Grilling - All Forms are Welcome!

The fixins. I chopped up the smoked brat that was going to be lunch and added it to the party.

Let the dough rise in the bowl for a minimum of 30 minutes (longer is fine too) before spreading in the pan. Crisco up your fingers and it'll spread easy.


Might be a touch hot, not sure if the cheese will brown. Just gonna send it.

you wanna check it at the 5 minute mark and every minute after that, looking for the crust underneath to not be burnt. This was at 8 and a half and it's done due to the higher heat.


yum.

 

au contraire, i do understand, and here is a vid of me, working, my patio aint the greatest, but...

 

I wanna know what pellet grill can't get over 350 degrees.

This is what my pizza stone was reading on my MAK 2 star....




And the pizza that was cooked on it....

 

It’s a

It’s a Camp Chef. I did a bunch of research and thought it would be awesome. My old junky Pit Boss was actually much better.

 

Dude thanks for posting all that! Definitely going to try it.

 

pecan

same ole poke

 

Here’s the old Weber kettle I got, built in 2000 according to the date code on the lid vent.



Also picked up this Genesis II from a neighbor. Need to run the gas line and connect it.

 

nuthin new different approach

 

Tonight’s cook, just some chicken for quesadillas. Charcoal is so enjoyable to cook on.

 

I don't know a bunch about either of those two brands, but when I was doing my homework researching which pellet pooper to buy in 2015, the general consensus was that you get what you pay for.

I'm not quite sure what your trying... but I will say when I use my MAK for pizza, I use a drip pan with a shit ton of holes in it under the bottom grate and also foil my top grate and put my solid drip pan on top of that to help thermal mass. The stone was purchased and custom cut for my MAK by California Pizza Stones.

 

Nothing beats charcoal and a Weber kettle!

I have a similar set up. Weber kettle and Weber LP gasser. Meets all my requirements and I cook everything I can on the bbq.

 

what i just finished grillin....

 

Hopefully not her thick thighs!

 

sorry for the prologue..just tryin to be...obnoxious and very annoying member #168925..

 

60 day dry aged ribeye going down tonight!

 

send me yer addy, i can be @DFW in like 4 hours...plane leaves in a hour, so i need that address...

 

Cooking with gas