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I have been making this dough every week since April of this year. I can tell a difference with the longer ferment times. I have used doughs from 3 days to 11 days. I agree with Bryan, 7 to 11 days is best. I also like the window of opportunity that it allows. If I can't make my pizzas when...

Rita, I tried a couple of times without much luck. Maybe more due to my lack of bread making skills than the recipes. Have not tried again in a while. I need to work on my bread making and try some more.

Just wanted to give praise to Bryan for posting this recipe/techniqe for making pizza dough. Since my first attempt, I have been making my own pizzas every week (except for one) since April. I have had consistent results every time. I have not bought pizza since my first try. My 7 year old...

Dann, which way should this be consumed, warm or cold. Having it cold right now. Tastes really good. Thanks for the recipe.

Made my second batch from this recipe/technique this morning. I only have a cheap Taylor scale I got on closeout at Wally World for 5 bucks. Probably not the most accurate scale around, but still has to be better than working with cups for measure. Worked pretty well for my first dough. I...

Success, more or less. I was pleased with the results of my first attempt with this recipe. Made a very good pizza on day 7 and a better one on day 8. I learned from the first one and made the second better. I definitely need to acquire a pizza screen. I have a perforated pan, but it does...

In the midst of making this dough as I type. I hope to be having the best pizza I've ever made next weekend. Thanks Bryan for posting this recipe/method. Can't wait to try the results.

I have made two batches following the original instructions posted here. Both were excellent. My sister agrees! I agree with Bill, recipes are starting places. Adjustments to taste are how we come up with favorites. Now, that being said, I want to try a different variety of fruit for my...

Mike, I made a batch of Lemoncello earlier this year and it turned out great. I recently found a good use for it. It is the best cough medicine I have ever found. I had a cold with a sore throat and cough. I sipped on some lemoncello and my throat felt better, the cough went away, and I felt...

Just started a batch of Lemoncello today. Using store-bought lemons. Scrubbed with a stiff brush in warm water to remove any possible wax. Put the peel in the alcohol and it started extracting the color immediately. After only a few hours, the liquid is quite yellow. Can't wait to taste the...

Thanks Kevin and Rita. I will try these recipes soon. I also found one that actually uses a yeast "starter" in addition to the usual yeast addition. Now, I get to experiment!

My wife lived in Florida for quite some time, and she really likes Cuban Bread. Since we live in southwest Virginia, what they try to pass off as Cuban Bread around here is, well, just bread. I would really appreciate an authentic recipe for making Cuban Bread. Thanks, in advance, for your help.

Just took two butts off the WSM. Have to work Monday, so got the smokin' done early.

Picked up a 2 pack of the old stuff at HD in Roanoke, VA today. No sale price. Full $11.98. Might have to go back and pick up a couple more, even at full price, just to get the old stuff.

I'm with Brian on this one. I prefer dry, taste the ribs not sauce. It is certainly a matter of preference. You will just have to "suffer" through trying ribs different ways to see what you like.

If I recall correctly, they are just sliced pork butt. I used to cook them quite often. Just seasoned them up, grilled them like any other steak (cooking more done than I would for beef, of course), using a little smoke wood for added flavor. Better than a pork chop, in my opinion.

Bruce, Looks great. I finally got around to getting some Hi-Mountain Buckboard Bacon Cure. I've been wanting to try this stuff! I have a butt in the fridge right now, and I plan to have Buckboard Bacon for breakfast Christmas morning. Thanks for the timely post and the great pics. Wayne

Rob, Alton Brown made some on an episode of Good Eats that I saw recently. Might go to the FoodTV site and check his out. It looked pretty good to me. Hope this helps. Wayne

Dave, During the "rest" time in the cooler, the foil leaked. It seemed to have been a fair amount of grease. Although, I did not foil until the internal temp was approaching 170, after a very long time in the 160's. The end product was not greasy. Wayne

Larry, There was plenty to go around! When Fred Flinstone comes by, we have Brontosaurus Burgers! (I was going to link to a picture but I've exceeded my allowed bandwidth with the chuck roll pics). I need to do some more ribs, it's been a while since the last time...hmmmm...guess I better...