What did everyone cook today?
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Whoa, now that is something. Were you able to get the heat up high enough for pizza without burning it (Offset reverse flow or propane I gather) or did you just smoke it & run with it? It looks great & has me intrigued, even though we do not eat pizza that much any more, it is intriguing & I have some good pizza recipes.
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Jonathon this is a food thread not a workout thread, lets stick to food and not make all us fat guys with dad bods feel bad.
With that said here’s steaks I made tonight!
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I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
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Tex_77 When I opened this thread just now it brought me to directly to your old post about ‘corona chicken.’ Coincidence?
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Tex_77 best CFS I had was in Haskell at Broken Arrow, now closed, next best is in Stamford at Camacho and Charlie’s. Lot of mom and pops though at that whole region that I have eaten my way through. Yours still looks tasty.
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I made smoked salmon today.
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Whoa, now that is something. Were you able to get the heat up high enough for pizza without burning it (Offset reverse flow or propane I gather) or did you just smoke it & run with it? It looks great & has me intrigued, even though we do not eat pizza that much any more, it is intriguing & I have some good pizza recipes.
calldoctoday black stone pizza oven. The temp gauge was at 350, but the real temp was around 900.
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calldoctoday black stone pizza oven. The temp gauge was at 350, but the real temp was around 900.
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Dave R That’s awesome, I assume it works well? Does it work for other breads? Tex_77 those looks awesome, what seasoning is that?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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calldoctoday black stone pizza oven. The temp gauge was at 350, but the real temp was around 900.
Dave R That is amazing!
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I made smoked salmon today.
Brian Schneider Those are nice looking. I have done some of the smaller fillets & they turned out well, but I would really like to do a few whole slabs slow of Coho & Steelhead.
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Jonathon this is a food thread not a workout thread, lets stick to food and not make all us fat guys with dad bods feel bad.
With that said here’s steaks I made tonight!
Tex_77 That is some fine looking beef. Making me get hungry!
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Jonathon Kosmos Texas Beef, followed by Dirty Bird, then Cow Cover.
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Brian Schneider Those are nice looking. I have done some of the smaller fillets & they turned out well, but I would really like to do a few whole slabs slow of Coho & Steelhead.
calldoctoday that salmon came as about 2.5# fillets. I just cut them into 3rds so I could freeze some.
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Tex_77 Love those grill grates or what??? I really like how hot they get, work awesome on my weber. Only issue is my weber summitt charcoal is bigger than a regular kettle but i got the grates first…
Parksider I won’t go as far as saying they are the end all be all, but they certainly are great for searing and producing great grill marks. Every tool has its place. I need to temp my grates the next time I use my PK, because the lid temp isn’t showing it being that hot, but I think that may be from the grates absorbing the heat. With the weather turning warm here I see alot more grilling in my future. The grocery store here has choice ribeye rolls on sale for $6# this week, so I see some prime rib in my immediate future.
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Darkfish89 Make some of that! Also, I know you are working on a brisket today, we better get to see it!
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Limoncello
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