stop saying that. everything is in!
multiple-choice poll ...
multiple-choice poll ...
contest VOTE! Second Annual Memorial Day User-land BBQ Contest
- Thread starter grantmichaels
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Lionfish, without all of the spines, definned, and descaled. They are pretty tasty fish, especially grilled.The Hot Pepper said:
Cheese
Cheese and pep
Pep , red onion and fresh cheeses
Olive oil, minced garlic, basil and oregano from garden, fresh cheeses including ricotta, steamed broccoli, anchovies on 1/2 and artichoke hearts
Yum.
Maybe I'll do some of that in few weekends ...
Maybe I'll do some of that in few weekends ...
Was brutal, air was 92 and the oven 700+
Next weekend is an all-weekend cleaning & organizing & tossing shit weekend!
Your pizzas better be in I like... and I still got Pookie's Pick.
Oh I used the steel tonight for first time, game changer. I pegged out at 900+ on stone....man cannot wait to do a 3 inch thick steak on it!
yeah, the steel's good ish ...
ISH approved!
you put it down on the main grate sans kettlepizza as griddle, too ...
remember the 8x TD sliders the site rejected, cough bullshit, achem ...
remember the 8x TD sliders the site rejected, cough bullshit, achem ...
Second wave rib wrap-up, Asian edition ...
zzzzzsweet lawd looks good
Yum.
Pork truly shines when you stick to 225F ...
Beef can dry out from extended length if uber-low, so I like 245-275F for brisket ...
But not pork ... 225F ...
Pork truly shines when you stick to 225F ...
Beef can dry out from extended length if uber-low, so I like 245-275F for brisket ...
But not pork ... 225F ...
People that cook pork at 275 have no idea what they are missing going with 225. I laugh out loud all the time, good job on those!
So drunk they look like some awesome pork peeps!
enough to see it!
Yissss! lol
Use a lighter to get a seer stat!
the wok will handle that in coming days ...
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