NDL Forum

Weasel wrote: ↑Thu Dec 03, 2020 1:35 pm Isnt an air fryer simply a convection oven with better marketing?

That's what I thought too... but I'm just going to side with AJ here... IDK, but it's f'n awesome.

Weasel wrote: ↑Thu Dec 03, 2020 8:28 am

cougnix wrote: ↑Wed Dec 02, 2020 10:33 pm Papa Murphys on the Traeger, world changing...

My buddy sells Camp Chef grills and Ive been looking into them. They have a side add on pizza oven, didnt think Id have much use for it but now youve got me intrigued.

I have heard the pizza oven attachments are cool. Another thing they say is a must in the pellet stove, the really expensive ones like mine, is a pizza stone

ajalves wrote: ↑Thu Dec 03, 2020 1:40 pm

Weasel wrote: ↑Thu Dec 03, 2020 1:35 pm Isnt an air fryer simply a convection oven with better marketing?

I am no engineer ....I just know air fryers are the best appliance 'invention/innovation' since the microwave

Not one day goes by that me or the kids dont use the air fryer

Honest question, what the hell are you putting in an air fryer?

Food

Weasel wrote: ↑Thu Dec 03, 2020 8:40 pm Honest question, what the hell are you putting in an air fryer?

It replaced our oven for nearly everything. With 2 younger kids, this thing has been invaluable. It's worth it just to quickly make nuggets, cheese sticks, fries, tots, etc for them. Faster than an oven, way crispier.

Then you get into the stuff I like tossing in there, with chicken wings being at the top of that list. Also, now that I've found the knockoff Chick-fil-a sandwiches and nuggets at Sam's Club, I'm eating that stuff 3x+ a week for lunch.

Here's some more fun/quick options:
- Hot dogs/smoked sausages... awesome results if you put some small cuts into them
- Pick your favorite frozen pizza, lay it on the fryer rack and trim it to the size of the rack while it's frozen. Then cut the remaining portion to put on the 2nd rack... you'll be surprised how much better it is!
- On the same topic... do the same thing, this time when the crust has softened, before it starts to crisp, take it out and fold it half to make a calzone. Yes, it's great too!
- Let's stick with the pizza... incredible for leftover pizza. Microwave always makes it soggy, uneven temps. Air fryer... crispy crust and quick!
- Hash browns... then melt cheese on top
- Grilled cheese... you have to pay attention to it, but if you time it right, it comes out like pro level stuff
- This one will get some hate from our devout pellet lovers... steak! I've perfected it. Outsides sealed perfect with a good texture, inside pink and juicy.
- Kabobs with meats and veggies
- Hamburgers! No, seriously... if you're really smart, you figure out how to use the racks to press the burgers and create a smashed burger effect
- Nachos w/melted cheese... super fast

Keep in mind, I'm not talking about these bucket fryers. You need a system with 2 trays. Best advice I can give you is to avoid the mesh wire trays and find non-stick trays. Makes clean up so much easier.

ReignOnU wrote: ↑Fri Dec 04, 2020 12:41 am
- This one will get some hate from our devout pellet lovers... steak! I've perfected it. Outsides sealed perfect with a good texture, inside pink and juicy.

WTF! That's just wrong, plain ass wrong! I won't even grill my steak anymore. If you have a nice sized seasoned cast iron and know how to use it, you'll never cook your steak any other way (must be with a gas top stove though)

GeorgesGoons wrote: ↑Fri Dec 04, 2020 7:14 am

ReignOnU wrote: ↑Fri Dec 04, 2020 12:41 am
- This one will get some hate from our devout pellet lovers... steak! I've perfected it. Outsides sealed perfect with a good texture, inside pink and juicy.

WTF! That's just wrong, plain ass wrong! I won't even grill my steak anymore. If you have a nice sized seasoned cast iron and know how to use it, you'll never cook your steak any other way (must be with a gas top stove though)

I'm lacking in both areas there... but intrigued. New house has a really nice gas stove. This sounds like something to try over the next few weeks. I thought that cast iron was one of those things where you really don't get the right flavors until you've used it for a year or 2.

GeorgesGoons wrote: ↑Fri Dec 04, 2020 7:14 am

ReignOnU wrote: ↑Fri Dec 04, 2020 12:41 am
- This one will get some hate from our devout pellet lovers... steak! I've perfected it. Outsides sealed perfect with a good texture, inside pink and juicy.

WTF! That's just wrong, plain ass wrong! I won't even grill my steak anymore. If you have a nice sized seasoned cast iron and know how to use it, you'll never cook your steak any other way (must be with a gas top stove though)

I'll second this. We haven't grilled steaks in forever. Heat that cast iron up, coat the pan with some pink Himalayan salt, dry the outside of your steak with a paper towel and coat it with the Himalayan salt. Toss the steak in. Top it off when you've cooked to your preferred temp with some butter or blue cheese. Phenomenal.

A gas stove has changed my life when we built this house. Never had a gas stove growing up in Florida.

It’s like a caveman finding fire. Boiling water is like instant it seems!

Ill never not have a gas range

I'll never not have one ever again thats for sure!

Wasted Memory wrote: ↑Fri Dec 04, 2020 10:10 am

GeorgesGoons wrote: ↑Fri Dec 04, 2020 7:14 am

ReignOnU wrote: ↑Fri Dec 04, 2020 12:41 am
- This one will get some hate from our devout pellet lovers... steak! I've perfected it. Outsides sealed perfect with a good texture, inside pink and juicy.

WTF! That's just wrong, plain ass wrong! I won't even grill my steak anymore. If you have a nice sized seasoned cast iron and know how to use it, you'll never cook your steak any other way (must be with a gas top stove though)

I'll second this. We haven't grilled steaks in forever. Heat that cast iron up, coat the pan with some pink Himalayan salt, dry the outside of your steak with a paper towel and coat it with the Himalayan salt. Toss the steak in. Top it off when you've cooked to your preferred temp with some butter or blue cheese. Phenomenal.

Got the salt, love butter... sounds like I know what I'm buying this weekend!

Cnasty wrote: ↑Fri Dec 04, 2020 11:05 am I'll never not have one ever again thats for sure!

Gas range may go on this list...
1.) Flat land
2.) Big yard
3.) Soft water
4.) Home water filtration system
5.) Roman shower

Not necessarily in this order

Heat a dry cast iron on high till it starts smoking, out some olive oil in there to heat up, salt your steaks generously, put steaks in. Don't forget the sides as well, each side about 3-5 minutes, put a stick of butter, a whole garlic bulb (smashed) and then some thyme when butter is melted. Spoon over steak for a minute and then take out and let rest for 5-10 minutes on a plate with some foil over it. Enjoy the best Ribeye you'll ever eat.

As far as cast irons, never soap them...EVER! Get your pan hit, out some oil in there, just enough to get it wet looking once you've spread it all around. Wipe every inch of pan with that oil. Turn your oven on 450°, place pan upside down and let cook for an hour. Turn heat off and let pan sit for a couple of hours. Take out and wipe any excess oil.

I have a 8", 10", 12", and a 22" cast iron.

GeorgesGoons wrote: ↑Fri Dec 04, 2020 12:29 pm Heat a dry cast iron on high till it starts smoking, out some olive oil in there to heat up, salt your steaks generously, put steaks in. Don't forget the sides as well, each side about 3-5 minutes, put a stick of butter, a whole garlic bulb (smashed) and then some thyme when butter is melted. Spoon over steak for a minute and then take out and let rest for 5-10 minutes on a plate with some foil over it. Enjoy the best Ribeye you'll ever eat.

Nitpicky, but I'd go with avocado oil if you're going to use oil. It has a much higher smoke point.

Yeah if you soap a cast iron you don't deserve a cast iron lol

BBQ your steaks. Even in the winter.

nick wrote: ↑Fri Dec 04, 2020 4:49 pm BBQ your steaks. Even in the winter.

We used to do Ribeyes, Shrimp and Asparagus on the grill for Christmas every year., 12" of snow in Colorado or sunny in San Antonio Then we got a gas grill and a cast iron, will never go back. We broil the asparagus now.

Today is the day! My son is taking us up on a flight. The past couple of times have been cancelled due to weather, this one may get cancelled as well due to winds but I am being optimistic.