What's for dinner tonight ?

[Chasin' Dreams]

A loaded pizza tonight.

 

[Rain City]

A loaded pizza tonight.View attachment 123657View attachment 123658

Mmmmmmmmmmm, that char on the meat. Theeee best.

 

[Chasin' Dreams]

Mmmmmmmmmmm, that char on the meat. Theeee best.

It's a bit tricky getting the temp of the stone and the heat of the flame just right to get the dough cooked and a little char while doing the same with the toppings but I'm getting it figured out I think.

The pizza I did before this one didn't turn out as good cause I experimented putting it in with the stone 80 degrees cooler. Toppings cooked before the dough fully did. 740F to 750F stone temp seems to be the best then dial the flame back a bit to not over char the toppings.

Also noted that the dough has a max 4 days in fridge to ensure it stays in good shape. After that it wants to tighten up and starts to lose its softness and stretch. Fun getting it dialed it. The weight of the pizza really affects whether it wants to slide off the peel nicely or not too. Even with lots of semolina if the dough/pizza is too heavy it won't want slide too easily.

 

[Rain City]

It's a bit tricky getting the temp of the stone and the heat of the flame just right to get the dough cooked and a little char while doing the same with the toppings but I'm getting it figured out I think.

The pizza I did before this one didn't turn out as good cause I experimented putting it in with the stone 80 degrees cooler. Toppings cooked before the dough fully did. 740F to 750F stone temp seems to be the best then dial the flame back a bit to not over char the toppings.

Also noted that the dough has a max 4 days in fridge to ensure it stays in good shape. After that it wants to tighten up and starts to lose its softness and stretch. Fun getting it dialed it. The weight of the pizza really affects whether it wants to slide off the peel nicely or not too. Even with lots of semolina if the dough/pizza is too heavy it won't want slide too easily.

Yeah we played with temps a lot and realized that the more stuff you put on, the lower the temp needed to be to get the dough fully cooked. Which seems obvious after you figure it out. A traditional Neapolitan pizza has very little toppings so the 800⁰ is fine for that.

 

[Squire]

Happy New Years everyone.

Fish and chips with homemade tartar sauce.

Chinook salmon and Ling Cod with homemade beer batter and home cut double fried Truffle French fries.

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I don’t know what’s better quality, your food or your food pics!

 

[Chasin' Dreams]

I don’t know what’s better quality, your food or your food pics!

Thank you!

 

[Corey_lax]

Tried out the new bbq with a leftover strip loin and venison back strap. One hour at 205 degrees and pellet smoker going the whole time. It did a good job with smoke flavour. Seems to pump a lot of smoke so I’m happy with the new cue

 

[IronNoggin]

Had some left-over free range pork tenderloin from the New Beers Feast, so...

Bob's Yer Uncle!

Cheers

 

[IronNoggin]

https://twitter.com/x/status/2007356752183079188

 

[kaelc]

Spicey salmon bites, salvaged from a poorly vacuum packed spring. Good for throwing into a lunch salad or Buddha bowl the next day. Cut off pieces great for feeding red rocks and undersized dungees...or catching crabs in a former life.

 

[Chasin' Dreams]

Baby backs and mushroom Rissoto. Sloooooow smoked with Hickory.

 

[IronNoggin]

This was only a AA Prime Rib, but it was marbled just as well as the AAA one I picked up over the HoliDaze.

Served up with air-fried baby taters, corn on the cob and a good Merlot

Cheers

 

[sly_karma]

Baby backs and mushroom Rissoto. Sloooooow smoked with Hickory.

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Dat smoke ring...

 

[Chasin' Dreams]

Dat smoke ring...

I've had a few smokers over the years and none of the others produce such a great smoke ring as the Traeger pellet smoker I have now. Love it.

 

[Chasin' Dreams]

Stuffed tortellini with mixed Alfredo and the smoked rib sauce, meat from the ribs, Italian sausage, double smoked bacon, sauteed onion, garlic, green and red pepper, cherry tomatoes, Parmigiano Regiano, herbs and spices.

Wild homemade Blueberry New York Cheesecake for dessert.

 

[Rain City]

Lunch. But leftover prime rib bones and trim simmered in the jus. Smoked Gouda on top. Blue cheese and pickled red onions underneath. What a delicious hot mess.

 

[ship happens]

Lunch. But leftover prime rib bones and trim simmered in the just. Smoked Gouda on top. Blue cheese and pickled red onions underneath. What a delicious hot mess.
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The rib bones are so much better as its own treat. It's almost a waste to leave them on the steak. They are a smoke in themselves. Love it

 

[tubber]

Pork butt cut into 3" chunks, tossed in a dry rub, slow cooked with aromatics and a bit of broth in a covered pot in a low oven for 6-7 hours. Rest, shred, toss with reduced sauce, then broil on a sheet pan for about 5 mins to get some burnt bits.
Carnitas on small corn tortillas.

 

[Chasin' Dreams]

AAA home ground Chuck burgers with 4 kinds of cheeses; gouda, mozza, marbled and aged cheddar, homemade barbecue mayo garlic Aioli, and sautéed caramalized onions and mushrooms.

 

[scott craven]

Fresh winter spring with a little Thai chili sauce on the BBQ for 12 minutes.
Melt in your mouth delicious!