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besides it's cheaper.

I used to brine my ribs in a sugar/salt brine...but found that pulling the membrane/a good rub with plenty of brown sugar helps just as good...and home made sauce is simple and delicious.

Never finished in the oven...but one of my bbq heroes says btu's is btu's. I typically smoke a shoulder at 275-300 till 160, wrap and then cook till 200 ribs I smoke hot and fast. 275-300 as well, till they pull a little away from the bones...foil with butter, honey, and brown sugar...till...

I got a pretty good buttermilk fried chicken recipe..and I make **** good buttermilk biscuits too.

Yeah, I'm basically going to make that...and add a little chunky sauce up on top

I do like pizza, and have a good pizza place...but am trying to not go out and use what we have. Think I'll try to replicate the fuggazza pizza next time.

I do that when I'm using my bbq. last couple of times I just used my oven. would be interesting to get some oak pellets and try my pellet grill.

500 grams (17 1/2 ounces or about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough 1 gram (1/4 teaspoon) active dry yeast 16 grams (2 teaspoons) fine sea salt 350 grams (11/2 cups) water add all that to a bowl, and start mixing with a wooden spoon, and then use your...

I got an easy pizza dough recipe...you mix it up the night before and it makes 4 basically 12 inch pizzas.

except it was closer to NY style than Chi town style. Now I'm hungry.

Vito's was the home of the Fuggazza pizza. A monstrous layer of dough, a layer of cheese, layer of dough, toppings, cheese, and then some chunky sauce in spots and typically some raw onions they put on that cooked...oh my I can still taste it.

isn't that Krispy Kreme across the street where Vito's pizza was? To be quite honest Vito's was the best I've ever had.