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Baysidebob
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- Baysidebob
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Got my large from Galore in Walnut Creek, Ca. If they're closing in Texas it doesn't look good for them anywhere. I think all the other local (to me) dealers listed on the BGE website operate out of the trunks of their cars because I can't get a c…
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You can't get food like that in any restaurant. The only things we go out for now are sushi, dim sum, Ethiopian and Indian because it's too much trouble to make but we're closing in on Indian.Love the grill marks on the zuchs.
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Shallots! (smack head on counter) Why didn't I think of that? Onions, yeah all the time but shallots and garlic. So subtle and smooth. Yup, I got ribeyes waiting for attention.A big +1 on the pics. Keep them coming.
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My neighbors rave about chicken from my egg. Moist with crispy skin.
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Village Idiot said: Also, if you can, use a wooden spatula. I see some terribly scarred woks on the forum. People take great pride in seasoning them, then deface them with their steel chuans. I am somewhat guilty myself, sometimes. ~X( …
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Digging through the stuff Wife has refused to throw away even though she hasn't used it in decades is a 10 inch wok.
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r270ba said: Man I gotta get me a wok! Yes you do! It's a whole new demension.
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Thanks misu. I have a wok and ring that should fit perfect. I'll check out the woo.
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I am so stoked! Wife watched the mini videos and now demands a mini for our anniversary this month. Yahoooooo!
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esdd said: Lodge pizza pan? Cast iron? +1 for the Lodge pizza pan.
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I got a Deni 3500 on Amazon for about $95 and am more than pleased. The secret is to properly chill the meat before grinding.
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If you want to cook at 450, cook at 450. Taking it down from 700 makes for soot city. It would take a good while to get a clean airflow after choking it down that much.
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Philicious said: What does freezing a burger or steak before cooking do? I have never heard of that before. Firms the burger up so it doesn't fall apart on the grill. I put my burgers rock solid frozen on a quit hot grill. Great sear …
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Grind your own meat. Put it in the freezer and get it down to about 28 degrees before grinding. there is no comaparison. Butcher ground meats are usually at fridge temp when it's ground. It comes out brown and mushy.
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Love my slicer. Wouldn't be without it. But when you go through the line at the hoffbrau they cut your sammie meat with this. Cheap and easy to maintain. I use it all the time.
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travisstrick said: This is really going to blow your mind. Look next to the registers of the same gas stations. If they have a fake flower in a small "vase", it's for smoking crack too. It's amazing how may places sell those things. Yup…
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Fantastic! Ok, give up the cook details. Temp (dome? grid?) and total time? Raised? Any other toys involved?
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It all looks great. +1 on the grill marks. I use the lower grate by itself for steaks just to get those great marks.
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+1 on grind-your-own. We won't touch burger in a fast food joint anymore. There is a local place that grinds their own chuck for burgers. Very trendy at almost $20 for one lunch. We'll pass.
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My mom was a poor cook. I didn't know what a real steak was until the Army. I've had gassers, kettles, smokers,offset and a long open grill but never really got "into" it. The BGE changed EVERYTHING! Wife has always been the foodie and now every…
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miscjames said: @Bob do you do it raised grill or not ? Nope. Stock grid, stock altitude which I rarely do. The CI of the Dutch oven and the liquid in the chili disapates the "hot spots". Worst that can happen is if the liquid does l…
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If I were BGE management I'd go legal on them.
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I leave the lid off, toss some chips on the lump and go direct. Check from time to time (or beer to beer) and toss on more chips as I wish.
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I use a super peel from now on. However, if you are using a metal peel to place it in the stone expect it to stick. A wooden peel with flour can work with enough practice.
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RollTideRob said: That's the BGE deep dish pizza stone. 425 for 10 minutes on the crust. build the pizza, then 25 minutes more. Gotta have one!
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What is it sitting in? How hot, how long?
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I like the cutter. Beats the heck out of my stupid little wheel thingy.
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How long was it on?
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10 years ago my wife had chemo for breast cancer. She also complained of a "metalic" taste in her mouth. Sucked lemons to provide a bit of relief for that. She's fine now, hair back and appitite back.
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"It's ready when a drop of water dances" or "It's ready when the oil begins to smoke". Got this for less than $13 on Amazon and wouldn't be without it for stone, griddle or wok.