The steel pan helps with the flavor and crispy edges. The pan needs to be seasoned more than what it is when you first get it. Other than that it’s the easiest pizza I’ve ever made. I did a bacon with Ranch dressing that was outstanding.
Kinda thought so seeing the vacuum seal. I wanted to tinker with sausage making, but since I haven’t hunted in years I don’t know if it is still worth getting the equipment.
I smoked a tri tip the other day. OT was around -20c/-4f. This is such a great cut of meat. Easy to smoke and so full of flavour! smoked at around 200f for around an hour and a half over lump charcoal and hickory and then reverse seared. The last time I did tri tip I made a whisky reduction so I did it again, man was it tasty! Tri tip was a hit with the family and so was a friends home grown home made horseradish.
...this is a boneless ribeye that i cooked like a brisket...200°+ i will be doing another one this weekend
