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    • John Setzler

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  • Interests
    Grilling, sous vide and good food. Craft beer, whiskey and mountain biking too.
  • Grill
  1. Digital thermometer choices

    Never heard of fireboard until now. And now I want one. Lol
  2. New gas grill!

    Some lean sirloin tonight.
  3. The Weber Summit Charcoal Grill is a kamado

    I absolutely love grilled asparagus. I can make a meal out of it. I usually just toss it in some olive oil with salt and pepper.
  4. Ham & Mushroom Quiche

    That is making me so hungry! Looks fantastic.
  5. Digital thermometer choices

    I use the Weber iGrill 2. Received it as a gift from my family about two years ago and it's going strong. Has 4 ports which is convenient when cooking multiple things.
  6. New gas grill!

    At first, yes. They need to be seasoned to help keep food from sticking. I have a cloth that I cover with grapeseed oil and will wipe the grates while they are preheating. I had a couple of the porkchops stick a little but noticed that with the IR burner eventually the grill marks seared to the point where the food would release.
  7. New gas grill!

    Where's the fun in that? ☺️
  8. New gas grill!

    Getting it dirty. ☺️ Marinaded the porkchops in a ginger garlic sauce and brined the eggplant for about 45 minutes. Both turned out really well. Served with some Jasmine rice and mixed vegetables with some soy.
  9. New gas grill!

    Actually have had this for a few days now but just now getting ready for a first cook. I had a Weber e330 that is a couple of years old now and in good shape, but I've never been happy with its performance. I started researching back in January looking at everything from budget grills up to the luxury models. Ultimately landed in the premium range as I wanted something with long lasting components and good performance. I went through Weber, Lynx, Fire Magic, Saber, etc. Was really drawn to the Twin Eagles line but they were out of my price range. Ultimately I landed on Delta Heat which is their lower tier of grill. Wanted something around 32" but came across a clearance 38" at a great price. All 304 stainless, 625in cooking space, ceramic briquettes, rotisserie and 12k U-shaped burners. Thanks to the savings I was able to buy the IR sear burner from Twin Eagles and install myself.
  10. New knives

    I've looked at at them all at this point. If money was no object I'd just get one of everything. Lol Being a home cook I'm sure any will suffice. The only thing holding me back on the Moritaka is that it's flat. I would have issue with the blade digging into the cutting board. Would prefer if it had the curved nakiri tip.
  11. New knives

    Hmm, I'm leaning towards the Moritaka AS tall nakiri instead of a vegetable cleaver. The size is about the same but the nakiri is thinner. Just not sure if I want to pay that much.
  12. New knives

    Do you have any issues with the magnetic holder dulling the edge? I've read a few reviews on other forums suggesting that it could be an issue.
  13. New knives

    Yeah, I admit that I didn't do a good job at researching before I bought it. It is fantastic and just mows through everything that I throw at it. But it's too big for smaller jobs like garlic and detail work. CCK is definitely one that I have been looking at but can't decide between the carbon steel or stainless. Also looking at the new Nazohumi JIS 180mm that they are carrying now.
  14. Proper $15 pork loin thread :/

    Hmm, didn't know you could do that. Learn something new every day. Added to my list....
  15. New knives

    I only have one good knife so far and that is an Anryu gyuto 270mm. Keep going back and forth on the next purchase. Leaning towards a vegetable cleaver, bunka or maybe a kiritsuke. Will add a honesuki at some point as well.