Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
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...
Hi Everyone,
I THINK I have my selection down to two - the MAK 2 Star and the REC TEC 700. Both are stellar, both made in the USA, both have upgraded igniters, both seem to have excellent PID controllers. Am i missing something that elevates one above the other?
LOL Your wife would HATE me! I have one of my smokers in my screen room as well as my
R & V Works FF2-R - 2-Basket Outdoor Cajun Fryer! The room is only 20 by 20, but it is nice to be under cover when I want to!
Time to drag this thread up and dust it off - we are in PRIME Oyster season here on the Chesapeake so I am going to make a batch of these this weekend. MMMMmmmmmm
I also used Kenji's article for my runs (serious eats is a FANTASTIC website). My first was 150 for 30 hours, my second ran 155 for 24 hours. I may try this again at 165 as well. Don't get me wrong, there was not a rib left in the pile and my best result was my second try. To say they were "too...