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mcypert09
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ChokeOnSmoke

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ChokeOnSmoke
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  • Re: Turbo Ribs Question

    You can do them turbo, but spare ribs (St Louis style) will always take longer than baby backs.  Use the tear or bend test to determine when they're done.
  • Re: Cool weather - Carne Adovada

    Never heard of Carne Adovada but it sure looks good!
    Looking forward to seeing the final product.
  • Re: Beef on a bun.

    Don't know what "AA outside rounds roast" is.  Nothing better than chuck roast (aka clod, beef shoulder) for pulled beef.  Really the only cut that works good for that.  Do chuck roast just like pork butt except take it to 210º-215º and it'll shred with forks nicely.
  • Re: Tonight's Pizzas

    Monty77 said:
    @Monty77 The rolling pin is your enemy.  You never want to use one of those with a pizza crust.  Hand stretch your dough ball gently, as to not pop the natural bubble rise of the dough.  Everything else looks great.

    Also, no need for parchment paper if your stone is preheated.  The dough won't stick to a hot stone.


    Thanks a bunch for the advice, the dough was still pretty cold to stretch tonight due to a late departure from the fridge, so I went roller to help even it out.  I appreciate the feedback, makes total sense now that I think about it.  I will be making another pizza again soon, without the rolling pin...  ;)
    Looking forward to seeing your future attempts.  Been working at pizza for a while now and making some pretty good stuff finally.  I think pizza is the hardest thing to perfect on the egg.  Really fun and challenging to try though, even a so-so pizza is pretty tasty!  And when you really start nailing 'em, worth all the effort to figure everything out!
  • Re: Briquettes?

    Toxarch said:
    My dealer gave the impression that the binder in the briquettes will taint the ceramic and leave a smell forever. Scare tactic?
    I'd say that's BS.  I've used briquettes several times, and although not ideal, they work just fine.  You're just going to get more smoke and more ash.
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