Recent content by Dadbo

The gloss black is what I chose. I have enough stainless to clean and don’t need any more practice with that. There was an option for gloss grey I almost opted for which may have looked nicer with our grey stucco house. HTH

Last summer I picked up a Prestige 500 RSIB in black figuring it would be easy to keep clean. And it is…. I have used the side infrared burner a few times experimenting with direct cooks and reverse searing cooks. Thanksgiving turkey was done wonderfully using the rotisserie so I am very happy...

Expecting not excepting.... sorry

As of Jan 1 availability of pork at WFF is now greatly reduced due to our state's "compassionate" new law for hogs! It looked like WFF had sadly removed a lot of stock yesterday while I was shopping there. I can only guess the new pricing for any and all pork here and everywhere in this upside...

Looks good! Worth giving this a try before we have the masses over for events!

Yes, I should have said 8.5 lb 3 bone roast. Sorry about the lack of info.

One final question and I wont bug you all with this anymore. I did pick up a Wild Fork Foods Angus choice standing rib roast. Marbling looks to be upper choice for sure. Can I plan on one week to fridge thaw and then 2 days for dry brining of this roast, prior to prep for a reverse sear cook...

Well this certainly became an eye opening discussion….fo me! Looks like the vote here by the family is to do a bone in AND a boneless roast to A and B compare. They want it, they get it. scallops will round out the proteins. And I will try some of the discussed methods, on a smaller scale...

I go for the chuck or large end rather than the loin end for that reason. And I have actually gotten some great ones with my butcher looking in the back room for me.

I am so very thankful to everyone for their wisdom based replies. In the past I always did the almost cut off bones and retired method. And did in the past pre pellet grill 500 degrees for 5 mins per pound turnoff grill and don’t open oven door for 2 hours. Always turned out “good” . will see...

Good afternoon all. You have helped me in the past with great success and wish to get your thoughts on options available for this year's Christmas Eve dinner. We do prime rib and sides and will continue to do so this year as is tradition. In the past I have purchased this protein from the local...

I have this set and very pleased with them. A great deal!

I have been doing reverse sear. 120 then to the sear station for a good sear and after letting rest usu rises to 125\130 👍🏻

Thanks for all the updates. Mys sons and I have been experimenting with all sorts of steak cooks. 2 of the like the Sous vide and the a serious sear on the Napoleon sear station. Trying to get them to break loose and buy 590s for themselves as they enjoy all the cooks it does well. Anyway some...

Thankfully the forecasted rain/wind from the storm ended up greatly reduced where we are. Others not so lucky. I appreciate all the comments and insight, The grills remained dry as did the pellets, it appears and can now give them a go this evening. Hope everyone can enjoy the winding up of this...