Cooking and Dining

[count2infinity]

Do you guys have them in place of or in addition to regular grills?

[mac5155]

In addition to. I rock a pellet grill/smoker for that.

I bought the adventure ready 28 inch to take camping, but it's good to have at home too.

[LITT]

in addition. honestly i was holding off becuase i felt dirty cheating on my grill but really i havent touched my grill since we got the blackstone.

[mac5155]

Imo they both have their place. Sometimes I like a smash burger with american cheese, other times I like a grilled burger with gouda. I use mine equally.

[Freddy Rumsen]

A story in three parts.

[shafnutz05]

Do you let your kids name the chickens they are going to eat? Do they even want to name them? I've gotta know.

[NTP66]

Yeah, his name was Roaster.

[Nuge]

in addition. honestly i was holding off becuase i felt dirty cheating on my grill but really i havent touched my grill since we got the blackstone.

Same here. I still use my grill for burgers and steaks because my blackstone doesn’t have a hood. I like the way they cook better on the grill. Everything else goes on the griddle.

[willeyeam]

My uncle's family had pigs and named one Dinner

[tifosi77]

Very disappointed the third photo in the trilogy wasn't the toilet.

[NTP66]

Anyone ever cook a tomahawk steak before? Got one today, and so far am leaning towards searing it on the grill and finishing it in the oven. Open to suggestions, though.

[Lemon Berry Lobster]

Boil it

[tifosi77]

Seriously, dude, you spent some serious coin on it. Don't f**k it up. If you don't have a sous vide setup, cook it in a slow oven.... like as low as you can set your oven. (Most ovens can't go lower than around 150°F) It'll take a few hours to get the core to your desired temperature - which will be no higher than 135°F, right? - but it will be the most evenly-cooked you can get it.

[NTP66]

Seriously, dude, you spent some serious coin on it. Don't f**k it up. If you don't have a sous vide setup, cook it in a slow oven.... like as low as you can set your oven. (Most ovens can't go lower than around 150°F) It'll take a few hours to get the core to your desired temperature - which will be no higher than 135°F, right? - but it will be the most evenly-cooked you can get it.

I am a proud Joule owner, so that is always an option. I just wasn’t sure what the best way to do it was, because like you said, this is a beautiful piece of meat.

[NTP66]

The Joule app says 2 hours @ 129. Gonna have to use a cooler for the water bath, as there’s no way this fits into the large Rubbermaid container I normally use. The bone is over 12” long.

[tifosi77]

YOU'RE a beautiful piece of meat

[tifosi77]

But for real, sous vide is your best option.

[NTP66]

It hasn’t failed me yet. Definitely still want to sear it on the grill, though, as I do not have a shallow cast iron pan.

[tifosi77]

An insulated cooler is a great thing to use as a sous vide cooking vessel, generally.

Edit: You can use it to ghetto-style sous vide by filling it with water you've heated on the stove top to x temp, and you can cook a piece of fish to doneness in it without using any kind of circulator. It will only lose a degree or two in the 30 minutes it will take to cook.

[count2infinity]

Smashed potatoes are a glorious thing…

Boil some baby potatoes until they’re a little tender then baking sheet, parchment, strained potatoes, parchment, baking sheet and smoosh. Take the top baking sheet and parchment off, separate the potatoes out, olive oil, salt, pepper and into the oven. 425 convection for about 20 minutes, take em out, flip em with a thin spatula, more olive oil if needed, then add fresh dill and garlic. Back in until nice and crispy and delicious.

[NTP66]

An insulated cooler is a great thing to use as a sous vide cooking vessel, generally.

Edit: You can use it to ghetto-style sous vide by filling it with water you've heated on the stove top to x temp, and you can cook a piece of fish to doneness in it without using any kind of circulator. It will only lose a degree or two in the 30 minutes it will take to cook.

Yeah, going to use our big cooler, as the tomahawk is 18.5” long.

[blackjack68]

I’ve done steaks in the cooler. Worked fine. Put water in at 140 knowing it would cool to 130ish

[NTP66]

I’ve got a Joule, so no fears over keeping it at temp.

[NTP66]

…and away we go.

[NTP66]

It was *chef’s kiss*