Recent content by regular guy

Larry Wolfe is THE creator of this dish and this is his official recipe for it : http://www.thewolfepit.com/2009/10/pepper-stout-beef.html We made it like this exactly the first few times but now I add just a little Stubb's Beef Marinade and Better Than Bouillon Beef Base to the party. I add it...

It seems like you well know your way around pizza dough so don't take this as me knowing anything, lol. I sometimes use all 00, sometimes AP, sometimes bread flour but I find that I keep going back to a 50/50 ratio of bread flour/00. I also use very little yeast. 500g of flour and I only use 1g...

Yes I do but it's damn expensive, lol!

I cook them around 550°-600° The UUNI has been fun to use, has a bit of a learning curve. I can tell you that the pellets make a big difference. Some pellets burn too hot and you really have to be on the ball to make sure you don't make a burnt pizza and roate it every 20 seconds. I use a...

I used my UUNI 2S on those pizzas but on occasion I'll use one of the Kegs to make pizzas. The UUNI is easy to get up and going and cooking so I use it almost exclusively these days.

Thanks Richie, that dough is basically Jim Lahey's No Knead Dough recipe except I used a 50/50 mix of King Arthur Bread Flour and Caputo 00 flour and I use a Kitchenaid with a dough hook and I let it bulk proof at room temp for about 24 hours. Good stuff!

I don't know how many of y'all have ever made pepper stout beef but you owe it to yourself to make it! The recipe is easily found via google. We make it almost exactly as the recipe states with a few modifications. My wife made up a double batch and we had some great sandwiches from it and I...

There are 3 types of beef ribs that I see. Usually you'll find Beef Back Ribs which look like this : Then you have Beef Chuck "Plate" ribs which look like this : Then there's regular old short ribs which have very little meat on them. I was looking for pictures of regular short ribs but...

Pellet poopers a great, you won't regret it. If I had my druthers, I'd have a setup like Steven Raichlin, every smoker and grill known to man, lol. I love them all!

I have a Tappecue and I go off all the time with my smokers rolling. I have 3 Kamados, 2 Pellet Grills, a Pit Barrel Cooker, a drop in NG gasser and the SI3. I keep them clean and safe. As for the electric, you have as much to worry about cooking with your oven indoors as I do with the SI...

Don't take it personally. I am glad you love your MES! As for the holding at 140°, that's wonderful too but it's not the same. The SI does it automatically, you don't need to get out of your chair while drinking that beer, lol. I have a SI#3 but it's not the digital one, so I too would have to...

If it were fridges we were talking about then he'd be good, lol. They sure don't make appliances like they used to. I have a customer of mine who works for Samsung and said that the life expectancy of a new fridge is 8-10 years. They feel that if you've gotten a decade of use out of it then that...

Time to chime in I suppose! I have a cooking arsenal of grills and smokers to choose from and I love them all BUT.......if I just want to smoke something, I use my Smokin-It #3 more times than not. It's about as easy as falling out of a boat. There is no chip tray, there is no need to reload...

I guess I will ad my two cents worth here :) Late to the party as usual I have years of experience cooking on different devices. Sarge and DM have seen some of my cooks over at the SI forum so this is old news to them. The Smokin-It Smoker is my FAVORITE smoker to use. It's not because it's so...

Thanks! It was a lot of fun to cook and even more fun to eat ;)