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**xrodbob** · July 1, 2023, 06:04 PM

Used my WSM to make drumsticks for the first time. Cooked a bit longer than I thought but they were really juicy. And had a kick between the cayenne and copious amount of black pepper. Need to work on technique to get the skin crispier as 275 alone didn’t cut it. However for only $0.69/lb I can practice on a budget!

**Finster** · July 1, 2023, 07:05 PM

PBC and Meat Church for the win!!

**TinyRob** · July 1, 2023, 08:06 PM

First time making beef short ribs. Did not take as long as I was expecting so we had them for lunch. The family loved them.

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**MBMorgan** · July 1, 2023, 08:43 PM

NY strip steak tonight, reverse seared on two cookers:

Indirect initially on the OG at 225ºF to an IT of 120ºF (Pellets were Grilla Competition Blend)

... then pulled and rested for a few minutes while the gasser heated up.

Moved to a very hot 3-burner sear station on the gasser, then flipped/turned every 30 seconds to an IT of 133ºF.

Not bad (if you like edge to edge medium, and I do) ... but I must admit that I'm still not terribly fond of smoke on a steak (or a burger, for that matter). For some reason, my brain's BBQ Central just doesn't register the flavor as "STEAK" ... "smoky meat", yes ... even very tasty "smoky meat", ... but not "steak".

So, the bottom line for this experiment is: Close, very close, but no cigar (at least not a Cuban).

**Michael_in_TX** · July 1, 2023, 08:49 PM

This is something that has been percolating around in my head for while. So we all know chicken parmigiana is chicken breast, lightly fried, topped with mozzarella cheese, then served over bread (or at least pasta). Well, that sounds like pizza!

So I gave it a go.

I give you pizza chicken parmigiana!

The dough recipe is Kenji's foolproof pizza dough. It's excellent and if you want to start experimenting with pizzas without buying a bunch of stuff, I highly recommend it. All you need is one (recipe calls for two) 10" cast iron pans and an oven that can hit 550 F. (https://www.seriouseats.com/foolproof-pan-pizza-recipe)

I started the dough last night so it could proof for about 24 hours. When it got close to the time I wanted to make the pizzas, I took some chicken breast tenders and did the flour-egg-panko thing. I went back and forth as to whether I wanted to use thigh or breast meat for this, but settled on breast meat as that is what chicken parmigiana is and also the tenders are fairly uniform in thickness.

6-8 minutes in oil got them nice and golden brown and to 150 F. (After all, these are going to be further cooking on the pizza.)

(Also, I love cast iron, but wow does it cook unevenly...much moving pieces around and rotating the pan.)

I let the chicken cool and then I cut them up into bite-sized pieces. (Note to self, put the panko in a blender for a bit first; I think the breading would stay on easier if the panko crumbs were smaller.)

Two hours prior to cooking, I took the dough ball, divided it in half and then added each half to a well-oiled cast iron pan. Having done this dough recipe before, I knew it would not stretch out much, so I let it sit covered for two hours. That gives the gluten enough time to relax and you'll be able to easily stretch the dough across the entire bottom of the pan.

I then placed on a layer of my favorite pizza sauce (3-4 minced cloves of garlic, fried in EVOO, then added to an entire 14 oz can of Muir Glen fire-roasted crushed tomatoes, two strong pinches of salt, and a generous amount of Italian seasonings....cook just a bit until thickened.) I find one can is the perfect amount for two 10" pizzas.

After the sauce, the chicken pieces went on, then a layer of full-fat whole milk mozzarella. Then, into the oven at 550 F (which had been pre-heating for an hour) for 12 minutes.

Out they come!

Love that frico along the edge.

Many recipes will tell you to turn your burners on if the under layer of the crust is too light. I have found this to be mostly unnecessary. Resting the pizza in the cast iron for 3-5 minutes before removing seems to do a good job.

Mmmm....pizza. (Before serving I dusted the top with a little salt and parmesan cheese.)

Kenji's dough recipe is perfect. Chewy, light on the inside with a delightful mild crunch on the bottom and that frico on the sides. Takes me back to Pizza Hut pan pizza every time.

The chicken turned out good and really liked the fried-breaded taste -- after all, it is meant to be chicken parmigiana. I did notice that some of the pieces did get a little dry, but not objectionably so. I 90% nailed this. Something is a little missing....I think it needs just a bit of onion on top to cut through the heaviness of everything.

But at the end of the day, I am calling it a success.

**Troutman** · July 1, 2023, 09:17 PM

The J. Wellington Wimpy Burger for Panhead John's 4th of July burgers and dogs submission !!

**Spinaker** · July 1, 2023, 09:57 PM

This was at about 185 F, just as she was coming down the home stretch!

**Elton's BBQ** · July 2, 2023, 03:22 AM

Grilling ribeyes for taco

**Starsky** · July 2, 2023, 05:47 AM

I did a couple of chuck roasts from Costco yesterday

I dry brined them, uncovered overnight in the fridge. I used Koop's spicy brown mustard as a binder. Then I used a quick rub using Granulated onion, granulated garlic, dried mustard, ancho chili powder, chili powder, red pepper, fresh ground white and black peppercorns, a little white sugar, a teaspoon of salt and some fresh ground coffee.

They went into the smoker at 250 degrees using hickory. Hit a stall at about 159 degrees for over an hour. Let it ride until temps hit 175 degrees then wrapped it with a little beef broth and let it go until they hit 202 degrees. Total cook time of 8 hrs. Removed them and let them sit on the counter covered with a towel for an hour before pulling.

It had good flavor but the coffee wasn't as prevalent as I thought it would be. Might try adding a little more next time or maybe a different type

$fracmeister$ · July 2, 2023, 09:08 AM

Plain old ribeeye

**theroc** · July 2, 2023, 09:12 AM

Simple dinner of grilled beef filet and pork belly kabobs and grilled corn, all on the new gasser.

**LowcountryNative** · July 2, 2023, 10:02 AM

It’s High Noon in the Lowcountry…steamy…hot…smokey….And so it begins….and at sunset...THAT is how it ends. Dynamite!

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**LowcountryNative** · July 2, 2023, 11:15 AM

Last night’s warm-ups for the big day...marinated London Broil with Chimmi-Churi, and marinated Chicken breast - both cooked over Hickory on the PK, served with fresh grilled corn tortillas, house made garden salsa and a cilantro cole slaw.

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