Since the original review was written, we have "infrafried" 2 turkeys, 3 chickens, 4 rib roasts and 2 pork tenderloins. We still LOVE this cooker! This thing makes me want to up the highest possible rating to 10 fingernails. It has continued to be easy to clean, cook well and even the ignitor still works. I've never had the best luck with propane ignitors holding up over the long haul - so I'm happily surprised by this one.
So far, the hands down favorite piece of meat to infrafry is the rib roast. It is just simply to die for - even if it's a little overcooked (we're rare people). After trying several rubs and spice combinations, we found that Famous Dave's® Rib Rub does a spectacular job on this piece of meat. You get a little bit of crispy crust, while the inside is juicy, juicy, juicy. You also get just the right amount of au jus collected in that little tray thing at the bottom of the cooker.
There are a couple of supporting products that the infrafrying afficianado must have in their repertoire. For the whole seasoning bit and prepping the rack for non-stick cooking, Grill Wipes® are the absolute bomb. When I've been forced to use another method to season or prep, slight irritation has ensued. (you know I'm all about keeping irritants down to a minimum) I also highly recommend the use of a wireless thermometer. Trying to gauge cooking time by using a per pound plan, doesn't always deliver the desired doneness. 10 minutes per pound works fine with poultry, but not so much with other types of infrafrying fodder. In my hubby's enthusiasm during an early infrafrying session, we melted the base on our sending unit - don't ask me how - but it's been challeging since then. A standard thermometer is okay, but I kinda need that alarm to keep me focused.
If you're a rabid infrafyer, what's your favorite nosh? If you aren't an infrafryer yet, put it on your wish list - you will not be disappointed.
