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    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

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HeavyG

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    Kamado Joe

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  1. Manual Can Opener

    This has been our most used opener for the past decade+ https://smile.amazon.com/gp/product/B000079XW2/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 Works great and as mentioned earlier you can put the lid back on a partially emptied can.
  2. ThermoWorks infrared gun

    If you ever did care about the actual temperature of a surface and don't want to mess around trying to find the right emissivity setting you can buy one of these: http://www.thermoworks.com/PRB-K-030 Since the IR thermo you are looking at accepts Type K probes it will give you the real surface temp. If you are never going to take advantage of the ability to use a Type K probe then these days any of the $15 IR thermos will work just as well.
  3. Amazon tells me I bought mine in March of this year. I only bought it because of a lively discussion on a different forum where most folks used the chopstick method but some were disappointed that they had trouble keeping uniform thickness of the slices. Someone mentioned this tool. I had never seen one of those before and just had to try it. I appreciate Alton's stance on uni-taskers but I get a kick out of trying all these single task kitchen gadgets. Most of them end up in the bin or the thrift store (if I've kept the box) as they don't really work well or work at all. It works ok and definitely makes slices uniformly thick regardless of one's knife skills. I could see this being handy if one is prepping a bunch of Hasselbacks at a time as it takes no thinking at all to work right thru a spud and know that the cuts will be uniform. I used it a few times but Hasselbacks aren't something I make but once or twice a year anyway. It's hardly a unitasker though since it has proven to be useful as a mail holder/sorter on my desk in the study.
  4. Improving a Cheap Lodge Cast Iron Pan

    I agree completely. I've never bothered sanding out any of my Lodge pans but I have helped a couple friends do a few of theirs (mainly because I have lots of tools). Was kinda fun but mostly a dirty messy job. Even after doing that you are still left with a heavy, thick-walled skillet. Not really at all like the smooth, thin-walled vintage stuff that frequently had milled surfaces or the newer stuff that also have machined surfaces. Looking at the photos above you can clearly see that while most of the surface is smoother there are still a lot of pitted areas so it's not really a glass smooth surface. Glass smooth isn't really that useful anyway as there needs to be some surface "roughness" to really give the seasoning something to stick to. New Lodge pans may not have the aesthetic appeal of the older (or contemporary) smooth stuff but performance wise there really isn't much difference a year after purchase.
  5. I lived in Japan for a few years in the 1960's. My father bought a kamado in the Navy Exchange that we used for the four years we lived there. When he got orders back to the states he bought two new kamados (since the word among his squadron buddies was that used ones wouldn't survive the journey back home). Good thing he bought two cuz only one survived completely intact. He used that kamado for the next twenty+ years and the only fuel he ever used in those - Kingsford bricks. And he always lit them with...gasp...lighter fluid.
  6. Some people have some, others don't. That's all I know about taste.
  7. Do you like the InstaPot?

    I agree completely. A pressure cooker is great for many things but some things really benefit from a longer period of time for the flavors to marry.
  8. The only drawback to using Kingsford bricks is they create a LOT more ash but that is generally not a problem. Just means you will need to clean the ash out more often.
  9. A Restaurant Ruined My Life

    Over on the BBQ Brethren forum there is an epic thread following the story of a forum member that decided to open a BBQ joint a few years ago. The fellow was pretty open about all the effort and problems involved in getting started. His restaurant (The Prized Pig) was a success for a few years and he was looking at opening a second location but it all took a toll on his personal life and he closed down suddenly early this year. A recent update from just a few days ago was in a newspaper article mentioning that while he is not opening up another restaurant himself he will be the pitmaster for a joint opening in a few months. I've followed the thread for a few years and was surprised by how emotionally invested I became in his journey and am very glad to hear that he is getting back into the game in some capacity and hope that he has worked some of the other stresses in his life. The thread was an interesting read and anyone thinking they might want to open a restaurant should give it a read. http://www.bbq-brethren.com/forum/showthread.php?t=161123&highlight=open+restaurant The new joint - Fat Cap Smoked Meats - https://www.southbendtribune.com/marshallking/new-bbq-joint-fat-cap-to-open-in-roseland/article_5fe108bf-28b0-5949-ac0a-41a6ed6f754d.html?utm_medium=social&utm_source=facebook&utm_campaign=user-share
  10. UUNI Pro Burn-In and First Pizza

    Note that I didn't say you made a real Neapolitan pizza just that you are on track (wood fire and time/temp).
  11. Gourmet pellet choices?

    Many brands of pellets are made from a blend of woods so that, for instance, their "oak" flavor may only be 50% actual oak and the rest some different species such as alder or maple. There are some that claim to make some of their pellets from 100% of the flavor wood they specify. Some pellets also have "flavor oils" added. I don't have enough experience with all the various brands to say which one is clearly "best" as I don't own a pellet pooper but have eaten food cooked by friends that use them and I know they have tried a variety of brands/flavors. I'm inclined to agree with @BURGER MEISTER that unless you are one of those with a "super palate" you likely won't discern much difference between most brands/flavors. At least not in a blind taste test.
  12. UUNI Pro Burn-In and First Pizza

    Very nice. For a proper Neapolitan pizza you want it to be cooked using wood and done in about 90 seconds or less so you are right on track.
  13. Do you like the InstaPot?

    Did you break down the chicken or just keep it whole?
  14. Do you like the InstaPot?

    I've used a stove top pressure cooker for decades and never saw a need to buy an electric version. Last year tho when Amazon had the 6qt Instant Pot model on sale I bought one and must say that it is worth having. They really are more convenient and don't need any attention. Recipes will take a little longer as the electric pots use a slightly lower pressure but that is no big deal as it is usually just a matter of a few extra minutes. Glad I got one.
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