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  1. Jarhead6870

    First Pizza Cook

    Congratulations on your first pizzas. I totally agree with the above suggestions about using Semolina. I stretch and shape on a bench dusted with a mixture of flour and semolina. Once I achieve my shape, I transfer my dough to my peel that is generously dusted with semolina only. Once on the...
  2. Jarhead6870

    Overnight Pork Butt questions

    When I do an overnighter on the RecTec 700, I start at 225 and check internal temp next morning, 10-12 hours, and decide at that point if I want to leave it at 225 or up it to 250-275 degrees.
  3. Jarhead6870

    Charcoal Basket Dimensions Bronco vs Pro

    Just recently got an Oklahoma Joe Bronco and am wanting to increase the charcoal basket capacity. Does anyone know if the charcoal basket for the Bronco “Pro” is interchangeable and will work with the existing grate and ash pan?
  4. Jarhead6870

    Search for the perfect fish tacos

    I realize this thread is a few months old but thought I’d share… Living in Southern California is a blessing and a curse. I won’t bore y’all with the negatives but will say that one of the blessings is the abundance of great Mexican food. Besides Carne and Apollo Asada tacos/burritos, fish...
  5. Jarhead6870

    My Starter

    You are correct about adding yeast to your starter base. Hopefully my post doesn’t confuse people. If one does not have a proofer and the ambient temperature is low, as it is during the winter, adding a small amount of yeast to a “dough” will reduce the overall time of fermentation and...
  6. Jarhead6870

    My Starter

    The amount of starter I use determines the maturity and fermentation times of the dough. I only keep 20 grams of starter for my base and depending on what I’m making/baking will determine the amount I feed. I feed what the formula calls for which will always leave me my base of 20 grams. A...
  7. Jarhead6870

    Improving Flavor of Gas Burgers?

    I first learned to mix seasonings into ground beef before cooking when making meatballs for soups. Like WaterRat, I carried this over to my burgers and season before shaping. Mixing and shaping too aggressively will make the meat/burgers tough so a light hand will help with texture
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