Troble

Nicely done @BOC

Looks good @C6Bill I keep getting the weekly email from the family run fishing boat that they are bringing back CA King Salmon. 4th week in a row. $19/lb delivered to my front door. Boat comes in Friday morning and it’s in my fridge by noon Friday. Can’t beat that. Also picked up 1lb of fresh halibut I’ll make Peruvian Ceviche with & 1lb of bluefin tuna that I’ll do sashimi with. standard salmon cook indirect with mesquite wood. Kids get salt, garlic powder & oregano. Wife & I use this house blend mesquite rub. Served with tri color quinoa sweet onions, celery & carrots with Oyster Bay Sauvignon Blanc. Tasty lunch

@jonj looks tasty. Montreal steak seasoning was the first rub I ever was introduced too and it’s still one of my favorites.

I always fill the basket when cooking pizza, it usually finishes 50% or more full but I’d start with that first. My best results are at 500-515 temp

I just did mine last week. Here are the instructions Dennis sent me “Permatex 27037 Optimum Black Gasket Maker 3.35 oz https://www.amazon.com/Permatex-27037-Optimum-Black-Gasket/dp/B072MRCG8W/ref=sr_1_6?s=automotive&ie=UTF8&qid=1528048747&sr=1-6&keywords=Permatex+Black+Silicone+Gasket+Maker You will want to put a bead down in the groove on the lid.. place the new gasket in the material. Please cut a piece of cardboard round, a little larger then your damper top.. cut a hole for the big shaft in the middle.. Place the cardboard over the gasket and tape around the perimeter so it does not move.. now carefully install the damper top thru the hole and slowly tighten making sure the cardboard does not move.. leave overnight and you are set The secret to the gasket living forever is not to tighten really tight at high temps then open it up again while hot. the silicone softens at high temps and tears from the torque.. You can close it and open it at temp but not torque it tight which you actually never have to do to cut the airflow//“

Chicken tacos Mexican market marinated chicken thighs cooked on the Trompo King salsa verde from homegrown tomatillos & Serrano peppers salsa rojo with homegrown. Cherry tomatoes & jalapeños homemade guacamole with cilantro, lime, red onion, garlic, cherry tomatoes toasted flour tortillas with melted Mexican cheese bkack beans with garlic powder and dusted with Cotija cheese

@tekoboexcellent job! What an amazing feast.

Tri tip marinated with Montreal steak seasoning, garlic powder, Worcester & soy sauce. Cooked indirect and finished on lower grate. Served with Fred’s horseradish sauce and chimichuri slow baked sweet potatoes with Greek yogurt sweet corn on the cob

@remi great job!

Congratulations @Kosh love the name too. Ca t wait to see your first cooks

@tekobo brisket is my favorite meat to cook. I’m looking forward to seeing your results. As @tony bsaid I use honey mustard on my pork butts (no gloves), but never done any type of paste or mustard on my briskets. Looking forward to your finished shots!

San Diego Roman style pizza. 2 pepperoni & a veggie (red & yellow bell pepper, mushroom & black olives)

I did one this past New Years eve for my dads birthday 350 on the rotisserie rubbed with Worcester sauce, salt & black pepper. Looked like this

Nice job @Snake Plissken you nailed it

@alimac23 finally watched those videos. Great tips. I have his other book on bread, salt, flour, yeast. I’ll likely pick this pizza one up too. Thanks for sharing @MacKenziei guess I’ve been making Roman pizza and hadn’t known it!

@MacKenzie I know you don’t use a rolling pin and it’s frowned upon but I’ve tried both ways and im 100% happy with my results with the rolling pin so I’ve kept it as part of my process since it’s working for me

Looks good @MacKenzie @Forrest 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/

@Seasport my mother in law bought two of those for Christmas last year. She said she got them from Costco but that she’s also seen them at Cost Plus World Market made pizza again tonight. My gurus are now officially off cheese pizza and on to pepperoni which is good. So I made two pepperoni for us and one pepperoni & black olive for my wife and mother in law.

Wagyu Ribeye w/Peruvian pink salt & black pepper Roasted baby potatoes with lemon thyme & rosemary from the garden, garlic powder, black pepper & truffle salt asparagus wrapped in prosciutto drizzled with balsamic glaze to finished cooked with mesquite wood & served with Grgich cab

Nothing says Happy Birthday America like chicken shawarma! 😀48 hour marinated chicken things cooked on the vertical spit with sweet onions on top. Sliced and let sit in pan juices to further cook for 15 minutes… really tasty served with Mediterranean salad (red onions, bell peppers, garbanzo beans, cucumbers, mint, feta & homemade balsamic vinaigrette) Pearled garlic & olive oil cous cous homemade Tadziki

My local fish market ran a 4th of July special on my favorite fish in the world wild CA King Salmon. Last time it was around it was $34.95/lb and usually it’s been $25-$30/lb pre-COVID. the special this weekend was $19.99/lb which is just crazy. I showed up early Friday morning and there was a line of people all there to buy salmon like me this fish is so deep red, so flavorful it’s the perfect grilling fish. I sprinkle garlic powder, salt & oregano for the kids and on my wife and mine I use this Salt Farm “Catalina Offshore” (name of fish market) rub which is a spicy mesquite rub and I also put garlic powder on our cooked indirect with mesquite wood with tri color quinoa with sweet onions, carrots & celery appetizer of bluefin tuna sashimi served over soy sauce with a drop of siracha on top cutwater spirit mango margarita with lime/chili salt rim

@BOC nice work! How many people you feeding?

Now you’re just showing off @Basher but it looks amazing! haven’t made pizza in awhile. 1/2 cheese & 1/2 pepperoni, pepperoni. And mushroom, green bell pepper & black olive pizza brushed the crust with olive oil and sprinkled sea salt after and that really takes the pizza up a notch served with Cesar salad

@tekobo sorry I’m late to this thread, but great job on your cook. Very impressive. Also kudos for learning from previous attempt and nailing it. We’ll done @C6Billcongrats on the retirement and we’ll done with the cook. Looks delicious

@Basher a perfect looking steak. We’ll done, I’ve been thinking about getting some Wagyu for this 4th of July weekend here in the US, might pull the trigger now thanks to you 😀