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HawkeyeEgghead

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  • Re: BACON

    HawkeyeEggheadHawkeyeEgghead
    Great news on the bacon. I too have just started making my own but have to admit I was scared as heck of making others sick. A few things that may be a help for others. 1. The meat does brown slightl…
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  • Re: Rock wood lump

    HawkeyeEggheadHawkeyeEgghead
    I also find RW is a bit hotter. I also find it light quickly on re-lighting and a less ash then WGWW. I have made the switch to RW from WGWW.
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  • Re: Who is your BBQ hero?

    HawkeyeEggheadHawkeyeEgghead
    For me its been a village, a mixture of many people. Chris Allingham site continues to be a great resource as it's well organized providing the basics. I really have enjoyed layering in Chris Lillys…
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  • Re: First Pizza

    HawkeyeEggheadHawkeyeEgghead
    Sam's sells frozen dough at the Pizza counter. It's so darn easy to use and cheep. 20 dough balls for around $17. I have found you can divide these after allowing to thaw in to two crust for the LBGE…
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  • Homemade pizza dough. 00 flour. Lots of pics

    HawkeyeEggheadHawkeyeEgghead
    Here today's attempt at a semi Neapolitan style pizza. Dough was made from the following recipe 500g 00 flour 325g of water (65% hydration) room temp 10g salt 4g instant yeast Added 75% of the flour …
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