I'm not neurotic, I just refuse to have a device spawned by the devil in my kitchen.
I hate the bloody things, only good for defrosting and heating water imo
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 not neurotic, I just refuse to have a device spawned by the devil in my kitchen.
I hate the bloody things, only good for defrosting and heating water imo
Too true. It has been proven to cause cancer and dehydrate everything it "cooks". Except for ribs. It's the best method for ribs.
Microwaves are great for softening butter. When I take a full stick of cold butter out, I nuke it for 66 sec at 20% power to get it soft enough to spread. Every MW is different, so you will have to experiment to get the time correct for your MW. BTW - mine is 900 watts.
It's also great for softening that rock hard tub of ice cream to make it scoopable. I start with 20 sec or so at 20% and go from there.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Some microwaves have a "reheat" button that does timing based on steam coming off the food. It's generally 100% until (something), then it backs down to 50% for another 40 secs or so. Seems to work for us.
I also like the preprogrammed Fresh Veggie/Frozen Veggie buttons; usually come out better than 2m on high.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
We have a 1300 watt microwave and I heat nearly EVERYTHING at power level 5. I gauge how much time It will take to heat at level 5 and try to undershoot it a little and then creep up on it. From experience, I am pretty good at getting the time spot on for the usual things I reheat, like rice, pasta, etc. Pretty much the only things I do at full power are defrosting my homemade stock, melting butter or boiling a small amount of water.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Well…seeing as I generally refer to microwave ovens as ‘$200 hot dog cookers I’m in the bash it at full power ‘til it’s done camp kinda guy.
I’m certain the "science oven" is capable of nuanced cooking…but I’ve never felt the need to explore it. I use it as an aforementioned hot dog cooker (when I’m editing photos/video and can’t take the time to fire up a grill) or to simply re-heat something…quickly. (For much the same reasons, or out of laziness.)
I'm not particularly old fashioned (unless it has bourbon in it) but the only thing I ever microwave is my kids' frozen food. I never use it when cooking for myself/other adults.
I suppose the section of the user manual regarding multiple power levels and times in a single session comes with a disclaimer reading, “Using this feature repeatedly may cause neuroses.” along with a support line number. Gotta cover your posterior when the device is so sophisticated.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I've been using multiple power levels for years to reheat/heat foods. My bride nukes everything she does on High, which of course screws up any dish that has butter or dairy in it, or a plate with different foods (meat, especially with sauce & veggies for example). I use 40% for 6-12 minutes and then 1 minute on High for most reheats. I always use a cover to contain any potential splatter and aide in containing moisture. I think the only I ever do on High all the way is microwave popcorn.
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