I just bought a big container of "restaurant grind" pepper. I can't tell that much of a difference in rubs, tbh. Of course, I otherwise use my Penzey's Telicherry Extra Special Bold peppercorns ground fresh.
I think they suck. I got an InkBird Pro this summer and I love the thing. It’s truly wireless unlike the Meater+. disclaimer the meater+ might be wireless now, don’t care. Still not as functional as the InkBird for me, significantly better price point as well.
I'd always grip the end of the red strip on top and try to pull that, thinking that was the way it was supposed to open. Obviously never worked.
You seem to be the pizza guy ITT, so a few questions (if you don’t mind) before I try to make one tomorrow for the second time. Do you put the deflector on soon after lighting the grill or around ~45 minutes later when it’s already really hot? I’d think the former would avoid cracking the ceramic deflector, but I’ve seen the latter talked about online. Is the goal of raising the pizza stone to get it up high in the grill, or to let air flow under the stone? I’ve got some thick nuts (lol) that I could use but also have fire bricks. Pretty sure it’s to get it up high in the grill, but for some reason air flow is coming to mind from last time I looked into this
I light the charcoal, let it burn for 10-15 minutes, and put the deflector, bricks, stone on. That way everything is hot by the time the grill comes up to temp. The goal is to find the right setup where the top and bottom of the pizza finish at the same time. Too high and your toppings burn, too low and your crust burns. It’s a pretty delicate process that will take some trial and error.
Wow we are neglecting. Anyhow neighbors picnic today, I’m bringing the beef. Rib roasts PSB variation. Should be good.
right is spg and left is heath riles honey whatever the fuck for the kids gonna sauce those to finish
This thread is too massive to go through and moves too fast to know if this has already been covered before. However, I somehow made it through 47 years of life without knowing about the ribeye cap cut of meat until my brother told me about it Friday night. I promptly ran to a Wild Fork store on Saturday morning, secured me a ribeye cap and am a convert. Truly the best meat/steak I've had in a very, very long while. Even my 9 year old son asked me what I did differently because he said from now on it's the only steak he wants to eat.
Oxtail on the smoker Got a fatty stuffed with jalapeño cream cheese under there on the bottom shelf too
Oxtails about 273 for i dunno, a couple hours first I did a dry rub overnight using killer hogs hot rub After a couple hours on the smoke I'm gunna toss em in a cast iron deep skillet onto the weber with some braise I made up using onions, garlic, bbq sauce, apple cider vinegar and some pureed Chipotle peppers Thats when I will throw the shrimp in the smoker
I had about 1.5lbs of point in the freezer from my last brisket few weeks ago. Heated it up in the sous vide to 145 for lunch today. Made a sandwich with 7-8 burnt end cubes and probably another 1/4lb of chopped brisket. It’s all downhill from here, folks. I’m not fat. I’m just big boned.
would you guys eat honey sriracha ribs? I found a recipe for it and want to try something new for ribs but I am scared
Not bbq but I did ribs sous vide and then deep fried over the weekend, it’s a bunch of fucking around but the results are pretty incredible. smoked wings/chicken this weekend by neighborhood request.
Dammit i wish Snows was open right now, id head there Saturday morning if they were just to see Tootsie again I'm scared she ain't long for this world and I might not get the chance to eat her bbq again
All the sauce used was leftover from a real good marinara sauce I made a week ago with onions, peppers, wine, herbs etc. Lots of shredded mozzarella and parm applied to all pies. One was pepperoni, sausage, red onion, yellow bannana peppers Other was a chicken parm style. Used some panko chicken nuggets that had been in the freezer forever. Basil, fresh mozz slices, fresh sliced tomato Last was a bunch of roasted veggies and goat cheese with a tomato ricotta pesto base instead of red sauce