Recent content by DavidDiQuattro

You can give ghee or other clarified butter a try - it lacks the milk solids, so should be fine for someone with a dairy allergy.

Did a BBQ Pit Boys classic: beer can bacon burgers. My wife wanted me to fill them with Costco take and bake Mac and cheese, and that was a good choice. https://www.flickr.com/photos/118051926@N06/shares/S12323

Need to try Mangalitsas! Beautiful looking pork.

Amazing color on the chicken

I use the clarified butter mainly because my son has a milk sensitivity. It’s also nice that it’s liquid even when it’s cold/room temp, so you can just toss it into a mixture easily. I like the flavor but can’t say that it’s a huge difference over butter.

These are the best rib results I’ve had. I did a rack of spareribs that came split (Butcherbox). Umami seasoning with a few other odds and ends on the rub. Brushed with clarified butter and gochujang mixture toward the end, which added a lot of great flavor (other half rack brushed with butter...

Like others, I’m speechless. That looks incredible.

That cheese looks beautiful. And dangerous - I wouldn’t be able to stop eating.

Thanks, guys! The family enjoyed the meal.

It all looks great! We always seem to have potatoes we need to cook up, so I'll probably try the Wasabi potato recipe.

Nothing extraordinary, but I had some fun with a weekday cook. Wings mixed with my “rub of rubs” (I mix unused rubs from various cooks in one container) plus sesame oil, olive oil and gochujang. I brushed with a mix of hoisin and pineapple habanero rib candy toward the end. For the steak I mixed...

Here’s a link to some pics of the finished brisket and a few during the cook. Thanks again for all the help and input! https://www.flickr.com/photos/118051926@N06/shares/cqG5vH

Thanks, I’ll definitely check this out!

This is an intriguing way to go about it, and I expect I'll give something like this a try.

Yeah, I'm going to have to cave and wrap (I don't really have a good reason to be resistant to wrapping).