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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I’m more concerned about your fingers in that smedium glove...poor things are crying out for help.
Always pay for assembly
I can't wait till he has to drive to Lowes to buy a tool he doesn't have that is required for assembly
yeah it was a weird angle my hand looks like the Michelin man hand
I was wondering if you filled it with air.
Ya’ll afraid to touch bbq with your hands but put that shit in your mouth. SMDH...
Pulled pork in aluminum pans always looks amazing
Went grocery shopping this morning and they had chicken halves, so I got a 1/2 chicken on the grill.
Picanha smoked at 200 to 110 then seared. Served with Chimichurri. First time trying picanha and it lived up to the hype.
I don’t know what picanha is but it looks amazing.
Are these just spareribs without the bone?
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)
The blackstone has arrived
They called and woke me up 20 minutes before my alarm I’m not thrilled
"Working" from home today
Working hard? More like hardly working amirite lol
$21 for a shitty brisket? Sure, why not.
I got a butt Monday night. Slapping that fucker on this evening before bed.
That's a wild sell by date.
Knowing Kroger, I’m going with 4/27 ‘misprint’ which explains the 67% off.
local Kroger had them for $1.99/lb as well
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
Did it come with tools?
I’m not sure but I have a toolbox
Preparing for the butt.
Need more rub.
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.
Just picked up the pizza oven attachment for my GMG
So I need some good pizza dough recipes
here's a really good one that requires a day in the fridge from Kenji
that's right purty
Dammit, now I gotta buy a food processor?
Any food processor recommendations?
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
I've done that recipe with a Ninja blender. Worked fine.
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?
It does some, but you only have to spin it briefly.
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.
eh, it's not like I actually read these things I vouch for
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.