Thanks!! Yours look great. I tried 270 for 8 min and 360 until they browned up. They came out pretty good for me being new but I could do better I think. Been loving fried chicken. I got allot to learn but its fun.
Yeah 350°is a good starting point....if you put food in at less than that It could get saturated with oil....and on the other hand depending on what you use for oil...if it's too hot it turns into bad fat....proper oil and proper temps is good food
SKEETER McCLUSKEY that pizza looks killer! Mother nature was a little drunk today. Mix of humidity, rain, sun, clouds and wind. Perfect day to cook up some baby backs, beef back ribs and thighs.
Looks great! Ive been saying to the family that I should do some pizza in my joe to do a bit of a burn off and clean up of the inside.
I smoked this 5 lb brisket flat yesterday at about 200f-220f for about 9 hours. Ive shied away from cooking just flats before as they are such a dry cut. So often I see butchers cut all the fat off of them but this one had a nice fat cap on it. It came out very tender. I was going to use some of it for brisket chili but there might not be enough left over when Im done with it.
Pork chop. If you ordered a pork chop from a drunk butcher and he chose a really tall hog with horns on it.... Smoked for four hours.
Chorizo breakfast burritos for 35 at work today. Chorizo, potatoes, eggs, peppers and onions, cheese. Did 2 batches that looked the same. Wanted to get some better pictures but too busy cooking that much
Hey SKEETER , watch out buddy. This guy has some designer Chinette Plates as well , He might give you a run for da" $$
