Fifth Avenue Forum

I like sous vide, I use sous vide, but I still think a reverse sear is the best way to cook a ribeye.

Regardless, it looks great and sure it tasted bomb.com

I like sous vide, I use sous vide, but I still think a reverse sear is the best way to cook a ribeye.

Regardless, it looks great and sure it tasted bomb.com

That’s exactly what I did - cooked it for 2 hours @ 129, then seared it on the grill for 2 minutes or so.

And as I always do, I only used salt, pepper, and garlic for the seasoning.

I picked up a Ninja Foodi pressure cooker / air fryer / slow cooker during the last Prime Day. Works very well at pressure cooking and pretty well at air frying. I've been using it a lot. A very useful gadget.

I picked up a Ninja Foodi pressure cooker / air fryer / slow cooker during the last Prime Day. Works very well at pressure cooking and pretty well at air frying. I've been using it a lot. A very useful gadget.

We bought my mom that same one for Christmas two years ago, and she loves it. She did have a part break in the first year, but Ninja replaced it without issue.

We went to Eataly for lunch today. That place is utter magic.

I love me a nice gourmet meal but it's hard to beat a mountain pie cooked over a fire. That's probably the main reason I love camping. The food.

I love me a nice gourmet meal but it's hard to beat a mountain pie cooked over a fire. That's probably the main reason I love camping. The food.

Truth. What stuff did you use in your pies this time around

I love me a nice gourmet meal but it's hard to beat a mountain pie cooked over a fire. That's probably the main reason I love camping. The food.

Truth. What stuff did you use in your pies this time around

I did pepperoni pizza. And I also did an Italian with ham, capicola, pepperoni and mozzarella. It was a tad bit undercooked but still really good

Been getting into smoking, using a Weber Smokey Mountain, but plan on converting to a pellet grill next year I think. I like the food, but the work is annoying sometimes.

But smoked CHicken, pork, ribs, brisket, give me all of it.

If you do switch to a pellet smoker, let us know how it turns out. I still think about getting one for myself from time to time.

My dad has a Traeger that is a smoker/grill combo that uses pellets and he did smoked chicken a couple weeks ago.

It was quite good and that was doing nothing to the chicken because my parents are basic when it comes to grilling. Might have been the first time using the smoker aspect.

I plan on getting one myself, I believe, in the next year or two.

Our friends from church invited us over for a shrimp boil last night. Shrimp, corn on the cob, andouille sausage, and baby reds boiled outside and then dumped onto the table. Kids loved it, and it was delicious.

I've been looking at vertical pellet smokers because I really don't need another grill. I have a weber gas grill and a blackstone griddle.

Well, I'm going to be getting rid of my gas grill and WBS most likely.

I've been looking at Camp Chef / Rec Tec / Pit Boss and sear options.

I have a members mark brand pellet smoker/grill and love it.

The flavorizer bars on my Weber are already rusted through after just 3 years. Always covered, too. The Weber it replaced still had the originals bars from when we got it in 2004 or whatever. Ugh.

The flavorizer bars on my Weber are already rusted through after just 3 years. Always covered, too. The Weber it replaced still had the originals bars from when we got it in 2004 or whatever. Ugh.

Get used to it. My dad has had two Weber grills over the last 25 years, and those are replaced frequently.

How do you clean the bars?

You’re really not supposed to, at least on a regular basis. They absorb fats and juices and add a smoky flavor, and protect the burners. I give mine a light scrub 1-2 times a year. We do grill year round, so that might explain some of the wear.

When yours go, look into third party bars, IMO.

I ordered bars last month and realized after I ordered them they wouldn't fit in my Weber. I really need to order new ones. Once they start to go, it's constant grease/oil fires lol.

I forgot that I had Joe's KC burnt ends and brisket in my freezer, so last night's dinner was an absurdly good surprise. Their burnt ends are second to only prime rib for me.

Absurdly good surprises are TIGHT!

I don’t make it often, but a simple linguine with caramelized onions and butter with Parmesan cheese really hits the spot.

Trying my hand at making my mom’s sauce and meatballs for the first time ever. If it tastes as good as it smells right now, I’m going to be very, very happy.