Best posts made by Brodie

IHSH-326
Orslow Fatigues

Patiently waiting for the wife to finish trying on a couple things, so we can get home for NFL Kickoff Sunday...

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.

Spent some time in Jackson Hole last week, and was able to get in a hike at Grand Teton. Didn't see any moose or bears, but still had many beautiful views.

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.

Strapped up, and beach vacation ready...

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.

Doing a decent size cook for my parent's Anniversary Party tomorrow, so a good excuse to use the big boy.

Fresh on, earlier this afternoon:

The last check, about 7 hours in:

Cooker just cruising along:

Ribs and turkey will probably go on later tonight, so it's gonna be a long one. But I love it, so no complaints.

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.

Pregaming before the big boys tee off.

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)

On a golf trip in St George, UT. Got a chance to play Black Desert today, and it was fantastic. Highly recommend if you ever get the chance.

@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.

And this morning we fired off a loaf of focaccia using the leftover ambient heat in the oven from last night's pizza cook. A little more dense than our normal loafs, but still tasted amazing.

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:

@Mizmazzle Like I said, damn near boxfresh. But we'll consider this a starting point on the road to lookin like yours...

@Mizmazzle Ya, I knew mine were looking a bit matte (which I didn't mind), but didn't realize just how matte they were until I saw your photo. I'll definitely take a brush to them soon and see if I can restore a bit of that luster to give them at least a little pop that they deserve.

@SourPower Thanks! The thing is a beast...so much fun to use.