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Pork tenderloin, carrots and rice in the IP.

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  • Huskee
    commented on 's reply
    Mine's not covered either. Pouring rain as I type this, pork chops on the Grilla. Should check their temp, but putting it off due to rain..

  • FishTalesNC
    commented on 's reply
    That reminds me of a Thanksgiving several years ago just outside of Boone, NC. Two large extended families staying in lodges in the middle of nowhere. That Thanksgiving morning my grandma died. She hated Thanksgiving, hated turkey even, she may have chosen that day on purpose. Anyway, we got the news in the middle of the night and as we packed up to leave that morning it started snowing like crazy!! Coldest darn wind I've ever felt going right to my bones and flakes the size of golf balls.

  • Attjack
    commented on 's reply
    Yeah, nothing beats it for stock. I like that you don't have to babysit it as you do with a stockpot on the stove.

  • klflowers
    replied
    Looks pretty good.

    Leave a comment:


  • klflowers
    commented on 's reply
    That is a good looking turkey. Care to share how you made that? Not sure where you would put it, but if you post it, please start with klflowers so I will see it.

  • Thunder77
    replied
    Looks good to me. I love the Instant Pot. Makes the best chicken broth ever. Made pot roast in mine the other night, and it was fabulous! My problem with outdoor cooking is rain. My cooking area is not covered, so i am not big on cooking outdoors in the rain. Temperature is not usually a problem. Pool is right in the back yard.

    Leave a comment:


  • Attjack
    commented on 's reply
    That cracks me up that you guys are rolling with George Foremans. I've had a few models myself. Now all I have is a Griddler which has been in a box in the basement for a couple of years.

  • Attjack
    commented on 's reply
    Cold is easier for me since it doesn't get -22 here! If you're just running a smoker especially with a controller no biggie. But like you say working over a hot fire in the hot sun can and will bench me sometimes. We're having another hot one today before it supposed to cool off a little tomorrow. I'm thinking cauliflower mac and cheese tonight inside. But before that, I might make a cocktail and head out there for a bit.

  • mountainsmoker
    replied
    Yep a George Foreman with a little brush of liquid smoke is great.

    Leave a comment:


  • Huskee
    replied
    I don't blame you. It's tough stoking a stickburner when it's 94 degrees, or -14 degrees. Once I cooked outside when it was -22, but I had a chuck roast/pulled beef cook planned so I proceeded. It later warmed up that day to 6 above. It's nice to have gadgetry options though. Our IP and SV have helped a lot for various versions of I'm-not-in-the-mood-today kinda mindsets. Even the ol' trusty George Foreman grill has been a nice helping hand!

    Leave a comment:


  • mountainsmoker
    replied
    With my DigiQ and Maverick I smoke year a round. Thanksgiving turkey here in the mountains may be in the 50-60's. Christmas may be in the 40's I never know. Just set the Q to maintain the temp. May have snow in either month. But my cooking area is covered. That is a cherry smoked turkey on the left.

    Leave a comment:


  • Attjack
    commented on 's reply
    I cook outside year round with some weather related slow down periods. I also frequently use the IP in the outdoor kitchen in fact I'm thinking of getting a 3 quart one to stay out there for side dishes.

  • MBMorgan
    replied
    Looks great. FWIW, I find that the older I get, the less likely I’m going to find myself cooking outside unless the temperature is between 68 and 75 degrees F. Hence all the indoor gadgetry (IP included) to complement the grill and smoker ...

    Leave a comment:


  • Attjack
    started a topic Pork tenderloin, carrots and rice in the IP.

    Pork tenderloin, carrots and rice in the IP.

    Bland looking but pretty tasty. I made this in a 6 quart IP because it was really hot out for these parts.

    Click image for larger version

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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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