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Hoster05
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From field to Table
Saturday was the MN pheasant opener. One of my favorite BGE meals is a roasted bird. We harvested 6 birds and one was perfect for plucking. Plucked, soaked in buttermilk for 8 hours, air dry in fridg… (View Post) -
Chefs table - BBQ
Watched episode one last night on tootsie at snows BBQ. Excellent of course like other Chef’s Table episodes. (View Post) -
Re: What’s your go-to 14” pizza stone?
Buy a pizza steel, much better for cooking pizzas on the egg. I got one from my local steel fabrication for $35. 16” round, 3/8” thick made of A36 steel. (View Post) -
Re: A Smoker Fell Into My Lap. I Couldn't Resist
@WeberWho as a follow Minnesotan, great score! (View Post) -
Re: Dough - I Don't Get It
I agree with @ColbyLang. It’s an art form. Ever time is seems different. I did these pies with forkish’s sourdough recipe from his pizza book. 650 degrees on a pizza stone. (Image) (Image) (View Post)