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**SheilaAnn** · June 30, 2023, 10:54 PM

Another stab at Detroit style pizza ala serious eats. And I don’t have a square pan. And I used sausage But I found brick cheese, so it was destiny.

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**Skip** · July 1, 2023, 05:24 AM

I hadn't made German Potato Salad in a long time so yesterday it happened!

**GolfGeezer** · July 1, 2023, 06:59 AM

I was very worried. I bought a Choice cut "Aged" brisket from Wildfork. I have to buy smaller ones from them as all their products come hard frozen and we have a small-ish freezer (counter depth, side-by-side, so not a lot of width). usually buy from Costco as those are unfrozen and I can cut in half to freeze. Anyway, after defrosting, I debagged it to trim as these come untrimmed. Oh, it looked wretched. It was just under 10 lbs, but had quite a bit of hard fat. It looked like almost no Point, and the flat had an area that was almost as thin as flap meat - I mean, 1/2 an inch. I must have trimmed 4 lbs of it and really had low expectations.
Kosher salt brine for 2 days, and then coated with leftover pastrami rub (Meathead's recipe from the Free side). I was having an MRI yesterday morning at 7:30 AM for my shoulder, so early rise, set the MAK to 225*, and on at 5 AM. I figured no matter how this puppy went, at least it could make it to chili or something.

I had Fireboard probes for the "fatter" end (which I hoped was the point) and the thinner half, plus ambient plus a Combustion Inc probe. I can't rely on the CI yet as their App has issues on Samsung phones. Anyway, it hit the stall at about 10, and was in the mid-150*s, so at 11 AM I foiled it up with some tallow. Let it ride until 203* in the thinnest part, pulled at 1:30PM and into a 170* oven to hold.

At 3:30, with great trepidation, onto the cutting board. OMG, it was very good!! Not spectacular, but very good- moist, very tender with no steak knife needed to eat. Lots of juice in the foil. I sliced it in the middle and was surprised as I think the bulk of it may have been the point given the rendered fat layer that went down most of the length. No expert about these things, so dunno if that was right. Here's the result. Served with Trader Joe's potato latkes. .

**pkadare** · July 1, 2023, 07:12 AM

When you're making three dozen pickled eggs, the only way is to use the Instant Pot. So easy to peel!

**pkadare** · July 1, 2023, 07:14 AM

Pizza on the Blackstone. Tomato sauce, mozz, pepperoni, and basil and arugula from the garden

**DTro** · July 1, 2023, 10:52 AM

For today's breakfast, I made an omelet and served it with a couple of berries and a whole-wheat English muffin. I smoked a couple of bratwursts over a chunk of oak and charcoal a night ago and saved one. The eggs got seasoned with salt and pepper and a few itty bitty pieces of butter before cooking. Once they set, I topped them with the chopped sausage and cheddar cheese before folding. It didn't last for long.

**Spinaker** · July 1, 2023, 11:37 AM

Black powder, sulphur, magnesium, barium, potassium nitrate and a few other things.

Happy Fourth of July!

**theroc** · July 1, 2023, 01:59 PM

Richard Chrz ' s potatoes and cheeseburgers on the new Weber gasser. Served with some black kale in the Calabrese style

**Johnny Booth** · July 1, 2023, 02:04 PM

1st attempt at bacon-wrapped, smoked meatloaf n the PK. I did a front-sear to get the bacon started, then 300F until done. Turned out good crispy bacon, but needed more flavor. Next time I won’t be as shy with the spices. 👍🤤