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BEER-N-BBQ by Larry

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About BEER-N-BBQ by Larry

Profile Information

  • Gender
  • Location:
    Chicago Area, IL
  • Interests
    Wine, Women, and Song
  • Grill
    Kamado Joe

Recent Profile Visitors

3,913 profile views
  1. Please Help with Brisket

    Without details, all I can offer is my tutorial on brisket basics: Sent from my iPad using Tapatalk
  2. I've done it. See here: Sent from my iPad using Tapatalk
  3. This is why your pizza bombed

    Good advice. Largely mirrors my past experience. Sent from my iPad using Tapatalk
  4. Chicago-Style Italian Beef Sandwiches

    I wouldn't know. I've lived in the Chicago area my whole life. I can always find it. Got a Buona Beef brand jar in my fridge right now. Sent from my iPhone using Tapatalk
  5. Chicago-Style Italian Beef Sandwiches

    Depending on the heat of the peppers you throw in, it may not be needed. Sent from my iPad using Tapatalk
  6. A whole bunch of MEATLOAF!

    Wow. You may want to eat a salad with all of that meat to aid digestion. haha Sent from my iPad using Tapatalk
  7. So is version II worth the extra money vs picking up version I?

    If you're a weakling and struggle to open the lid on the old then the new one makes more sense. That's the biggest advantage I see to the new one other than the new vent cap. Sent from my iPad using Tapatalk
  8. Yesterday's dinner. A Chicago deep dish pizza recipe made with a romano/scamorza cheese blend, fire-roasted tomato sauce with fresh herbs, and a corn oil based deep dish dough cooked on my kamado Recipe for one 12 inch deep dish pizza. Deep Dish Dough Ingredients: 10 oz AP flour (100%) 6 oz Water (60%) 2 oz corn oil (20%) 0.2 oz Sugar (2%) 0.2 oz Salt (2%) 0.1 oz yeast (1%) Deep Dish Sauce: 1 qt fire-roasted tomato sauce or (12 oz tomato paste and 18+ oz water) 2-3 roma tomatoes, chopped 1 sweet onion chopped 4-5 cloves garlic, minced 3 sprigs fresh oregano (or 2 tsp dry oregano) Palm full of fresh basil leaves (or 2 tsp dry basil) 2 bay leaves .5-1 tsp salt (depending on how much salt is elsewhere in recipe) 1/2 tsp black pepper olive oil My Website: https://www.beernbbqbylarry.com Sent from my iPad using Tapatalk
  9. Tonight's dinner. A similar video recipe is available on my YouTube Channel. Sent from my iPhone using Tapatalk
  10. TKOBBQ presents.......

    Looks awesome. Wish I had the space available for something like that. Sent from my iPad using Tapatalk
  11. We were so hungry from smelling the beef tenderloin and lobsters cooking on the kamado that I only got this one photo of the food; a pair of cold water lobster tails simmering in clarified lemon butter. What's missing is the reverse seared teriyaki beef tenderloin section and the oiled, salted, and smoked white round potatoes. We chowed down hard and fast with a side of my homemade 2015 Cabernet Sauvignon. Oh so good. Sent from my iPhone using Tapatalk
  12. Waiting for Your Homebrew to Lager is Like...

    Here's a teaser trailer for my upcoming video on brewing my first lager. Was having a little extra fun doing this one.
  13. Brisket Questions

    I did a video on basics of briskets. It might help. Sent from my iPad using Tapatalk
  14. Roasted Garlic & Rosemary Bread

    Yes. Part of the total. There are many reasons for a poor final rise: 1. Weak yeast 2. The year ran out of food. The initial rise may have went too long. Should be double in size before reforming. 3. Didn't sit long enough to rise. 4. Oven temp is too low. The first ten minutes of baking at least should be at least 450 deg. 5. The skin set before it could rise fully in The oven. Cause:. The oven was too dry. Next time spray some water in the oven initially and at the five minute point to keep steam in the oven long enough to prong the outside firming up. Sent from my iPad using Tapatalk
  15. Is a Hotdog a sandwich?

    "Sub" is short for "submarine sandwich", so subs are sandwiches too. Sent from my iPhone using Tapatalk