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fruity like apple and cherry but stronger

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

This is my method. 4 or 4.5 hrs at those temps. No foil. Then char on the grill with some sauce.

Some of the best pizzas I have made. Rice flour is my new staple. The flour makes any novice function more like a pro.

Tried with 65% hudration. Left it on the peel for a long time. No issues. Rice flour is the gold standard for peel flour.

In California too. Everything seems like at least a dollar more here.

Thank you! I thought they were back ribs! They sold them for 2.75 a lb as St. Louis cut. I picked up 5 racks because they looked lean like back ribs to me. Thanks for confirming.

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...

Same. Picked up my model Y on Feb 14. It has ruined other cars for me. The single pedal driving, FSD, and charge at home is really irreplaceable to me. I feel like 0.24 cents a KWH is a rip off sometimes, but significantly cheaper than gas.

Mine were frozen section. I cheated but they we’re still really good.

Premade and frozen. Shockingly easy 10 min cook on a weekday night. They were preseasoned but in reality the toppings carry the strong flavor. Toasted buns made it as well. Wife and I loved them. Definitely making again

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 have been spatchcocking birds for years. I saw it done on here with a chicken and tried it with a turkey. It has been perfect ever since. If you are real ambitious, char it on the grill pre or post cook.

I am late to the party, but for lower cost I would recommend the Chefman also or the Gourmia for American, NY style, and thin crust. I know they are electric but they are cheap and efficient. You could always get a very thick steel for the oven if you like NY style. From my experience 1000 is...

The best chili and sloppy joes I have made were charred on the grill prior to transferring to the skillet or pot.

A random note: I noticed the lower fat beef did not char and sear as well as the higher fat sausage. I would have guessed this was the case, but the lack of sear at the same temps and time was pretty surprising.