Search results for query: *

I made a smoked and seared Tri Tip. About 2 lbs. Rubbed and smoked with grape wood at 275-295* for about an hour until 130* IT. Then sear on the cast iron grill grates until 145* (roughly 4-5 mins a side). Enjoy

Happy 4th to all! I am grateful and thankful for our freedom, and the ability to share my Independence Day meal. First, I had 3 racks of St Louis cut spare ribs at about 3lbs a rack. I removed the membrane on the back. Second, a nice rub. I used a Disney rub recipe and left out the salt...

It has come to my attention recently that RICE FLOUR is used in some parts of Naples on the board. Today, I tried some rice flour. Wow! What a difference! I stretched the pie with RF and let it sit on the counter for some time. it still had no problems on the peel, and it was the easiest...

Anyone ever seen this before? I have used ground beef and pulled pork to create patties, but I have never done just the pork. I figured it is worth sharing. Credit: MaxtheMeatGuy

I had some pulled pork leftovers from my wife. No, it wasn't mine, and no, it was not smoked. However, I made the best of it, and I made some sandwiches and pizzas that were still pretty good. First, a pulled pork sandwich with some Hawaiian Ube coconut rolls, homemade coleslaw, pickled onions...

I grilled some Butterball turkey burgers tonight. They were seared on cast iron grates at about 600 degrees. The burgers were made with: -caramelized onions in white wine -Boursin cheese spread on the toasted buns -arugula -balsamic reduction Grilled corn on the side of course. Bonus: My...

I wanted to make this for the ground beef throwdown, but I was too late and did not necessarily feel this would have qualified. Nevertheless, I wanted to post here to share. Grilled and seared Italian sausage and ground beef to give char and BBQ flavor Sauteed onions and garlic cooked with...

First the chicken on my weber grill with cast iron grates. Cast Iron Grates: https://a.co/d/boTl8o2 find your size here. I then made pizzas in my Ooni Koda 16 pizza oven. I used the following recipe 400 grams of 00 flour 260 grams water (65%) 8 grams of salt (2%) 1/8 tsp yeast (~0.25%) I...

Crab Pork Cakes Anyone ever seen or heard of this method of charing the pulled pork patties into a type of pork cake? Around the 9:22 mark

Disneyland and Walt Disney World Official Recipes Courtesy of a few of my old cook books and disboards.com Disney’s Fort Wilderness Resort & Campground Pork Sparerib BBQ Rub 14 Oz Granulated sugar 1 Tbs Cinnamon 1 Cup Granulated onion 1 ½ Tbs Cayenne Pepper 1 ½ Tbs Celery Salt 1 Tbs Dry...

Today, I made two 60% pizzas. Each dough ball was 306g (612g dough ball split evenly). One was made with spinach and artichoke dip and was made with "Yo mama's" Burgundy sauce. I normally make my own, but I am trying to experiment with wine in pizza sauce. 5 oz cheese on the red pie and only 3...

Smoked a tri tip, deli sliced the leftovers, then made a beautiful tri tip and pineapple Neapolitian/NY hybrid pizza with BBQ drizzle. Sauce and dough is homemade. I will post soon about those ingredients in a separate pizza post. Yes, the bottom was undercharred for my liking on this one, but...

I made some Tri Tip, and being from California, Santa Maria open flame is the way to do it since the 1800's. I cooked about a 3.5lb tri tip on the grill with cast iron grates for about 10 mins on each side. The IT was about 80 F degrees. I finished inside in the oven until 130 F degrees, and let...

I decided to make a hot and fast pork butt. It will still partially frozen where I probed and I needed it done for dinner. -Placed in the smoker at 9:30am. -I used four wood chunks: peach, apple, grape, and cherry. I cooked it most of the day at 295 to 305 box temp. -Standard Rub: SPOG+Paprika...

I have been taking a break from the outdoor pizza oven and Neapolitan style pizza for a bit to try my hand at indoor NY pizzas. I would provide a recipe, but I am genuinely considering opening a pizza shop or a side gig with pizza on the weekends or something. I would call it Freedom Pizza or...

I made some breakfast tacos this morning. They are nothing special, but I still wanted to share. -Eggs with a little bit of spinach -Fresh flour tortillas -Fontina, Mozzerella, and parmesan toasted to the tortilla -topped with cilantro and Bourbon BBQ sauce. Random? Yes. Good? Yes. Enjoy

I wanted to post a few pictures of my rib "rack", or rib holder. I have had this for many years. I traditional full rack of ribs would not fit in my Smokin' it smoker #1 from many years ago. I would have to cut the ribs in half. therefore, if I ever wanted 2 racks of ribs, they would not fit...

Dumped brown sugar all over and wrapped the pork butt over night. The next day I smoked some pulled pork in the Smoke Vault 24" at 240ish degrees, and watched some Monday night football. Smoked for about 12 hours using peach, apple, and cherry wood. Rub was SPOG+P(aprika) with extra heavy onion...

I wanted to post a Neapolitan Pizza dough recipe I use with my Ooni Koda 16. INGREDIENTS: -Mix in order 240 grams - water (8 oz) 12 grams - salt 400 grams - 00 Flour (with around 12% protein or 12 grams per 100 grams of flour) 1 gram - instant dry yeast (up to 3 grams or 1 teaspoon...

Smoked a dozen wings at 225 for 45 minutes with Peach wood. SPOG+Paprika with a heavy hand on the garlic and paprika. Grilled the wings on my Weber Spirit 3 burner with cast iron grates. Finished product before sauced. These are the best way to enjoy wings in my opinion. A sweet smokiness...