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HogHeaven

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HogHeaven
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  • Re: Dry Rub Help?

    I agree with DMV... AmazingRibs.com is where to go to learn everything you need to know about making your own rubs, marinades and sauces. You can mix up Meathead's suggested rubs or you can make your own variations. Store bought rubs, marinades and sauces include many, many ingredients that are there to extend shelf life. Make your own and save money and stop consuming shelf life extending chemicals.
  • Re: whats the the right final temperature for a brisket

    Here's the facts of brisket cooking.... http://amazingribs.com/recipes/beef/texas_brisket.html
  • Re: The 6 most important barbecue sauce styles in the country

    All store bought BBQ sauces have 9 different ingredients in them that are there... To increase shelf life. I suggest you learn to make your own. Here's how to do it... http://amazingribs.com/recipes/BBQ_sauces/
  • Re: chicken thigh help!!!

    Daffy... I cook bone in, skin on, thighs often. I cook with direct heat, no platesetter. I put my grid on top of the fire ring, dome temp 400. I start the cook skin down to get the skin to crisp as much as possible. It takes about 40 minutes total so I leave the skin down for the first 25 minutes. Then I turn them and start basting them with my magic sauce. Here is my recipe for chicken thighs. I got it originally to cook pork chops and it was so good on pork chops i figured why not on chicken thighs? With the pork chops I use the dipping sauce too. I don't bother with the dipping sauce with the thighs. I recommend that you cook your thighs to 185 degrees. They peel off the bone easier that way. Breasts are done at 160 but the thighs are dark meat and need to be cooked longer. http://allrecipes.com/recipe/grilled-mongolian-pork-chops/detail.aspx
  • Re: Trying to perfect my pizza dough

    r270ba said:
    HogHeaven said:
    r270ba... You are using his Napoletana recipe. I use his Neopolitan recipe. They a very similar. Have you learned to shape it on the back of you hand like he does yet? Gravity is a beautiful thing when you shape dough.
    Yes... The video on craftsy.com/pizza of him shaping the dough teaches you how to do it. It is better than a rolling pin.
    @hogheaven no I have not even tried it yet.  I am always tempted but we typically do pizzas when we have guests over.  I always like to get the 'looking like a fool' out of me in front of just the wife and kids.  Tried to talk her into pizza tonight but she wasn't feeling it.  

    Do you have a reference to how it is done?  Didn't know if he did it on the website you listed or not.  I should take a video when I try to do it to post :))

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