Lil yard bird action. Smoked 225 for an hour then 325 for about 90 min. Skin was crisp. No brine, just some Fox Bros rub before hitting thr heat
Team always pull the membrane Unless I am cooking a shit load of racks, then I might skip it, depending on how much help I have
On baby backs I’ve honestly gotten a better product leaving them on. My theory* is that it holds in some moisture and since it’s a much leaner cut than spares it benefits from that *my theory has no scientific backing and is purely anecdotal, thank you for your time
I generally pull the membrane unless it's just being a pain in the ass and I get tired of dealing with it.
Anyone have any experience/opinions on this set up? https://www.bbqguys.com/kettlepizza...MI_urYlsLe6QIViovICh1VfwQ2EAQYASABEgKAd_D_BwE
Did some research and apparently there is an additional lid attachment you need to buy separately to help radiate the heat onto the top of the pizza, which makes sense. Otherwise though it’s a pretty cool set up
It has three different models and I can't find any info on what the difference is between basic and deluxe besides $100
This is the lid attachment for the 22.5 inch Weber. Apparently with this and the pizza set up you could also bake bread at lower temps
So it’s $250 to make pizza on a kettle? Edit: Can I make pizza with just the $100 basic package or do I need the $140 lid attachment too?
at that cost you can almost get a top tier stand alone option https://ooni.com/products/ooni-koda...jMs21eYYmhxYUIrB8uO28UXI0VS6PYhRoCop8QAvD_BwE
Aside from the charcoal cost, I love making pizza on my egg and it usually turns out pretty well. I’m down with $100 for kettle pizza but not $240. A friend has a Roccbox and it makes legit pizza. I think those things cost $500+ though.
Nope but I watch Kenji make pizza on it a lot and when im back to house life I'll get one His YouTube has him using both this one and a roccbox
Apparently the lid deflects heat better and top of pizza gets cooked more evenly. You can do it with just the pizza insert but it sounds like folks were running into problems with crust cooking before the top was ready. Given this was all at 700 degrees, and so I’d think with a low temperature dough and at 450-500 you could get better results? With the standard top dome not being ceramic it wasn’t deflecting heat back efficiently at 700 degrees
Had some salmon off a grill this weekend -- GD that's the best fish I've ever ate. It was decadent like pork or something
Said fuck it and bought a brisket at 6.48 per per pound, up from three dollars a pound just a month ago
Not to brag, but I grabbed one for about 3.50 a week and a half ago Its chilling with his brother in the deep freeze
All local butchers around here are booked up for a year. If you have a cow that needs to be slaughtered now? Too bad next year is as soon as it can get in.
We joked at work today about opening up a meat processing business, only offer ground beef. Excel at one thing and profit
That include guys who process deer? We have some around here that do other animals as well that may not have been thought of by others.
Yep. The ones around here do all livestock and whatnot. Deer season normally gets backed up a week or two.
Actually went to the grocery store (non Costco division) for the first time in 3 months. They had some shrimp on sale so we picked it up. It was nearly 100 today and it really felt like summer and this was a great summer dinner
Have a giant 10lb bone-in shoulder sitting in the freezer. Need to start my cook Saturday at 6am... did I fuck up by not pulling it into the fridge this morning?