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Recent content by PulledPorkSandwich
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Just to add to @Steve H points. I have the Fyra and I find it very difficult to modulate the temperature.
The Fyra will heat to upwards of 900 degrees F and works well with Neopolitan-style pies that are mostly crust with no toppings that need to be cooked. I like to make "Chicago-thin"...
I did spare ribs last week they were the best I've made so far. I applied oil then Jeff's rub, smoked at 225 for 4 hours, then sous vide at 152 for 24 hours, then slather with Jeff's sauce and grill for 5 minutes or so to set the sauce. The meat was tender and juicy and came off the bone...
That looks absolutely fantastic! I'm drooling over that bowl right now. Very well done!
I actually tried this myself and it didn't come out so well. I made pulled pork several months ago and vacuum sealed and froze the leftovers. I also managed to load up on hatch chiles while they were in...
I'm surprised, on perusing this thread, that nobody has recommended Smokin-It. In case anyone is still looking, I'll offer my opinion.
I have one of their Model 2 analog units and I'm very happy with it. I've had it for 3 years and it's been stone cold reliable. I've smoked port butts...
I bought a OneGrill from Amazon to fit my older Weber Genesis grill. It's well-made and fits my grill perfectly. I use it for rotisserie chicken frequently.
Well, I must say I hate winter. I grew up in Chicagoland and spent 5 years in Minneapolis. I got to experience many days in a row where high temperatures were below 0F. I remember one day between Thanksgiving and Christmas when the high where we lived near Minneapolis was -15F. Spit into the...
Winter storm Uri, Feb 2021, spooked millions of Texans. We were without power for 72 hours straight. Couldn't cook even if we had food. No food in area grocery stores. Very little in area restaurants. Thousands of dollars damage to my pool equipment.
ERCOT was beaten unmercifully and...
I have had an Ooni Fyra 12 (12 inch, pellets only) oven for 2 years. I'm struggling with it, but I haven't given up yet. Here are a couple things to keep in mind if you're interested in this oven:
The oven gets very hot, easily reaching 900 degrees F. That's great for cooking neopolitan-style...
I'll be watching here too. I've tried several times to smoke raw nuts and have failed each time. The seasoning doesn't stick and neither does the smoke. I did do Jeff's ultimate smoked snack mix a few times, which includes mixed nuts, and he uses butter to coat the ingredients. That worked...
I don't think it would work for dried bread, at least I don't think mine would. Mine has a cover over the grinding area intended to keep the spices from flying all over the place as they're being ground, meter their flow into the burr area, and force the ground spices into a container. There's...
I did some research on this topic myself awhile back. I had been using an old blade coffee grinder but, somehow, spices had crept into the area where the blade spins and it seized up. In the course of my research, I learned that "burr" grinders are generally preferred because they tend to...
My wife loves chicken breast and for years, I've grilled chicken breasts for her. The results are always dry and tough. She's happy enough with that, but I can't stand it. So now I only cook whole birds on the rotisserie.
I cook them just as @sawhorseray describes and get consistently moist...
I've heard Goldee's is excellent barbecue. I live in the Ft. Worth area, but I have not yet tried it because of the wait involved and the possibility that you could wait and they could run out before you were served.
The popular press around here seems to declare a different barbecue joint the...