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  • Not sure what caused your stone to shatter.  I always put my stone in right after I light ithe lump so it can come to temp along with the egg. Perhaps putting it in once the egg was already at 250 caused some stress and the resulting break.  I would…
  • Good stuff.  The Flameboss is a winner.
  • Looks killer!
  • northGAcock said: I think what you intended to say was Tri Tip(s).....those are gorjus.  I only made the smallest one as it was just me and the wife last night.  When we have them available, we average about 1 a week.  My family loves th…
  • I have never found it gritty.  I don't know - perhaps salting it before applying the rub helps.  I usually put on a decent amount of Kosher salt and then follow that up with a heavy coating of Carne Crosta.  Probably sits on the counter 1/2 hour to …
  • That looks killer. Never had Hanger steak but if it tastes half as good as that looks, it must have been incredible!!!
  • Looks fantastic!  I could eat 2 plates of that!!
  • Looks great.  A whole lot better than my first, second or third!!!  Ha.
  • I have used them before.  They work fine.  I just top them and into the egg. My family much prefers homemade crust now but prior to getting somewhat proficient with my dough, we used those all the time and they loved them. 
  • I haven't bought it yet but I think the store sells both.  I was planning to get skin on as I was planning to grill it skin side down in hopes it comes off in one piece.
    in Salmon help Comment by SPRIGS June 17
  • 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.  Sometimes I add a bit of stone ground mustard.  Kids…
  • My new favorite on steaks and burgers is Carne Crosta from Oakridge.  Family loves it too.
  • Evan Graham is what I have.  Very good.  I'm learning as much from her as she is from me but it is a really fun experience. Her first goose retreive.  Not the best grip on it but she has gotten better on them.
  • On this one I did a solid layer because the wife wasn't eating (she is not a fan of sausage).  Traditionally I think it is just dabs of sausage over the cheese but I like what I like!!  
  • I will check at the office Monday.  My training books are there.  Have a Golden that I have trained (still training). Waterfowl dog but the books have basic obedience in them to.  An E-collar is your friend because you can instantly correct.  
  • 2 and 1/4 cups all purpose flour.  I think my skillet is 12".  It is the typical sized lodge skillet.
  • Here is how I do it.   Dough:  3/4 cup warm water.  Dissolve 1/4 tsp salt and sugar.  Then add 1/2 tsp yeast and 4 tbs of corn oil.  Add some of the four to the liquid and mix to a thick paste.  Then add the rest of flour and mix.  Cover in Saran W…
  • Got my eyebrows and eyelashes a few months ago.  Guess a guy shouldn't stick his face over the dome opening to check on a pizza cooking at 600 degrees.  Idiot!!  Ha.
    in Singed hair Comment by SPRIGS June 9
  • gmac said: northGAcock said: .....not to forget mentioning a counter surfing dog.  This A$$hole took 1/2 a roast of the counter last night. Surprised he's still alive but ultimately it's the kids fault for leaving it out... …
  • I did the same thing but would back it off when it sparked - still melted.  Mapp torch now and will never go back to the looftlighter.  
  • Looks really good.  Love Tri-tip.  I assume that isn't your first Tri-tip.  Curious as to how it compares to others you have made without the rotisserie.
  • Looks great!
    in Tonight's Pies Comment by SPRIGS May 28
  • I'd take a plate of that right now and then ask for seconds!!
    in Friday ribs Comment by SPRIGS May 28
  • I have used our Pampered Chef stone for 4 years now with no problems.  I generally cook my pizza high in the dome at 550-600.  So far no problems.  I was going to rush right out and buy a better stone as I have read so many guys have had problems wi…
  • I bought one of those for deep dish pizza.  The first time I used it I could'nt believe how much of each ingredient I used.  Way overkill for deep dish but plenty of room for searing!
  • Looks darn good to me!  Love a nice sirloin and you did that puppy justice!
  • smokeyw said: I have never heard this. But I will say that I have never seen any difference in cooking time if the meat is injected or not. Have at it! Me neither.
  • How thick?  I generally reverse sear if 1.5" or more.
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