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Buzilo

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Everything posted by Buzilo

  1. Where are you I’m Canada? I am in Whitby On, feel free to reach out with any questions. Sent from my iPhone using Tapatalk
  2. That is some impressive crust! I will be trying that next time Sent from my iPhone using Tapatalk
  3. Same here, he’s a man of his word. Wish more people were like that. Sent from my iPhone using Tapatalk
  4. Thoughts? I’m thinking to keep the crispy chicken warm while the rest cooks Salton Electric Warming Tray with Automatic Temperature Control, Keeps Food Hot for Buffets, Entertaining, Stainless Steel Warmer Cooktop for Appetizers, Large Surface Measures 25” X 12”, 1000 Watts (TWT40) https://www.amazon.ca/dp/B0002PZUEO/ref=cm_sw_r_cp_api_i_H1H7W2QCENDW6EQKRKMX
  5. I’m gonna look for a warming drawer to keep the warm meat while the rest cooks.
  6. The other thing is a desert, dough is made out of almond flour and egg (low carb) inside cream cheese and peanut butter. I hear you on the rotisserie. I think I would take it out to shave the chicken. Specially in the summer if we’re eating outside, shave some off, and throw it back for more
  7. I think the rotisserie should be more fun. Sent from my iPhone using Tapatalk
  8. Not sure if you guys saw but that’s what I did on my 42. Here is a picture. I am going to try rotisserie once I get the motor. IMG_1457.MOV
  9. This is what I use. It’s so so good. Sent from my iPhone using Tapatalk
  10. Pizza night on the beast yeah! IMG_1481.mov IMG_1485.MOV
  11. So much that we are making more tonight!
  12. Well done! Sent from my iPhone using Tapatalk
  13. I usually leave it on the top grate as it cooks slowly and doesn’t over cook, I do however, cut the meat when it is almost done. I find it gets harder to reach 170 (chicken) all the way in as the meat is stacked. Sent from my iPhone using Tapatalk
  14. Trompo king https://dicksonbbq.com/collections/trompo-king/products/trompo-king-3-0 Sent from my iPhone using Tapatalk
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