evanssophiya
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Posts posted by evanssophiya
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On 11/9/2019 at 7:59 PM, rockylarson said:
I have the original Weber Q, I think model 100. 14 years and still working great. Added the side trays a few years ago. Just the two of us but I think it would be fine for a family of 4-6. (depending on the cook 🍗🥩🥓) Disposable drip trays are available everywhere. (think $ stores) Stores well with plumbers propane and all tools inside. Weber cover is a nice accessory. Spark start still works. No issues with burner.
The below worked for me but I am not recommending it for anyone else. I know someone out there is thinking as I did and might benefit from my experience:
I am an impatient cook so thought the range of flame chould be higher. Using a micro drill bit set I started with a bit that was the same size as the regulator orifice. Finger twisting, going up one size bit at a time, I tested each until I was satisfied. It was a long time ago but I don't think it was more than two or three. Each size made a noticeable difference. Still a nice low and a good for me high. Of course I waited until it was out of warranty.
Wow, 14 years is a great grill life! And I could not think. What dish do you cook most often on your grill?
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8 minutes ago, rynosback said:
Weber Q hands down. I’ve had mine for about a year now and LOVE it.
Oh, I remember choosing between Weber Q1000 and my model. There was a choice because friends advised the model Q
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On 9/21/2019 at 8:14 AM, docj said:
The steak doesn't "come out of the water." The steak is sealed in a bag when it is in the water. We sear it on a grill or, more frequently, in a frying pan to cause the fat to caramelize and to raise the serving temperature.
It's highly likely that you have eaten sous vide cooked chicken and steaks at quite a few restaurants without knowing it. The technique was invented by the restaurant industry more than 25 years ago. How do you think that large chain restaurants can offer so many different chicken dishes? The chicken breasts are sitting in a sous vide bath waiting for someone to order them. When ordered they are put in the appropriate sauce and served to the diner.
I read all the messages in this topic, but I still can’t understand what are you talking about. I correctly understood that you are discussing a certain method of cooking meat? Perhaps someone has a photo of the cooking process or a link to a step-by-step recipe? I'm already too interested to give it up.
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On 7/24/2019 at 5:25 PM, joshdoe said:
It's a fantastic one. Perfect for tailgates to cook on or just keep things warm. I also use it frequently to cook brats or italian sausages when I just want a couple for myself. Using it for 5 years already, without any issues.
My Weber is with me for 3 years and still looks like new. There are absolutely no complaints about his work. We love to gather around it with our family in the evening to make a delicious dinner. And on weekends sometimes neighbors come to the aroma for us. So I am delighted with the grills of this company, he became our best friend.
I don’t remember the model right now. As I look, I will add to this message.
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I agree with Kirk W about under sink water filter. We have been used our filter for 3 years already. It was iSpring RCC7. Now want to change on Hansing Under Sink Water Filter. Our friends’re using this one. I searched the internet the information about it and other models and found this page with rating of water filter.
What do you think, maybe it would be better to choose the other one?
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16 hours ago, chirakawa said:
You're a writer? Really?
Yes. Do you have a questions about my writer's routine?😁
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Hi!
I'm new on this forum! Decided to start with introduing
I'm a writer. Not popular yet) But it's enough for the present go to travel for all summer with my child and husband. We always look forward to summer and the time when we become RVmens😀
portable propane grill
in RV Housekeeping
Posted
I just remembered that I promised to write a model of my grill - Weber Original Kettle 22-Inch