mgaretz

Chili dog with fries. The chili was from a can that I added a can of diced tomatoes to, along with some extra cumin. The fries were done in the Air Fryer.

Second attempt at what I call Blasphemy Ribs and now they are perfect. I call them blasphemy ribs because usually we cook ribs as full (or half) rack, then cut them up before eating. These are made by cutting them first, then applying a rub for 6 hours, then smoking at 225F. Normally a rack of baby backs will smoke for 5 hours at that temp. These cook much faster. My first try was 3 hours and that was too much. They were good, but a bit dry. This batch was smoked for 2.5 hours and they came out perfect. Moist, tender and plenty of smoke flavor. This is a closeup of a piece of meat sliced off one of the ribs. (I swear I took a normal shot of them plated with the green beans, but it's not there.) I also made char siu style ribs at the same time for my wife.

Wood-fired roasted chicken, El Pollo Loco style, served with baked garnet yam (picture is pre-butter), snap peas cooked ALV and salad.

I agree as well. The ChefSteps site is also filled with great info (and Douglas Baldwin works with them too).

Hash with the leftover tri-tip, made with cauliflower instead of potatoes, onion and peas. Served with salad.

Tri-tip, cooked SV then seared, served with mashed cauliflower with chives and snap peas cooked ALV.

Just add yours to one half.

My phone was upstairs when dinner was ready, so no pics. Roasted chicken, wood-fired, baked potato, snap peas and salad. Dessert was homemade non-dairy peanut butter/lightly salted caramel ice cream with dark chocolate chips.

Salmon, cooked SV then seared with a maple-bourbon glaze. A little piece flaked off and did get seared. Served with salad a frozen mixed veggies in butter, cooked ALV.

If the OP is correct that he has a VP112S, it doesn't have an external port.

$250 is indeed a great price and worth trying to fix it.

I have never had a problem sealing Foodsaver bags (mind you, I have only done it a few times). I am using a 4 second seal time, which I believe is the default.

I don't think it necessary and haven't done it in years. But I am also usually adding in caramel coloring, primarily to brown up the gravy, but I think it also adds the same subtle flavors as browning the meat as it's basically the same compounds.

The meat was not dry and I have never had the jus re-enter meat. But it was the meat, onions, potato, celery and mushrooms for 10 minutes, quick release, add in carrots, parsnips and frozen peas and corn for another 6 minutes with natural release. Meat is not pre-browned. Additional seasonings/add-ins were 1 cup of chicken broth, 1 tsp of soy, 2 tbs tomato paste, garlic powder, thyme, salt, pepper and 2 tsp of caramel coloring. Jus thickened with Precisa Sperse 1000.

Beef stew made in the electric pressure cooker. Chuck, onion, carrots, parsnips, potato, celery, mushrooms, peas and corn.