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Re: Burning my frigging pizza
No Pizza expert here but I have made my share of pizzas on the egg. I use my platesetter, legs down. Put the stock grate in and then place my AR on the stock grate with the pizza stone on the top of …1 · -
Re: Smoked Chicken
190 in the breast? Was that a typo? I usually pull when breast is 160 or so. Any more and it dries out.2 · -
Re: Pizza methods
Parchment works for me.1 · -
Re: First Pizza's
I am no pizza expert but we make our fair share. Just did 3 this weekend. To me, 00 flour has made a huge difference with my dough. Here is the recipe I use. Ingredients 22.5 ounces (about 4 1/2 cups…1 · -
Re: Absolutely foolproof brussel sprouts recipe/cooking method needed
I cut the stems off, cut in half, then steam them until almost tender. Into a cast iron skillet with a little bacon grease, butter, already cooked and chopped bacon. Salt, pepper, fresh garlic. Somet…1 ·