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**Mosca** · August 6, 2024, 04:49 PM

Not sure if I’m breaking any rules by adding peppers and onions and (smoked) cheese to this pulled pork sandwich. It doesn’t matter, I don’t think.

**RichieB** · August 6, 2024, 06:16 PM

I haven't done this in a long time, stuffed burger. 8 oz ground beef. Stuffed with chopped garlic, onion, pickled jalaepeno and american cheese. Seasoned with Chuds SnakeBite about an hour prior to cooking. Shoestring fries too.

**texastweeter** · August 6, 2024, 06:57 PM

Smoked yard bird tacos.

**Whiskeyman53** · August 6, 2024, 07:43 PM

New York strip steak with Summer fixings.

**Richard Chrz** · August 7, 2024, 10:47 AM

So I decided to learn something new yesterday, or rather use the Gozney as a chance to accelerate some of my learning in flatbreads.

Yesterday I did 12 various gram weights from 50g to 150g, pitas, just to see if I could get feel.

today I cut one, stuffed with arugula, mortodella, tomatoes, radish, buratta cheese, crushed pistachios, and a fig balsamic.

they are a little bit more flat bread than pita, which is alright, as you start somewhere, right?

**Spinaker** · August 7, 2024, 01:57 PM

Another Ribeye for me!

**Foghorn** · August 7, 2024, 05:14 PM

Pork Belly in the Kamado Joe

Attached Files

**Richard Chrz** · August 7, 2024, 06:51 PM

Brats on the kettle tonight. My wife went with brat buns, I challenged better ideas to the brat.

One was done in the method shown with the taco, and the mortadella pizza sandwich… the other, was a new altogether, baked closed, we will re do this gain, so many ways…. Brat pizza, pizza pocket, brat pockets, Richard’s Pizza Pockets, ??

What I’m certain of this is just the beggining…. So many things this is going to happen with.

yes, cook the brat first.

The Brat pocket, or the pizza pocket, or …

**Panhead John** · August 7, 2024, 07:29 PM

As most of you know, I’m very adept as Tex-Mex cooking,

frequently showcasing my culinary masterpieces here. 🙄 So today I decided to make some Beef Birria Tacos. I awoke this morning at 5am and put a chuck roast on the smoker. I then gathered all my ingredients for a Beef Birria Con Consume. Between smoking outdoors all day and preparing the rest of the ingredients for the final product, it was pretty exhausting. Luckily the Coors Light and Jack Daniels kept me full of strength and energy to muster throughout the day. After spending a full day of slaving over a cooker in 96* temps, and the stove, I will now present the final product….[horns trumpeting}.

Aw, who am I kidding…

Even though the beef Birria wasn’t homemade, the tacos were pretty good! 😊

**Soonerpop** · August 7, 2024, 07:35 PM

Got the same deal here as treesmacker at Costco, great deal. I froze one to use later for Mexican pulled pork since there’s just two of us. I think you’d have to be a terrorist or Chinese communist to not like pulled pork.

**RichieB** · August 7, 2024, 07:42 PM

A fantastic looking and bet delicious meal. The drama of the 5 AM wake up to the Coors and Jack combo has me in utter ???. I do hope you did shots of jack to numb the effect of the taste of the beer.🍺🍺🍺

**TWBarbecue** · August 8, 2024, 05:45 AM

Cedar Plank Salmon!

Picked up a couple of Faroe Island Salmon filets from my local butcher, The Butcher’s Market. Gave a quick char to a soaked cedar plank to get the smoky aroma going and placed on the filets. Kept on the grill around 300°F over indirect heat with the two outside burners on until reaching 140°F internal temp. This salmon is SO GOOD! Quick and easy week night meal when you don’t have time to light charcoal!

**GolfGeezer** · August 8, 2024, 07:34 AM

Another crack at pizza cooked in the Gozney. The pie got a bit deformed as I tried using my metal pizza peel to launch the pie, but I had to switch to my wooden one as I couldn't get the pie to move/slide off the metal one. The oven still amazes me how fast and hot it gets even on medium (around 700*-800*F).