sfdrew28

These are the two I just picked up. Tried the Raging River on my spatchcock chicken last night and I loved it! The Peking I haven’t tried and I just noticed it seems to be a limited edition. Sent from my iPhone using Tapatalk

I’ve avoided going down the SV rabbit hole. [emoji51] Sent from my iPhone using Tapatalk

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Spent a bit of time cleaning Gossamer today and then did a spatchcock chicken. I used some Dizzy Pig rub which I really loved. Got the skin nice and crispy. Broiled some veggies in olive oil and had a very nice meal. All in all a good day. .jpg[/img] Sent from my iPhone using Tapatalk

I’m jealous of your dough ball. That is all [emoji51] Sent from my iPhone using Tapatalk

I’m going to wait until the Meater block comes along. I need the WiFi as I’m not in the mood to have my iPad being out of service during all of my twelve hour cooks. Looks really cool. Sent from my iPhone using Tapatalk

Way to get your veggies with that one carrot slice. lol Sent from my iPhone using Tapatalk

My pizzas take about 5-6 minutes when I’m the 500-600 range. I do thin crust. I just read Ken Forkish’s pizza book and I’m thinking of adding the cheese when there are only a few minutes left. My cheese cooks way quicker than everything else. I’ve had such a swing of experiences with my pizzas it’s my nemesis right now. Limiting my carbs so pizza night is only once a month so it’s a long wait in between victories or failures. Literally launched my failed pizza into the meadow next to my house last time. The pizza wheel makes a good launcher [emoji23] Sent from my iPhone using Tapatalk

We’re waiting [emoji51] Sent from my iPhone using Tapatalk

Good looking pies. Like McKenzie, I put my stone in once the fire is going well. I got my stone up to about 700 last time but I think I’m going back to 500-600 for consistencies sake. Sent from my iPhone using Tapatalk

Ok...ran quickly into the butcher and the girl who cut it was there. She thought my request was odd but she cut it anyway. She agreed regardless there was way too much fat. The manager will call me tomorrow and make it right. She said she included the lifter and can separate it next time. I didn’t get an ill will vibe from her and I didn’t push why she put so much fat. Just let it go as life’s too short. I’m now more educated. Thanks for all the comments. Sent from my iPhone using Tapatalk

The golden gate meat is pretty close but it’s a huge pain to find parking around the ferry building. Sent from my iPhone using Tapatalk

I just got a very thorough explanation from my local butcher. Took me into the cooler and showed me a slab. He said technically they gave me the ribcap. What every butcher should assume when someone asks for that is that you want the lifter. The actual cap he usually grinds up for burger as it is basically the part that attaches to the short rib. I’m armed with knowledge and will stop in the store I purchased from later. Sent from my iPhone using Tapatalk

Thanks for the feedback. Do you use the WiFi? I heard the Bluetooth doesn’t travel well through the Komodo walls too well. Sent from my iPad using Tapatalk

Tony, how is the meater? Thinking of adding it to my xmas list so the wife can buy me something I need for once. I’m impossible to shop for. Sent from my iPad using Tapatalk

I’ve read so much about how great the cap is. I wasn’t familiar with the cut as I’ve never ordered it before. Apparently I got a crappy cut from a very high end butcher. I trimmed off over three pounds of fat which I wasn’t too happy to pay for. Left me with 1.25 pounds of meat. I then did a simple salting and high temp cook for a few minutes. Figured a great piece of meat from a fine single farm and butcher should be eaten rare or medium rare at most. I cut the meat against the grain and when served the first thing my wife said “it’s pretty tough”. Ugh...I ended up spending about $70 a pound and would have been happier with a burger from a diner. I’m going to go back this week and see if the butcher will do me right. I just think paying for 75% fat is a bit out of line. I didn’t see the butcher cut or wrap the meat as I was talking to the other butchers. I think she was less experienced as she wasn’t familiar with some of my requests. I’m giving them the benefit of the doubt. Regardless, I might have to try the Costco ribcap cut next. I like to support sustainable farming practices though. Rant over. Sent from my iPhone using Tapatalk

Thanks everyone. I’d love to have them gone. On another note...I purchased my first rib cap and picanha. I need help on the rib cap. Ideas on how to cook? I was told to trim the fat and then roll them up and possibly smoke it. Thoughts??? Ideas??? How much should I trim fat? Sent from my iPhone using Tapatalk

I have had such ups and downs with pizzas that I just purchased “The Elements of Pizza” by Ken Forkish. Well worth the money. Sent from my iPhone using Tapatalk

Some real nice cooks going on here. I had a guest come for dinner who likes bbq so I did some ribs. Hope everyone is well. I’ve been a bit under the weather with a bout of migraines recently. Sent from my iPhone using Tapatalk

Beautiful! Can’t wait to see what you pull out of it. Sent from my iPhone using Tapatalk

That’s a winner! Sent from my iPhone using Tapatalk

Just bought this one Never tried any before

No Bruce...a supermarket a 1/2 mike from the house sells First Light brand Wagyu. The prices are great. They were only $13 a pound and the ribeyes are only $40 per pound. “Only” is a relative term when talking Wagyu. Hope all is well. Sent from my iPhone using Tapatalk

Made some wagyu shorties today. Smoked with pecan and hickory at 225. Came out great. Sent from my iPhone using Tapatalk

Can’t believe grinding your own wheat for the pasta. Impressive. Sent from my iPhone using Tapatalk