What did everyone cook today?
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Sous vide strip cooked to 129°, spinach, mushrooms and onions.
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Today would have been my parents 52 anniversary if Dad was still with us. So we had my mom out for supper and had parmesan chicken, asparagus with parmesan and butter garlic spice, cheese potatoes and moms favorite, dill pickle wraps
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This thing is definitely a beast. Happy I went with the 1050 though. As you guys have said many times better to go as big as you can and you won’t regret it.
Did the initial burn in and seasoning with cheap charcoal briquettes. For the smoke I did alternating layers of lump charcoal and hickory chunks. I did see a video or two someone using full splits in the hopper with just a few briquettes at the bottom to get things going. Look forward to trying that as well. Could be as close to an automated offset as I could get.
Took Six minutes to hit 225 from the time I lit the fire starter. Supposedly it will get to 700° in 15 minutes. But I didn’t push it that hard yet as I was cooking low and slow. But seems like that would have great potential for reverse sear.
Didn’t have my good thermometer in there but based on the control panel it held the temperature surprisingly tight for charcoal. Will have to do a real test when I have more time but seemed to fluctuate only +/-5°.
Comparing it to my neighbors cooks on his Pellet grill I definitely felt like mine had a better smoke flavor (but that could just be the cook
)So far I love this thing. I will keep you guys posted as I get some more cooks on it.
The one problem I had was with the controller LED. Did not reach out to Masterbuilt yet but I’m sure they will make good on it. I will put a picture below to show what I mean. Some of the lines in the LED were dim or went in and out. Luckily looks like swapping out the controller will be easy if they send me a replacement. Also a little glitchy with connection to the app. But I don’t really use that too much anyway.
Can’t get grill pic to go vertical
Huge surface
Hopper with chunks
Glitchy controller
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GWG8541 Everything was. We had a combination mothers day fathers day thing with the family. My mother lost her battle last thursday.
RON PARRISH so sorry to hear about your Mom. I know how hard it can be. I hope you hold on to those good times and I will pray that as time passes the hurt from losing her will lessen.
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Today would have been my parents 52 anniversary if Dad was still with us. So we had my mom out for supper and had parmesan chicken, asparagus with parmesan and butter garlic spice, cheese potatoes and moms favorite, dill pickle wraps
kyle your a good man.
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RON PARRISH so sorry to hear about your Mom. I know how hard it can be. I hope you hold on to those good times and I will pray that as time passes the hurt from losing her will lessen.
GWG8541 Thank you very much. As I watched her dwindle to nothing the last 6 weeks I know she is in a much better place. That alone helps a lot.Still not easy though
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GWG8541 Thank you very much. As I watched her dwindle to nothing the last 6 weeks I know she is in a much better place. That alone helps a lot.Still not easy though
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RON PARRISH I no it is never easy but knowing she is in a better place is very comforting so very sorry for your loss
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GWG8541 Thank you very much. As I watched her dwindle to nothing the last 6 weeks I know she is in a much better place. That alone helps a lot.Still not easy though
RON PARRISH I am sorry that you lost your mom. I watched my dad go down hill with cancer 3 years ago and it still hurts that he is gone. I feel for you. My families thoughts and prayers are with you and your family. Take care my friend.
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RON PARRISH I am sorry that you lost your mom. I watched my dad go down hill with cancer 3 years ago and it still hurts that he is gone. I feel for you. My families thoughts and prayers are with you and your family. Take care my friend.
kyle Thank you!
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Sous vide strip cooked to 129°, spinach, mushrooms and onions.
HerbcoFood great looking steak, and great choice of sides…mmmm…
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Kung Pao Shrimp -
Kung Pao ShrimpDave in AZ looks really good
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Buffalo shrimp scampi!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Sous vide strip cooked to 129°, spinach, mushrooms and onions.
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Jonathon oh man that sounds great. Definitely will have to try making something like that.
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Jonathon mmmm now I wish I’d made that!
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Sous vide strip cooked to 129°, spinach, mushrooms and onions.
HerbcoFood Nice looking plate.
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