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Comments
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My favorite, short ribs. Bourbon barrell and red oak for smoke, Holy Cow for the bark. Outstanding, was planning to take pics plated but just stood at the counter and devoured them, whole family did. Haha
Highland, MI
L BGE, Primo, and a KJ Jr -
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Did four pizzas for my nieces birthday. I was proud of my dough and handling, which I've always lacked. Still need more consistency though. My very first pie dough turned out beautifully, the others needed to be stretched more.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Those pizzas look pretty good Matt. What flour or flour ratios do you use for your dough? And what temp? I can help you!....Sandy Springs & Dawsonville Ga
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ABTs over ribs. Almost as good as wings. Slumming it in Aiken, SC. -
Rib sampler- baby backs with 4 different rubs. All purpose bad ass rub, dizzy pig, EAT, and a coworkers secret blend.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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My brotha!bgebrent said:Those pizzas look pretty good Matt. What flour or flour ratios do you use for your dough? And what temp? I can help you!....
I used the following from "The New Artisan Bread In Five Minutes A Day" book.
Lukewarm water (100°) - 625g
Yeast - 10g
Kosher salt - 20g
Sugar - 15g
Olive oil - 55g
AP (non-bleached) - 920g- Mixed yeast, salt, sugar, and water in a bowl and let it get frothy.
- Place flour in KA mixer bowl.
- Add the water, yeast, salt, sugar mixture.
- Add olive oil.
- Mix with dough hook until incorporated and pulled from sides.
- Flour surface.
- Place dough on surface and form into large ball. Stretching the side around to the bottom.
- Place in oiled bowl.
- Brush EVOO on top of the large ball.
- Let rise for two hours.
- After two hours, I placed back on floured surface and cut into four balls.
- Made those in small balls and placed in fridge on a baking sheet.
- Pulled about 30 mins before cooking.
- Place each ball on floured surface. Stretch until nice and thin. I practiced my tossing skills too!
- Top as you'd like.
- Egg was at 500°-550°
- PS legs up, grate, then extra level, with the stone on.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Steaks, Brussel sprouts, and salad. Forgot all the other pics. Used Stubbs beef rub with some salt and pepper. Grilled at 450 until done. Next time I'll have better pics.
Midland, TX XLBGE -
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Thanks, they were great.bgebrent said:Great looking steaks brother!Midland, TX XLBGE -
@DMW hate I missed National Slider Day.....Glad you didn't, cause those look killa.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Basted with the mustard sauce and maple syrup, along side corn on the cob roasted with salt, pepper and butter
Asparagus I picked up at the farmers market drizzled in EVOO, SPOG, and a soft touch of duck fat on the mini.
Plated.
All that was left. Fell apart. Smoked with peach
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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Pork chops.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DoubleEgger please take this to your home improvement forum. ;-)
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Also grilled some veggie skewers my wife picked up at Walmart because they were "pretty". Those stupid things spin when you try to turn them and I don't know who thought it would be a good idea to include yellow squash along with mushrooms. Completely different cooking times. Had to put the squash back on to finish by themselves. It was good however.
I used Dizzy Pig Shakin the Tree on the veggies, good stuff. The Loveless Peach-B-Q rub was great on the chops, thanks @henapple.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@yukonron looks great, nice pix, I thought I was looking at one of tarheelmatt's posts
mmmm duckfat Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
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ribeye cap, reverse sear, finished in ci. BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie. -
Bacon wrapped everything, except the Chicken.
Pics pics out of order.
Chicken wings and legs, red hot links, two in the style of Sonora, ABTs
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
That rocks brother! Bacon wrapped everything...love it.sumoconnell said:Bacon wrapped everything, except the Chicken.
Pics pics out of order.
Chicken wings and legs, red hot links, two in the style of Sonora, ABTsSandy Springs & Dawsonville Ga -
Warmed up some left over brisket for dinner...
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Bacon, the duct tape of the Thunder Gods.bgebrent said:That rocks brother! Bacon wrapped everything...love it.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thought it was time for a bump.
Reverse sear New York Strips tonight.
With a nice I Balzini Cab/MerlotCharlotte, NC
XL BGE, WSM, Weber Genesis 2, Weber Kettle -
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Ribeye
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Threw on some ribs after lunch today. Pulling them off now.
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Cool picjtcBoynton said:Ribeye -
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Burgers made from ground brisket with EVO, garlic and herbs.1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas.
"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."
Albert Einstein
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