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I usually reheat to 147F for pulled pork in the sous vide.

After two weeks of washing and flipping, I broke it down today. It tastes more like a cheddar with the texture of a gouda right now, it doesn't have the tang/sour forward flavor I'm hoping for (though it's still delicious). I've sealed it up and put it back into the cave for a bit, we'll see how...

Contact a lawyer immediately :) Will do. Still a few weeks to go. Thanks! Not tangy enough yet, I'll revisit in a month.

https://wokshop.com/shop/product-category/woks-and-wok-sets/?v=0b3b97fa6688 I got a wok grate for my gas stove so use a round bottom one, but they have flats as well. Great quality.

Those look great. I'm also team lazy no-wrap.

That looks great. I just finished doing a jerked version that has now been portioned out, vacced and frozen. They are perfect for quick tacos or baked potatoes when I don't have time to cook. And it's pretty much the last cheap cut of meat that hasn't been gentrified into the stratosphere...

That looks excellent.

Thanks! Yeah, I was surprised by that. I'll do a Detroit one next and really layer it it. Thank you! Thanks. What dough recipe do you use? I've got a good Detroit one that I like, but I'm still looking for the perfect NY and Chicago crust recipes. I've found some ok ones, but not great IMO.

Thanks y'all! I finished smoking the black pepper ones last night.

With the new pizza oven, I went through the last of my most recent pepperoni. This time, I decided to simplify the stuffing process by using some wide spice-lined casings instead of regular casing. I got out a bunch of cuts in the chest freezer that I needed to use sooner rather than later, and...

My cheese cave is sufficiently full that I've slowed down on making new wheels. With my new pizza oven, however, I've got the itch to do some quick ones specifically for pizza. This is Gavin Webber's Wisconsin Brick Cheese. I am skeptical that it's going to taste like what I get at the...

I got the Chefman, and am incredibly happy with it. The caveat is that we have zero love for Neapolitan, and it just doesn't get hot enough for a true 90 second pie in that style. It does, however, make absolutely fantastic NY and Chicago style - and Detroit as well if a small Lloyd's pan is...

One of my favorite things to do with pulled pork, that looks great.

That's a great idea for times that it isn't immediately getting sliced.

That looks fantastic. After a couple of failed launches, I grabbed one of these, and pull it halfway through. https://www.cuisinart.com/12-pizza-screen/CPS-12SS.html

Great looking pizza!

Mix the chili powder (or whatever) into the meat in stages, and fry up a small amount after each stage. Stop adding when he says he's happy.

That looks great! My wife and I usually go with New York or Chicago Tavern style pies. Then I tried this recipe, with actual brick cheese (though a mix of mozz and white cheddar comes close), using pepperoni I made myself, and fell in love with it. Worth checking out, it looks very similar to...