Shelby

Yep I put everything but the kitchen sink in there sometimes. Brussels sprouts are awesome--super spicy. Excellent cold the next morning with some mustard.........

@HungryChris Love it! Also love how casually your waders are placed .....looks like they're just hangin' out...waitin' for action....

Many thanks for all the input! I will be researching and these links are very useful. @weinoo--I love the look of some of those from Lehman's......I'm primitive, but not wood burning stove primitive lol. Seriously, thanks for all of the links.

I've been fighting with my oven for months now. It's the electronic board (shocking lol). It shuts the oven off at random times. Doesn't matter if I'm using it or not. I'll look over and it's dead. I've been able to revive it by giving it a good whack with my hand. Last night I went to preheat it for pizza making and I got the dreaded F1 message. No amount of whacking would bring it back. So, after a little googling, I know I can replace the electronic board. However, I've read many accounts that after people do that, they get an F3 failure which is some kind of sensor located in a spot that a layperson such as myself can't get to. And, after replacing the board and getting a repair person out, they end up spending quite a bit of money. So, now we decide. Fix my existing one or purchase new. If I purchase new, I don't want ANY electronic stuff. I know that BlueStar is a high end/no electronic brand that @gfwebbought I believe. Any other brands that people have that might not be so high end, but don't have electric boards? I have to have a gas range/oven. And I can a lot. The top burners still work great, so I can live without my oven for a little bit--I mostly use my CSO and my Breville. However, our hunter will be here in just over a month and I would like to have a working oven by then. Can you guys tell I'm in a quandary lol?

Looks great! I do my tamales (purchased from a company in TX) from frozen in the IP. Steam. High pressure. 5 mins. QR.

Wine update: Still looks the same to me. I gave the bottle a little shake and it fizzed a bit It is still mildly fizzy. Very much like moscato to me. It's ever so much better than the wine we made years ago.....the fancy way....it tasted worse than Robitussin cough syrup. I'm putting it back down in the dark to age more. P.S. Please remember that the lid isn't screwed on tight and if you grab the middle of the bottle where it's kind of squishy, you will get wine all over the kitchen.

You're killing me.

I had forgotten about this site!

Smoked and then SV'd turkey sandwiches

Excellent! I've checked on mine every few days and no eruptions yet. I can't believe it, but I forgot to do the taste test over the weekend. I've seemingly lost my mind lol We will test here in a bit if I can get time or at the latest tomorrow.

Yep. I did it just like you said. 142.5 for 6 hours. The cold smoke worked....it's nice and smokey. Absolutely perfect. Juicy.

PERFECT! Ronnie decided to cold smoke it--170F for 4 hours. Then I SV'd it as per your instructions. I didn't de-bone. Turkey sandwiches here we come!

No no! I was being funny back It ain't so organized any more.

Yours look MUCH better than mine!

I felt your good thoughts as I was screaming myself hoarse in the kitchen. Hell of a game! I can't wait until Friday! I was also channeling your food lol. Oysters and fried catfish...... And, in honor of your trip, I am supposed to get a delivery of live crawfish tomorrow.

I love artichokes too! I think I had good success after some try/fail doing them in the IP........I will have to look back.... OMG this all sounds so good. More about the chicken recipe please and also mac and cheese recipe please. When you have time

Wow! I don't know what I'd do with that many taters lol but this is awesome!

The ever present salad, stuffed baked potatoes and venison steaks last night

Let's just pretend it's a shiny lime.....or maybe a jalapeño .......

I finally FINALLY had success making dinner rolls. Mine are usually so hard and heavy that we use them as clay pigeons. I don't know why they didn't brown well on the top--I used the CSO on the bread setting. No matter--they were good. Behind the pile of mashed potatoes is a turkey thigh also done in the CSO. I need two CSO's.

On the bone Ok thank you so much!

Help needed and I don't have time to look back right now. I have a domestic turkey breast--about 3-4 lbs--that has been brined and frozen. The vac pac failed and I want to SV it for turkey sandwiches. Time and Temp please?

My mind is still blown....hours later......