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Showing content with the highest reputation on 03/31/2024 in all areas
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Pizza cooked in a Gozney Dome at 625 degrees... Celsius:)
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playing around with this pork rack. sort of a hybrid mix of dry and tallow ageing. it's back in the ager for maybe another 2 weeks and then slice and eat. wel'll see what it tastes like. i've never tallow aged pork.
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Most of the time, if I’m doing “2-zone” in the 23, I’m fudging indirect by grilling on the main grate with a full basket below and with or without a sheet of foil on the middle grate. Then remove those grates and go low for the sear. Not a true 2-zone, but distance squared works pretty well. Turns out I used to do rocket science. I wish the rocket folks would think a bit more, and the grilling folks think a bit less.1 point
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Yep, still making bread and pizza. Always sourdough. New/old discoveries…Challenger Bread Pan not allowed as an answer…hmmm…1 point
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@C6Bill Your formula yields a handsome and tasty loaf, but alas, the tang still eludes me . . .
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