sfdrew28

These are the two I just picked up. Tried the Raging River on my spatchcock chicken last night and I loved it!
The Peking I haven’t tried and I just noticed it seems to be a limited edition.


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I’ve avoided going down the SV rabbit hole.


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Spent a bit of time cleaning Gossamer today and then did a spatchcock chicken. I used some Dizzy Pig rub which I really loved. Got the skin nice and crispy. Broiled some veggies in olive oil and had a very nice meal. All in all a good day. .jpg[/img]

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It has been miserably cold with a wicked wind so I decided to do the pizzas in the kitchen stove although I knew they would taste better done on the KK. Then I got to thinking, remember how tekobo added smoke to her rice KK cook? I thought what can't I do that in my oven then it hit me use the smoking gun and smoke the uncooked pizza.  
Last night I made the dough up-

Then let it proof in the fridge overnight.

Make the pizzas.

Smoke them with hickory using the smoking gun. Boy my kitchen does smell nice.

Baked.

First cut-

The crumb-

First bite.

As others have attested, the MEATER works well and is the only way to constantly monitor a rotisserie cook, which is why I jumped on it as a Kickstarter (crowd funding). I have intermittent problems with the signal dropping out, but it kicks back in right away without any significant loss of data. Worst case of this was actually cooking a prime rib roast for Christmas dinner at my SIL's house in her regular oven. It just struggled to stay connected and my phone was only 6 ft away. I've never had that bad of a problem with using it in the KK. Go figure?? 
They've had several setbacks in getting the Block version into production, but hopefully they have most of those sorted out and will be beta testing shortly and going into actual production this summer. 

amusedtodeath, you should try it, it is tasty.
 
 

My pizzas take about 5-6 minutes when I’m the 500-600 range. I do thin crust. I just read Ken Forkish’s pizza book and I’m thinking of adding the cheese when there are only a few minutes left. My cheese cooks way quicker than everything else.
I’ve had such a swing of experiences with my pizzas it’s my nemesis right now. Limiting my carbs so pizza night is only once a month so it’s a long wait in between victories or failures. Literally launched my failed pizza into the meadow next to my house last time. The pizza wheel makes a good launcher


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We’re waiting


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Good looking pies. Like McKenzie, I put my stone in once the fire is going well. I got my stone up to about 700 last time but I think I’m going back to 500-600 for consistencies sake.


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Ok...ran quickly into the butcher and the girl who cut it was there. She thought my request was odd but she cut it anyway. She agreed regardless there was way too much fat. The manager will call me tomorrow and make it right.
She said she included the lifter and can separate it next time.
I didn’t get an ill will vibe from her and I didn’t push why she put so much fat. Just let it go as life’s too short.
I’m now more educated.
Thanks for all the comments.


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[mention=3133]sfdrew28[/mention] head north young man! I was pleased with the quality and price at the Sonoma Meat Company.
Also isn't the Golden Gate Meat Co. near you? Haven't been there but, I heard it's quality.

I just got a very thorough explanation from my local butcher. Took me into the cooler and showed me a slab. He said technically they gave me the ribcap. What every butcher should assume when someone asks for that is that you want the lifter. The actual cap he usually grinds up for burger as it is basically the part that attaches to the short rib.
I’m armed with knowledge and will stop in the store I purchased from later.


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I love The Meater.  It does what it's suppose to do and it is easy to use.  I have had all of the other Remote Thermometer and so far this is working great.  I even ordered the Block, which I am still waiting for but the Company wants to get it done right.  I would not wait until Christmas.
The MEATER can be used when using the Rotisserie.  I have started using the MEATER when grilling Steaks, especially when doing Reverse Sear.  Once it reaches a certain Temp, I take out the MEATER to do the Reverse Sear.

Never heard of them, but if Amazing Ribs (Meathead) gives them a Gold Medal, then it must be good stuff. I was a bit shocked at the price, given that the blower and connection are "add ons" to the basic controller. 
I have a Guru Digi-Q-II that I've owned for almost a decade. Also have the MEATER wireless probe and a couple of standard dual-probe Mavericks. 

I’ve read so much about how great the cap is. I wasn’t familiar with the cut as I’ve never ordered it before. Apparently I got a crappy cut from a very high end butcher. I trimmed off over three pounds of fat which I wasn’t too happy to pay for. Left me with 1.25 pounds of meat.
I then did a simple salting and high temp cook for a few minutes. Figured a great piece of meat from a fine single farm and butcher should be eaten rare or medium rare at most.
I cut the meat against the grain and when served the first thing my wife said “it’s pretty tough”. Ugh...I ended up spending about $70 a pound and would have been happier with a burger from a diner.
I’m going to go back this week and see if the butcher will do me right. I just think paying for 75% fat is a bit out of line. I didn’t see the butcher cut or wrap the meat as I was talking to the other butchers. I think she was less experienced as she wasn’t familiar with some of my requests. I’m giving them the benefit of the doubt.
Regardless, I might have to try the Costco ribcap cut next. I like to support sustainable farming practices though.
Rant over.


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Thanks everyone. I’d love to have them gone.

On another note...I purchased my first rib cap and picanha. I need help on the rib cap. Ideas on how to cook? I was told to trim the fat and then roll them up and possibly smoke it. Thoughts??? Ideas??? How much should I trim fat?


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We just watched a netflix documentary about pizza and have declared tonight pizza night.  I know you are the expert [mention=1832]ckreef[/mention] but I am not sure where to find the definitive recipes. Did a search and saw that you had tried four different doughs but need to keep searching for the definitive tutorial.  Grateful if you could post a link just in case I can't find it...

Some real nice cooks going on here.

I had a guest come for dinner who likes bbq so I did some ribs.
Hope everyone is well. I’ve been a bit under the weather with a bout of migraines recently.




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Beautiful! Can’t wait to see what you pull out of it.


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That’s a winner!


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Just bought this one Never tried any before

Looking very tasty. Did you get them from snake river farms?

Made some wagyu shorties today. Smoked with pecan and hickory at 225. Came out great.


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Can’t believe grinding your own wheat for the pasta. Impressive.


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