gfweb

One of the joys of eG is watching how to use a new thing get figured out. (more photos would improve my experience 😀)

Is that bagel toasted?

I likewise feel your pain. There are a couple of them on eBay as @rotuts noted. Maybe buy an ebay one and then try to fix the one you have? 🙁

I just beat Henry to the first ripe Early Girl tomatoes. More to follow

I've done it with a tube smoker, very nice

Its pretty bad looking, isn't it?

@TdeV Yes, in a bag in water

For a second I thought that the mangos were pawpaws.

I agree. The rub might add flavor but wont affect cooking results unless you use so much salt that it is, in effect, brining the whole roast. (If brining was the intent it would take days to penetrate all the way through..about a cm/day IIRC.)

WaPo must need clicks. Crazy talk. Sheesh.

@TdeV I wonder if "dried out" actually means overcooked rather than actually dry. I only do SV in a water bath and I've never run across the problem. I can imagine that a convection oven is capable of over-cooking at 100% steam esp at longer cook times which are needed for tough cuts like chuck. I wonder if 24 hours is long enough to tenderize chuck as it isn't enough for brisket. I confess that "SV" without a water bath is a concept I can't quite deal with.

Simmering corn in stuff makes no sense to me. The corn kernel skin is pretty much impermeable to water and therefore anything larger (eg spices). Might as well boil it in water then season it after.

I thought long and hard. But I really don't have a good place to put it. My Rotuts-approved tube smoker does everything I need. And I easily smoke outdoors. There is no lack of outdoors around here. 🫠

These burgers are attractive to the sort of bro who wears hats turned backward while indoors

Two possible reasons. A.They are using crap-grade meat that would otherwise end up as pet food. B. They are using it as a menu enhancer for the unwise.