Good morning,
My name is James Chen and I am the Business Development Manager for the Culinary Research Education Academy... blah blah .... $2400 ...
Yooper said:I'm intrigued and wanted to try this ASAP. But Bob expressed concerns about cooking in plastic and so put the kibosh on it.
I think it's a great idea and would be a perfect way to make the perfect lamb roast on Sunday.
You read my mind with the plastic. But, it is relatively low temps right?
Sorry I couldn't stop by today...really busy day . I'm at the river now drinking beer, collecting woodtics and nailing wood together. Life is good.
Is there any reason not to use the grill at the end to sear the meat instead of a torch or cast iron pan? My grill has very thick cast iron grates to grill on, and since I swapped to the adjustable pressure regulator from my bayou burner I can get it over 800 degrees (the thermometer on it only goes to 800). I can get a great sear on steaks. Any reason not to use it?
I just wanted to point out to anyone who wants to try this but doesn't have a food saver...
Hope I don't sound really dumb but, isn't this kinda almost like using a croc pot? but without the water and food saver bag? Could one maybe do this with a croc pot adding the water and food saver bag?
Hope I don't sound really dumb but, isn't this kinda almost like using a croc pot? but without the water and food saver bag? Could one maybe do this with a croc pot adding the water and food saver bag?
What's the easiest way to post pics? I'm fed up with image shack and the whole hosting site deal.
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