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rtt121

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  • Re: Table finally finished AKA Ode to @thatgrimguy Volume 2

    The cabinets are just storage.  The right cabinet right now has the propane tank in it but I think I will move that under the deck for space.

    Water feature sounds cool.  First on our list is a roof or pergola of some sort.  Also hot tub high for me.
  • Re: SRF Brisket Help

    I have no problems with up to 4 hours FTC.  Dinner probably around 6.

    I had thoughts I might want to start a little bit later.  Cazzy you are convincing me I should wait until maybe midnight.
  • Re: OT - Pho

    I did a traditional low and slow with the broth.  

    I hear ya on the cost but this is a 14 gallon pot so I made enough broth for the next few months.. but it was almost $90 bucks all in.

    It was a broth of normal pho spices and about 4 pounds of ox tails 2 pounds of shanks 2 chucks and a brisket flat.

    The pho in the picture above looks great.
  • Re: Did my first clean burn, now questions.....

    Yes you might need a good retighten as well
  • Re: Who's making pizza this weekend(recipe included)

    ...all this pizza talk makes me want to simultaneously slit my wrists and eat some heart-killin' pie.  
    I hear ya. I love pizza, but when "they" told me I had to watch the sat fat and sodium, it's no longer pizza. No cheese, no 'roni, no cheese, no sausage, no beef, no cheese. Did I mention cheese?

    I made some dough a while back and reduced the amount of salt. I'll be delighted to share the recipe. To anyone who want to start a guaranteed to fail pizzeria. Reduced salt dough, no meat, no cheese. Yum! A marinara pie with garlic. Just like da michele! LOL. But somehow, they make it look good...
    image
    That dough requires a wild starter and caputo pizzeria flour and a 3 day ferment.

    It is a thing of beauty

    EDIT: It also needs a floor temp of 700 degrees and a 900+ temp above the pie.
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