sfdrew28

Beautiful cook. I’d eat ribs five times a week if I could. Sent from my iPhone using Tapatalk

Welcome! Have you named it yet? Sent from my iPhone using Tapatalk

Made a few Cornish game hens. Did indirect at 350 and stuffed with a self inspired paleo stuffing. The stuffing was andouille, sweet potato, mushroom, and onions. The pickle is a half sour I made myself for the first time. They came out way better than any store bought. Sent from my iPhone using Tapatalk

I’m interested in that wrapped pork butt. Next time I’m up near San Ro I’m stopping in. Pretty sure it’ll be soon. Sent from my iPhone using Tapatalk

Never heard of a donair but after a quick google I’m intrigued. Looks damn tasty. Sent from my iPhone using Tapatalk

Your side was better than my side. Lol Sent from my iPad using Tapatalk

A butcher in walking distance is great. Good looking wings. Funny thing that I just finished eating wings I cooked on Gossamer myself. I did the traditional franks hot sauce, garlic, and butter. Sent from my iPad using Tapatalk

Yes!!! That egg...is that poached? Sent from my iPhone using Tapatalk

Lol...I thought of it after. It hasn’t won me over yet after my initial experience. I’m cooking some thighs to have on hand and I’ll sprinkle it on a few post cook. Sent from my iPhone using Tapatalk

Did a wet brine and then used a Memphis rub on these blade chops. Put on Gossamer at 400 using indirect heat. Threw a. If chunk of apple wood on top of coals cause I had it sitting around. Once temp reached 120 area I basted in mustard peppercorn sauce and finished over direct heat. A pork chop is a beautiful thing. Sent from my iPhone using Tapatalk

Looks good. Homemade ketchup....haven’t gone there yet but I may soon. I like a blend of meats in my meatballs and burgers. Sent from my iPad using Tapatalk

The peppercorns once crushed up give off a floral taste with a slight kick at the end. Interesting taste but I either didn’t use enough or the sear burned it off as I suspected it might. I think it’d be really good when used in a rub in place of regular pepper. I have to do a bit more experimenting. On the cook side, I tried my first reverse sear. While I got a great sear the meat was over cooked after resting for my liking. I moved it from indirect to direct at 115 so I’m not sure where I went wrong. Next time I’ll move it over at 105. Sent from my iPad using Tapatalk

Ok. Photos to follow tonight. I was just thinking it might be better as a rub. Overthinking it. [emoji23] Sent from my iPhone using Tapatalk

A good pork chop is a beautiful thing. Sent from my iPhone using Tapatalk

I’m able to procure some of this supposed purple crack at a local spice shop. I have a ribeye on tap to sear tonight. I usually only use salt and was wondering from those who use it on wether it would go well with the steak. Sent from my iPhone using Tapatalk

Rubbed the snapper with olive oil, lemon zest, garlic, hot red pepper, and fresh oregano. Used the lower grate and seared outside for three minutes a side and then indirect heat fir another 4-5 min. Came out great. Sent from my iPhone using Tapatalk

I’m not sure if you tried this but it helps people who don’t have luck with raw onions. Rinse them under cold water in a strainer after you cut them. It takes off a chemical that causes the tummy issues. I saw it on tv by a chef and I do it every time now. Sent from my iPhone using Tapatalk

Bruce, pizza has been my nemesis so I was very happy. One day it’s great and the next a complete failure. I really need to get it consistent. PS- Madeline says she’s a girl but gets mistaken often [emoji23] Sent from my iPad using Tapatalk

Mom was out so it was just me and the girls tonight. Made a white pizza with a ricotta base of sautéed garlic and red pepper. Then added mozzarella, trumpet shrooms, sautéed onions, and salami. I cooked on the pizza stone when grill was about 600. Three minutes and turn and about two minutes more they done. Very happy with the thin crust as it was crispy and sturdy. Used OO flour and king Arthur all purpose. My toddler loved it. Sent from my iPhone using Tapatalk

Interesting. How much are the SNR ribs? Sent from my iPhone using Tapatalk

Great looking yard and the grill fits right in. Sent from my iPhone using Tapatalk

I’m not agreeing on that at all. Maybe it’s a side effect of all the great postings here but I feel like I have so much to learn from you all. I just seriously started BBQing and smoking about six months ago so I’m a novice myself. Before I got Gossamer I never cooked with charcoal before. I have lots of experience in the kitchen but not with grills. I was a poor weekend griller before that. I’ve had quite a few pizza failures that I didn’t bother you all with. [emoji23] I really enjoy all of our meals and comments here. Sent from my iPhone using Tapatalk

On a side note...I almost made my best mate(gal who was my best man at wedding) throw up at table. I asked her if she wanted to eat the eye(which was really a grape). She got all grossed out and said no. I then proceeded to dig the “eye” out with my fork and nonchalantly ate it. She was dry heaving until I told her it was a grape. [emoji23]. Nothing like messing with great friends. Sent from my iPad using Tapatalk

The prices we all pay in pursuit of our addiction. [emoji51]Sorry about the lenses. Steaks look great. Sent from my iPad using Tapatalk

Success. See new post. Sent from my iPad using Tapatalk