Aussie Ora Posted November 24, 2019 Report Share Posted November 24, 2019 Those pizzas look unreal nicley done mate Awesome cooks everyone, and happy birthday Aussie!!We cooked pizza tonight. KK at 300c for 1.5 hours to heat soak the KK and the stones.Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 24, 2019 Report Share Posted November 24, 2019 Roadkill is looking good time for a rest.Sent from my SM-T835 using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 24, 2019 Report Share Posted November 24, 2019 Ready to goSent from my SM-T835 using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 24, 2019 Report Share Posted November 24, 2019 Allimac, I'd say you had a pizzarama night, they so look awesome. Aussie, I hear you are having a birthday, sure hope it's a fantastic day for you. That chicken dinner is looking beautiful. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 24, 2019 Report Share Posted November 24, 2019 That is some delicious looking salad, Dee. 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted November 24, 2019 Report Share Posted November 24, 2019 1 minute ago, MacKenzie said: That is some delicious looking salad, Dee. Good Morning Mac!!! 1 Quote Link to comment Share on other sites More sharing options...
benobas Posted November 24, 2019 Report Share Posted November 24, 2019 On 11/22/2019 at 9:02 PM, MacKenzie said: Great point, Tony. Ok, I’ll give it a go. Thanks, all Quote Link to comment Share on other sites More sharing options...
benobas Posted November 24, 2019 Report Share Posted November 24, 2019 20h (no crutch, no butcher paper) and still half a basket left at the end. Quite satisfying and good fuel for the poker night. Though I will definitely try the 350F method next time. Did I read that the Forum prefers chuck to brisket? If so, shall experiment. 5 Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 24, 2019 Report Share Posted November 24, 2019 Nice bark on that brisket! Quote Link to comment Share on other sites More sharing options...
tony b Posted November 24, 2019 Report Share Posted November 24, 2019 Happy Birthday, Aussie!! Nice looking road kill chook! Quote Link to comment Share on other sites More sharing options...
tony b Posted November 24, 2019 Report Share Posted November 24, 2019 5 hours ago, benobas said: Did I read that the Forum prefers chuck to brisket? If so, shall experiment. Not a preference, per se, just that sometimes I don't want that much meat (brisket), so a chuck roast is a better size is all. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 24, 2019 Report Share Posted November 24, 2019 @Mcjudsten - did I see that you'd stuck the Meater into a spud at the back of the grate on that rib cook?? Interesting idea. While it is a nice holder to gauge air temps, not sure how the internal temperature measurement would correlate to what's going on with the ribs though, if you were using it to gauge doneness?? Most of us use the "bend test" to tell when ribs are done. Pick up the rack with a pair of tongs, about 1/3 of the way from the end. Gently bounce the rack in the tongs. If the meat cracks in the middle, then they are done. 2 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted November 24, 2019 Report Share Posted November 24, 2019 Yes - There was a steady rain yesterday, so we stuck a potato in the back to get a remote ambient temp in the house. Nothing to do with the meat, just minimizing my time in the rain. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 24, 2019 Report Share Posted November 24, 2019 Busy day around here so it was cheated pizza for supper. The previously made Lebanese Mountain bread was the crust. Topped it off with sauce, semi dehydrated tomatoes( wow those things are sweet), prosciutto, fresh mozza, Parmesan, anise and fennel. Baked. Just before doing the pizza I roasted 3 pounds of carrots. My carrots were so big this year it only took 3 huge carrots to make 3 pounds. These are going to make carrot and ginger soup. More on that tomorrow. 8 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 25, 2019 Report Share Posted November 25, 2019 Wow Mac 1 lb. carrots! They look tasty and the pizza looks yummy also. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 25, 2019 Report Share Posted November 25, 2019 (edited) Nice pizza! Edited November 25, 2019 by tony b 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 25, 2019 Report Share Posted November 25, 2019 18 hours ago, MacKenzie said: My carrots were so big this year it only took 3 huge carrots to make 3 pounds. That's a big-ass carrot! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 25, 2019 Report Share Posted November 25, 2019 (edited) Here is that carrot soup that I promised. I did enjoy it. I found the recipe here - https://www.themediterraneandish.com/roasted-carrot-soup/ I did change the broth from veggie to chichen because that is what I had on hand. The only other change was to use 3 cloves of fresh garlic in stead of 4 cloves. Edited November 25, 2019 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 25, 2019 Report Share Posted November 25, 2019 Looks delicious Mac 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 25, 2019 Report Share Posted November 25, 2019 Nice looking soup. I've been roasting a lot of carrots lately just as a side dish. This could be a nice change of pace. Quote Link to comment Share on other sites More sharing options...
