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.
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 -
Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
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Jonathon thought I might give you the updated pictures of the Bronco now that I’ve cleaned it up and got it out into the sun. Have lots of time with the stay at home order, of course I’m home most of the time anyway.
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John Gehringer I’ve been one the same old car motivation program myself!
Joe Hell Your Buick looks good, a few less miles than the Bronco. It has 114,000 miles on it. It has been sitting since 2000. Had a bad rear main leak, so I re-powered it this winter and restored the running gear and braking so far, and polished it up.
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John Gehringer Looking really good man!
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Last nights dinner, spend 8 hrs on the smoker. Seven hours on the smoke and an hour under foil. Tonight, the soup is on from the carcasses.
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8 hours smoking a chicken? What temp were you smoking at?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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