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Recent content by ritchierich
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I love my Johnsonville sizziling sausage grill…it works great just as it is described! So I always wanting to up my meatball skills..keeping the correct temps for safety and more the better. I used the johnsonville beer brats and tested how the machine would do making meatballs. I tested 2 brats...
Grilled over direct heat. 11 minutes total. Flipping and saucing every 2 min. Bun, raw white onions and dill pickle. Spun the grate to cool side for pic.
I just made it last night as well!! Turned out awesome!Totally agree with it must be real Parmigiano Reggiano! Very simple but great! JUST add grilled chicken or shrimp haha! And that guy has some good recipes and cooking informational videos. I have tried several and they have turned out legit!
Thank you! It is a peel from the pizza supply store....I cut the slot pattern in at work with a waterjet. It does help on the sliding the dough on and off. Did my small one too. Send me yours with the pattern draw on it and I will cut it.
Well dang I need some practice with hot and fast. The unit works as said and well built. The rectec set at 400deg gets the stone between 650-700 ish. 30 minutes to get to temp. The couple pizzas I did took about 6-7 mins. Rotating them a few half spins. I just need to up my game on the dough...
Just 15-20 min. rest. To handle easier and not to bake from the inside out. For the breakfast fatty you should get the can biscuit dough, lay them out close together and roll them all out flat and wrap. Brush some butter on. Biscuit wrapped breakfast fatty???
This was one of my best bacon weaves and I hated to cover it up but I just had to try the pizza dough. After this weave was done I rolled it between wax paper. Made for better roll and outcome for me. Used thick cut bacon.