What did everyone cook today?
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I recently added to my Cast-Iron portfolio (Wagner #5, #6, #8, and #9 griddle are “new”) so I decided to use some of them alongside the stone for tonight’s homemade bread sticks and pizza (homemade dough and sauce using up the rest of last year’s tomatoes).
gChart Would you share your recipe for dough and sauce? That is my next project. I have been researching sauces.
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I think the sauce and the crust are what makes a great pizza.
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bocephus In Italy that IS pizza… Pie, and olive oil … Maybe sauce w/fresh oregano… Some Ouzo on the side works well too…
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zbigjeff Well Jeff, looks and sounds you are mobile again… That’s great. Did a 10lb pork butt the other day SV. 45hrs 140* Came out great and no baby sitting. … Pulled fm the bath, drained the bag, Seared on the grill (10mins), and ate. Chunky, sandwich ready.
JoeB Happy that you are getting back on the sous vide trail. 45 hrs WOW. I’m out of bed and only kinda mobile on one leg and about 30 lbs of pressure on the left. Will see on Tuesday if I can put more weight on the left side. Fingers crossed.
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Mix of stuff from my seafood guy. Thresher shark, haddock, fluke, scallops, shrimp. First time using a grill mat which worked out pretty nice for the fish, I think I need a new spatula so it doesn’t fall apart on flipping though. (yes those are packaged knockwurst) For the kids. Haven’t gotten around to a batch of those or hotdogs yet. On the list though.
Surg man that looks like Jackpot. Very nice
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I recently added to my Cast-Iron portfolio (Wagner #5, #6, #8, and #9 griddle are “new”) so I decided to use some of them alongside the stone for tonight’s homemade bread sticks and pizza (homemade dough and sauce using up the rest of last year’s tomatoes).
gChart man that looks great. I’m going to have to pick up the pace. I can’t keep up with you guys.
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Spatchcocked and halfed chickens one was marinaded in |Cyclops-Greek-Marinade and the other |Argentinean-Style-BBQ-Marinade Both were marinaded using the Marinade Express Vacuum Tumbler. Everything came out great and was delicious.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Smoked a pork butt on my PK 360 grill, it held 225 like a champ with minimal babysitting and fuel having to be added. I injected it with |Pa-s-Black-Bull-Marinade using Walton’s Auto injector. and rubbed it with |Bad-Byron-s-Butt-Rub-BBQ-Seasoning. It came out amazing.
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Spatchcocked and halfed chickens one was marinaded in |Cyclops-Greek-Marinade and the other |Argentinean-Style-BBQ-Marinade Both were marinaded using the Marinade Express Vacuum Tumbler. Everything came out great and was delicious.
Tex_77 Your the man Tex… Looks great
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To go with the pulled pork I made a Country Potato Salad, Black bean and corn salad, coleslaw, and bbq beans (which i forgot to take a final picture of so ypubget to see the base)
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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To go with the pulled pork I made a Country Potato Salad, Black bean and corn salad, coleslaw, and bbq beans (which i forgot to take a final picture of so ypubget to see the base)
Tex_77 STOP… STOP… STOP Just remember tex we are not that far apart… Could be there Sun Morning with plate in hand… Looks great. Made me hungry. What a meal. Just doesn’t get any better
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gChart Would you share your recipe for dough and sauce? That is my next project. I have been researching sauces.
bocephus
Our pizza dough is pretty standard stuff. Mix, let rise, punch down, let rise again, and then form into crusts. We usually triple it.1 1/2 cups flour
1 1/8 tsp yeast
1/4 tsp salt
1/2 cup warm water
1 tbsp oilAnd for the pizza sauce… here it is. The addition of fennel certainly gives it a distinctive taste. We typically use our homegrown tomatoes instead of canned.
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bocephus
Our pizza dough is pretty standard stuff. Mix, let rise, punch down, let rise again, and then form into crusts. We usually triple it.1 1/2 cups flour
1 1/8 tsp yeast
1/4 tsp salt
1/2 cup warm water
1 tbsp oilAnd for the pizza sauce… here it is. The addition of fennel certainly gives it a distinctive taste. We typically use our homegrown tomatoes instead of canned.
gChart Thanks, I am just in the process of looking at as many recipes as I can to try and figure out how I want to make it. Haven’t tried any yet, still gathering info, probably wait until I can get fresh tomatoes.
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I recently added to my Cast-Iron portfolio (Wagner #5, #6, #8, and #9 griddle are “new”) so I decided to use some of them alongside the stone for tonight’s homemade bread sticks and pizza (homemade dough and sauce using up the rest of last year’s tomatoes).
gChart sweet! Cast iron is where its at!
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So, overnight I cooked a 16 lb whole packer brisket, a point off of a different 16 lb packer for burnt ends, 2 pork butts for pulled and I threw a little curveball at myself by impulse buying a pork belly and making those nuggets of bbq goodness that some people call bacon burnt ends.
Brisket seasoned with salt and pepper. Ramped the smoker from 225 to 275 over the first 3 hours. Finished at 275. Amazingly everything finished at about the same time.
Trimming a Brisket
Fat Guy Rubbing His Meat
Brisket Burnt Ends
The Flat
The Point
Pulled
Bacon Nuggets -
To go with the pulled pork I made a Country Potato Salad, Black bean and corn salad, coleslaw, and bbq beans (which i forgot to take a final picture of so ypubget to see the base)
Tex_77 Holy smokes that’s a lot of good eating happening there. You are going to need some fridge space unless you are feeding a crowd. Looks great!
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So, overnight I cooked a 16 lb whole packer brisket, a point off of a different 16 lb packer for burnt ends, 2 pork butts for pulled and I threw a little curveball at myself by impulse buying a pork belly and making those nuggets of bbq goodness that some people call bacon burnt ends.
Brisket seasoned with salt and pepper. Ramped the smoker from 225 to 275 over the first 3 hours. Finished at 275. Amazingly everything finished at about the same time.
Trimming a Brisket
Fat Guy Rubbing His Meat
Brisket Burnt Ends
The Flat
The Point
Pulled
Bacon Nuggetsbadfire2625 that’s all for a birthday party? Must have some hungry folks. I have been cooking for 10 for the last week and I am running out of steam.
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badfire2625 that’s all for a birthday party? Must have some hungry folks. I have been cooking for 10 for the last week and I am running out of steam.
YooperDog Last party I cooked less than half of this amount and after all the family took some leftovers there wasn’t much left. I wanted to make sure that people got what they wanted and have some for ourselves. I have some pictures of the rest of what I made but they won’t upload and I’m too tired to troubleshoot. I’m falling asleep as I type this. Only had about 45 minutes of napping since about 11:30 AM yesterday. I’ll fix it tomorrow.
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YooperDog Last party I cooked less than half of this amount and after all the family took some leftovers there wasn’t much left. I wanted to make sure that people got what they wanted and have some for ourselves. I have some pictures of the rest of what I made but they won’t upload and I’m too tired to troubleshoot. I’m falling asleep as I type this. Only had about 45 minutes of napping since about 11:30 AM yesterday. I’ll fix it tomorrow.
badfire2625 I can relate. I have one packer brisket left for tomorrow, beef ribs for today and pork ribs yesterday.
Homemade cream corn and baked beans. If the point turns out as good as the ribs I am going to have a tough choice to make as a favorite.
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So, overnight I cooked a 16 lb whole packer brisket, a point off of a different 16 lb packer for burnt ends, 2 pork butts for pulled and I threw a little curveball at myself by impulse buying a pork belly and making those nuggets of bbq goodness that some people call bacon burnt ends.
Brisket seasoned with salt and pepper. Ramped the smoker from 225 to 275 over the first 3 hours. Finished at 275. Amazingly everything finished at about the same time.
Trimming a Brisket
Fat Guy Rubbing His Meat
Brisket Burnt Ends
The Flat
The Point
Pulled
Bacon Nuggetsbadfire2625 pork belly burnt ends are amazing!
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