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Best Of
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Re: Pizza high in the dome
This is my setup for pizza in the Egg, all the way up in the dome with the Eggspander on a 32" ceramic stone: Regarding the great advantages of a dedicated gas oven I agree with everything writt…1 · -
Re: OT - What are you doing now? (2025)
Cooked some steaks late last week and noticed those were the last ones in the deep freeze. I was thrilled and panicked at the same time. Glad that I’m using the freezer stock and terrified that I was…7 · -
Re: What Are You Chef-ing Tonight, Dr?
@Ozzie_Isaac it makes me LOL to think of a vegetarian Texas chili based on how hard the Texans I know judge any chili that includes beans. I am a fan of beans and harissa so I am gonna bet that your …1 · -
Re: What Are You Chef-ing Tonight, Dr?
Best jerk seasoning I have found is Walkerswood hot & spicy. Great flavour (nod) profile.3 · -
Re: What Are You Chef-ing Tonight, Dr?
Posted this is the dead “Friday” thread, but wanted to share: We made vegetarian Texas chili - pretty tasty. Used a chili paste from the middle eastern store to boost it some. The proprietor looked a…2 · -
Re: What Are You Chef-ing Tonight, Dr?
Thanks for the kind words. I’m working on a cook for tomorrow that will be worthy of its own thread. The beef is dry brining as I type.1 · -
Re: Placeholder for internet things that are funny or cool
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Re: What Are You Chef-ing Tonight, Dr?
@Botch do you have any hot peppers on hand? I bet half a blended habanero and a couple cloves of mashed garlic (and perhaps a couple dashes of allspice) would give you a better jerk. I used a premade…1 · -
Re: New to forum
Welcome, hide your wallet2 · -
Re: What Are You Chef-ing Tonight, Dr?
Lazy Man's jerk chicken. Saw this bottle of marinade at the Commissary yesterday, and had already picked up some thighs, so gave it a try. Marinated for an hour (not the 15 minutes stated on the…1 ·
