The Virtual Weber Bulletin Board forum

I couldn't bring myself to waste oil after a few cooks...so I fried some Cod before dumping the oil...

You probably already know the answer to the question. Mrs. TVWB says, "They're very eatable."

This is good but it's a ridiculous amount of cheese. Used a combo of mozzarella and provolone...brick cheese is not readily available here. First 10 minutes were on the gasser at 500°. Then moved inside at 485° for the next 8-10 minutes. I've made better but this was really good. Rested for about 15 minutes before devouring. One thing I love about this style is that nearly every piece has crusty, cheesy edges.

So, this is something a little unusual by modern day standards, but today I grilled some homemade whole wheat flatbreads caveman style, and this turned out fantastic! Just put a little olive oil and sea salt on top (or whatever else you fancy), and dig in! I've kinda gotten into historical recipe recreation recently, so this was my attempt at doing flatbread how it could have been done in Biblical times about 2,000 years ago. I also love ember roasting stuff, so this little project was an... Read more

We get a bit of rain over the last couple of weeks, and as a result the chanterelles are blowing up - A forage friend dropped a bag off for us..... Doris was making pizza on the gaser that night, so we added some of the shrooms... . looking good... Read more

Hey everyone. I've started tinkering with a redesign using an ESP32 with dedicated ADCs. Are a lot of you using thermocouples vs termistors?

I’m thinking about buying a 28 inch slate and wondering if anyone here has one and any other comments that anyone here has on the slate in general. I looked around and could not find any good threads but I can’t imagine it hasn’t been discussed here so sorry for the repeat question.

It was a beautiful night to grill some chops. Used JD briquettes and some hickory on Performer. Reverse sear. Brought them up to about 130 and then seared until 155 or so. Had to get the fat to render. Cheers!

…the 21st night of September

Started with some 81/19 brisket blend burger, 1/4lb. Sliced a Vidalia onion super thin & smashed the burger. The crust at the flip. Double American cheese. Plated with hatch peppers on top.

Was craving some good Italian and decided to mix it with some jalapeño cheddar sausage! Did a risotto and a butter leaf salad with the grilled sausage and a nice bottle of 2020 Tuscan Rosso! First some Prosecco by the fire Cheers!

Well, I am trying a new 72-hour dough recipe & I know the forecast was for rain, but I was not going to wait for a 96-hour dough. Luckily, I have a covered area, however it was raining sideways at times. I followed the recipe, making (6) 275G balls, 65% hydration, freezing 3. All three have a base of my homemade Italian sausage. Up first was sausage & pepperoncini. Good leoparding on the bottom. Nice & airy cornicione. Blak olive... Read more