16515 pts ยท March 5, 2011
Yeah, Merlin's the only reason I know what like 80% of the birds I see are.
That's a great picture! And thank you!
Half a cup of mayonnaise, half a cup sour cream, a few tablespoons prepared horseradish, some salt, black pepper, a little mustard, a bit of lemon juice. Taste as you add stuff. Easy to put a bit more sour cream or something if you accidentally add too much lemon juice or mustard.
Make or buy a pie crust. Blind bake it. Add the cooled filling, top with about 8 oz of shredded sharp cheddar.Thaw a sheet of store bought puff pastry. Roll out until it'll fit your pie. Egg wash the edges of the bottom pie crust, then lay the puff pastry on top. Cut it to fit then seal it as best you can by mashing the edges together. Egg wash the top.Bake at 400 F for 30 minutes.
Two yellow onions and three gold potatoes, chopped and sauteed until onions are starting to brown. Also salt and pepper. Remove from pan.1.5 lb beef, chopped into small cubes and dusted with flour. Sear beef, add onions and potatoes back in. Add 2 cups beef broth, dried thyme and rosemary, and a good bit of black pepper. Simmer until beef is tender, took me about 2.5 hours. Season to taste. Make slurry with a couple tablespoons cornstarch and cold water and add that. Simmer then cool.
I used a kamado style grill. I put a couple deflector plates at the top of the grill and put 4 foil balls on top of that, and a pizza stone on top of that, to create an air gap. I got the grill up to about 700 F. The air gap is to keep the pizza stone from getting excessively hot: without that, it would get way hotter than 700, I think, and burn the heck out of the pizza. Each pizza took about 5-6 minutes. See link:
Thank you!
It also lets me prep the next pizza on the wood peel while I'm dealing with the one currently on my grill, if I'm making more than one. So right after I pull the pizza, I can throw the next one on without much time wasted. It takes 5-6 minutes for each pizza to cook, so reducing prep time gives me a much better chance of having everything out before the first pizzas are cooled too much.
Wood is much better for launching it onto the stone, but steel works a lot better for moving it around and pulling it out, later.
Everyone doesn't like onions lol
Yeah, pretty simple. Cabbage, mayo, white vinegar, salt, pepper, cayenne, a little sugar.
This doesn't quite match, but was it Sanitarium?
Cooked to 128 F in the center, closer to 135 or so closer to the surface.
https://wiki.reactivemicro.com/MicroDrive/Turbo
The card comes with a setup utility that does the work. It partitions it into volumes. Each volume has a max of 32 mb.
Wrap in sausage. I used about 2 lbs, divided between the eggs. Smoke at about 250 for 1-1.5 hours, until sausage is at 165-170 F.
Soft boil some eggs. I did this by putting them in an inch of boiling water for 6 minutes, then cooling them in ice water. Peel them.
The other guy is right, I just left them on a bit too long.
1 lb Italian sausage, 1 lb ground pork, with a lot of black pepper, sage, and some Meat Church Holy Voodoo seasoning mixed in.
Yeah, Merlin's the only reason I know what like 80% of the birds I see are.
That's a great picture! And thank you!
Half a cup of mayonnaise, half a cup sour cream, a few tablespoons prepared horseradish, some salt, black pepper, a little mustard, a bit of lemon juice. Taste as you add stuff. Easy to put a bit more sour cream or something if you accidentally add too much lemon juice or mustard.
Make or buy a pie crust. Blind bake it. Add the cooled filling, top with about 8 oz of shredded sharp cheddar.
Thaw a sheet of store bought puff pastry. Roll out until it'll fit your pie. Egg wash the edges of the bottom pie crust, then lay the puff pastry on top. Cut it to fit then seal it as best you can by mashing the edges together. Egg wash the top.
Bake at 400 F for 30 minutes.
Two yellow onions and three gold potatoes, chopped and sauteed until onions are starting to brown. Also salt and pepper. Remove from pan.
1.5 lb beef, chopped into small cubes and dusted with flour.
Sear beef, add onions and potatoes back in. Add 2 cups beef broth, dried thyme and rosemary, and a good bit of black pepper. Simmer until beef is tender, took me about 2.5 hours. Season to taste. Make slurry with a couple tablespoons cornstarch and cold water and add that. Simmer then cool.
I used a kamado style grill. I put a couple deflector plates at the top of the grill and put 4 foil balls on top of that, and a pizza stone on top of that, to create an air gap. I got the grill up to about 700 F. The air gap is to keep the pizza stone from getting excessively hot: without that, it would get way hotter than 700, I think, and burn the heck out of the pizza. Each pizza took about 5-6 minutes. See link:
Thank you!
It also lets me prep the next pizza on the wood peel while I'm dealing with the one currently on my grill, if I'm making more than one. So right after I pull the pizza, I can throw the next one on without much time wasted. It takes 5-6 minutes for each pizza to cook, so reducing prep time gives me a much better chance of having everything out before the first pizzas are cooled too much.
Wood is much better for launching it onto the stone, but steel works a lot better for moving it around and pulling it out, later.
Everyone doesn't like onions lol
Yeah, pretty simple. Cabbage, mayo, white vinegar, salt, pepper, cayenne, a little sugar.
Thank you!
This doesn't quite match, but was it Sanitarium?
Cooked to 128 F in the center, closer to 135 or so closer to the surface.
https://wiki.reactivemicro.com/MicroDrive/Turbo
The card comes with a setup utility that does the work. It partitions it into volumes. Each volume has a max of 32 mb.
Wrap in sausage. I used about 2 lbs, divided between the eggs. Smoke at about 250 for 1-1.5 hours, until sausage is at 165-170 F.
Soft boil some eggs. I did this by putting them in an inch of boiling water for 6 minutes, then cooling them in ice water. Peel them.
The other guy is right, I just left them on a bit too long.
1 lb Italian sausage, 1 lb ground pork, with a lot of black pepper, sage, and some Meat Church Holy Voodoo seasoning mixed in.