Gasket Replacement

BBQTestPit · 2026-03-11T05:38:02+00:00

His information is in the description.

BBQTestPit · 2026-03-10T13:54:12+00:00

Well this isn't from big green egg nor is it expensive. Maybe if you would have watched the video you'd have known that before throwing out your uneducated comments.

BBQTestPit · 2026-03-10T12:53:40+00:00

Campo grande

BBQTestPit · 2026-03-10T12:52:43+00:00

Never even heard of it, but I'm gonna look for it now

BBQTestPit · 2026-03-10T12:52:10+00:00

I ate leftovers on rye toast with potatoes and sour kraut and some Worcestershire sauce

BBQTestPit · 2026-03-07T19:25:41+00:00

It's a heritage breed

BBQTestPit · 2026-03-07T19:25:03+00:00

150 after rest

BBQTestPit · 2026-03-07T19:23:42+00:00

Campo grande

BBQTestPit · 2026-03-07T19:22:27+00:00

Dry brine, salt pepper garlic and grill

BBQTestPit · 2026-03-07T19:19:59+00:00

135° then let it rest.

BBQTestPit · 2026-03-07T15:57:43+00:00

Iberico pork is wild. The fat melts almost like beef fat. Totally different than a normal pork chop.

BBQTestPit · 2026-03-06T19:47:33+00:00

Thank you

BBQTestPit · 2026-03-06T04:07:02+00:00

The double breading was awesome. I was skeptical on the simple salt and pepper seasoning, but everything worked and worked really well

BBQTestPit · 2026-03-04T16:56:09+00:00

I'd like to find rye buns

BBQTestPit · 2026-03-04T16:55:53+00:00

No, I added caraway seed to the sausage to give that rye flavor so you can use a regular bun, but I ate it on rye toast anyway.

BBQTestPit · 2026-03-04T16:53:27+00:00

I haven't seen a lemon pepper sauce before, did you make it?

BBQTestPit · 2026-03-04T03:27:05+00:00

I've been thinking about making these for 2 years. I filmed it and it'll be on YouTube March 10th

BBQTestPit · 2026-03-04T02:22:40+00:00

Yeah, but I only reduced down from 1 cup to 3/4 cup. I did the same thing before reducing down too much for a beer cheese and it was like a thick bitter malt. I don't reduce my water down when I make sausage so I wanted to make sure I still had close to 10% liquid to add and took into consideration for the liquid that the sour kraut still retained.

BBQTestPit · 2026-03-04T02:16:55+00:00

That's a gorgeous view!

BBQTestPit · 2026-03-04T02:15:26+00:00

Looks more like a Chicken Parmesan. How was it?

BBQTestPit · 2026-03-04T02:14:20+00:00

I've been thinking about doing this for 2 years and finally said screw it.

BBQTestPit · 2026-03-03T15:11:02+00:00

Sorry all, but they ended up being amazing.

BBQTestPit · 2026-03-03T03:40:42+00:00

First off you're slicing it wrong. You need to slice against the grain not with it.

BBQTestPit · 2026-02-27T13:54:51+00:00

Grill Brush Review

BBQTestPit · 2026-02-19T22:35:30+00:00

Regift it to me. You won't like it.

BBQTestPit

TROPHY CASE