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PribzQue

My BBQ page. I'll share images, videos and monthly tried and true recipes!
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10/03/2022

Vases coming!

07/12/2022

It's go time on the pizza oven build!

05/11/2022

Good times checking out an workshop tonight at the Plains Art Museum. Thanks for the invite. Super excited for the mind-blowing tip on handles!

04/08/2022

Dough: 120 hour Cold Bulk Fermentation with Poolish @70%hydration

Diced pepperoni, Spicy Fennel Sausage, mushrooms with Mozzarella/Provolone.

Fresh Mozzarella and some special blend meats on the second pie.

03/27/2022

Tis the season

03/25/2022

Wolves/Lakers game with Pierson

02/07/2022

Dreaming of warm weather and plotting the pizza oven...

**a #70%hydration #550 #63%hydration #900

01/17/2022

Brioche Finger Rolls. 1st attempt went pretty smooth and Aspen did half the work! We'll be making these again as buns for some burgers and pulled pork sandwiches.

12/15/2021

Getting some dough going. About 60%hydration baked at 550 for 4 minutes does the trick for me. 2 hours bulk fermentation and 12 hours 2nd fermentation. Pull out two hours before cook.

11/24/2021

I keep trying to make sourdough. This one turned out great after some modifications to the initial dough. Here is a basic Margherita Pizza and a Pepperoni with drizzle of pesto olive oil.

11/20/2021

Pizza practice

Dough 1: 72 hour B**a
Dough 2: 24 hour Neapolitan

PIZZA 1: BLT
Pizza 2: Basil sauce, Asiago, Mozzarella, Fennel Sausage. When out of grill topped with a pesto olive oil drizzle, Mike's hot honey drizzle and thin sliced tomato.
#🔥🔥🔥

11/19/2021

More Pizza Experiments.
Pizza: 72 hour B**a Dough, olive oil, mozzarella, bacon, pesto and grated Asiago.

11/18/2021

This was a 48 hour B**a Dough. It was alot different than the other dough I've been using. This one reminds me of the old Tomacelli's pizza in Fergus Falls!

Pizza: 48 hour B**a; Parmesan Alfredo topped with Mozzarella.

**a

11/05/2021

A friend asked me to smoke some meat that she had gotten. I agreed because I love doing it and I get experience doing something I enjoy. I was paid with a bunch of extra meat! I'm so stoked! Thanks !!! I am one happy camper!

10/31/2021

The Bullseye crushes again. Love some char on my steaks.

10/30/2021

Love this pizza so much I decided to make it two weeks in a row.

10/23/2021

Working on perfecting a woodfired pizza. I did this on my recteq bullseye and finished under a broiler. I was skeptical about this one because it didn't fit my breakfast pizza ideology. No sauce? What the heck? This one is a neopolitan style crust with Parmesan, bacon, fresh cracked pepper, fresh mozzarella, topped with eggs and lemon zest to finish off. I'll be doing this again!

10/13/2021

Playing around doing a little bread on the recteq. Good times pushing the limits with these machines. The first one is an Artsian Cheddar and the second one is an Italian Parmesan. Hopefully the second is close to as good as the first one. Time will tell.

10/10/2021

Experimenting with some FWSY today!

10/07/2021

A little recteq rigatoni with Italian Sausage gravy and homemade garlic bread.

10/06/2021

Recteq thin crust pizza. This is the next smoking adventure. Made from scratch pizza. I picked up a book a while back and finally had time to do some testing. My family usually ends up being test subjects. Everyone approved. Can't wait to try these again.

09/24/2021

Not comp ribs. Just straight good eating. 250 for about 4 hours and 15 minutes. Woooooooo and yum! Cook em how you like!!! BAM
Good look to all the people cooking the Scheel comp this weekend! I can't wait to get out there again next year!

09/19/2021

A little coffee rub and cracked pepper brisket. I let this brisket wet age for about 3 weeks before cooking. It was very close to perfect in my book. We also paired this with a new version of my mac and cheese recipe, coleslaw, Hawaiian rolls and key lime pie. Thanks for coming out and .kay23

09/13/2021

Quick and easy pork sirloin roast. Used a glaze to finish this up. Not bad for a last minute idea!

09/08/2021

BOMB Bacon Dip

09/07/2021

Smoked creamcheese with bacon fat and jalepeno salt. Then mixed into some other stuff for a bomb bacon chip dip! Learned this recipe back in the day working at the Sandpiper with Brad Russell

09/06/2021

Riding the coattails of others. Gonna do some studying for the smoker.

09/05/2021

Pribzque did some Recteq Bullseye Smash Burgers. We like our homemade burgers thin and cooked quick. We took 4oz of burger seasoned with some Bold and Beefy Blues Hog and 1/2 oz of pepper jack cheese chunks and smashed them between two sheets of parchment paper. Froze em till they firmed up a bit, then turned the Bullseye to around 500°, sprayed the grates and cooked quickly. DELICIOUS!

09/04/2021

Pork Belly Burnt Ends. Cube up a pork belly into 1 to 1.5 inch cubes. I like closer to 1 inch. Season with some Eat BBQ Zero to Hero or Yardbird rub.Throw on a movable BBQ rack(this will save you so much time rather than setting one on at a time) and into your smoker at 275 for about 2.5 hours or until you get the color bark you like. I like mine darker. (Do what you want) Then throw in a aluminum pan. Throw in a stick of butter, some brown sugar(1 cup) and honey (couple tablespoons) and back on cooker for an hour.(you can adjust your sweet level to your preference. Just make sure to take note in case it's to much or to little. Then you can crush to your liking the next cook)Make sure internal temp of your nuggets of gold are around 205 IT. Scoop out and place in different pan or just drain the liquid from original pan.(Again, do what you want) Then throw on your favorite BBQ sauce(try Lillies Number 22) and back in cooker until sauce tacks up to your liking.

09/02/2021

Dang, I love this smoker. It's just different than all the other pellet grills I've used. Quick, easy rack of pork loin back ribs. BOMB! I used salt, pepper, jalleluja seasoned jalepeno salt and a dash of yard bird rub. 💣💣💣💣💣

#💣 #🔥 #💥

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Fargo, ND
58102

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It's go time on the pizza oven build!

The Bullseye crushes again. Love some char on my steaks. #pribzque #steak #recteqgrills #beef #bbqlovers #grilling #grillmarks #char #foodie #instagood #instagram