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Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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#10321 |
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Join Date: Aug 2017
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Looks like a "B" market TV commercial product to me. Honestly I wouldn't want one but I am sure an electric pressure cooker with programming would be great for crock pot lovers.
If you're buying one you best buy 2 as you normally use a couple of pans at a time, right?
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#10322 |
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Join Date: Aug 2017
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That's more carbs than I eat in a week, adjusted for fiber that is.
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#10323 |
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Join Date: Aug 2017
Casino cash: $10000400
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Buzz,
It was one damm fine pizza forget the cost. The crust was dark brown and the cracker style crust was crunchy, dark brown without being burnt. The pork loin was flavorful and tender and mixed with the .5 ounces of sausage already there made for great flavor. I put too much cheese on it as I did a coarse grate and I normally do ribbons which are finer. The habanaro's. and black pepper hit just right, not hot but lip warming heat. I like sharp cheddar on meat pizza and mozzarella on pizzas with veggies but there was just a little too much there.
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#10324 | |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $988026
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Quote:
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#10325 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
Casino cash: $10016623
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#10326 | |
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Join Date: Aug 2017
Casino cash: $10000400
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Quote:
![]() ![]() ![]() ![]() 102-6 fiber, divided by 2 = 48 carbs (1.5 servings) not too bad for pizza and with this one I ate the crust. My lab was pissed about no pizza bones so my SO gave him a couple of the small corners which he went nuts over...$.94 for 1.5 servings before mods The Home Run Inn that I normally eat has only 40 net carbs for a serving and a half. HRI has more calories, calories from fat and sodium but also more meat, cheese, and a thicker crust with pizza bones. $1.74 before add ons.
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![]() Last edited by cooper barrett; 12-03-2017 at 12:00 AM.. |
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#10327 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $978244
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I'm just one neighborhood to the west of LP. I don't do deep dish that often. That pizza is unique in that they leave the crushed tomatoes in the sauce giving it a nice acidity.
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#10328 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
Casino cash: $9555998
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this was from last monday...been too busy to post. Cooked sous vide, should have let it go another hour or so, but we were running late.
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#10329 |
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Join Date: Aug 2017
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We got some t-bones and a loin roast(not e tenderloin) to take swimming. So far I have been low smoking, then a dunk, then oven broil or cast iron to do the end sear. I've been happy so far.
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#10330 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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How does the pre-smoke work? Do you get a substantial amount of smoke after the swim? |
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#10331 |
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Join Date: Jan 2013
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Making 15 bean soup.
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#10332 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
Casino cash: $11793829
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A soup with only 15 beans won't feed a crowd
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#10333 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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I forgot to take pics before we ate, but I redeemed myself on that pizza. Smaller pies + more semolina made it a lot easier to slide off the peel. First really successful pizzas on the Kettle. Loved it.
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#10334 | |
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Join Date: Aug 2017
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Quote:
What turned me on was guys smoking brisket and butts for 2-3 hours before smoking and searing afterwards. It's good for a smoke ring sometimes too. I took the Supreme with me on the bus and used it while driving. I was super impressed by it's design fitting into the RV lifestyle. I just put it in the sink to catch any leakage. I will be looking for another method as it was in the way there but inside the oven with overflow pan underneath may be the place. I am looking at putting one of these on the "hunt list" list. I want to modify it by modifying the grills and reflector, connecting it to a camping propane bottle like you would a weed torch. with 10K BTU's it should make quick work out of a brisket. ![]() ![]() but so far this is best but time consuming. I guess having a searing burner on a gas grill would work but I din't have a gas grill. I think the #2 option deserves some re engineering. That seems to be my biggest problem with Sous Vide is getting the bagger out, setting it up, putting it way, searing the meat afterwards and having to wash the skillet, stove or pan used in the oven. I did buy a used vacuum sealer and I'm glad I did.
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#10335 |
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Join Date: Aug 2017
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![]() I was lazy, had neighbors over for pathetic game but fed them one of these lasted for just moments. Jack's pepperoni and sausage frozen thin crust pizza Fresh raw pork lion, julienned, chopped garlic cloves 3, ghast pepper discs, 2 peppers, 3oz ex sharp cheddar, Ground black pepper.
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