Smokydave Posted January 27, 2013 Report Share Posted January 27, 2013 Came home Friday afternoon during the snow to make some pizzas. It was below 20 degrees and snowing pretty good for a while. Fired up my bronze beauty and cooked two pizzas. Even with cornmeal on the peal and stone, I have problems with sticking. Maybe in about 100 more pizzas I'll be good at it! Here's what the last one looked like: n68677 It tasted pretty good. I used a dough recipe from our bread maker. Then on Saturday at about 6pm I fired up a full basket of CoCo, digging into my precious stash of only two boxes. I put about 4 fist-sized lumps of oak in it. It was about 18 degrees at the time and it took about 1 1/2 hours to heat soak the KK. I put a 14 lb brisket in for the long haul. Stayed up till about 1am playing with the vents and left it alone at about 235 dome temp and went to bed. Got up at 7am and it was 275 at the dome and the meat was at 212. Horrified, I took it off. It was falling apart: n68679 A little dry but tasted pretty good after the 12 hour cook. Then, to put a finish on the weekend, when I took the brisket off, I put on a 3lb pork belly I had been curing for about a week: n68678 Smoked between 195 and 210 dome temp for about 3 1/2 hours. Letting it cool now before I slice. I had trouble keeping smoke at the low temp. Used hickory for this one. So now, 19 hours later, this is how much CoCo I have left: n68680 The flames are from the fresh air that got in when I opened the lid to take the picture. Looks like I have about 60% of it left. Probably would have had more if the temp hadn't spiked last night. I've closed it all down to save what I could. Hopefully it's tight and I'll have some left. We'll be having brisket for dinner with some red cabbage slaw I made from scratch with a vinegar dressing. Dennis, I may need to order more CoCo! Quote Link to comment Share on other sites More sharing options...
Loquitur Posted January 27, 2013 Report Share Posted January 27, 2013 Re: I cooked all weekend! Dave: What's your location? Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 28, 2013 Report Share Posted January 28, 2013 Re: I cooked all weekend! Dave, how did you cure the pork belly? I just bought a pig and will probably cure my own bacon and hams. Quote Link to comment Share on other sites More sharing options...
SkiDog Posted January 28, 2013 Report Share Posted January 28, 2013 Re: I cooked all weekend! Dave, take a turkey baster and puff some air underneath the dough (pizza) before it goes on the grill. Works great. Quote Link to comment Share on other sites More sharing options...
Smokydave Posted January 29, 2013 Author Report Share Posted January 29, 2013 Re: I cooked all weekend! I'm outside Philadelphia. I bought the pork belly at a farmer's market. I must have read about a hundred recipes for the bacon before I landed on this: http://ruhlman.com/2010/10/home-cured-bacon-2/ Sliced it up and fried a couple pieces yesterday. Boy it was wicked good!! Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 29, 2013 Report Share Posted January 29, 2013 Re: I cooked all weekend! Nice cure recipe, thanks! My pig is meeting his fate this afternoon... Quote Link to comment Share on other sites More sharing options...
Sanny Posted February 3, 2013 Report Share Posted February 3, 2013 Re: I cooked all weekend! Came home Friday afternoon during the snow to make some pizzas. It was below 20 degrees and snowing pretty good for a while. Fired up my bronze beauty and cooked two pizzas. Even with cornmeal on the peal and stone' date=' I have problems with sticking. [/quote'] In my experience, a piece of parchment paper under the pizza eliminates all sticking, and makes no difference in the crusty smokey goodness of the pie. When I assemble the pizza, I do it on a parchment sheet. Then I scoop the sheet and pizza up with the peel, slide it onto the hot stone, and off we go. Pizza doesn't stick to the stone, doesn't stick to the parchment, and I don't have cheese dribbles burning on the surface of my stone. All good! Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 4, 2013 Report Share Posted February 4, 2013 Re: I cooked all weekend! I just found my copy of "Charcuterie" so my pig will get specialty prep... Quote Link to comment Share on other sites More sharing options...
talisker63 Posted February 4, 2013 Report Share Posted February 4, 2013 Re: I cooked all weekend! Sanny, good tip -thanks. But what temp is the KK at? I assume direct with just the stone on the main grill? Doesn't the parchment burn? Thanks Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2013 Report Share Posted February 7, 2013 Re: I cooked all weekend! Genius is sometimes observing the obvious. Great tip, Sanny! Quote Link to comment Share on other sites More sharing options...
CaptVideo Posted March 11, 2013 Report Share Posted March 11, 2013 Re: I cooked all weekend! do you deliver? Quote Link to comment Share on other sites More sharing options...
