I can't wait till he has to drive to Lowes to buy a tool he doesn't have that is required for assembly
Picanha smoked at 200 to 110 then seared. Served with Chimichurri. First time trying picanha and it lived up to the hype.
baby backs. I made a cut next to each bone before smoking to make the bones easier to remove. I saw a Malcolm Reed video on it earlier this week and wanted to try. I had 1/4 of it and I feel like my death is approaching.
half slab on the right was wrapped in butcher paper covered in butter, honey, and rub after about 2 hours. Currently resting, looking forward to testing which is better. Last time, it was unwrapped
Hot fire. Rubbed in mustard and Holy Voodoo, smoked at 225 indirect on a BGE for about 5-6 hours total. After 90 minutes began spritzing with apple juice and ACV every 30 min or so, then after 2 hours wrapped the half slab with butter, honey, and more Holy Voodoo. Thereafter, spritzer and rotated every 30 minutes. Last 20, unwrapped and basted with Dreamland sauce. Wife preferred the unwrapped marginally more than the wrapped, but didn’t like the heat of the unwrapped, so by the time dinner was over she preferred wrapped since all the liquid seemed to dull the heat of the rub. Surprisingly, I preferred the wrapped, but not sure I preferred it enough to go through the extra work. I’ll continue to experiment with wrapping things in butcher paper, but yet another cook that shows wrapping mostly isn’t worth the effort. (sweet blog. For my own notes)
I’m going to start putting this blackstone together while feeling awful from the vaccine today a lot of people are calling this my Michael Jordan flu game
Was excited to come home today and put together my new kettle and fire up something simple for the inaugural burn. Stupid fucking Fedex apparently sent it out for delivery but never actually tried to deliver it. So, I went to pick it up at the Fedex hub and it was buried in a trailer and they couldn't get to it. I have a bad feeling about this.
here's a really good one that requires a day in the fridge from Kenji https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html
I've got like a $30 cuisinart that works fine. make some pesto in it for your pizza or you could just do a bunch of folding and kneading or use a stand mixer instead.
I have a stand mixer, just the recipe you posted specifically says a food processor makes a better dough with this recipe
You have me at ninja My ninja blender is why I've never bought a food processor Doing the dough in it worries me though, does it ball up above the blades like they say?
https://www.kamadoguru.com/topic/34825-this-is-why-your-pizza-bombed/ I made calzones by accident on my KJ. Only tried once. Biggest problem for me was launching even though I used flour. Should have used corn meal. Couple of things I watched and read is to make sure you follow the temp guidelines on the dough so it doesn’t burn.
Lahey's no knead pizza dough is solid and requires minimal effort, but maximum time. Plan ahead and it's as easy as it gets.