I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I actually use my Thermapen. It's good for stirring the mixture while reading the temp. (Disclaimer: Even though Thermoworks says not to use the Thermapen for stirring.)
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
I'm likely neurotic, but the other end of the spectrum. I use the microwave only very rarely, and then only to defrost meat that hasn't defrosted enough yet on its own. Leftovers? Air fryer or convection oven. Pasta? Heat that sauce up on the stovetop. You'd be surprised at how versatile an air fryer can be. I found out a long time ago that microwaving something literally changes its molecular structure, and for some reason that just turned me off of it pretty much going forward.
Edit: I lied - I do use the microwave for "scrambled" eggs for the fam. Whisk eggs with a splash of milk in a bowl. Add one slice of American "cheese" for every two eggs, and microwave 30-60 seconds at a time (stirring in between). After about three minutes you have magic eggs - they're cheesy, and stay hot forever until they are ready to be served.
Last edited by Joey877; September 15, 2021, 03:13 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Only if heating instructions on some kinda frozen food say to change the power level do I ever do that. Interesting though, I have never thought of it helping heat food more consistently. I cover it and give 'er all she's got, Scotty. I am neurotic to the bone, no doubt about it.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I'm big on using power levels. Like to reheat at 10% or 20%. Takes longer but heats more evenly. Oh, and if you want to know how to soften butter in the microware; 5 seconds, open door, check butter, wait a few seconds and repeat up to three times. (did someone mention neurotic?)
Yeah, it all depends. I use my vast experience with Power Levels and what it is I'm actually cooking to determine. I use full power sometimes! But, more times than not... I Power Level it.
We recently got an inverter microwave. It's great. It allows for actual reduced power without using duty cycle. If you put it at 50%, it outputs 50% the entire time. I found it heats the food way more evenly, although to be fair our previous microwave was a total POS, so it didn't take much to improve on that.
Everyone's next microwave should have this technology.
I use power levels for reheating large things. I don’t put a lot of thought into it though and still cover it. I feel like the cover holding in the steam helps things heat more evenly.
I don't know about neurotic, but it just seems more sensible to use the power levels to gently heat things like leftovers. Full tilt boogie usually overcooks something that you've already cooked and tends to make it rubbery. Now, to be sure, this is a recent revelation to me and I learned of the concept from none other than HouseHomey hisself a few years ago. If I recall correctly, that's how professionals use Chef Mic to heat things in the restaurant biz. All I know for sure is that I like the results a lot better.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
You know at some point, little known to you or your extended families, Luca Brasi will be paying you a visit and give you an ultimatum that you will not be able to refuse. You have been duly warned .....
Two and a half minutes on 60% generally gets me in the ballpark for most plate reheats. From there I'll dial it in for another minute 30 usually after a good mix/stir.
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