(Topic ID: 217481)

What are we grilling?

By Rascal_H

5 years ago


Topic Heartbeat

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  • 435 posts
  • 97 Pinsiders participating
  • Latest reply 2 years ago by pinzrfun
  • Topic is favorited by 11 Pinsiders

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#377 3 years ago

I bought a Weber Genesis in 2011 or 2012. I've since replaced a lot of the parts including part of the rotted frame. Some of it was covered under warranty, some they sold me at a discounted price. Looking at it this year I wish I re bought the entire frame. It's still by far the best gas grill I've ever owned, but I can guarantee I'm not getting another 9 years out of it before it rusts to nothing.

#382 3 years ago

Sous Vide is great for thicker steaks. It really is borderline fool proof, there is so much room for error.

Some people seem to have a knack for cooking steak, personally found this thing to be a game changer. I've had a few cheaper knock offs and they are garbage. I wish I bought the good one the first time.

https://www.thermoworks.com/Thermapen-Mk4

I was watching this video yesterday, this dude is entertaining. Around 2:30 he talks about the need for a thermometer. Funny thing is, I've had great results doing exactly what he says you cant. Reverse sear on the Traeger. I think it's some of the best Ribeye I've made. I'm using the built in probe on the Traeger.

#385 3 years ago
Quoted from jalkelly:

I’ve got steaks down because my wife and I both like them Rare or Med Rare so I always err on the Rare side. That said, I’ve definitely had company give me the ooshka ooshka look when they see any pink.
What kind of sous vide devices do you guys recommend? I figure if all the steakhouses are using them I can give it a shot too.

I have an Anova, I've had it for years. It did crap out on me once, but they replaced it for free. I think it was even out of warranty. I have no experience with anything else.

1 month later
#401 3 years ago

I think I'll be adding a fire extinguisher to the grill accessories bucket today. There is one close by in the kitchen, but maybe not close enough.

2 weeks later
#407 3 years ago

Leftovers fried rice. Old, cold white rice, what was left of yesterdays smoked ribs, an egg, some soy sauce, a little sugar and butter. This hit the spot after a handful of drinks.

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#410 3 years ago
Quoted from Shredso:

Leftovers fried rice. Old, cold white rice, what was left of yesterdays smoked ribs, an egg, some soy sauce, a little sugar and butter. This hit the spot after a handful of drinks.
[quoted image]

Did I mention a handful of drinks? I meant to put this in the quarantine cooking thread. Ha! The ribs were grilled, everything else was cast iron skillet inside.

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