This. Since the fam lowered portions, even I’ll say a giant ribeye is too much. Now a days my wife I and the kids would split just one. It’s what you’re used to though. I used to get a 32oz and eat the whole thing.
Well I always wait because I have one kid trying to already get out of the seat and another walking along beside me almost getting run over by people who are mad that someone is walking slower than them (cough cough). You could also just not get so bothered by waiting a few seconds.
The charcoal bag is really all you need! Or a paper towel with some bacon grease on it
Did you buy the whole case? I would have, and bought a freezer to keep them in and still stay ahead in price
Ohh never thought of using it for the roux - trying next pork shoulder
Oh damn you did seaweed salad ON the burger - gotta try that
Are you serious? Because if you are I’ll try it. Love weird food combos
Dang that bread looks amazing. I was going to make some pizza dough today, looks like a loaf might be in order instead.
A Turkish place near me calls it lavash
I rubbed a paper towel with some olive oil on it on the screen. No sticking here!
That’s why I said ‘my perfect’ I can’t get it higher in the dome, so for now I stand by saying it’s almost my perfect ny style.
It was the controller! Doing a butt and ribs in the Traeger and a butt and ribs in the kamado tomorrow to compare the two.
Or IN-hand.. HA there’s my pun for the day
I have 00 flour from my Neapolitan pizzas, so I use that, but any bread flour (high gluten) would work!
People buy them because they think they look cool and are fun to cook with. I don’t, but people do. People like what people like, and there’s always someone who will provide that to them, sometimes for a nice markup. Not a scam, just humanity and commerce. Are fancy brand glasses going to make you see better than cheapo kirklands? No, and even though they are oftentimes less sturdy and won’t last as long, people still buy them because they like them.
They’re baking percentages. Makes it easy to scale up or down. Everything is a percentage of the flour, flour being 100%. So if you had 1000g flour and 60% water, you would add 600g of water.
This! I’ve done high hydration and it doesn’t give the texture most associated with with ny style. I usually reserve high hydration for bread and pan style pizza
I’ll use the grill expander when I get one for sure, but for now I’ll just have to eat paler tops
X accessory with deflectors, and pizza stone on top rack
Right on the stone burned for me, so I did screen for 6 minutes, then slipped off onto the stone until I got the base I wanted (about another minute)
550f and the recipe: 60% water 234, flour 100% 390, 1.47 yeast .35%, salt 1.75% 6.85, olive oil 2% 8. Numbers in grams. Took out the sugar from Tom Lehmans ny dough recipe, and just need to make it about a quarter bigger next time.
I got a free one last week too! First make sure it works - I had to replace the control panel - still $50 for a new Traeger is a good deal
Do you have a bayou burner? I’ve started putting my chimney on that and it’s like the grill blazer times 3 or 4. Also cheaper and you can do big low country boils, turkey fry’s, etc.
They’re brats are dang good also
Which chuck steak is the best?
sousvide