Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread

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lol thanks man! thanks for the egg thesis. lol I'm busting you. I'm not a big shot. I can't afford eggs right now. I do like em though and your omlets always look good. Especially that last one!

I have 2 air fries actually. Don't ask why cause I really don't know. I'm going to go same temp in the oven then. I hate doing the shift thing when making the wings.
 
jimim said:
I have 2 air fries actually. Don't ask why cause I really don't know.
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Because they're tiny and mostly useless for family cooking. Lol.

My old oven was convection and only came on when we pressed that function. My new one spins the fan no matter which setting is used to cook. Now I see models with 'air fryer' settings so I think that's a gimmick and just renaming the convection fan that we've had for 20 years.
 
Newdude said:
Because they're tiny and mostly useless for family cooking. Lol.

My old oven was convection and only came on when we pressed that function. My new one spins the fan no matter which setting is used to cook. Now I see models with 'air fryer' settings so I think that's a gimmick and just renaming the convection fan that we've had for 20 years.
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yes I agree useless. . . completely. our new one we were like oh wow 2 baskets! yah. they are small and now it takes twice as long.

I saw a newer oven the other day the only thing it didn't do was act as a fridge also. its crazy.

Our wolf spins the fan only to assist in heating it up or coming it down but when in non convection it does not run after coming to temp. We really don't use the convection side of it. 16 years now and my wife still only trusts the non convection side, but then I got thinking about the wing situation.

Side note. . . she made strip steaks in the air frier one night without telling me. . . I know I know steak in an air frier. . . let me tell you. . . you might want to try it out. I'm a reverse sear only for steak individual but the air frier does a wicked good job on steak when you don't have the time. I mean it was cooked perfect, seared on outside and crazy juicy.

ok flame away. . . I can take it but it was darn good.
 
jimim said:
16 years now and my wife still only trusts the non convection side, but then I got thinking about the wing situation.
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I got to the point that I only cooked on convection, because everything came out more evenly cooked. Some things cooked much faster, like lasagna. but it wasn't hard to figure them all out again. The new one does it either way.
jimim said:
ok flame away. . . I can take it but it was darn good
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Lol. I've broiled steaks on a rack in the oven during a blizzard. Sometimes you gotta do what time or the weather allows. Or maybe the experiment turns out to be a new way of doing it.
 
Newdude said:
I got to the point that I only cooked on convection, because everything came out more evenly cooked. Some things cooked much faster, like lasagna. but it wasn't hard to figure them all out again. The new one does it either way.

Lol. I've broiled steaks on a rack in the oven during a blizzard. Sometimes you gotta do what time or the weather allows. Or maybe the experiment turns out to be a new way of doing it.
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I really liked them. you know what now when I think about it my mom always broiled her steaks when I was growing up if it was winter. . .
 
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Homebrewale said:
It has really changed cooking of venison. Here is some deli-style venison I made for sandwiches.
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That look great, meat on the right is rare just the way we like it. We usually take a small roast and smoke it for a couple of hours and then thin slice it for sandwiches :cheers:
 

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jimim said:
I have been doing wings in air frier for a year. They r awesome in there but it’s a pain due to size.
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I can relate to the limited space in the air fryer. And we have to flip them mid-cook. Last, we have to move ours outside when cooking wings because of the smell. I’m back to spinning them in the rotisserie on the KJ. Just better overall flavor.

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jark87 said:
I can relate to the limited space in the air fryer. And we have to flip them mid-cook. Last, we have to move ours outside when cooking wings because of the smell. I’m back to spinning them in the rotisserie on the KJ. Just better overall flavor.

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That is a cool looking addon for the Egg, did not know about it :cheers:
Wings look great might have to do some this weekend...
 
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convection oven for wings were a win. 425 for 30-40 mins did the trip. I was able to do 6 lbs at once so we could all eat together. kids and my wife said zero difference. just as crispy.

this summer when the egg is back in action I'm going to smoke em for 40 mins low and then finish to crisp in the oven vs fry and see how we make out. for now my wing journey has come to an end. I'm totally good with the oven on convection to cook them vs another method for crisp.
 
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Ok guess what I am cooking? Eggs went from $7.98 for 18 eggs to $5.88 for 18 eggs this week. What a difference guess I will not be starving but I really need to lose some weight and get back in shape for summer for all the chicka babies :cheers:

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Brentr said:
Eggs went from $7.98 for 18 eggs to $5.88 for 18 eggs this week. What a difference
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Because last week, it was suggested that the 600% profit increase be investigated. It's one thing that the costs go up, but when profits match it, that's price gouging.

www.reuters.com

High egg prices should be investigated, U.S. farm group says

The Federal Trade Commission (FTC) should examine high egg prices for signs of price gouging from top egg companies, a farm group said, as Americans continue to pay more than ever for the household staple.
www.reuters.com www.reuters.com

I saw another article last week pointing to the little guys not having nearly as large of a surge in prices that the big producers/distributors did, pointing to false market inflation.
 

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