Search results

Now, That's how you do it! Great job. Great use of the vortex. I bet that was tasty.

Pies look great. Just curious what you didn't like about the way the crust turned out with the 00 flour?

very creative. sometimes cooking for yourself is the hardest to get motivated for. great job!

Pizza looks great, as usual. Just curious if you've been browsing through pizzamaking.com? When I was trying to perfect my dough thats where I found most of the info. Keep up the great work and keep posting the pictures.

I remember reading about your FIL's Summit a while back. Thanks for the update. Great job on the rebuild and the ribs look very tasty.

Way too go, Nate. I got to hand it to you for standing in front of that kettle pizza yesterday. Nothing like standing in front of a 700 degree oven on a 100 degree day.

TriTip looks great! Congrats on the competition. I'm going to have to start getting out to some of these comps. Love the Lodi wine region! Some great Zinfandel down there. I bet that Zin paired great with that tritip.

Great job! looks like a lot of fun. Just wondering if you were the show of the party. I know when I roll out my RK everyone wants to check it out and ask a ton of questions about it. Its a rare sight to see two RK's in the same place plus a mini RK, I would say that is even more elusive. I sure...

I use semolina and/or flour on the peel. Once I have the pizza loaded on the peel I check to make sure the pizza slides before trying to launch it. I will hold the peel in one hand and lightly tap the side of the peel against my other hand. If the pizza starts to stick this will usually knock...

Great looking meal! Now I have to get a paella pan. Also, I love the mini Ranch that is one sweet grill!

Congratulations! I love my Ranch Kettle as I'm sure you will love yours.

the ECB (EL Cheapo Brinkman) can be a decent smoker with a few inexpensive mods. There is a ton of information out there just search ECB Smoker. The lid is supposed to be out of round. The idea being you can adjust the size of the gap by turning the lid to make the gap wider or smaller...

I love cooking with cast iron on the grill. I use it for everything; potatoes, mushrooms, corn bread, eggs, bacon, veggies, you name it. The only issue I found was that the more you use the CI skillet the smaller the 22" gill becomes. I use an 8" skillet most of the time but sometimes its too...

Great looking fatties!

tritip looks excellent! love to hang meat while it cooks. Did you make that rack?

Congratulations!

Great looking pizzas. Looks like the Summit is doing its job and living up to the hype.

Great advice! Now when ever I hear Number of the Beast by Iron Maiden I'm going to think of meaty 666 ribs

Great job! Both grills look amazing.

congrats on the new grillofalifetime.