoker pot, the lower grill/drip pan, and the main grate (and upper grate if I'm using it) and let everything come up to target. Then on goes the meat. By the time the whole assembly gets to target, the smoker pot has usually started as well, so I have good smoke right out of the gate. I pretty much follow this routine whether or not I'm using the Guru fan/controllers. Hope this is helpful.
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