I thought this was the most fitting in this thread, but I received an Ooni and I'm wondering if anyone else has one? I'm pretty excited to gorge myself into oblivion!
Lucky b*stard
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I just love pizza! It’s definitely my Achilles heel when it comes to exercise and getting in shape, so this gift was basically perfect if it’s as good as it’s supposed to be!
Perhaps a good place for this...I'm looking for a custom BBQ cover. It's a "normal" sized BBQ, but my dad got a cover years ago that he likes, but it's...pretty much done. He's a Roughriders fan, so it'd be green, with their logo.
Anyone have any experience with custom bbq covers?
Perhaps a good place for this...I'm looking for a custom BBQ cover. It's a "normal" sized BBQ, but my dad got a cover years ago that he likes, but it's...pretty much done. He's a Roughriders fan, so it'd be green, with their logo.
Anyone have any experience with custom bbq covers?
What are there no Watermelons big enough to do the job?
Nice, I have an Uuni 2 (pellet) and wish the gas models were around when I got mine.
It makes great pizza, but the setup & temperature management is a delicate art that makes it a "special occasion" thing that rarely gets used. Taste from the hardwood is second to none since you get that real wood fired taste, but can be a chore to use.
Gas you just play with the dial and its instant response.
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Nice, I have an Uuni 2 (pellet) and wish the gas models were around when I got mine.
It makes great pizza, but the setup & temperature management is a delicate art that makes it a "special occasion" thing that rarely gets used. Taste from the hardwood is second to none since you get that real wood fired taste, but can be a chore to use.
Gas you just play with the dial and its instant response.
I would guess the 16 is the way to go, but if you get a pizza cooked in a minute, it’s probably not a big deal. I’ll post some pictures…eventually.
Perhaps a good place for this...I'm looking for a custom BBQ cover. It's a "normal" sized BBQ, but my dad got a cover years ago that he likes, but it's...pretty much done. He's a Roughriders fan, so it'd be green, with their logo.
Anyone have any experience with custom bbq covers?
Custom? The rider store sells them, and can tire shows a listing, but my app crashes when I try to use the link….google is your friend on this one
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Perhaps a good place for this...I'm looking for a custom BBQ cover. It's a "normal" sized BBQ, but my dad got a cover years ago that he likes, but it's...pretty much done. He's a Roughriders fan, so it'd be green, with their logo.
Anyone have any experience with custom bbq covers?
maybe try a local upholstery shop if you need a custom one?
maybe look for a riders patch on ebay/amazon that could be stitched on
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
this weekend i am taking on smoking a prime rib roast. it will be my most ambitious smoke eyt, as it was a $70 slab of beef - we purchased it at our local sobey's when they had a buy one - get one free sale - so, if i mess this up, i get anotehr shot at it as we have anotehr one.
plan to brine it tomorrow, then smoke for about 4 hours on sunday. so far the hardest part about smoking i have found is trying to time everything.
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Perhaps a good place for this...I'm looking for a custom BBQ cover. It's a "normal" sized BBQ, but my dad got a cover years ago that he likes, but it's...pretty much done. He's a Roughriders fan, so it'd be green, with their logo.
Anyone have any experience with custom bbq covers?
this weekend i am taking on smoking a prime rib roast. it will be my most ambitious smoke eyt, as it was a $70 slab of beef - we purchased it at our local sobey's when they had a buy one - get one free sale - so, if i mess this up, i get anotehr shot at it as we have anotehr one.
plan to brine it tomorrow, then smoke for about 4 hours on sunday. so far the hardest part about smoking i have found is trying to time everything.
If you have the ability to smoke low at 150 F, try starting with 225 - 250 F cooking temp until you reach internal temp of 107 F. Drop heat down to 150 F and let it come up very slowly to 130 F. It tenderizes the meat and renders down so good when you go that slow.
I use my pellet smoker to get the initial 107 F, then move it my digital smoker at 150 F. My pellet smoker doesn't go that low.
Good luck and let me know how the brine works. I have never tried brining beef. I usually coat it mine it browning sauce, then cover it in a combination of homemade blackening spice and montreal steak seasoning.
Last edited by guzzy; 01-21-2022 at 08:23 AM.
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Sorry guys, I did look around the web and some Rider sites. My dad is particular, or else I'd have gotten one from the Rider store/site. He wants one of the green ones that they don't seem to make anymore. I can find the black base/logo ones easy enough. But a fully green one seems a much taller order.
I don't vouch for this particular website. Found doing a search for Rider BBQ cover.
Looks like a local company.
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Nice, I have an Uuni 2 (pellet) and wish the gas models were around when I got mine.
It makes great pizza, but the setup & temperature management is a delicate art that makes it a "special occasion" thing that rarely gets used. Taste from the hardwood is second to none since you get that real wood fired taste, but can be a chore to use.
Gas you just play with the dial and its instant response.
Wonder if you could use it to make Montreal bagels?
Smoked a prime rib roast today, and 8 thought it turned out nicely.
Started brining it Friday night. Smoked it for 4 hours at around 175. Let it rest for 30 minutes in a covered dish before taking the knife to it. It really needed some au jus to dip it in.
I have another one in the fridge, so next time I will look at how to make some dip for it
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ok folks - so tell me a where i wnet wrong as yesterday i smoked some chicken wings. i caoted teh wings in baking powder, and while the inside of the wing was nice (i brined 'em for about 36hrs), the skin was rubbery........
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ok folks - so tell me a where i wnet wrong as yesterday i smoked some chicken wings. i caoted teh wings in baking powder, and while the inside of the wing was nice (i brined 'em for about 36hrs), the skin was rubbery........
I don’t use baking powder. But it’s gotta be high and quick not low and slow. I did 2 flavours yesterday and got rave reviews. Being rubbery was probably too low and slow.
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