JoNorvelleWalker

A minute is an awful long time for an omelet.

There was a contrast and similarity between the extravagant cooking at the rich girl's house and the extravagant cooking at the poor girl's house. Wonderful reaction from the rich girl's mother when she sees what's happened to her pristine kitchen.

I work in a library and since I got the GE Profile I've been reading dozens of barbecue and smoking books. Many recipes call for smoking meat for a while then tightly wrapping the meat in aluminum foil before returning the meat to the smoker to finish cooking. I assume the purpose of the foil is to help with the stall by preventing evaporation from the surface of the meat. What I don't understand is how meat can smoke while it's tightly wrapped in foil? Sounds counter productive. I thought the way pitmasters traditionally got through the stall was by waiting patiently and drinking beer Thoughts?

The Incredibly True Story of Two Girls In Love has an amusing food theme running through it.

Last night I reheated the leftover pork shoulder for a few hours in the Anova at 80% relative humidity. The connective tissue was still there. Finally I dissected the tough stuff out and then I could chew what was left. Unfortunately the meat was somewhat dry after being reheated twice. What time and smoking temperature for pork shoulder is required to fully soften the connective tissue? Tonight I plan to put a couple drumsticks in the smoker. This afternoon I got a piece of pork belly to play with. Suggestions for smoking pork belly? There should be no issue with connective tissue in that cut.

...If teeth I had.

Wood Kona Sweetwood Blend Temperature 102C Probe Target 65C Keep Warm 60C Smoke Level 5 Smoking time was about 3 hours. I pulled the meat when the probe reached 63C. I finished the shoulder in the Anova for an hour at 62C and 80% relative humidity.

Like @rotuts I use the terms interchangeably.

I've found pork shoulder to be luscious bits of meat interspersed with intractable connective tissue. Last night I cut some of the shoulder for a sandwich. Some bites were wonderful. Some bites I couldn't bite. Enjoying tender meat will take a modicum of knife work. What other cuts might work better? Pork belly? @rotuts how do you clean your disposable drip pan liners? It sounds like a messy job unless you put them through the dishwasher.

I suspect "Generic" is exactly the same GE Profile from a different seller. It even says "Profile" on the corner, same as my unit. If another company used the name Profile, GE would most likely see them in court.

Last night's GE Profile pork shoulder was delightful. A few end bits were difficult to chew, but the rest was tender and juicy. Lots of unctuous pork fat.

Both burgers smoked from refrigerator temperature -- and I assert poetic license. She was possibly asphyxiated, but I have a CO detector. Tonight's pork shoulder smoked for three hours. I pulled it when the probe reached 63C. The shoulder is now in the Anova at 62C 80% relative humidity to rest and equalize. I couldn't get the "clear smoke" function to work. I think I figured out that when smoking is finished the machine clears the smoke automatically. Apparently for the clear smoke function to work the GE has to be in smoking mode. User interface is needlessly complex. Practice should make it easier. Another gripe I have is that some combinations of the display numerals are hard to read correctly.

Four days ago I set out to smoke a hamburger: Wood oak Temperature 135C Probe Target 60C Keep Warm 60C Smoke Level 5 I ground a bit less than a pound of ribeye, and used half of the ground beef for one patty. It took about half an hour for the probe to reach 60C. One of the finest hamburgers I have cooked or tasted. Most importantly it was meat that I could enjoyably chew! The next night I repeated the experiment with the remaining ground beef. Somehow the results were not as good. The burger was more like medium well than medium rare. Chewing was painful. I finished the burger but it was a disappointment. Worse it demonstrates that I cannot cook consistently. Though doubtless anyone with a bunch of teeth would have found the second burger more than satisfactory. The discrepancy could have been probe placement. Last night I intended to try smoking fish, however the plan was derailed when a friend invited me out for dinner. I had excellent Unagi Don. Tonight is hot and humid. Not ideal weather for running an indoor smoker. But Whole Foods had boneless pork shoulder on sale, and a kg is in the smoker. The GE has a preset for pork shoulder but I want shoulder that can be thinly sliced rather than pull-apart tender. No idea what hour I'll be eating. My settings were/are: Wood Kona Sweetwood Blend Temperature 102C Probe Target 65C Keep Warm 60C Smoke Level 5 I rubbed the roast with mustard and a dry spice blend of garlic, black pepper, allspice, thyme, ancho chili, cloves, cumin, coriander, star anise, nutmeg, mace, and who knows what else. I had every good intention to write down the names and ratios, but when I realized I did not have all the spices in powdered form, that went by the wayside. Grinding cloves and allspice was a particular pain. Did I mention it is hot? I've had more than a few little annoyances with the GE so far: the probe is a real pain to use. Doubly so if the device has been preheated. There is supposedly a mode to skip preheating. Once the smoker is hot enough the mode is supposed to transition directly to smoking. No success at all. If anyone has a GE and has used the mode to skip preheating, please let me know. I suppose I could call customer service. The door does not stay fully open by itself. Venting smoke takes 9 minutes. I have not used the feature, with the result that my kitchen (I do keep the smoker in the kitchen) has the reek of Sodom and Gomorra. Not all considered a bad thing. And no smoke gets out while the food is cooking. The app, though free, requires signing up for an account. I was pretty disgusted with that and didn't. As mentioned above GE nickels and dimes their customers to death to get what should have been included accessories.

I store potatoes in the bedroom.

I succumbed to all the attachments, including the prep tray. Not sure what my next experiment will be. Someone on another forum asked me to try something big that would smoke for several hours. But as you say, not in this heat. What woods have you been using?

Amazon increased price from $559.99 to 628.28

Sounds awful!

Ingenious little device. I have one that I evaluated for Amazon a few weeks ago. I have yet to do any baking since I got it.

Neither the shrimp nor I were getting any younger. They are in the Profile now: Temperature 110C Time maybe an hour, we'll see Smoke Level 5 Wood Kona Premium again I oiled the shrimp and tossed with garlic, smoked paprika, salt. Made coleslaw. Totally exhausted. Enjoying a Stone IPA while waiting for the shrimp. One observation: the cost of accessories for the Profile sure add up.

For anyone in any doubt, I caved. I had to relocate the ninja Creami and the Ankarsrum mixer to the bedroom, and a stack of too large jeans to the bedroom floor. Full disclosure, there was no room on the bedroom floor. I actually moved the pile of jeans to the top of another pile. But the Profile is now on the kitchen counter. Last night for my first experiment I smoked half of a ribeye steak: Temperature 100C Time 50 minutes Smoke Level 5 Wood Kona Premium Blend (the pellets that come with the Profile) After smoking I seared the steak in my Demeyere searing pan on the Paragon. Final temperature was 59-60C. The color of the meat was red and the texture was more like rare. Yet the interstitial fat had melted and Thermapens can't lie. With some difficulty I was able to masticate thin slices. Flavor was good even though the smoke taste was subtle. Not bad I thought for a first attempt. I'm recording my trials in a red quad ruled notebook, with red ink (Monteverde Fireopal). As an aside, both the Profile and the Paragon were developed in the same GE facility. Tonight I had hoped to smoke shrimp, but at the moment it is 91F and 50% relative humidity in here.

Save me or enable me! Tonight I noticed Amazon was offering easy payments on the $559.99 price. On another forum I jested that if Amazon ever offered easy payments I'd be interested. Of course I should be paying medical bills or taxes, but what fun is that? Besides turkey breasts what have people been smoking? I'd be interested in chicken breasts or thighs. Smoked eggplant sounds wonderful. And I'd want to try making pastrami. How about shellfish? Of concern, I don't have much in the way of dentation, and the smoked items would have to be easy to gum into submission. On the other forum I mentioned someone responded with a picture of a sign from a BBQ joint that read "You don't need no teeth to eat our meat". Has anyone tried smoking tender cuts of beef or pork? Help me in my weakness!

I don't make meatballs often, but it is my goto tool for meatballs.

Deadly Dinner Party (eG-friendly Amazon.com link) The Kindle preview should tell everything you need to know: "The source turned out to be garlic packed in oil, which was supposed to be kept refrigerated but had not been." "...an eight ounce jar of Colavita minced garlic packed in extra virgin olive oil."

I planted three tomato plants yesterday! Veranda Red.