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About rchang72

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  • Location:
    Cincinnati, OH
  • Grill

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  1. I have a Joule and use it fairly regularly. WiFi connection is easy and reliable. It’s pretty cool to check your cook when not in the house too. My brother has it too. He’s been more creative than I, using it to make cheesecakes and custards and eggs. Joule app is excellent with great recipes and the visual doneness is great to dial in what temperature to use. (Though I have noticed that Chefsteps likes most meats rarer and softer than I do except for steak). You can even check out the app before buying a Joule
  2. I have the D&C rig in my Vision Classic B. I also am using a Teltru thermometer as my original crapped out. Anyone know if the extender rack fits without hitting the thermometer?
  3. Shave Question?

    I have the Merkur 34c and used the Edwin Jagger db89. Both are great entry razors at $30. I did splurge more on the brush. Got the Simpsons Colonel Badger brush. It hit a midrange spot. I really do find my shave much cleaner and smoother with this method. Whatever you do, do not buy from The Art of Shaving. The markups there are insane. You can get a sampler pack of razor blades from Amazon and start testing. As for soaps, try Stirling Soap. They are a family online business that makes great products with minimal additives. They also sell in sample sizes on their items.
  4. Hello From Northern Kentucky

    Welcome to the forum
  5. Ditto Bosco I use a rib rack to elevate the middle. Right around the stall you can pull the rack
  6. Taking a loin for a spin

    To tell the truth, don’t remember the weight. It was one of the cryovac packs from Kroger
  7. Spatchcocked Turkey

    Have done one spatchcock turkey and one that was separate breast from thighs and prefer the separated quarters. It’s easier to get different doneness and much easier to remove the thigh quarters than to remove the backbone
  8. Simple weeknight meal. Pork loin rubbbed, Joetisserie for 1.5 hrs at 300 with hickory. Sauced a bit for last 30 minutes. Juicy beyond belief
  9. Pork Picnic Roast with Cracklins

    Great job. I love making this recipe for my in-laws. They’v from the Philippines and this resembles Lechon, which for them is a small suckling pig that is roasted with tender interior and crispy skin. That skin is the hardest part to do well
  10. Got the Joetisserie earlier. Have had it out for chickens. Looking to do a turkey for a Thanksgiving meal. I’m going to salt the bird day before and do an herbed butter rub under the skin. Do you think it’s worth adding a butter baste on top as I go?
  11. Obviously well loved. Good cook
  12. Intro & newbie ?'s

    Welcome. The Kick Ash basket is an excellent addition. You definitely can cook without it, but it helps a lot. You do not need to use the lower grate if you have one
  13. Turkey practice

    I did a recipe for smoked turkey and lot of stuffing couple years ago.
  14. here goes prime rib

    That looks mighty tasty