Re: Off Topic -BBQ
I pull the shoulder when it’s about 193F here at 6700 elevation, then wrap in towels and in the cooler
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: kori on Today at 01:41:31 PMLooking good! Bacon and sausage? Bacon and breakfast sausage
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: PelletPizzaJoe on Today at 11:05:43 AMGood morning Connecticut, this is Spinal Tap!I turned the oven up to 11
Read moreRe: Oven overheat issue with steel
Quote from: TXCraig1 on Yesterday at 08:37:26 PMI don’t think I’ve seen one that won’t broil with the door closed
Read moreRe: Looking to get a KYS Pro Baker Easy.. Available in USA?
Quote from: slotti on Today at 12:28:49 PMI have received mine, didn’t need to pay any taxes or customs, and
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Re: Robenco15 Tries to Pizza
So my client paused our collaboration two months ago, which is fine, was starting to feel a little burned out.
Read moreRe: Pizza from the "Tartine Bread" book
Quote from: Bill/CDMX on October 15, 2010, 01:56:18 PMFor those of you interested in bread, there has been a lively
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Re: Oven overheat issue with steel
Quote from: sunnykhan on Today at 03:43:09 PMive heard you have to keep the baking steel on the 2nd highest
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Re: Oven overheat issue with steel
Quote from: sunnykhan on Today at 03:43:09 PMive heard you have to keep the baking steel on the 2nd highest
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Re: Beef Jerky Time
Stopped by my local Wholesale warehouse today. Im thinking of making a huge batch of chicken jerky, got a really
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