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landscaper

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Everything posted by landscaper

  1. Ditch the fine sea salt and use kosher or large sea salt. Inject the brisket with beef broth. Smoke fat side down. Wrap in foil or put in disposable pan and cover when bark is set. If you smoke at a higher temp 250 or above, the window to catch it right is smaller. If you smoke at 250 or lower the window is more forgiving. But you have to watch it carefully when it gets to about 190 or so. Check it every 20 to 30 minutes. When it gets to 200 or so check it every 15 minutes. Its done when it probes tender and not by temperature. When it probes like buttah take it off and leave it unwrapped until the temp starts to fall. Wrap it back up with all the juices and put it in cooler to hold it for an hour minimum. Pull it out and slice it up and spoon some of the liquid over it. Enjoy! Some good reading. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style https://www.youtube.com/watch?v=t9UILZf0obk https://www.youtube.com/watch?v=OTiRsduKcXk
  2. Well, around here I've seen the same clearance item priced different at 3 different stores in a 15 mile radius. Who knows.
  3. From what I've been told on numerous clearance Items....its up to the store manager usually as to what gets clearance and how much of a mark down. So even though one store may have a certain price another may be totally different. YMMV
  4. landscaper

    First Post in a Long Time

    You stole that brother!
  5. landscaper

    Lasagna on the Alfa

    That is funny! My pantry looks the same. In fact I had to make another pantry in my laundry room. Yes I'm a foodie and yes I have a problem.
  6. landscaper

    Couple of good books

    I picked up a couple of what I think are good books. First one is about pizza and the other is about baking. https://www.amazon.com/Mastering-Pizza-Practice-Handmade-Focaccia/dp/0399579222 https://www.amazon.com/Bread-Bakers-Apprentice-15th-Anniversary/dp/1607748657/ref=sr_1_1?s=books&ie=UTF8&qid=1544571854&sr=1-1&keywords=bread+bakers+apprentice+book These are both excellent books. I haven't had a chance to get as deep into them as I want. But I will. I made a mother starter and made some bread and a couple of pizza's. No yeast just my starter. Both came out good. These books cover the nuts and bolts of why and how. Even walk you through making your own starter. You don't have to but its there if you want to. The pizza book is excellent for anyone who wants to learn or to up their game. I would say the same for the baking book. Tons of great info. The pizza book covers briefly on Kamado type grills and WFO. Recipes are explained in detail to fit what you're cooking in. Both are meant for the home baker. Both cover cooking in your oven and how to get the most out of it. Lots of tips and technique. These two books complement each other so well. Just tons of good info. Trust me....get these books. You can thank me later.
  7. landscaper

    Couple of good books

    I try to bake a recipe at least 2 times to see if it was me or the recipe that screwed up. Most times its me. There is so much that can effect the finished product and how the bread or pizza turns out. I'm not familiar with the book or the recipe so I can't comment on that. Before I really got into baking I had a bunch of failures because I didn't understand all that goes into it. I just followed the recipe and most were pretty vague. After much reading and research I discovered how much I didn't really know. I have a much better understanding of it all now but I have a lot to learn. The hardest thing I think is knowing what the dough should look like at the various stages of the whole process. That knowledge only comes with practice and repetition. Everything from mixing time and temperature to hydration levels, fermentation time, flour type, baking temp and on and on. Don't give up on the recipe and make sure you are following it to a T. Perhaps if you post the recipe and the workflow and what your using to bake and the temp. Maybe I or someone else can help you get a better result. Happy Baking!
  8. landscaper

    Smoked Bacon Pizza? - Yes!

    Pizza....Bacon! YUM!
  9. landscaper

    Nothing but WFO money!

    That looks scrumptious! Nice Job!
  10. landscaper

    Konro SS Grate

    Awesome ckreef! I told you that sucker was heavy duty. Glad you like it. I haven't tried it out yet either. Looking forward to the first cook on it.
  11. landscaper

    Question for the ladies (anniversary present)

    38 years and I still haven't figured that one out yet. Maybe one day.
  12. landscaper

    Perfect Pork Belly Tacos

    Pork belly is such a good piece of meat. I love love love a good taco and that looks great!
  13. landscaper

    Question for the ladies (anniversary present)

    We may be in the minority but...we haven't exchanged gifts in years. Instead I rather make it her day and do what she loves. Whatever that may be. Queen for a day kind of thing. Although she is Queen everyday. You would be surprised...she will remember and cherish the acts more than any present you can give her. I made my wife an extravagant 8 course dinner that lasted most of the evening and late into the night. That was years ago and she still talks about it to this day. That was better than anything I could have purchased for her. Your wife sounds like my wife. Doesn't really need anything or want anything. Yeah you can buy her one of those and I'm sure she would love it. But its the simple things that matter most. The things you do from the heart.
  14. http://marketing.thermoworks.com/public/viewmessage/html/39965/4tawe3l0d7923dy9rrjzcm8almk62/6e560310191d81ebe8a3371de5bda227
  15. landscaper

    Extreme Diet Trends

    Some pizza I made last week. White pizza with Broccoli, Rosemary and Garlic.....and a Sausage pizza with onion.
  16. landscaper

    Extreme Diet Trends

    That's crazy! Buy hey I'd hit it!
  17. landscaper

    Extreme Diet Trends

    If I can't eat bread....pizza...cheese etc..........shoot me now!
  18. landscaper

    Extreme Diet Trends

    People don't realize how many calories they take in in a single day. Start actually weighing what you eat at every meal and count the calories. Most would be surprised at the amount they OVER eat. By the time the day is over most have consumed 1.5 to 2 times what the normal recommended allowance of calories. Like Heavy G said. Nutrisystem works because the calories are counted for you. You can do the same yourself and save the money. Calories in .....Calories out. Its really easy to get fat. I know from experience.
  19. landscaper

    Extreme Diet Trends

    I don't know anything about the Keto diet, but just like the Atkins diet years ago it will fade away as another takes its place. Eating well is a lifetime thing. Everything in moderation with exercise included is the healthy way to live your life. No short term diet will suffice for a life long of just eating right and exercise. When most stray from the diet, and they eventually will....your right back to where you started from.
  20. landscaper

    As a new Joe owner......

    From my experience its normal. Usually at the beginning the spread is higher. But as the cook progresses it becomes less of of difference. Typically the back of the grill is the hottest so that is where I set my probe. 25 to 35 temp difference is what I usually see.
  21. landscaper

    Niece Plays with WFO

    That's really great! I wish her all the best. If I had a reset button I would have gone to Culinary school. I really enjoy cooking and now baking. Oh well. Like they say....youth is wasted on the young!
  22. landscaper

    Niece Plays with WFO

    Way to go ckreef! Everything looks great! Looks like your niece is going to do well. I bet she had a blast!
  23. landscaper

    Cheese Pizza

    YUM!
  24. landscaper

    Konro Sized Skewers

    Another slight annoyance I had when using the screens....they would slide around because of how light they are. Minor annoyance. But these things are thick and heavy. I think these will solve that issue for me. One more plus is they will sit slightly higher above the fire and hold more heat for when the fire is dying down allowing for a slightly longer cook session. Cleaning should be easier also. I was really surprised how heavy duty they are. I did see somewhere (don't remember where) when looking for replacement screens...a set that were SS. I think they were like $40 or $50. I don't remember. They weren't cheap. Anyway get one. I think you'll like it. Can't wait to try them out. Happy New Year to you and Yours!
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