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My 2 favorites are the muffaletta (nice looking sandwich - RCJoe) and hot Italian beef. I bake focaccia bread in a large cast iron skillet with olive oil, garlic and Italian seasons sprinkled on top. Cut it in half like a large bun and then layer hot sopresatta, hot capicola, provolone cheese...

Sounds great! Tonite (in Western PA, Eastern Standard Time) I'll be making Friday dinner at the Chevelle household, which consists of pizza! I've been expanding from typical New York Style and Neopolitan to Chicago deep dish and Sicilian. We're really enjoying the Chicago with fresh (frozen...

Being a staunch Steeler fan, I manifested my anger, disgust and dissapointment thru cooking on Sunday. Made a big batch of french onion soup for a starter. Tried a new dish, Arancini (another thread), which is a keeper for sure. Made a big batch of marinara sauce from my garden tomatoes which...

Silverage - not sure which I'm more impressed with the dish, presentation or photo's???? Fantastic! Good to know about about Boston being a hotspot for these. Brother lives in the area and I get there occasionally. Now I'll be on the hunt. The other stuffing(s) sound delicious also.

Watching triple D on Saturday, my wife called me in to see this dish. Simply, it's cooked meatballs, crumbled and then mixed with rissoto and mozzerella cheese. Once mixed, they get rolled (a little bigger than a golf ball) in seasoned italian bread crumbs and deep fried. A little fresh...

Many ways to skin a cat, and all (or most) will work just fine, pick the one you're comfy with. In the house oven, I use parchment. It may be $4 for 150' at Sam's, but I can cook 100+ pizza's with it. In the wood fired oven outside, I just smear a little flour on my dry wooden peel. Before I...

Hey all! I normally pull a double espresso machiatto in the morning from my Gaggia Classic, but this morning I used my French Press to brew a large cup of Tanzanian Peaberry with a splash of whole milk. I've also incorporated a neat trick with my Cuisinart Drip machine. It never really...

I have 4 cast iron pieces. 2 are Griswold cast iron pans. a 10" from the late 1800's and a 8" from the 1930's. They are head and shoulders above my more modern Wagner pieces. Smoother interior finish and a little lighter/thinner. (in a good way) That being said, I have no issue using my smaller...

I picked the last of my jalapenos from the garden. It came to about 12#. I smoked them on my BGE for a few hours with pecan wood and then into the deydrator for a few days. I normally grind them with other spices for chili powder and sometimes rehydrate for sauces and mexican food. The...

IMHO, PC is a home business that utilizes friends and family for sales and future sales people. I won't say that it is a pyramid scheme:angel: My experience with PC. I have a good friend (I'm her son's Godfather) who's been selling for 10-15 years, so I've received a lot of gifts from PC over...

My goto seasoning for rib roast is heavy salt and pepper, crushed garlic and fresh Rosemary.

Which one??? We actually host Christmas Eve and Christmas Day dinner. Christmas Day started 17 years ago, when my first daughter was born and we decided that we weren't dragging the kids around on that day. We have 15 or so from both our families. My Aunt always hosted Xmas Eve, but she passed...

With a wood fired oven your dough should be flour, water, salt and yeast. Other adders such as oil or sugar will burn in the high heat. I use caputo 00 flour in my wfo. A wfo pizza shop will cook at between 800 and 900 degrees for 1-2 minutes, a restaurant with a wfo pizza oven, sometimes gas...

I sear mine very quickly, leaving about 1/16" of white around the outside. My reasoning is that if there is any bad bacteria, it should be on the exposed area, which is cooked with high heat. The center is normally still room temp when I pull the tuna off the grill and slice it. I'd love to...

Smoked a rack and a half of baby backs on the Big Green Egg, pulled a dough ball out of the freezer and made a white pizza with fresh Romas and fresh mozzarella. Also got some decent corn on the cob from Walmart. Very enjoyable dinner.

Read this thread on Friday and had to make it on Saturday. I had a family pack of thighs from Sam's in the freezer. I thawed them, rubbed with my favorite spices and put them on the grill. While I was doing that, my wife was making pasta dough. Once the chicken cooled, we shredded it, and then...

Pizza looks great! How are you shaping your crust? If you are rolling it, it will come out crispy. (Cracker crust) A true VPN Neopolitan pizza only has flour water and yeast in the dough, along with certified San Marzano tomatoes, fresh mozz and then dressed with basil and olive oil once...

I have one piece of Magnalite cookware left from a set my wife and I got over 20 years ago. (99 year warranty for a company that went out of business:mad:) Anyway, its a 2 quart pot thats only use is for popping corn. I use Orville Redenbacker and vege oil. I cover the bottom of the pot with...

Flanks (along with flat irons and some labeled "london broil") have become a favorite in our house. Rub with your favorite seasoning, grill at very high heat to rare/med rare and slice thin across the grain (as has already been said!) Very flavorful and tender. It's also excellent for fajitas...

Congrats on your BGE! It's a fantastic cooker, just be patient and read your manual! Start with a full load of lump, let the smoke clear before your place your meat, clean out the ash occasionally, and make sure the holes in the bottom of the fire box are clear. For ribs, I remove silverskin...

What type of smoker are you using? You should control your temps with your vents, not the amount of charcoal. What type of fatty are you cooking that needs lower temps? Sounds interesting! Fatties are fantastic. My favorites are french toast & syrup, and I modified a beef wellington recipe...

My kids and I enjoy sushi in and out. When we make it at home, we'll take a tuna steak and sear it quickly and get about 1/8" cooked around the entire steak cooked and the rest is rare/raw. I'll cut that up into strips, add red pepper and cucumber and roll with rice and nori. My youngest...

Have at it! I put my CI griddle directly on my stovetop burners on high and also put it directly on the flamer tamers of my grill on high for searing steaks and tuna. If I recall correctly, my IR thermometer has read well over 700* on the grill.

Just pulled a few whole wheat loaves from the oven and have dough rising in the fridge that I made with some fresh rosemary, basil & garlic from the garden. It will be baked into a 12" bun for a muffaletta for the Steelers game on Sunday.

OK - I only did a small batch of jalapeno, around 2 dozen. I cut off the tops/stems so they were open to help dry faster. I smoked them on my Big Green Egg for 2 hours over some hickory prior to putting them in the dehydrator. About 6 of the smaller ones have finished, anywhere from 12-36...