Troble

18 hour smoked Wagyu Brusket with smoked potatoes (rosemary, thyme, olive oil, truffle salt & a dash of paprika)

@Basheri didn’t plan to wake up that early it just happened, I don’t sleep much as is and when I got a brisket going my body usually wakes me up around 3 or 4am

After 15 hours I pulled the brisket and wrapped it in butcher paper. Had some challenges cooking it as yesterday I did pizza for lunch at 500 at around noon, then did chicken schwarma at 5pm at 350 which took about 3 hours. Shut the KK down at 8pm but it took awhile to get the temp down. finally at 9pm (KK still at 350) I pulled out my double bottom drip pan and the top grate to let them cool at 10pm I put foil on the double bottom drip pan and put that and the top grate back in. KK temp was now 250, so I put the brisket on and opened the vents& damper to my normal 225 position woke up at 2:30 when and checked on brisket, KK was around 205, added coco char and relit some pieces, added mesquite wood, got it up to 240 by 3am then we got a random thunderstorm with big rain droplets. That lasted about an hour. Finally got it stabilized at 250 around 4:30am. Had at 250 from 4:30am to 1:30pm, spraying with apple juice every 30 minutes. Internal temp is 175 and just wrapped in butcher paper

Congratulations & welcome!

@alimac23i posted it along with all links in the poultry section so it would be easy to locate you can find it here

Chicken Shawarma Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing Olive oil & garlic pearled cous cous toasted pita homemade Tadziki Chicken Schawarma - https://www.themediterraneandish.com/chicken-shawarma-recipe/ Mediterranean Salad - https://www.wellplated.com/mediterranean-chickpea-salad/ Tadziki - https://www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe-1924366

Chicken Shawarma Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing Olive oil & garlic pearled cous cous toasted pita homemade Tadziki

2 pepperoni pizzas. One veggie with red bell pepper, mushrooms & black olives and a prosciutto & arugula pizza with balsamic glaze. All pizza crusts brushed with olive oil and sprinkle of sea salt

We’ll done @C6Bill looks like a great party you served up there. I’m sure your guests were thrilled

Picked up a Wagyu brisket today from my guys at Swagyu Chop Shop. No trimming necessary. Can’t wait to cook it Sunday Tgey just started shipping their Wagyu beef nationally online so if you’re interested here’s their link https://www.swagyuchopshop.com it’s not cheap but it’s great quality. We’re celebrating a special occasion Sunday and I’ve been wanting to try one of these and they just happened to get them in yesterday

Great looking ribs @mstang1988

@Forrest of you roll out the dough it’s flat. You have to roll it over on the edges to form the crust. “Fold over” might be a better description but basically take the outside and fold/twist it so there’s it forms a crust along the edge

Going to see my favorite nieces today who were my flower girls at my wedding. Haven’t spent much tine with them in 18 months. I asked them what they wanted me to bring over they said “pork” and I said “pork butt sandwiches or ribs?”, they said “either would be great” so I’m bringing both. There will be no plated pics today but this is a 10lb pork butt with dizzy dust, Dijon mustard base smoked at 250 this is 16 hours in, internal temp is 185 about to wrap it and add butter, siracha, brown sugar and apple juice. 3 racks of baby back ribs with slap yo daddy rub and Dijon mustard as the base

We’ll done @remi great looking steaks

@Syzygies i posted this for Forrest on page 382 of the Everyday Misc thread but here is what I do. i think my pizzas are pretty good, crust never burned and has that "burnt/speckled" look on the bottom. I post a lot of my pizza cooks on that thread so you can check it out and see for yourself if my results look up to your standards (which i deeply respect), but i do use the drip pan for a heat deflector so not sure this is helpful. i've never tried it without it now that I think about it, but perhaps I will give it a try next time. I got this recipe from @MacKenzie so credit goes to her but it’s pretty easy to make in a food processor. https://www.seriouseats.com/basic-new-york-style-pizza-dough Some of the things I’ve learned as I’ve gotten better at the crust is the following 1. weigh your dough ingredients, be exact 2. try to focus on getting even dough ball once removed from food processor, then slice that dough ball into 3 smaller ones 3. take your time trying to get the three smaller balls even, the better I do at this stage the more even the crust comes out when I cook it 4. Refrigerate dough minimum of 24 hours up to 72 5. Take dough out 3-4 hours before cooking 6. once removed smash down on ball with hand a few times to flatten 7. Then carry edges of dough in hands, let dough stretch as you turn it 8. roll with rolling pin to get it nice and thin and evenly spread 9. twist crust 10. brush crust with olive oil 11. sprinkle sea salt on crust 12. add sauce and spread thinly 13. Leave pizza stone in KK (at cooking temp) for at least 60 minutes prior to cooking 14. place pizza on parchment paper on KK 15. I cook my pizzas at 500-515 16. cook approximately 10 minutes each, rotating the pizza every 2-3 minutes as there’s always a hotter part of the Kk, remove parchment paper last 1-3 minutes 17. I use the double drip pan for indirect heat pizza sauce recipe here (I double the amount of garlic) https://www.budgetbytes.com/thick-rich-pizza-sauce/

@Basher it’s only started to become an issue the past year. I’m 41 turning 42 and the docs say that’s the time for men so I’m on schedule. I started really noticing it least fall/winter

@Basheri shouldn’t talk I just got some modern technology to help me out…..reading spectacles

@Basher glad to see you can still cook without all that fancy modern technology! 😛

I’ve got “Parilla envy” looks awesome @Basher congratulations!

@jonj you going to make it up to Russian River? If you do please go see Freeman winery it’s one of my favorite up there. Small, family run. Really delicious I think it’s better than most of the more well known Pinot brands up there. Russian River Pinots are my absolute favorite wines to drink https://www.freemanwinery.com/#en Couple other favorites Sodaro - great cans nice tasting room/cheese plate https://www.sodarowines.com Chase Cellars - oldest vines in Napa I believe. Stellar Zinfandel https://www.chasecellars.com Del Dotto - buddy used to work there and did the cave tours, wines are good but cave tour is one of the best in the valley https://www.deldottovineyards.com Papapietro - excellent Russian River Pinots https://papapietro-perry.com

@C6Bill 350 for 90 minutes with double bottom drip pan on lower grate with a couple of apple wood pieces Ive never grilled the carrots underneath but they were awesome. I put them on after 30 minutes so they were on 60 minutes total and I rotated them after 30 minutes. Amazing carrots. I’ve put them in the drip pan before abs they get pretty soft this way they got chicken juice on them but still retained their crunch

Roasted chicken with butter, olive oil, garlic, salt, black pepper, rosemary, thyme, sage, marjoram & lemon juice with lemon wedges stuffed inside cooked over grilled carrots and served with roasted baby potatoes with olive oil, truffle salt, black pepper, garlic, rosemary & topped with Parmesan cheese

@alimac23 looks perfect! @MacKenzie you’re the Queen of pizza!

With the fresh halibut we got yesterday I made a Peruvian ceviche (which I’ve shared the recipe on other threads before) but decided to pair it today with a Pisco Sour 3 parts Pisco 1 part lime juice 1 part simple syrup Egg white topped with a dash of bitters also got this recipe from the Hotel in Agia Calientes (base of Machu Pichu), kept this piece of paper now for 8 years Side note we made this with “Kusi” Pisco which is my wife’s name. Kusi mean happiness in Quechua and whenever her relatives come visit from Peru they always bring us a bottle

Looks like a great meal. Well done