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Recent content by bigfoot21075
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The bottom line, if you want to be truly safe, don't let food be in its respective "danger zone" for more than 4 hours when reheating. It really is that simple. Reheating wit hthe sousvide is perfectly safe.
Here are a few things on the topic;
If I Can Cook Frozen Food Sous Vide, Can I Also...
Hi Everyone,
I have a new 980 and love it. I always end up with charcoal in the hopper when the cook is over. Just how much to I have to shake the ash out before I light it? Do you all like cubes, or other lighters or use a torch?
THANKS!
WELCOME!
I have my eye on one of these as well. I am debating waiting until they have one with a Rotisserie but not sure I can wait that long. From what I have seen, it looks like a first rate cooker! Post a pic when you do your first cook!!
Now that i have had mt Rec Tec 700 for 3 months and just pulled my second amazingly good brisket off of it, i can say beyond any doubt the Rec Tec is a fantastic device. It is easy enough where I can use it on weeknights and seems VERY efficient on pellet use. I even made a Lasagna on it....
Yes 100% it is the 150th anniversary sauce. Some of the peppers used in it have been aged as long as 15 years, a very long time to age peppers but the sauce in the botttle is not 150 years old... It really is fantastic, it is expensive but not so crazy you can't try a bottle. If 35 bucks is too...
Wow those wings look YUMMY! I have a bottle of Tobasco 150 as well. I pour a little on a spoon and have it straight - it is FABULOUS and you reayy get the cool nuances of the peppers and a distinct flavor that only a long age can bring. it is steallar stuff if you want flavor insterad of just...
I talked to someone over at Rec Tec last night. They actually answered their phone in 2 rings! He was very knowledgable and nothing bad to say about the MAK 2 star.
I told him about my Traeger disaster and my general wants. As it turns out he also has Big Green Eggs but like many they sit...
I picked up one of these gizmos, it makes TERRIFIC Chicken with wonderfully crisp skin, I do it at 375 in the oven, on the grill, or on the Egg. it is super simple but effective and easier than spatchcock...
I looked at the Memphis briefly - I agree, it is a stellar grill. However, keep in mind my budget started aTRaeger level, I just knew from the previous stint with a Traeger Texas that was not the one for me. THEN I saw well for a few dollars more I can get a Yoder or a Rec Tec, then I saw...