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**Attjack** · January 31, 2024, 09:53 PM

New York Pizza tonight and I was shooting for a crispier pizza pie. I pulled a dough and sauce out of the freezer around noon.

I launched it at about 730f even though I wanted it a little cooler but I was impatient. Then I turned it down pretty low. After about 5 or 6 minutes I gave it a blast of heat for several seconds and it was done.

This pizza was delicious and I definitely accomplished my objective. This was a crispy pizza. However, both my wife and I thought it was crispier than we preferred.

Next time I'm going to launch at a slightly lower temperature maybe 600-650f and I'm not going take the heat down quite as low. That will probably shave about a minute off the total cooking time. Alternatively, I'll bet if I blasted it sooner and pulled it sooner that could potentially achieve the same objective. Pizza, it's a labor of love. 🍕 ❤️

**carolts** · February 1, 2024, 10:20 AM

Corned Beef Brisket on the PK
Giving the PBC a break and cooking something other than steak on the PK. Just a little avocado oil on the meat. Mix of B&B Competition Oak briquettes with a little Blues Hog lump. I have to wait for a furniture delivery anyway.

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**Richard Chrz** · February 1, 2024, 12:06 PM

I’ve been making a lot of red sauce lately for orders, and now people are asking to buy pasta, so I made some up to get out as samples. I also happened to have a few 3 meat Italian American meatballs in the freezer.

Lunch.

**ItsAllGoneToTheDogs** · February 1, 2024, 05:56 PM

Grilled some lamb chops on the MAK and made some rice pilaf on the stove.

**STEbbq** · February 1, 2024, 06:38 PM

Amanda’s version of coconut Thai soup with noodles, egg rolls, and pot stickers.

**Richard Chrz** · February 1, 2024, 06:59 PM

Salad night.

**JCBBQ** · February 1, 2024, 07:07 PM

Chicken cutlets. EZ , cheap,and so satisfying.

**Old Glory** · February 1, 2024, 07:36 PM

Sheet pan chicken thighs, tomatoes, onions, savoy cabbage, carrot, potatoes, kalamata olives, bell peppers, EVOO, and sausage.

**MsTwiggy** · February 1, 2024, 09:39 PM

Chard pie with swiss chard, italian sausage, onions, ricotta, mozzarella and parm. I serve sauce on the side for those that want it. 🔥🔥🐿️

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**jfmorris** · February 1, 2024, 10:07 PM

Well, we had a pretty nice day in Alabama for a change, and SWMBO told me we had our daughter and two grand babies coming to hang out for the evening, while our SIL had an evening business engagement. So, a freezer dive this morning turned up a 5 pound pork loin, which I defrosted just long enough to get the plastic off and trim a little fat and apply some Meat Church The Gospel rub. Fired up the kamado for the first time in a month, and smoked from 25F internal temp, all the way to 140F.

Grabbed some artichokes, corn and potatoes to round out the meal, and we ate well tonight, and I sent a pound or two of sliced meat home with the girls…

Starting that cold, it took about 3.5 hours, but even with carry over cooking it came out pretty moist.

Once I pulled the meat, I grabbed the welding gloves, pulled the deflector out, and opened the vents and took the grill to about 375, for the corn and grilled artichokes. Those all got an olive oil and seasoned salt treatment.

The best part was my table mate, who enjoyed stuffing lots of that thin sliced meat into her mouth…. She turned 3 last week and is still wearing her birthday crown everywhere, haha!

Any time I can feed kids and grand kids is a good time. I then got to do grandpa stuff like bath time and reading lots of books!

**ecowper** · February 1, 2024, 10:09 PM

This morning we left the Pacific NW and headed off to the Carolinas! Pork chops, braised in hard cider and Dijon mustard, with apples. Served with rice pilaf and broccoli! To die for good.

Tomorrow we are having dinner in France!

**PGH_RAM** · February 2, 2024, 10:04 AM

Cod braised with chickpeas and chilis. Lot's of garlic and cumin for the win. Not the prettiest thing I've made, but it was pretty darn tasty.

**theroc** · February 2, 2024, 10:49 AM

Inspired by hoovarmin 's pasta al forno post, here is our pasta rustica from a couple of night's ago. Fresh tomatoes from the garden (shelf-ripened now), ground beef and pork sausage, black kale, cheese. Great comfort food for rainy nights.