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  • Re: Sous Vide Pulled Pork

    Yea that's it . . plus it is super easy to do the SV part - then can sit in fridge for days before egg smoke to make bark.  

    Anyyyyway just pulled mine after 24 hrs at 165.  Sooo much juice in bag (yikes) . . hope meat is still moist?  

    Fridge now and rub again & smoke later on egg . . probs with peach & hickory .  .or some fruit/hardwood combo.

  • Re: Anybody have or use the UUNI pizza oven?

    looks really cool . . but BlackStone 100% for me b/c ease and results . . pulled these last night for the Nat. Champ Game.  Made a few, but fav was copy of our fav spot called Harvest Pizzas creation called Spicy Yuma . . ours had Chipolte spiked tomato sauce, jalapeno, corn, chorizo, red onion, fresh motz, gouda and finish with cilantro, evoo.  These were 62% hydration, blend of KABF/00, ischia SD, 24 hrs in cooler w/ froz water bottle, then one night in fridge (just to delay) then bake on blackstone at 720ish. 



  • Re: Curry Chicken and Cabbage Soup

    looks excellent . . weather changing and I am craving stuff like this.  Great post!
  • Re: For Those Who Said I Should Cook On The Pumpkin Egg

    very funny!
  • Re: anybody want to share their pizza dough recipes using 00 flour?

    My suggestion . . . only use 50% caputo 00 flour, and 50% King Arthur BREAD FLOUR . . cook at around 700F.  Perfect combo of strength, crew, crunch.  When I first bought caputo a few years back . . I was thining 00 flour "could do no wrong" but it is all about matching temp w/ flour.  Unless your blasting at 900F . . the combo of 00 & Bread Four is BY FAR our favorite with repeatable results. 

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