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smokeybreeze
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- smokeybreeze
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If you are interested in better control of the ownership of your pictures (copyright), you probably shouldn't upload them to a site you can't or don't control.
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21 minutes max
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linky not working - http://www.missourilegacybeef.com)/ - notice the extra close parenthesis character. Removing the close parens char and the link gets you to where you need to.
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let me get my sunglasses on... Wow, that egg is too shiny and bright on the inside. Quick, hurry up and cook something, then share your results. :laugh: Welcome
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I have had my large egg for about 4 months now and I've been cooking low and slow for that entire time. About 8 weeks into this ownership thing, I did a high heat clean that pretty much toasted my gasket. All I can say is that I'm still cookin…
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Mmmm, now that looks like a great meal. Don't know that I'd use a good whisky like that, but it sure sounds good...
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RRP wrote: With all this chatter I can't believe nobody has offered the hint on how to prevent it from falling off! You merely line up the bolts to be perpendicular to the bracket across the back. No matter how hard or fast you throw open the dome…
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Welcome to the crazyness. Enjoy, and share the results of your cooks with friends and family.
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Uh, I just got my BGE this February, I was a lost soul before I became enlightened. :lol:
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oh, and how many on this forum hang their hats in this region?
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I'll second that sentiment. This earth needs more people like you! Thank you for being you!
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Healthy thin sliced bacon, wrapping super foods like brussels sprouts can only get healthier with that glass/bottle of red wine, no? :whistle: It all looks good 'n' healthy to me, but then last weekend I posted about bacon weave wrapped jucy luc…
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Before every lighting of the lump, I get my hands in there and stir up the lump to get all the ash and little pieces to drop through the grate, pick out any rocks, and make sure all the vent holes are clean and clear. I visually check the ash pit a…
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Now, if you want to stream that music your home stereo/AV system/whole house audio system, a $25 license for AirFoil software from www.rogueamoeba.com/airfoil/ and a $99 Apple Airport Express (using AirTunes) will get you there, you may also need an…
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Hey DR - I do just what I showed in the pics and the temps shown (direct heat). Over time, I've used 80/20, 85/15, and 90/10 burger (meat/fat ratio) and never had a nasty moist mess. Maybe I'm just lucky :unsure: I do not use egg wash to se…
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Yup, that's what I'm thinking - they look good enough for breakfast. Great cook.
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SmokeyPitt - These burgers took about 40 minutes - 10 minutes per side times two. They were nearly 3/4 pound burgers (that's just the weight of the 85/15 hamburger) with a 3+3 bacon strip weave wrap. At least it was the healthy thin sliced baco…
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Ripnem wrote: Way to go Joe. Cinko de drinko :woohoo: Yeah, I have to agree, Cinko do Drinko is a great term. :cheer:
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My response would be thus:
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That's the issue, I didn't go with my gut instincts of ~4-5 hours @ 225 and went with a general consensus. End result, this was my first over-cook on the BGE - it was way, way over done. Shoe leather comes to mind. I've learned my lesson. I …
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Oh my goodness.... I've had fresh picked morels sauted in butter in my skillet and they were to die for, but yours look equally wonderful.
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Don't be discouraged by a bad pizza or two. When your light bulb goes off and you start making great pizzas (and you will sooner rather than later) there is no stopping your inspirations.
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I'm sure I speak for many of us when I say we all have had a cook gone bad - distractions, conversations, friends, family, you-name-it, it happens. Enjoy the good cooks and laugh out loud at the mis-steps and post for us all to identify with. As…
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Bake your bread @ 300-325 degrees, indirect, plate setter legs up, on your pizza stone. If you want a crisp crackly crust, spritz it with water every 10-15 minutes and cool open air on your cooling rack. You may want to 'glaze' the crust, brush …
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Lamb meat makes a great pizza topping. I've made lamb curry pizza that got rave reviews. It consisted of red onion, thin slices lamb, cheese and a home made curry (you could also buy 'Chef Pascal Curry Lemon Grass Sauce' as a nice bottled lamb c…
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Owning one and actually using one are two *VERY* different choices....
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In my opinion, cornbread *must* be done in cast iron.
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My experience totally agrees with Ripnem. Every single pampered chef *stone I have ever purchased has cracked. I've put them in the oven, then turned the oven on to heat, they've never been oil/grease saturated, and 100% of the time they've crac…
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Uhhmmm, granite is very porous, and much more fragile than the ceramic blend pizza stones. My recommendation is to stay away from granite as a cooking surface. If you want a high quality pizza stone, stay away from the pampered chef, the commodi…
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2nd that ^. We have both Costco and Sams within a 15 minute drive from where we live. I recently got a Costco membership and didn't find much of what I was looking for (no Lump? really?). Meat prices were nearly identical between Sams and Costc…