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Re: Pizza do's and dont's!!!
Another option is pizza screens. You can build the pie on the screen and set it on the stone like parchment. After a couple of minutes you can slide the pizza right off on the stone if needed to get …2 · -
Re: Bologna log question.
Nice 'loney! I would guesstimate 275 for a couple of hours.2 · -
Re: OT- if unattended... what will you eat until you're sick?
Actually the ketchup and mustard swirl is the requisite condiment.3 · -
Re: Brisket for tacos
I would do a 14 to 15 lb packer and then chop it all up and mix. It gives you a great combination of lean and fatty. If you have extra throw it on the freezer for later.3 · -
Re: cool way to raise the grid
Of course, I added added the extender and sliding grid to make it a cool hundo. buysh!t..... how I do it.2 ·
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