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| Location: | Over there |
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| Number of Posts: | 13953 |
| Registered on: | 12/26/2012 |
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Recent Posts
Message
quote::lol:
Thanks for the share, though.
1
quote:
I tried this with Blue Bell Coffee ice cream last week and it was awesome. Just beat an egg or two, add a scoop of blue bell and mix that up in lieu of adding milk or cream, briefly plop your bread in on both sides, then it going onto the very hot skillet with clarified butter. I'll post pics next time.
That does sound good. Top it with anything?
quote:
avoid RE at this time
Curious as to why as well. I just bought a fully occupied 4plex that in a vacuum (always rented and no repairs) I'll make 20% annually ROI after paying the mortgage, insurance, and taxes.
re: ThermoWorks Products Are On Sale. Question Regarding RFX Wireless Probe Kit
Posted by NOLAGT on 12/2/25 at 11:04 am to Earthquake 88
Love my RFX stuff so far. Yes the app is a bit clunky but I love my thermapen a lot and its always been spot on with the temp so I will make do with the app. I just used mine to fry a turkey with a few probes in the bird submerged and the 12" probe. Also look at the billows fan attachment for different grills to control the temps in them along with the food on them.
I have a Sonos amp inside running some Definitive Technologies outdoor speakers, but I also have the Sonos sub outside. I am on the 2nd one, but the other lasted probably 7 years. I should have taken it in for freezing temps, I think. It works, but something is loose inside, and it rattles. It made such a big sound difference that I replaced it with a new one. You could mount it on its side up high under a patio cover. One day, when I'm not so lazy, I may do that.
Yea that is one drawback to them for sure. I got in the habit of having a cup of water with me for high-heat cooks lol. I have an XT now, but it's having some temp swing issues. I don't have much drive time on it yet.
quote:
I’m full and sleepy
Same :lol:
I’m in charge of getting the turkey and shrimp n mirliton casserole.
Got my bird hanging out to dry up some :lol:
Got my bird hanging out to dry up some :lol:
I noticed it was down a year or two ago. I never found a replacement. I wish there was I liked messing with friends with it :lol:
Will do :cheers:
quote:
You buying one?
I have in the past and I'm not opposed to more in the future. The one I got was fat like the Costco one A5 BMS 12. I think a lower BMS would be better over all since it would have a little more meat to it but I still enjoyed the one I got. I trimmed off some of the fat and made some tallow to cook with as well. Its not for everyone but I wanted to share since the price is pretty good for what you are getting.
Costco has A5 Japanese Wagyu Boneless Ribeye Roast on sale
Posted by NOLAGT on 11/20/25 at 3:44 pm
12lb roast $889 shipped overnight ($210 off). Yea I know its still pricy but its a good price on what it is if anyone was ever looking. You can cut it up and refreeze portions. With it being so rich you only eat a little bit at a time so you can get a good amount of meals out of it. Slice it up into 24 8oz portions and its $37.05ea.
Costco Wagyu
Costco Wagyu
Yes you need 4 gallons to fill it enough for the baskets. If you decide you want a 2.5gal without a stand I have a NIB in laffy for less than new. nolagt3 at gmail
quote:
Camp Chef Woodwind Pro series
Fair enough them too :lol:
re: 2025 model (or 2026) pellet grill recommendations?
Posted by NOLAGT on 11/13/25 at 10:32 am to Will Cover
quote:
Lone Star Grillz
I wanted to mention one thing I found when looking at them is they are the only ones I saw that you could mix in real wood chips with the pellets to up the smoke flavor. You have to buy the special sized chips from them but it is still a nice option IMO if you must have pellets.
re: Recommendations for good wireless meat thermometer
Posted by NOLAGT on 11/9/25 at 8:22 pm to HoboDickCheese
RFX
quote:
Butter poach those frickers in a sous vide bag
fify
Sent :cheers:
re: What do I do with lobster tails
Posted by NOLAGT on 11/7/25 at 2:08 pm to BigDropper
quote:
Sous vide. I know, I know, but this is the perfect application for an immersion circulator. Put a knob of butter, a smashed garlic clove, & a sprig of thyme or tarragon in the bag with it. 132°F for 45 minutes. Don't have one? Too bad. Its the best way to get perfectly tender lobster.
This is the way. I put a little butter and use that butter after to cook the dish.
Go to 60 days and you start to get that good blue cheese funk.
If you have a rouses near by watch their sales they will sell you a whole loin at the same price per lb as cut. Download the Flipp app and watch the sale adds.
I haven’t weighed mine yet before and after or fooled with the stock setting on the dry-ager fridge yet but have been please with the results. I will do some more fine tuning next batch.
Render all the fat and some pellicle you trim off to make some tasty tallow.
There is a dry aged sub on Reddit (r/dryagedbeef) and a group on Facebook (dry aged beef) with a lot of good info.
Get bone in if possible it protects some of the meat for less loss and helps keep its shape also for less loss. Find a local butcher to befriend and get him to slice the steaks and brake him off one for his troubles.
2 ribeyes and a short loin.
If you have a rouses near by watch their sales they will sell you a whole loin at the same price per lb as cut. Download the Flipp app and watch the sale adds.
I haven’t weighed mine yet before and after or fooled with the stock setting on the dry-ager fridge yet but have been please with the results. I will do some more fine tuning next batch.
Render all the fat and some pellicle you trim off to make some tasty tallow.
There is a dry aged sub on Reddit (r/dryagedbeef) and a group on Facebook (dry aged beef) with a lot of good info.
Get bone in if possible it protects some of the meat for less loss and helps keep its shape also for less loss. Find a local butcher to befriend and get him to slice the steaks and brake him off one for his troubles.
2 ribeyes and a short loin.
re: Favorite smoked sausage for red beans and rice
Posted by NOLAGT on 11/3/25 at 6:53 am to Royalfishing
Usually rabideauxs but recently I have tried and liked Cajun family tradition a couple of times and liked it. Some of the Richard family members doing their own thing.
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