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**Ernest** · August 7, 2015, 07:03 PM

SnS pizza

That puppy got to 600 degrees in zero seconds

**Ernest** · August 7, 2015, 08:37 PM

Koy Schoppe light a full chimney. Let it get really hot and bothered, dump it in the SnS, open all the vents. Closer your grill, get in the kitchen to grab your pizza. By the time you get back to the grill, it will be 600 degrees.
I started with the pizza over the SnS for about 3 minutes to get the cast iron pan going, then spin the grate around so that the pizza is on the opposite side. Let it go for about 7 minutes, turn the pan.

**Huskee** · August 7, 2015, 08:42 PM

Dang son. Just when I think you can't get anymore Ernest you out-Ernest yourself. I love pizza.

**Breadhead** · August 8, 2015, 02:57 PM

I'm smoking a 17lb Brisket on my Big Green Egg. I separated the point from the flat and used Bad Byron's butt rub. I started it at 5:30am today. It hit the stall at 8:30am. The stall lasted 4 hours. I just waited it out, no wrap or heat adjustment. Both pieces of meat are now at 185°. Looks like they will be done and rested and ready for dinner at 6:00pm.

**Jerod Broussard** · August 8, 2015, 03:22 PM

Cooking gumbo. Got some deer sausage I made this past winter with minced garlic and thyme. Got some chicken breast in there too. Little sweet onion and onion tops.

**Ernest** · August 8, 2015, 06:28 PM

I maxed out Big worm today, in this Texas heat!

**Breadhead** · August 8, 2015, 10:16 PM

The cook is done. The burnt ends, as usual, was the star of the party. I serve them alone before I finished slicing the rest of the brisket. All went well on the brisket cook...

**richinlbrg** · August 9, 2015, 04:06 AM

Did our usual veggie medley of zucchini and onion, with some bacon added in place of olive oil, and the star of the show, a sirloin from a dexter cow a farmer friend gave me. Dry brined a couple of hours before cooking. Did not reverse sear as it was not that thick.

Eats were better than the picks.

**JeffJ** · August 9, 2015, 09:25 AM

A little background....about 15 years ago I discovered a cookbook at my in-laws titled: Thrill of the Grill. It was packed with unusual and ambitious recipes. So I came up with the idea of trying out 3 of these recipes on a Saturday and due to the name of the book we dubbed that Saturday as "Grill Day". The cooking was all done on my mother-in-law's Weber gas grill. The next year I tried 2 new recipes and revived one from the year prior. My favorite chapter in the book was BBQ - it talked about a small fire and adding a handful of coals every half hour or so and cooking a big slab of meat upwards of 8 hours. Well, I got a Performer for Christmas and brought it over to the in-law's for year #3. For year #4 we moved the event to my house as transporting the Performer was a pain. Year #5 we added my parents and my brother to the mix. Year #6 we added our friends who live behind us and at some point we added one of my cousins (he now has 2 very young boys so his count went from 1 to 4). My wife's aunt and my Grandma have also attended the last few years. We had 21 total attendees this year. The girls who live behind us are the exact same age as my boys and have been friends all of their lives. At one point my wife and the woman who lives behind us compared notes and it's quite possible that both sets of children were conceived on the same night. I know - TMI. When the younger of the 2 girls was in first grade (she starts 6th grade in the fall) she had to fill out a question sheet for class. One of the questions was: List your 3 favorite holidays. Her answer: 1. Christmas 2. Grill Day 3. Halloween. We always have plenty of soft drinks and adult beverages on hand. Festivities started at noon and this was the core menu: Sliders on the Performer - Pizzas on the Performer with the Kettle Pizza attachment (the pizzas got eaten so quickly that I didn't get any pics of them when they came out) and brisket sandwiches. We had plenty of munchies throughout the day as well.

For the sliders I instructed the butcher to package the ground chuck as loosely as possible and I kept it loose when going onto the griddle. They cooked fast and with some sauteed onions and pickles they were a hit. The pizzas were the star of the day for some in attendance. My favorite was a Greek pizza. Instead of sauce I used pesto. It was topped with diced sun-dried tomatoes and an olive bruschetta. For the cheese it was a combination of Gruyere, Asiago and Provolone. I initially planned on 8 pies. I used 6 crusts from a Meathead recipe and 2 from a Cook's Illustrated recipe. The Cook's Illustrated recipe keeps everything as cold as possible and the proofing takes 3 days in the 'fridge. The slow fermentation builds big flavor. However, the dough was so sticky that it was unusable. Meathead's recipe was very easy to work with and it tasted darn good. After we finished eating the pizzas I was lounging in a chair and my friend came up behind me, put his hand on my shoulder and told me that those were the best pizzas he's ever eaten. Period.

The brisket was a 12 pounder. I dry brined it a few days in advance. The rub went on the night before. I got up at 5 and fired up the 14.5 WSM. It went in at 5:30 AM. I don't know why but I struggled to maintain temp in the WSM. It spent most of the day with all of the vents wide open. On my last cook I got 12 hours out of the coals. For this cook they were spent after 8 hours. Strange. I ended up having to add coals which is kind of a pain in this little cooker but not a big deal. I wrapped at 5 and the brisket went into cambro around 6. We were pretty full from the pizzas so we didn't eat the brisket until around 9. I used simple Italian bread which I toasted 1 side on my Weber gaser. I made a vinegar based slaw with red cabbage and that was it. I didn't want to crowd the brisket. It turned out really good and was a great way to end the evening.

Here are the pics: