Відео

Don't buy an Anova Precisuon Oven. I have owned one for two years and it burned my counter top. I measured the temp of the bottom outside of the oven after baking at 325 degrees. The bottom of the oven was 233 degrees, and my counter was 220 degrees. I am concerned this oven will start a fire.

Full size set: $200 Tabletop set: $110 The ignorance needed to spend over three hundred dollars for two salt and pepper grinder sets: priceless Talk about having more dollars than sense.

I think the beef stock ruined the bark. You had really good bark before the wrap. But thanks for showing the smoker I bought the new searwood today

Love the videos what is your favorite cooker? Or if you had to pick one which one would it be? Thanks

Nicely done Darren. A mistake people can make when cooking venison is over cooking it. Get much past medium rare and you will pick up more of a gamey flavor. When processing venison, we add ~10% beef fat because as you point out, venison is very lean, there's no intermuscular fat to speak of.

Tri tip is great, but picanha is our new favorite. Slice the fat cap into squares, rub in some rock salt and reverse sear over lump charcoal. Fantastic taste and texture!

Do you do a UA-cam using the Anova and doing an extra-large item??

Do you still use this Weber?

Did you find it was finicky on the size of the wood pellet?

Boiled meat

Can't go wrong with ostrich meat!

Looks good Darren. Thanks for trying this for us.

Why would you cut those before resting at least a few hours?

@FireWaterCooking I wish you could do a review on the Hamilton Beach HSV1000 Acuvide commercial sous vide circulator.

I have used Porter Road and Snake River Farms many times. Both top-notch providers of high end meats.

Should I invest in a commercial grade sous vide circulator like the Anova Pro if I do sous vide cooking frequently at home?

You can get the Anova Pro around the price of the Joule these days.

Did you get rid of the hasty bake? I’m trying to decide hasty bake vs m grills because I want an adjustable grate but man are m grills expensive. Thanks

Any updates on cooks.?

This vacuum sealer is a waste of time

Great video if you just jump to 5:30 to start watching. Great hack. Jeez man though you repeated the same stuff like 8 times in the first 5 minutes.

Thanks for the upload; it was helpful.

Just got a Hasty Bake a month ago. I have heard of them in passing, but never really researched them. Turned out it's exactly the style I have been searching for all these years. Time to sell some grills!

you deserve more views

Having the same issues with my Blackstone, thanks for the great review.

Maybe for sous vide you should first put it in a smoker and then sous vide?

As someone from Syracuse I love them both! And correct, no ketchup! 😂

Wao excellent video

Good looking bird Darrin. I would never have thought to cook a bone in chicken on a griddle like that. Thanks for sharing that with us

What’s the best to get if you want to do both sear and lighting the Webber?

Hey Darrin....that's one awesome looking yard bird. Cheers 🍻

Looks AWESOME! Thanks for posting this. It's good for people to learn that flat tops aren't just for frying.

I love the tavle size

Good afternoon, I have a VACMASTER model SVP 20 vacuum machine which, when starting up, seems to be stuck and triggers the breakers. I think they may be the start or run capacitor, but I don't have the values ​​for these since they were painted and You can't see their values, I measured them with a capacitor and one measures 100Mf and the other 40Mf but I don't know if those are their real values. I thank you if you know the value of these capacitors, help me with that information, thank you in advance.

Did you season the griddle like the directions say to? or did you just use it out of the box. Thanks

After you wrap it, it’s finished smoking. You could just put it in the oven and finish cooking it. That’ll save you on pellets because leaving it in the smoker. Does nothing for flavor anymore at this point.

Proper procedure is to heat the canner with the weight off. Let heavy steam blow out the vent for 10 minutes then put the weight on. Start timing the cook cycle when the weight first jiggles and the pressure gauge reads 12 pounds. Adjust the stove to maintain a periodic vent of steam from the weight and keep the gauge no lower than the 12 pounds for the entire cook time. Anything other than exactly following this procedure will NOT sterilize the contents of the canner and you run the risk of botulism. Read the All American canner instruction manual. Good luck.

Question. I'm having some issues with rodents going into my natural gas grill. I need something that is rodent proof. Do you think the Cuisinart 360 xl has holes where the mice can get into the cooking surface?

Thanks for an interesting comparison. Glad you pointed out the issues with built in batteries that cannot be replaced. A LOT of products now have them and will fail only because the batteries no longer work. On top of that, they will need to be disposed of as hazardous waste. BTW, it's spelled ThermApen, not ThermOpen.

Just placed an order!

What brand is that grill?

That does look very tasty indeed! I like the Mexican spin on it.

What’s the healthiest

I was there and ate these. They were amazing! Highly recommended.🤩

Looks yummy 😋

I have the same table - does the arc XL fit perfectly on it from front to back ?

You had me at the thumbnail. Looks delicious.

Blueberry and black garlic together sounds interesting.

I want one but i don’t wants to deal with getting the wood and cutting it down to size and cooking lol

Hey Darren....that picanha roast turned out fantastic. Cheers!