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  2. Here is what I have been using the past few years....My wife and I love it. I usually make up about 3 batches and vacuum seal them in mason jars-will last for months in fridge. Ingredients 2 tablespoons olive oil 2 anchovy fillets 3 cloves garlic, minced 2 tablespoons finely chopped fresh oregano leaves 1/2 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 (28 ounce) can whole peeled tomatoes (preferably San Marzano), crushed salt to taste 1/2 teaspoon white sugar 1 pinch freshly ground black pepper 1 small pinch baking soda Directions Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes. Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally. Stir baking soda into pizza sauce, mixing until thoroughly combined.
  3. Out of Motion Performance, Baldwin Long Island?
  4. pizza porta, temps around 750-800, double ceremic with spacer between (works for me).
  5. No - been in this house 4 years, just finally got around to finishing the garage about two weeks ago. Now looking for garage cabinets the look nice but won't break the bank. Yes the electric jeep is a hit with the munchkins. 68' Camaro SS 502 big block
  6. Today
  7. I emailed them too and got a polite thanks for the interest but no we don't plan to offer for your K24. Costco sells a lot of these, seems like there would be a market.
  8. I have the EGGspander and it's definitely in my top 5 accessories, probably sitting in the 4th spot.
  9. Hi, Have my eye on a used 2016 big Joe. Looks to be in great shape. Any advise would be greatly appreciated. Doesn't have the air lift or new gasket, but this price tempting. Thanks in advance Mike
  10. The garage is too neat to have been used. Did you just move in? I especially like the electric Jeep. We'll all be driving them in a few years. I'm guessing Camero under the tarp.
  11. I agree, but I would add the PS Woo or the EGGspander to the list as two half moons gives more options than one convEGGtor IMO
  12. OMG OMG OMG IT'S HERE IT'S HERE IT'S HERE!!
  13. I upgraded from the daisy wheel to the rEGGulator and the rEGGulator is a huge improvement, it's definitely money well spent. I put it in the top three must have accessories for the BGE along with the convEGGtor and kick ash basket.
  14. The fishing boats would come in to Oistin's and they'd have what seemed like a zillion grills going. The food and music was to die for. I asked one of the guys cooking about the hot sauce he was using and once I found out, I was like you and found out where I could buy it and got 4-liters of it. Split it with my son who loved it as much as I did.
  15. I love our Blackstones. They make weeknight and weekend breakfast cooks almost too easy, and they are fantastic for entertaining or bulk cooks. I think it is one of the best values in outdoor cooking, and I struggle to understand why they do not outsell gas grills. The only dislikes are the stand on the 36" is not solid (this is fixed in the "Pro" series) and you will likely have issue with the front drain (resolved by a quick weld near the drain hole or adding an aftermarket part if you have issues). There are newer models with rear grease traps, and while that solved the drainage issue for me, the 360 lip does make it tougher to get under delicate foods near the edge. The 36" Blackstone is our most used outdoor cooker, and I have to prevent myself from buying the Pro series every time I go to Walmart. I ended up getting the 22" with the portable stand, and it is fantastic for any time we are away from the house. Enjoy!
  16. It's definitely finished differently, hopefully stands up to the elements better over the long haul. So far so good Agree 100%, I used up all my bar tenders friend trying to restore the finish to keep the SS cap looking great and functioning properly. Not going to lie I am not missing that ritual of maintenance so far. Again, from my experience this was limited to my larger eggs and the interval of cleaning my MiniMax ss cap was significantly longer as it often does smaller mid week cooks like chicken, steak, dogs or sausages etc. and doesn't often get tasked with the 8 hour cooks that are prone to exasperating the SS gumming up issue
  17. Yes you can go the horizontal route. The problem going horizontal route are you need to press it together tight to hold the meat in. This pressing together pushed out much of the marinade. then as it turns and heats up the juices also will leak out more than a vertical spit might. Regarding my spit: the juices still leak out but definitely not as much as a horizontal spit might.
  18. For What it is Worth here is my .02 cents that will cause a 3hr debate . I did not see what temperature you cooked at . ? I did see that you have a Ambient air Probe on the Grate depending on placement will cause false readings . I would recommend learning to trust the Dome Temperature after you insure it is correct and if you want to use a grate temperature clip it to the Dome's temperature stem . Your flat was appeared to be hang past the edges on the deflector plates which would allow the ends to burn . Place wood blocks under the brisket to help pull it away from the edges which will also stop any pooling of your mop or spray . Wrap, no wrap, or foil eveyone has their take on this but if wrapping and mopping was working for you on MES then no reason to change it on the Kamado .. My choice is to cook until the bark will pass the scratch test then wrap and cook to probe tender .. Wow $7 a pound .. Generally they run $3.29 a pound for a Prime and see that a choice is on sale for $1.69 for a packer brisket . I did pay $7.86 a pound for a American Waygu packer in December .. If your probe is correct in Temperature then no reason to replace it .. It appears to a Thermoworks probe I have had one go bad so check it out ..
  19. The new Regulator seems to have a finner fit and finish than my original Dasiy Wheel. I really like my SmokeWare cap, but like you say it gums up constantly, After countless cleanings mine does not look bright and shiny any more.
  20. That looks great!!! Glad to see another member from the central Illinois!
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