mgaretz

You bet.

I actually prefer white meat, but my wife prefers dark, and these days dark meat isn't that dark anymore. Plus, we buy Costco's thighs and they come 4-6 in a pack (and there are 6 packs) which we freeze in the packs. Upon thawing there's too many thighs for her, so I just eat the thighs too.

I have decided to give it a try. Planning on trying chicken thighs tonight. Bone in, skin on.

Even for grilling it recommends the oil coat. I assume you don't use it. I don't want to either (for grilling, but I do use it for air frying in the BSOA).

Do you coat most things in oil (like burgers, chops etc.) like they recommend?

Thanks. Hopefully she will chime in!

Has anyone here bought the Ninja Foodi 5-in-1 Indoor Grill? I succumbed to $40 off at Coscto for the model with the probe. But now that I've opened it and examined it and read the booklet, I'm not so sure it'll do anything better or different than my Pillips Indoor Grill and Breville Smart Oven Air. I am seriously considering boxing it back up to go back. So what's your experience with it?

Chicken thighs and sweet potato, both made on the pellet grill.

Breakfast-ish for dinner. Two eggs, sunny side up (stacked) on rye toast, served with broccolini in butter.

Top sirloin steak, cooked SV then seared, served with corn on the cob, MW'd in the husk.

5 minutes in the MW, whole potato. Then slice into quarters, baste with olive oil, salt, then 20 minutes at 400F in the air fryer. Nothing on the avocado but some salt.

Salmon, grilled on the PAG, served with avocado and potato wedges. The wedges were done in the MW then the air fryer. The salmon was glazed with a experimental concoction of miso, lime juice and a touch of sugar. Not half bad.

People have timed the difference for the release between leaving keep warm on vs turning it off and found the difference to be negligible.

No, dill seeds.

Tri-tip, cooked SV then seared, served with corn on the cob, MW'd in the husk.

My guess is not much if any at all. The grease was literally everywhere.

While pork belly comes out great in the air fryer, I will never cook it that way again. It creates way too much grease and smoke. I never could get my Philips XL air fryer to stop smoking and producing excess grease despite repeated cleanings and "burn offs" outdoors. Finally retired it. May revisit it some day but for now my BSOA suits me fine. It's slower than the Phillips (and I suppose similar, smaller models) but I use the BSOA all the time for all kinds of things.

Originally I used to do a two-step process (some time at 400F then finish at max temp) to simulate the par-fry technique, but these days I don't bother and do them at 450F (highest my BFOA will go).

Chilled shrimp with assorted veggies.

Frozen fries are typically "pre-oiled" so you don't need to add any extra in the air fryer. Fresh made fries do require oil. They are pretty easy to do - the key is getting a consistent width so they all cook about the same. I use one of those chopper/veg-a-matic thingies or my KA spiralizer attachment if I am doing curly fries.

Salad with left-over rotisserie chicken, romaine, Persian cucumbers, carrots, celery, peas, corn and homemade sherry vinaigrette.

Top sirloin, cooked SV then seared, served with baked sweet potato with butter.

Simple dinner of an egg salad sandwich on rye toast, served with steamed spinach.

A couple of dinners. Burger, cooked on the PAG, served with steamed cauliflower in butter. Pork chop, plain, cooked on the PAG, served with roasted Brussel's sprouts and carrots, cooked in the BSOA on air-fry. They look pretty charred but they were good.

Over 100F here yesterday so that called for low temperature dinner. Tuna sandwich on rye with carrot and celery sticks. Couldn't bring my self to even toast the bread.