Yes, it will. Create a little concave pit in the burger so when it expands, it expands to flat. There should be less eruption than me seeing Sub Zero/Jax interaction in the beginning of the trailer.
We need to get one of these! We have one of round ones and the basket is hard to keep clean.
I mean all you gotta do is wash it after each use. Mine's not dishwasher compatible, but it's an easy clean in my opinion.
Also, made some air fried wings last week. Ate them so fast I forgot to take a picture, but essentially here's my recipe:
In one bowl put the following:
Baking Powder
Cayenne Pepper
Lemon Pepper
In a second bowl, I coated half of them in this dry rub after I put on the baking powder stuff:
Holy Voodoo Seasoning
Meat Church Holy Voodoo Seasoning. This savory rub has a Cajun influence and a Texas jalapeño kick! Great for poultry, pork, vegetables and more!
www.meatchurch.com
If you like a little Cajun style rub, absolutely get this. It's so so so good.
Put it on 380 degrees and cook for 24 mins. I flipped the wings every 6 mins or so, turned out better this way. They'll come out juicy and delicious.
In another bowl I tossed the other half of the wings in this sauce. Looking for alternatives if anybody's got any recommendations!
Spicy Original
It’s getting hot in here! A traditional buffalo-style sauce, but oh, so much more. Schultz’s Spicy Original is a zesty blend of cayenne peppers, garlic and spices, vinegar and olive oil. We only use all real food ingredients in our sauces because our recipes were made by, and for members of our...
1908brands.com
All in all 10/10. Who knew that making wings was so easy lol
I didn't wind up getting the rotisserie style. It's just as well though because I have a small apartment kitchen area.
I think this is easy cleanup and easy to cook meat. I've done 2 chicken breasts in it, burger, bacon strips, some thick cut sweet potato, and fish fillets.
Just did cajun seasoned catfish with a few garlic pieces that toasted nicely.
The Aroma Rice cooker is still good for rice and steamed veggies.
I think this is easy cleanup and easy to cook meat. I've done 2 chicken breasts in it, burger, bacon strips, some thick cut sweet potato, and fish fillets.
Just did cajun seasoned catfish with a few garlic pieces that toasted nicely.
The Aroma Rice cooker is still good for rice and steamed veggies.
A good airfyer will replace your toaster, and/or toaster oven, and you'd probably do a lot more cooking in it. If you have more than one kid, you'll probably have to cook twice in it since there are not many good ones for a larger family. The stow away Ninja one looked to be it, but it's a cleaning nightmare.
Slow cooked barbacoa yesterday for some tacos.
I bought a new grill. Made some NY Strip steaks, grilled asparagus, and roasted potatoes for dinner last night.
Splurged and got Bourbon & Brown Sugar Salmon from the Fish Market and cooked in the air fryer. It did get a little dark on the ends but it tasted really good.
Also made air fried mushrooms and steamed greens.
Also made air fried mushrooms and steamed greens.
What kind of grill did you get? It's finally been getting warmer here, I've fired up both of mine the last two nights and plan to again tonight! I've got a Weber Kettle Master Touch and Traeger Pro 22.
How do you like your smoker? I have a a Weber Spirit II 3 burner for gas grilling and an older Weber 22" w/table charcoal. I can use the charcoal one for smoking, but I haven't yet. This summer I definitely will.
Bought a Weber Spirit E-315.
I split the cost of a Traeger 780 Pro with my brother last year and that stays at his house as I don't have the room for both a grill and smoker.
I'm going to amend this because I didn't know the Ninja's bottom is removable when stored vertically. Will buy soon.
I love it, you can truly just set it and forget it. I've had the Slow N Sear attachment for the kettle for several years now that you can use to smoking. It worked great and I still use it from time to time but mostly use the Traeger for smoking now. Traeger is great since you pretty much never have to check on it, it stays right at the temperature you need like an oven. The light up / starting process is really simple and quick too, which is nice. I use it for smoking, grilling, and even pizza pretty regularly. It's a pretty cool middle ground between the ease of propane and the smokiness of charcoal / wood.
I'm jealous of both of your Weber Spirits. I used to have a Weber Q series portable gas grill, but used it so much it finally broke. It would be nice to have a gas grill again to use for hot and fast grilling (steaks, chicken, burgers, etc.) when I don't have the time for charcoal. Cooks requiring hot / direct heat are the one bad thing for the Traeger (my model at least). Charcoal is great, but the start up process admittedly takes a long time and can be a pain when you're in a rush.
Probably will find really good deals around memorial day and 4th of july on a Weber.
I work for Traeger going on 6 years, I love my Traeger grill I’ve had almost 5 years and use it multiple times a week. You can cook anything on that thing and so simple to use. Just gotta get your cook times and temps down. Using digital thermometers or meat probes it a must.
Nice!!! What model do you have? I got the Pro 22 during a "end of the season" sale when they were clearing out the old models here in Utah, insanely cheap price. I'd love to get a fancier model at some point though.
I actually need to get the thermometer or temp control unit on mine replaced, it started acting wonky late last year. I'm fine on any cook up to about 300 or 325. Beyond that, my grill temp readings bounce around at 50 degree increments back and forth and it eventually errs out and shuts down. No issues if I'm smoking, something, but annoying that I can't actually "grill" anything on it at the moment. I need to call Customer Service.
The Weber Smokey Mountains are supposed to be fantatic smokers for the price, I've always wanted one of those. Weber's new pellet grills look really nice, but I heard the launch units had some issues. Not sure if they've resolved that yet.
Mine is an old model they sent all of us for free awhile back. I think it was called the Tex Elite it’s a medium size.
That is a known issue that happens just contact customer service and they can send you new parts they’re easy to change out.
They send us a few discounts every year but I always give them to my family or my wife’s family they go quick lol.
Dru, we're practically family at this point. Have been e-friends for more than a decade at this point lol
One day dry brining is where it's at for steak. It's a trial and error as to how much salt you like. It penetrates the whole meat, so, overdoing with the salt can make it very salty. Do a trial an error for your tastes. Also, only use salt for dry brining. Don't add pepper or garlic powder or anything.