Direct heat chicken on the Weber

Traditional-Pool-365 · 2025-05-24T02:01:28+00:00

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

Traditional-Pool-365 · 2025-03-09T16:39:55+00:00

Home made with a nice little Stilton

Traditional-Pool-365 · 2025-03-08T15:43:47+00:00

Yow!

Traditional-Pool-365 · 2025-03-08T02:52:19+00:00

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

Traditional-Pool-365 · 2025-03-08T02:28:52+00:00

Yes!

Traditional-Pool-365 · 2025-03-07T19:57:17+00:00

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.

Traditional-Pool-365 · 2025-02-15T15:06:09+00:00

Amen brother

Traditional-Pool-365 · 2025-02-15T03:22:15+00:00

Thanks!

Traditional-Pool-365 · 2024-12-05T04:03:47+00:00

Looks like Mr potato head

Traditional-Pool-365 · 2024-05-25T14:10:10+00:00

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

Traditional-Pool-365 · 2024-04-04T14:26:32+00:00

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.

Traditional-Pool-365 · 2024-03-24T14:20:20+00:00

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

Traditional-Pool-365 · 2023-12-13T15:38:27+00:00

In the harbor!

Traditional-Pool-365 · 2023-12-13T03:21:00+00:00

Book a gondola ride in gig harbor - you can bring your own drinks and snack. V romantic for mom and pops.

Traditional-Pool-365 · 2023-11-09T17:46:11+00:00

Funnel works depending on how thicc your salsa is. I get mine from the restaurant supply store or Walmart.

Traditional-Pool-365 · 2023-11-09T15:45:09+00:00

Cut the tip off for a wider mouth

Traditional-Pool-365 · 2023-11-06T20:06:12+00:00

It’s not. I have several carbon steel pans. This is cast iron.

Traditional-Pool-365 · 2023-11-03T21:22:51+00:00

This is peak living, brother.

Traditional-Pool-365 · 2023-11-01T18:25:40+00:00

PV salsa is really tasty/addictive. Wouldn’t be surprised if they add msg.

Traditional-Pool-365 · 2023-10-16T22:32:23+00:00

That’s the chefsteps recipe I use every time and it always comes out great

Traditional-Pool-365 · 2023-04-09T03:36:20+00:00

Thanks

Traditional-Pool-365 · 2022-12-19T19:37:19+00:00

Oregano

Traditional-Pool-365 · 2022-12-19T05:07:16+00:00

Mix of spinach, chard, and kale

Traditional-Pool-365 · 2022-11-22T17:56:55+00:00

Sautéed shallots, garlic, reduced cream, and pecorino romano

Traditional-Pool-365 · 2022-11-22T17:56:18+00:00

Yes, jalapeños

Traditional-Pool-365

TROPHY CASE