This is how my offering to the party started. Not my best, but none were left.
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https://twitter.com/barstoolsports/s...4OUPMRpN-hPP8A
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I forgot to post this up in all the excitement about beating those punk ass bitch Bengals.

It was cold as all fuck, I think like 6 or something and there was no way I was going to grill, so I went the Sous Vide route. It was really good.

I had a burger (SV @140 for 2 hours then seared on a cast iron) - I'm an idiot and should have cut it. That was really good. I was skeptical but definitely recommend.

Then I did a Cheddarwurst and Italian Sausage (SV 150 for 1 hour then under the broiler for 90 seconds each side). That was excellent. I'm not sure I'll ever cook a bratwurst another way. Fuck that was great.

Roasted Brussel Sprouts, Roasted Green Beans, and frozen sweet corn from the field that we put up.

It was a raging success. Especially the Brats, I'm not doing them on the grill anymore.


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Looks great. Lately I've been cooking Brats in the air fryer. Very pleased with the results.
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i know there's a fast food thread or somesuch, but I didn't see it when I did a search, so puytting this here:

Tried the new Arby's garlic ribeye sandwich (not sure of the exact designation), and it's actually pretty tasty. Garlic sauce is good but not over-powering, ribeye looks like med. rare shaved ribeye, and it was tender and nicely seasoned! overall the sum is pretty good. I didn't even hit it with any horsey sauce, which is pretty much a permanent fixture on all Arby's sammies for me.
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My dough technique is still the weak link but I'm closing in, Gents

24 hour dough ferment with Caputo Chef 00 flour












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Just look at those crunchy chewy air pockets in the crust, you're an artisan
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I'm gonna track you down and crash your dinner!
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You continue to be a goddamned inspiration.

No clue if this will help you but I follow this dude's channel and he posted this a couple months ago. He's pretty sharp even if some of his stuff isn't particularly practical in my life (like the pizza thing).


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That first one looks like a damn bread bowl

My pizza making skills need work too. Just can't get my results to be consistent.
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KCUnited living the life the rest of us want.

:-)
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Post your shit up
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What temp do you run that oven at?
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I build my stone to 850F but its a dance between stone heat for the crust and fire over the top for toppings. So I’ve been getting to 850F then killing the fire to let the bottom set for a minute then stoking the flame back up for toppings then rotating every 20 seconds.
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Please enjoy
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