Back on that pizza grind..
Did a margherita, a Rosa (stolen from Bianco), a New Yorker (from Gemignani), and a Carbonara (stolen from the Internet). Wife's favorite was the New Yorker (as always, not sure anything will ever beat that for her). And mine might have been the Carbonara...first time we tried it, and I really liked it.
A little sun on my morning walk.
(Ignore that unscrewed crown...bad job by me. I remedied it as soon as I noticed it after taking this photo)
Was going to do a low effort brisket yesterday for the Masters today. But when at the store in the morning, found they had pork butt on super sale...so ended up grabbing one of those too and moving things to an offset.
About seven hours in...
All done, and just before putting her to bed in the warmer for the night. Not the prettiest picture...black chunks of meat in terrible light are hard to capture, but I'll try to remember to grab some pics when I slice into her later today.
Been in the game a while, but never got around to attempting sausage. Finally gave it a go today. Just did a fresh sausage, no curing or cold smoking...baby steps. Turned out great, had fun, and feel much more confident in the process now. On to the full shebang next time.
All this pizza talk inspired me to fire up the pizza oven on a cold winter night yesterday. Glad I did, all the pies hit the spot.
Okay, so maybe it wasn't the black meat or light that was the problem...terrible excuses. Turns out I'm just shit at taking BBQ photos. But here are some more trash photos of meat before it was devoured.
Roughly pulled pork butt, before I really got after it and shredded it, and then became even worse to photograph:
Pre sliced brisket:
Center cut:
Point, burnt ends and the flat in the back ground:
Turned out great, and glad I ended up using the offset...always tastes a little better coming off that. Solid food and a fun Masters today.
Weather has finally cooperated on a weekend. Smoke's in the air for the first time this year.
First 888 cut. First experience with XHS. First wear, after the first soak.
Need them to stretch just a touch in the waist, and also get them hemmed. But pretty pleased with how they turned out for "flying blind" with these.
(I guess not totally blind, I did read this thread several times to help give myself the best shot at sizing. So thanks to all who have contributed to this thread...you have helped me, and many more I'm sure, figure out sizing and how to handle these bad boys)
@endo We started messing around with focaccia last Fall. We just used this recipe:
https://www.emmafontanella.com/no-knead-focaccia
Done it twice, and it's turned out great both times...the only real tweaks we made was cooking it a little less than recommended...we like a a nice doughy soft bite. Unfortunately I don't have any money shots of the loaf cut open though.
Pretty easy recipe, takes a bit of time...but most of it is non-active, and just letting it rise and rest.
@seawolf Awesome, thanks for the rec on the book...I'll definitely have to take a look.
I also have a brand new shiny 5lb stuffer that I used. Although I wouldn't call it "light work" for me yesterday...I was verrrry slow my first time out. Just figuring it out, and also worrying about busting a casing had me crawling along during the process.
Definitely felt more confident in it after about 4 pounds in, so next time should be much quicker. Just another excuse to break it out again soon, and get some more reps in 
@SourPower Thanks!
They were more of a hot link. Just salt, pepper, and cayenne for seasoning...super basic.
It was more of a proof of concept cook for me, but now I'm ready to conquer the world. Jalapeño and cheddar is the plan for my next attempt. I've been wanting to try that out, and it's also been highly requested by the wife. Looking forward to giving it a go for our next big family get together.
Been in the game a while, but never got around to attempting sausage. Finally gave it a go today. Just did a fresh sausage, no curing or cold smoking...baby steps. Turned out great, had fun, and feel much more confident in the process now. On to the full shebang next time.
Did some fajitas tonight over an "open fire" before it gets too hot this summer. Fun cook, and they turned out great...
Crushed the chicken fajita before I remembered to take a pic, but here's the steak variety:
@mclaincausey Thanks!
@Jett129 Thanks to you, as well! This cook was done on my direct flow offset (Mill Scale 94).
@seawolf Thanks! The trim was a little suspect in places, but I'm the only one that notices these things and the guests were only interested in how it tasted..and it passed that check without any issue.
So a solid first brisket of the year...hopefully I can find excuses to cook a few more throughout the Summer and Fall.
Okay, so maybe it wasn't the black meat or light that was the problem...terrible excuses. Turns out I'm just shit at taking BBQ photos. But here are some more trash photos of meat before it was devoured.
Roughly pulled pork butt, before I really got after it and shredded it, and then became even worse to photograph:
Pre sliced brisket:
Center cut:
Point, burnt ends and the flat in the back ground:
Turned out great, and glad I ended up using the offset...always tastes a little better coming off that. Solid food and a fun Masters today.
@seawolf Ha, me too. She looked great, and felt right...so hopefully it looks and tastes as good as the exterior looks. <fingers crossed>
Was going to do a low effort brisket yesterday for the Masters today. But when at the store in the morning, found they had pork butt on super sale...so ended up grabbing one of those too and moving things to an offset.
About seven hours in...
All done, and just before putting her to bed in the warmer for the night. Not the prettiest picture...black chunks of meat in terrible light are hard to capture, but I'll try to remember to grab some pics when I slice into her later today.
