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  • Greg A BigBillsFan
    Club Member
    • Feb 2016
    • 60

    #16
    Thanks to all you fellow AR'ers! You've certainly supplied me with a wealth of info. All of which is appreciated. I'm leaning instant pot!

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 4740
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles

        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      #17
      There were a couple of things I learned really quickly when I first started using my Instant Pot.

      1. The flavor of spices is amplified, so go lightly with them. I made my Beef Goulash recipe (usually done in a Staub Dutch Oven) in the Instant Pot and it was so spicy that my poor husband couldn't eat it.

      2. If your sauce in the pot is too thick, the Instant Pot will never come to pressure. It pretends that it does and starts the count down, but it never really does. So I don't thicken my sauces until the cooking is complete.

      Here's a short article on what not to do with an electric pressure cooker: http://www.thekitchn.com/5-mistakes-...-cooker-229013

      Kathryn

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Less evaporation of volatile flavor compounds, so full flavor of spices. Made a risotto the other day, and went about what I do with shallots in traditional, and I redubbed it a Parm-Shallot risotto, just so we wouldn't be surprised.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I've had a hard time with the amount of liquid. There's a fine line between enough to cook and then reduce quickly and too much so that you'll be reducing for a long long time. Again, less evaporation.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        For me, Potkettleblack , the thickness of the liquid has been a recurring problem, especially if I use a doctored-up commercial sauce, as I do for quickie Indian dishes. I have to thin the sauce for the cook and thicken it back up again at the end. Either that, or use the Pot-in-Pot method, which I have yet to try but have a nice insert for.

        Kathryn
    • Lowjiber
      Former Member
      • Nov 2016
      • 315
      • Las Vegas, Nevada

      #18
      Thank you for the tips and link, Kathryn.

      I also ordered the paperback version of this book that may give me even more insight as I stagger through this new method...

      https://www.amazon.com/gp/product/19..._st_dp_summary

      Comment

      • Omega-Man
        Club Member
        • Mar 2017
        • 173

        #19
        These are top rated on Consumer Reports:

        Stovetop
        Fissler VitaQuick, $200
        Philippe Richard 6-Quart Aluminum TTUI9554, $20

        Electric
        Fagor Premium 6 Quart Pressure & Rice Cooker, $100
        Cuisinart CPC-600, $100

        I have the Cuisinart electric and it works just fine. I retired my stove top cooker when I got the Cuisinart but, it had served me well and there were no issues, just bring it up to temp/pressure on the stove, lower to about a simmer that keeps the pressure valve rocking a little and, nothing to it. Elective, plug it in, press the buttons and you are done.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10391
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
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            Broil King Keg
            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
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            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
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            Digi Q DX2 (Medium Pit Viper Fan)
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          #20
          I heard they make excellent "BBQ Brisket"........Trust me I know a "Guy" in the BBQ HOF.........lol
          Click image for larger version  Name:	Unknown-3.jpeg Views:	1 Size:	19.4 KB ID:	283956

          Comment


          • Craigar
            Craigar commented
            Editing a comment
            Spinaker I'm still giggling.

          • KevinG
            KevinG commented
            Editing a comment
            Hillarious

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            LOL!
            Naughty Lad!!!!
        • Craigar
          Founding Member
          • Jul 2014
          • 1060
          • Papillion, NE
          • * - Weber 26.75" OTG
            * - Weber 22.5" Premium cloaked in Crimson
            * - Slow 'N Sear
            * - Smoke E-Z - 26.75" (The Grain Silo)
            * - Lodge Sportsman Grill
            * - Weber Rapid Fire Chimney Starter
            * - Thermoworks ThermoPop
            * - Thermoworks Dot
            * - iGrill2 - 4 probes
            * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
            * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
            * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
            * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
            * - Current butchers: Just Good Meats & Fareway Foods

          #21
          I just added one to my wish list on Amazon. Has anyone cooked eggs in this contraption? The model I am looking at has an egg setting and a cake setting.

          Comment

          • lonnie mac
            Club Member
            • Jul 2016
            • 1306
            • Bacliff, TX
            • Motovlogging for the freedom of old Hippies...

              https://www.youtube.com/c/LonnieMac

              Home of Brutus Ten!

              http://www.alenuts.com/Alenuts/Alenuts.html

              Pits:

              Weber Performer Deluxe W/ SNS, Craycort CI grates

              WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

              Texas Original Pits Offset Smoker

              RecTec 590

              WSM 18" W/ Upside-down door mod

              Camp Chief Flattop, The big one...

              Weber Genesis II S-335

              Texas Fire Pit

              Thermos:

              Maveric's Most all of em...
              FireBoard W/ Fan Control, GURU Fan
              ThermoWorks, most all of em...
              Meater

            #22
            We boil eggs in our Instant Pot constantly. Some of the best eggs ever and literally fall out of the shells. Yep, love my Instant pot! In fact, doing up my beef stew tonight on this rainy day. 35 minutes and some of the best stew ever too.

            Comment

            • lonnie mac
              Club Member
              • Jul 2016
              • 1306
              • Bacliff, TX
              • Motovlogging for the freedom of old Hippies...

                https://www.youtube.com/c/LonnieMac

                Home of Brutus Ten!

                http://www.alenuts.com/Alenuts/Alenuts.html

                Pits:

                Weber Performer Deluxe W/ SNS, Craycort CI grates

                WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

                Texas Original Pits Offset Smoker

                RecTec 590

                WSM 18" W/ Upside-down door mod

                Camp Chief Flattop, The big one...

                Weber Genesis II S-335

                Texas Fire Pit

                Thermos:

                Maveric's Most all of em...
                FireBoard W/ Fan Control, GURU Fan
                ThermoWorks, most all of em...
                Meater

              #23
              Also one of the best cheese cakes on earth!

              Click image for larger version

Name:	cake1.jpg
Views:	7
Size:	1.34 MB
ID:	284602

              Comment


              • tbob4
                tbob4 commented
                Editing a comment
                Lonnie - that is outstanding looking!

              • EdF
                EdF commented
                Editing a comment
                Just look at that!
            • Lowjiber
              Former Member
              • Nov 2016
              • 315
              • Las Vegas, Nevada

              #24
              Follow-up...

              My Instant Pot arrived about three hours ago. It's built like a tank.

              The manual suggested an empty initial run, but who ever does that without something in the smoker/grill/etc.???

              I always boil five eggs for my wife to take to work on Mondays. She grabs one at lunch and that holds her over until dinner time. So, I decided to try the IP out.

              I put seven eggs on the included trivet and added 1 1/2 cups of water. Set the unit on "Steam" (High Temp) for six minutes. When the timer hit six minutes, the "Warm/Hold" turned on. I shut it off; evacuated the pressure; and placed the eggs in an ice bath to stop them from cooking.

              When cool, the eggs peeled very easily and were cooked perfectly with none of that 'gray' color that often occurs when I mis-time the cook. She-who-will-obeyed said (as she ate two) that they were the most perfectly cooked that I'd ever done. Success!!!

              Next on the agenda is Navy Bean Soup as soon as I get a ham hock.

              Thanks go to Kathryn for the Instant Pot recommendation!!!

              Comment


              • Craigar
                Craigar commented
                Editing a comment
                fzxdoc with Easter right around the corner, how many eggs can you make at one time?

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Craigar, the eggs all have to be on one level, so the most I can fit in is about 16 eggs on the steamer rack in the IP.

                Lowjiber, the IP hard boiled eggs, if stored in their shells in the fridge, will eventually get that greenish outer layer to the yolks. I peel my hard boiled eggs right away after they have cooled thoroughly in the ice bath to minimize that effect. I store them in a Ziploc bag in the fridge.

                Kathryn

              • Lowjiber
                Lowjiber commented
                Editing a comment
                Kathryn, my wife has been peeling the whole batch when she's on lunch break. I've made three batches for her now, and she still raves about the quality and consistency.

                I no longer use "Steam". I just hit "Manual" for 6 minutes... perfect!
            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3173
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              #25
              Lowjiber Have fun. It's a wonderful tool!

              And if you want rice, put some butter in and melt it on brown (or whatever the equivalent is). Throw in a cup of rice and mix it around until it's translucent. Then throw in 1-1/2 cups of water and a bit of salt. Raise the heat to high pressure, cook for 3 minutes. The rest for 7 and release the pressure. Scale same proportions of rice and water if you want more.

              It's the best rice!

              Comment


              • Atalanta
                Atalanta commented
                Editing a comment
                PC Risotto is the BEST! I never made it the "regular" way, but make it A LOT with the PC. "What's for dinner?" "Dunno. I don't feel like cooking." "How about risotto."

                Which stops working when you run out of Arborio rice.

              • EdF
                EdF commented
                Editing a comment
                You've got Ma'am!

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                It's brilliant with normal rice dishes as well. I'm considering a saffron rice, a jasmine rice, I do a cheesy rice... all sorts of things to do with longer grain rices... I wonder if I could convert the Mahnomie porridge to PC.
            • Lowjiber
              Former Member
              • Nov 2016
              • 315
              • Las Vegas, Nevada

              #26
              lonnie mac, you have any Navy Bean tips. I know what I'm doing when cooking them on the stove, but will welcome any tips.

              Comment


              • lonnie mac
                lonnie mac commented
                Editing a comment
                I'll post below, cus I am SURE it will go over the 300 limit!
            • lonnie mac
              Club Member
              • Jul 2016
              • 1306
              • Bacliff, TX
              • Motovlogging for the freedom of old Hippies...

                https://www.youtube.com/c/LonnieMac

                Home of Brutus Ten!

                http://www.alenuts.com/Alenuts/Alenuts.html

                Pits:

                Weber Performer Deluxe W/ SNS, Craycort CI grates

                WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

                Texas Original Pits Offset Smoker

                RecTec 590

                WSM 18" W/ Upside-down door mod

                Camp Chief Flattop, The big one...

                Weber Genesis II S-335

                Texas Fire Pit

                Thermos:

                Maveric's Most all of em...
                FireBoard W/ Fan Control, GURU Fan
                ThermoWorks, most all of em...
                Meater

              #27
              As with anything in the Instant pot, or cooking with pressure as you know, I have always found that I like to "start" with the liquid I "want" to end up with. As in a pressure cooker you don't boil away your excess. As Kathryn said, you want to thicken in the end after the pressure release. I'll post up my NAVY bean recipe! I thicken in the end with my homemade bulk roux I keep in the fridge. As usual with beans, you'll probably still want to soak them over night. Here at my local HEB, there is a company that sells fresh beans of all sorts. Think they are called "We Love Peas". The beans are already soaked so in the insta pot it goes.

              NAVY Beans

              1 TBS bacon grease in IP
              2 strips bacon fine diced
              2 cans chicken broth
              3 TBS butter
              1.5 pound “We Love Peas” Navy beans
              2 small ham steaks or cut up ham hocks
              3 small organic carrots diced to 3/4”
              3 small organic celery diced fine
              1 onion diced fine
              4 cloves minced garlic
              1 tsp thyme, or fresh thyme sprigs tied in a ball
              1 bayleaf
              1/2 tsp cyanine pepper
              3 tsp kosher salt
              2 tsp pepper
              1 tsp ground sage

              Directions:

              Brown bacon bits, add and sauté onions in Instant Pot in Sauté mode high. Add all spices and sauté some more. Add cubed ham/hocks. Add beans and enough broth just to cover. (two cans perfect with this recipe in the IP) Cook manual-high-pressure for 30 minutes. Natural pressure release for 20 minutes. Add 2 TBS homemade roux and sauté to thicken. Serve over rice with a liberal sprinkling of Cajun Chef green pepper sauce. (Mandatory!) And home made corn bread of course.

              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                This recipe looks awesome. I'm going to give it a try.
                K.

              • Lowjiber
                Lowjiber commented
                Editing a comment
                I followed your recipe almost to a "T" yesterday... perfect!! Very nice.

                I only used a pound of beans, so portioned the recipe accordingly.

                Thanks much for the recipe and tips.

              • lonnie mac
                lonnie mac commented
                Editing a comment
                I am so glad it came out good man! I always worry. Ole Cajun and heavy handed with seasonings myself. Learning to tone things down these days.
            • Lowjiber
              Former Member
              • Nov 2016
              • 315
              • Las Vegas, Nevada

              #28
              That's awesome I'll incorporate a few "extra" items from your recipe above... for sure. I was (am) concerned about the IP instruction not to fill the tub over 2/3 full, but with pre-soaked beans it should be fine.

              Not to worry 'bout the cornbread. I always make a 12" iron skillet of the stuff when the beans are ready. I'm an old country boy from the Ozark Mountains in southern Missouri. I eat cornbread with darn near everything. LOL

              Your comment about the green pepper sauce intrigues me. I always throw in a can of diced green chilies about the time the beans are done.

              Thanks much for the help... much appreciated. If you ever get to Las Vegas, we'll hook up for some beans and cornbread.

              Comment


              • lonnie mac
                lonnie mac commented
                Editing a comment
                You got it brotha! Just an ole Cajun. Please let us know how it turns out! I have had mine for only a year or so, and dang haven't had a fail yet in it. Funny, if you are on Facebook, there is a great IP group I follow. Lots of great stuff there.
            • lbyer
              Club Member
              • May 2016
              • 61
              • Northshore of Chicago area

              #29
              I highly recommend this cookbook. Every recipe I have tried has been outstanding: https://www.amazon.com/Instant-Elect...VESC5M9YKDXBPB

              The green lentil and spinach stew with shrimp is terrific...
              Last edited by lbyer; March 6th, 2017, 07:21 PM.

              Comment

              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                #30
                I bought a Cook's Essentials 8Qt. Electric Pressure Cooker over a year ago. I took it out of the box, put it on a rack in the kitchen and I stare at it every now and then. I imagine someday I'll get motivated to learn to use it. Guys my age don't get in a rush you know.😏

                Comment


                • Craigar
                  Craigar commented
                  Editing a comment
                  What's the rush when you cook everything outside on your kamado?

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  That's what I was thinking...😁

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              G&F Suede Welder's Gloves

              Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

              If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

              Click here to read our detailed review

              Click here to order from Amazon


              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

              Click here for more about what makes these grates so special


              PK 360 grill

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

              Click here to read our detailed review of the PK 360

              Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


              kareubequ bbq smoker

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker

              The First Propane Smoker With A Thermostat Makes This Baby Foolproof

              Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Professional Steakhouse Knife Set

              masterbuilt gas smoker

              Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

              Click here to read our detailed review and to order


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              fireboard bbq thermometer

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

              Click here to read our detailed review


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill

              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order