Recent content by Steve Petrone

How can you leave out ... the Galloping Gourmet ? JULIA !

No expert on brining beef here but what comes to mind... Salt, pepper, garlic and an herb of your choice-DRY-allow to season overnight uncovered and in the fridge. That would be my approach ( more of a seasoning than a brine as I see it ).

Hey Joan thanks for another nudge! It's been a very busy month here in the pizza business .... My next project is a small burger dinner tonight and spaghetti, meatballs and sausage for 16 next week. Maybe in Jan.? Hope you enjoy the holidays.

I too had to get a 27" double. We did GE. No regrets

How about a large cast iron skillet

I was never on insulin but after my doc made an offhand comment about lousing 50lbs and this all goes away...I worked with a nutritionist and lost 60. If I can do it, you can. Fast forward a year or two and now I need to drop 25-30 again. I have not been on the magical drugs but I can get this...

Hey guys, that was lively. Thanks for all your perspectives. My intent was to express how a simple approach could bring the benefits of outdoor cooking without all the complications. This parallels the Overlanding hobby. A vehicle, ice chess and a tent can do a lot. However, lifted 4X4 with...

Finally, tried it! YUM This porchetta recipe is fine. Do make this.

Why do you cook with fire. It tastes good. It's simple. It's relaxing. So what happens when we do 'production' cooking-for gifts or for an event? That's a life changer. Suddenly there is the need for more control. There are deadlines. There is an increased volume of meat needed.... That gets...

Ethyl gas My older sister was going out to.... You know you are getting old when you go to a pottery class

In the food service world, one has to maintain 140 and above OR below 40* to keep bad stuff from happening (Your mileage may vary).

Well done! I went blue cheese with my last slaw as well.

Meticulously writing new posts...in the wrong forum

Just a friendly reminder. Holding temp for hot food is generally 140*, minimum. This am I put what started out as an 8lb. butt in a small cooler to rest. Lazy me did NOT preheat it with hot tap water. 5 hours later the foil wrapped butt was in the 130s. Too low to be technically safe for food...

NO.5 July 4th Sauce: 2 c ketchup 1 c cider vinegar 2/3 c brown sugar 2 1/2 T worchesterchire sauce 2 1/2 T July 4th Rub 1/4 c dried cherries 1 whole ancho pepper juice of 1/2 lemon Simmer 5 minutes, remove solids and add 1/2 lemon juice...Enjoy