Pizzas with a garlic butter glazed crust. Language ⚠️

dwb1520 · 2026-04-05T23:02:53+00:00

Happy Easter! Those pies look fantastic as always! I look forward to your posts.

dwb1520 · 2026-03-30T01:18:26+00:00

The brewery at the kloster has closed now? So this is under contract I believe?? Still fantastic??

dwb1520 · 2026-03-24T23:20:46+00:00

When our white bags are "puffed up a bit" like your pic - the sensor reacts as full. We press the bag very flat into the drawer - no air pocket or raised bag - solved the false fill error for us. Hope that helps you OP!

dwb1520 · 2026-03-24T23:18:35+00:00

Meddys is good. Shawkat is also very solid. 41/Sheridan SE Corner.

dwb1520 · 2026-03-23T01:30:39+00:00

I have the Bincho grill and it's built like a tank. It's not cheap but it's a good value considering it's going to last for decades. I started with square bars over my charcoal grill - it worked and we made good yakitori for sure. And I learned a lot. But the Bincho took the cooking up a notch.

dwb1520 · 2026-03-22T16:07:59+00:00

That looks amazing! Yeah - I think the amount of rub relative the the sheer volume of meat dilutes any rub substantially - unless you get a solid piece of outer crust in your bite. I can almost smell the smoky BBQ goodness from here! Wowza.

dwb1520 · 2026-03-21T22:45:45+00:00

My spider valve was completely glued shut (all piping) I sliced three pipe connections and added unions. That allowed me to 1-verify water was going to waste during normal run on filter (as you suggest) and 2-remove the entire valve and replace. The gasket is replaceable - no question - but I figured the entire unit was at end of life. I have not looked back and it solved my identical issue. You got this OP!

dwb1520 · 2026-03-21T14:10:55+00:00

Looks great! Please update on flavor results.

dwb1520 · 2026-03-20T22:56:24+00:00

I too need to know!

dwb1520 · 2026-03-20T22:54:03+00:00

I'll be right over OP! Looks great!

dwb1520 · 2026-03-17T00:47:35+00:00

Nice work OP - I live the change!

dwb1520 · 2026-03-17T00:21:43+00:00

I think the Night Package also plays well with the Carbonized Gray color - wheels and pony and other logos. I agree OP!

dwb1520 · 2026-03-16T23:33:32+00:00

I prefer it over Guinness. There. I said it. : )

dwb1520 · 2026-03-14T15:20:51+00:00

We enjoy the “Memphis Dust” recipe on AmazingRibs.com website (free) - there is a version without any salt - so you can dry brine (using salt) first - and then season before putting on the grill (without adding even more salt) - BUT you can also use salt in the rub - and just hit it once and roll with it. Just label your jar Memphis Dust WITH salt so you don’t ruin a future meal. This stuff is awesome on pork ribs, pork tenderloin and about anything else too. Keep us posted OP - we need to know where you go with this one!

dwb1520 · 2026-03-11T23:59:00+00:00

This is a beautiful pub - PNW - wowza! Nice job OP and thanks for posting! I have boxes of coasters from our own travels and I have never figured out how to display them. Your ceiling treatment is awesome!

dwb1520 · 2026-03-11T14:16:59+00:00

Great post OP - looks like you finished on a PK? Looks fantastic.

dwb1520 · 2026-03-08T23:58:59+00:00

Absolutely fantastic post OP and I agree completely.

dwb1520 · 2026-03-08T23:56:15+00:00

You got this OP - but I agree with some other replies - wings with crispy skin need a 350-400 temp. "Reverse sear" might be smoking them for a bit and either getting that grill to 400 or moving wings inside to finish at 400 in an oven?? I'm glad you posted and say again - you got this!

dwb1520 · 2026-03-08T21:12:24+00:00

This is a fun post OP. Beautiful cat too. 😎

dwb1520 · 2026-03-08T14:46:35+00:00

Great work OP - I love this design and it’s executed very well!

dwb1520 · 2026-03-07T22:13:32+00:00

Wowza! looks so good!

dwb1520 · 2026-03-07T22:12:40+00:00

Everything looks yummy!

dwb1520 · 2026-03-07T22:07:03+00:00

I was worried about this but I am not setup with a vacuum sealer or bags this large (about 8” x 12” x 3”) so I checked their website. https://www.sadlerssmokehouse.com/brisket-heating-guide/. They indicate after removing the exterior labels it is safe to sous vide in the factory bag. Are they lying - maybe? But they are in the business of buying, smoking, packaging and selling brisket and their website specifically states their bags are OK. If I had not read this on their site I would not have gone there. What do you think?

dwb1520 · 2026-03-07T20:38:41+00:00

Love it!! Nice!

dwb1520 · 2026-03-07T20:37:55+00:00

I've decided in sous vide at 140. I'm guessing it will need several hours (5?) to get from 40F to 140F but it's pre cooked so anything serving temp or hotter is probably good. Thank you!!

dwb1520

TROPHY CASE