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When you order an AI language model from wish.com...

Hey yo. Hit the button.

What does calinative umstudent hate you so?

I think you'll need a Thermoworks thermometer, I use a Signals.

I use a WSM as well. With a Thermoworks fan and controller it can be pretty hands off.

https://www.bonappetit.com/recipe/fresh-tomato-pizza-sauce My kids were flabbergasted when I told them they were eating anchovies.

My favorite pizza is homemade. I make both the crust and anchovy sauce. Cheap as **** too! A legit brick oven would be awesome, but a 1/2" pizza steel does a decent job.

46 minutes of that douche? Why do you hate us calinative?

What style are Sally's and Pepe's - Neapolitan? If so I completely agree with you. I say that having never tried either NY or CT pizza in person. But I've had local pizza that NY transplants swear by, and local Neapolitan pizza (from some trained in pizza school lol) that is orders of magnitude...

My only Detroit style experience is the chain Jets. But it's quite tasty for a chain. I prefer Detroit style to the only Chicago-style I've tried, which was Giordano's.

Fair enough. Everyone has different tastes. Fruit and protein (especially bacon) is a timeless combination. Hawaiian pizza is liked by enough people that it's still on menus all over the place. Pizza has evolved a long way from it's humble beginnings centuries ago - and while I love neapolitan...

I think Hawaiian pizza is actually good when done right! I don't really like purity tests for food, variety is the spice of life!

Many do, maybe it's a too broad brush, but yes many consider adding beans, tomatoes, macaroni and basically anything outside of chilis and beef chunks as 'not chili'. I've heard it countless times. The point is food snobs are everywhere, no need to single out one group lol.

Texans literally say... "That's not chili, that's soup" New Yorkers literally say... "That's not pizza, that's a casserole". But OK lol. Edit: anyone says pulled pork isnt bbq because of the type of sauce it has on it is stupid too.

Every region with any claims to notoriety from its food has their snobs... Texans with beef or chili, midwesterners with ribs, New Yorkers with pizza etc. No point in anyone using superlatives for their preferred recipes, its all really subjective and personal unless someone shows up to a...

Light serving of ketchup-based sauce is OK on ribs - but most the time is just masks flavor IMO. And 'NC snobs' use it on pulled pork all the time... like anywhere else - bbq is regional in NC. :rolleyes:

Pulled pork ESPECIALLY only needs salt and pepper during the smoking process. It then becomes a blank pallet for bbq sandwiches, tacos, carnitas, loaded nachos, fried rice, egg-rolls, stews and on and on! At the very least serve your ketchup mask on the side!

This. Good BBQ is not hard - but it takes some learning and experience. Start with quality protein, control your smoke and heat, learn when to pull and rest... then enjoy. Good bbq is like good poon, hard to describe succinctly, but you know when you're getting it!

IMO both beef and pork only require s&p; a dabble of dry rub is acceptable for certain dishes or applications but that's about it. If one can't appreciate the taste of smoked and salted beef and pork, maybe they should be eating tofu or soy burgers.