MacKenzie Posted November 17, 2015 Report Share Posted November 17, 2015 HugoBoss, it looks like you may have cooked the pizza on the metal pizza pans, is that correct, if so next time slide the pizza off the pan and directly onto the baking stone. That should help the bottom crust. Did you buy the baking stone, it is an extra and not the same at all the heat deflector? The other thing I was thinking is make sure the baking stone has had enough time to get to temp. this is where an IR thermometer comes in handy. It temp gauge may read 500F but the stone very well may not have had enough time to reach that temp. Hope some of this helps. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 17, 2015 Report Share Posted November 17, 2015 The other trick, besides MacKenzie's suggestions, is to par cook the crust first. Bake it without toppings for a few minutes (2 or 3), then flip the crust over and put the toppings on the brown side. This helps keep the sauce and toppings from making the crust soggy while it cooks. Quote Link to comment Share on other sites More sharing options...
Rak Posted November 18, 2015 Report Share Posted November 18, 2015 Congratulations!! I'm still stalking the site and one day will be able to post pics of a new 23, until then, i'm going to enjoy your new purchase vicariously! LOL Quote Link to comment Share on other sites More sharing options...
HugoBoss Posted November 18, 2015 Author Report Share Posted November 18, 2015 Hi I did buy the pizza stone but i cooked it on the tray will try directly on the stone next time Quote Link to comment Share on other sites More sharing options...
HugoBoss Posted November 23, 2015 Author Report Share Posted November 23, 2015 Beef ribs being cooked today Quote Link to comment Share on other sites More sharing options...
HugoBoss Posted November 23, 2015 Author Report Share Posted November 23, 2015 After 4 hrs now foiling them Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 23, 2015 Report Share Posted November 23, 2015 Looking good. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 26, 2015 Report Share Posted November 26, 2015 Hugo, those ribs look wonderful. Quote Link to comment Share on other sites More sharing options...
HugoBoss Posted November 29, 2015 Author Report Share Posted November 29, 2015 Did a pulled pork butt yesterday 16hrs at 225f Came out fantastic 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 30, 2015 Report Share Posted November 30, 2015 Hugo - that's a really nice looking, scrumptious butt you cooked there! Hard to beat a good butt, and my friend, that's a GOOD butt you have there! Major league kudos! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 30, 2015 Report Share Posted November 30, 2015 Hugo, that certainly is tasty looking pulled pork. Quote Link to comment Share on other sites More sharing options...
HugoBoss Posted November 30, 2015 Author Report Share Posted November 30, 2015 Everyone at the bbq said it was the best they had ever had We served it with buns and coleslaw My friend from hectors smoke house guided me through my first pork butt cook he has a wealth of knowledge Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 30, 2015 Report Share Posted November 30, 2015 Looks tasty. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
HugoBoss Posted December 1, 2015 Author Report Share Posted December 1, 2015 Hi Needs some help I cooked a leg f lamb last night it was 5.5 pounds Low and slow 225f and it took 10hrs to get to 195 f I let it rest for 1hr and it was dry Is this because of the type of meat ? Does it need to be cooked faster and hotter ? Pics of what the meat looked like Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted December 3, 2015 Report Share Posted December 3, 2015 Unfortunately, it sounds like you overcooked it. Here is a butterflied leg of lamb cooked to about 145. I put it on at around 200F with some peach wood and took it to 130. It took about an hour 15 minutes. I then seared the outside at around 600. As you can see from the cutting board, not a notoriously dry cut. Benton Quote Link to comment Share on other sites More sharing options...
tony b Posted December 3, 2015 Report Share Posted December 3, 2015 Yeah, lamb is best when rare to medium rare. 195F was WAY overcooked. It's not like a pork butt or beef brisket with a lot of collagen to break down. Mutton, maybe, but not lamb. Quote Link to comment Share on other sites More sharing options...
HugoBoss Posted December 3, 2015 Author Report Share Posted December 3, 2015 Thanks for the help Doing another boston butt this weekend The rub im using is a combination of honey hog bbq and bacon bbq rub from meat church Quote Link to comment Share on other sites More sharing options...
HugoBoss Posted January 11, 2016 Author Report Share Posted January 11, 2016 Hi ive been cooking as much as possible Here are some pics Did a meat loaf was amazing took about 6 hrs to cook Inside skirt steak 60 seconds each side with tatonka dust And of course pizza Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 11, 2016 Report Share Posted January 11, 2016 HugoBoss, you have been busy. Things are looking tasty and it appears you have lots of pizza and meatloaf to share, hint hint. It is getting near lunch time here. Quote Link to comment Share on other sites More sharing options...
croadie Posted January 11, 2016 Report Share Posted January 11, 2016 looking good Hugo Boss, hadn't thought of meatloaf, must be worth a try...When do we see soem kangaroo and crocodile??? Quote Link to comment Share on other sites More sharing options...
