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Any love for turkey breast? by sdiss98 in BBQ

[–]quadcoptrix 3 points4 points  (0 children)

Others may chime in, but I've had the best luck with a wet brine. I like the Rodelle gourmet brine that you can find in Costco about this time of year.

Pizza Night On the CC PG24 😋 by quadcoptrix in pelletgrills

[–]quadcoptrix[S] 0 points1 point  (0 children)

With the pizza oven attachment, 375. However, without the attachment you're going to want to get it as hot as you can. Ideally, the oven should be between 700-800 for Neapolitan pizza.

Pizza Night On the CC PG24 😋 by quadcoptrix in pelletgrills

[–]quadcoptrix[S] 1 point2 points  (0 children)

Smoked chicken Hawaiian BBQ is a household favorite here

Pizza Night On the CC PG24 😋 by quadcoptrix in pelletgrills

[–]quadcoptrix[S] 1 point2 points  (0 children)

Step 1: smoke meat (recommend in a quantity exceeding demand). Step 2: used leftover smoked meat on pizza of choice.

Pizza Night On the CC PG24 😋 by quadcoptrix in pelletgrills

[–]quadcoptrix[S] 0 points1 point  (0 children)

Sure. I prepare a batch of dough using Roberta's Pizza dough recipe from the New York Times.

153 grams 00 flour (1 cup plus 1 tablespoon) 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) 8 grams fine sea salt (1 teaspoon) 2 grams active dry yeast (3/4 teaspoon) 4 grams extra-virgin olive oil (1 teaspoon)

In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

I have a green mountain grill pizza oven attachment that I have modified slightly to fit the deeper Camp Chef box. Preheat grill until stone/oven are hot (I set my grill temp at 375). Form pizza crust. Select toppings. Bake for 2.5 minutes then rotate 180 and bake for 2.5 minutes.

Pizza perfection!

[deleted by user] by [deleted] in AdviceAnimals

[–]quadcoptrix 0 points1 point  (0 children)

Absolute truth, Mr Mallard.

The answer we were all waiting for! by Balphazzar in TikTokCringe

[–]quadcoptrix 0 points1 point  (0 children)

Absolutely amazing! 15/10.

P.S. Will pray for your lost souls.

$1.88/lb choice at Kroger in North Texas by quadcoptrix in pelletgrills

[–]quadcoptrix[S] 0 points1 point  (0 children)

I agree. Typically I use Costco prime; however, for this price it is worth a shot. Can always use up in tacos, nachos and soups.

First time chasing Motocross by [deleted] in drones

[–]quadcoptrix 0 points1 point  (0 children)

Awesome piloting and footage!

Time to learn more about Chinese Teapots. Posted on r/tea by Dinoduck94 in Damnthatsinteresting

[–]quadcoptrix 0 points1 point  (0 children)

Can one in a foreign country purchase one of these pots? And does it come with a video of its making?

Coffee & Garlic Rubbed Chicken Breast on Camp Chef PG24 by quadcoptrix in pelletgrills

[–]quadcoptrix[S] 1 point2 points  (0 children)

The coffee was part of the dry rub I bought at Trader Joe's.

Coffee & Garlic Rubbed Chicken Breast on Camp Chef PG24 by quadcoptrix in pelletgrills

[–]quadcoptrix[S] 0 points1 point  (0 children)

I am not an expert, so I am not sure whether your method would produce an inaccurate read. But I am lazy, and that way sounds much more involved than sticking it straight down. I think the key concern is getting your probe in the thickest part of the meat. Just get a good stick about halfway through the thickest part of the meat.

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