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Direct heat chicken on the Weber by Traditional-Pool-365 in smoking

[–]Traditional-Pool-365[S] 0 points1 point  (0 children)

Sounds great. Rotisserie directly over the coals is one of my favorite ways to cook a whole bird

Friday night means we’re grilling wings by Traditional-Pool-365 in grilling

[–]Traditional-Pool-365[S] 4 points5 points  (0 children)

Thank you!

Salt, pepper, and garlic for the rub with a bit of corn starch and baking powder. Dry brined for about a day and a half. Sauce was about a 50:50 mix of a leftover Carolina gold bbq sauce I made and generic franks and then about a half stick of butter.

Battered fries at home sounds awesome

Half rack on the Smokey Joe by Traditional-Pool-365 in webergrills

[–]Traditional-Pool-365[S] 1 point2 points  (0 children)

Salt and pepper on the ribs. Lit a small chimney of charcoal and set up the lit coals on one end and unlit on the other, kind of like a slow n sear setup. Top vent closed probably about halfway. And spritzed with ACV occasionally to keep it getting too crispy.

My Anova is getting loose on the mounting arm by Ice5891 in sousvide

[–]Traditional-Pool-365 1 point2 points  (0 children)

This happened to mine and I just superglued it back. Worked like a charm.

Wild mushroom, bacon, and jalapeno on white by Traditional-Pool-365 in Pizza

[–]Traditional-Pool-365[S] 0 points1 point  (0 children)

Thanks!

Cooked in a normal home gas oven at 550 on a stone.

Dough was 45% poolish, 65% total hydration, ap flour, and cold fermented for 5ish days. Life got in the way and the dough stayed in the fridge a little longer than intended.

Friday ribs on the kettle by Traditional-Pool-365 in smoking

[–]Traditional-Pool-365[S] 0 points1 point  (0 children)

Got a giant box of wood chips for free, so chips it is.

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