ChuckO
TVWBB 1-Star Olympian From Shingletown, CA
- Joined
Latest activity Postings About
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First time seeing it < $8 Dry Brined 30+ hours On the WSK @ 400 for 22 minutes (yeah, I probably could have pulled it sooner, but I... -
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I got great advice from my first pizza cook on the WSK, and I greatly improved this cook. Yeah, it ugly but it made some nice pizza...
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ChuckO replied to the thread BBQ Thighs & catch up.Oh heck no. It is what it is, I’ll fill the drips with foam
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Looks good Chuck
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ChuckO you can't beat BBQ vortex /charcoal basket chicken thighs, they make the world go round. If the drag is set to tight the fish...
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That’s a cool ‘toonport you have there Chuck. I need something similar. Can you borrow or rent a laser for a couple hours? A few...
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Yea it looks like you should put some shims under there to take out the metal roof buckles.
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Great looking chicken, Chuck!!
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Looks fantastic Chuck!! That full retirement will be here before you know it. I'm happy for you!
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The food looks great! . "fishing...blah, blah, blah..fishing" - cool, whatever you say. :LOL: J/K The dream sounds pretty darn nice...
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ChuckO replied to the thread 40 hour dry brine bone out prime rib.I love dried brined beef, you killed it my friend
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Dinner is served. Incredible! Inverted the cake. Chef’s plate
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Upside down apple cake Pulled for rest at 115° IT Residual coals from smoke session. Using these for the sear now. Roast rose...
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Pulled to warm up for 1 hour before hitting the smoke session. Looks nice and dry.
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Around 12 hours in on dry brine. Looking nice and dry already. The herbs are standing out, high and the beef is richer, deeper in...
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