We are in the process…if you have tips…I'm all ears.
I need to quickly research it because I've never heard of pizza dip before.ncsupack1 said:
We are in the process…if you have tips…I'm all ears.
https://www.allrecipes.com/recipe/16868/pizza-dip/?printview#:~:text=Allrecipes-,Pizza%20Dip,Printed%20from%20https%3A//www.allrecipes.com%2009/25/2022,-This%20ad%20willBell Tower Grey said:I need to quickly research it because I've never heard of pizza dip before.ncsupack1 said:
We are in the process…if you have tips…I'm all ears.
Bell Tower Grey said:
Sorry it posted in link form. Hope it's good, ever how you fix it.
Bell Tower Grey said:
I've become a fan of Meat Church products. Holy Cow is their primary beef rub and is great on steaks. Honey Hog is good on both pork and chicken. Holy Gospel is an all purpose rub that I use when layering rubs on things like ribs and chicken.
I also like Heath Riles Cajun Creole Garlic Butter rub - especially on wings.
Mormad said:
I love my BGE, but I've been wanting a pellet smoker for the set it and forget ease and maybe more consistent outcomes. Anybody have a pellet here? I've been looking at recteq and traeger timberline because of the stainless components.
packgrad said:
I was looking a good bit at the Recteqs to compliment my Big Joe. Ended up just getting the Fireboard Drive and fan to hook up to my Big Joe instead. $300 vs $1500.
Skylitdrive said:packgrad said:
I was looking a good bit at the Recteqs to compliment my Big Joe. Ended up just getting the Fireboard Drive and fan to hook up to my Big Joe instead. $300 vs $1500.
That's cool. I've never heard of that. Do you like the Fireboard? I've been thinking about the Meater thermometer kit but this looks like a great alternative to the Meater.
Sierra, are you asking "brand" for manufacturer, or for flavor profile?Sierrawolf said:
What is your favorite brand of pellets for the Traeger?
The heavy layer gave them a great bark. Turned out tender with great flavor.Bell Tower Grey said:
Just prepped a meaty rack of baby backs with some Heath Riles' Honey Chipotle, a light middle layer of Meat Church Holy Cow, and a heavy outer layer of Cimarron Docs Sweet Rib Rub. Wrapped them up in plastic wrap to marinate overnight. Also have two dozen wings that will be prepped tomorrow morning. Planning to smoke them over oak wood pellets and have them ready by game time.
Short ribs is something I've never tried to cook myself. However, when they are cooked properly it's some of the best eating one could ask for.ncsupack1 said:
That looks great. Smoked some beef short ribs yesterday myself.
Bell Tower Grey said:Short ribs is something I've never tried to cook myself. However, when they are cooked properly it's some of the best eating one could ask for.ncsupack1 said:
That looks great. Smoked some beef short ribs yesterday myself.
A couple of weeks ago, some friends of ours from Lake Gaston invited us to have dinner with them at Blue Jay Bistro in downtown Littleton. Short rib was on the menu. It was smoked, then braised. Served with puereed white sweet potatoes, honey & chili roasted squash, pickled apples and a corn w/ lightly ground peanuts. The entire dish was outstanding.
Look up the restaurant. Had no idea a white table cloth, very high end restaurant was in Littleton, but I'm glad I do now because we definitely will go back.
The backstory of the place is fascinating. A Littleton native, and State grad, named Ed Fitts, has come back home and along with his wife, is pumping millions into the town to make it a regional destination spot in addition to what Lake Gaston brings. Look up Ed Fitts, too. Great read.
Bell Tower Grey said:
Got a beautiful piece of deer tenderloin that was harvested this morning. Had it soaking to wash it out. Am going to fry it, using a bourbon buttermilk marinade (three hours) and seasoned flour.
Sides of cathead biscuits, gravy and grits.
Mrs. BTG has fixed a bourbon pecan pie for dessert.
Bell Tower Grey said:
Got a beautiful piece of deer tenderloin that was harvested this morning. Had it soaking to wash it out. Am going to fry it, using a bourbon buttermilk marinade (three hours) and seasoned flour.
Sides of cathead biscuits, gravy and grits.
Mrs. BTG has fixed a bourbon pecan pie for dessert.
Bell Tower Grey said:
Got a beautiful piece of deer tenderloin that was harvested this morning. Had it soaking to wash it out. Am going to fry it, using a bourbon buttermilk marinade (three hours) and seasoned flour.
Sides of cathead biscuits, gravy and grits.
Mrs. BTG has fixed a bourbon pecan pie for dessert.
Brother, I married up. And I know it.Tootie4Pack said:Bell Tower Grey said:
Got a beautiful piece of deer tenderloin that was harvested this morning. Had it soaking to wash it out. Am going to fry it, using a bourbon buttermilk marinade (three hours) and seasoned flour.
Sides of cathead biscuits, gravy and grits.
Mrs. BTG has fixed a bourbon pecan pie for dessert.
Cat head biscuits with gravy and also grits. Dad gum that sounds delicious ! And pecan pie too.
Love cat heads.....going to smoke some beef back ribs today. I have never tried these today, but I found some and said why not.Tootie4Pack said:Bell Tower Grey said:
Got a beautiful piece of deer tenderloin that was harvested this morning. Had it soaking to wash it out. Am going to fry it, using a bourbon buttermilk marinade (three hours) and seasoned flour.
Sides of cathead biscuits, gravy and grits.
Mrs. BTG has fixed a bourbon pecan pie for dessert.
Cat head biscuits with gravy and also grits. Dad gum that sounds delicious ! And pecan pie too.