4 Chuckeyes were less than 2 ribeyes. Every bit as good, maybe better. Kosher salt, fresh ground peppercorn medley, Weber…
Cabbage and onions.
2 Likes
Yes! The payoff is fantastico!
I’m jealous
What is that piece you cook the pizza on?
Stone or steel?
3/8 inch carbon steel plate with a ceramic coating on it
better than a stone, or so they say as far as heat transfer and retention. its like a thick arse slab of teflon
you bed up the coals in the front-center of the oven and get the floor really hot for pizza, like 800-900 degrees in there.
then you rake/push the coals to the back and around the sides and brush with a brass bristle brush before placing the steel plate on the hot firebricks.
1 Like
Anybody heard of Koji?
1lb venison roast- just a whole muscle- thanks to a friend!
Tenderized 4hrs, slow smoked and reverse seared rare.
Top shelf, tender as a dry aged filet!
Nice blade
