This thread is the only useful contribution that Panhead John has made to The Pit. Like you, when I see his name, i wonder why I haven't blocked him yet. He needs to get his old job back patrolling the mall instead of spending all his time here bothering decent folk.
On the plus side, now you have a reason to drop some money on a new pizza steel.
With a song on your lips and love in your heart you manage to muck up two relatively simple cooks. You are truly a special (ed) person. 😆🤣
But remember, pizza like a blo... Never mind. I've heard the ban hammer hurts, so I'm out.
Welp, I tried the flank steak method I witnessed Meathead execute flawlessly in this very same cooker a year ago… I used the grape branches he left and let’s say it did not turn out like that of the pro…. My wife said the meat tasted kinda like red wine. I think it just tasted burnt…
Two main issues:
1. Maybe the wood was too old with way too little moisture content. I don’t quite understand how this plays a part, so y’all are free to school me.
2. The flank steak from my 1/5 beef was super thin and I overcooked it in general. The thicker part was medium and the thin part was pretty well done.
I’m glad I tried the method and the meat was quite tender, but I think it would have been better used in a batch of beef broccoli. Oh well, I guess we all must have our cooking flops now and again!
One major win of this dinner was the bruschetta my wife made! You can kinda see it in the background of that last picture. The home grown basil really made it shine!
Kitchen crime scene. Got distracted making roux. Chucked it. Started over.
Ah, that is better.
Added it to my stock, and it split like a pair of aces at black jack table. 😳
Didn't like the dark roux flavor. Tried to doctor it and made it too salty and too spicy. 🙄
Went to the store. Added a bunch of stuff including tomato. Tastes like tomato soup. 😬
Still working on it. Oh yeah, it is supposed to be chicken and sausage gumbo. 🥴
It won't be gumbo, but it will be some kind of soup with chicken and sausage in it. Should be ok by the time it cooks down.
Final result. Pretty tasty. Husband said, "tomatoeee."
When you get the sausage, chicken and broth with the rice, it balances out pretty well. I used Andouille because my husband likes it, so that was quite a bit of heat on its own. So, not a bad outcome considering what I had to do to fix it, which was to make a lot more of it.
I have enough to put some in the freezer.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
barelfly, it was my wife's. However, it was shared. My birthday is the 18th and hers is the 19th, born same year. Me Passaic her Newark, New Jersey. Traditionally, the cake would be presented on my day and her day was leftover. We changed that. I could give a flying _ _ _ _ about a cake. She sees it as a highlight to her day. So cake it is on the 19th.
Well happy happy birthday to you both!! Every year we get to eat cake on our day is special!! Hope you both had a fun weekend! Minus the aglio e olio 😂
Fun story about birthday cake, my brother and I have the same birthday. He is 2 years younger than me, but forever the cake has always had my name first. A few years ago, he had a special cake made with his name first and had it in the garage fridge at my parent's house. I found it, cut his name out, and added it to a plate below mine. Lol. He’s still angry, but we all laugh about it still. Lol!!!
I have no words for what that is. I recognize the bagel, looks store bought and banana. Maybe nuts? I'm not even going to guess what the spread is. Was this dinner?
Toasted everything bagel (Einsteins via Costco), apple butter (homemade with apples from our tree and honey from our hives), banana, and salted peanuts. It was a quick snack between chores. I wish I had thought of drizzling honey over it.
The new pizza oven is up and running. Everything was going better than expected until it was time to get the pizza out. Once it started to go bad, it got there in a very big hurry.
20 seconds before pulling it out and everything is looking good.
Several minutes later, it's out.
I'm not sure if you are supposed to need tongs, the long handled wok tool, heat proof gloves and a big spatula to get the pizza out of the oven, but I know that's what I used. I probably should have put the gloves on a lot sooner, but for some reason I thought I could save it...
The half that didn't cook 5 minutes too long looked good.
I learned some things...
Last edited by WI Bubba; March 24, 2026, 05:08 AM.
SheilaAnn Best guess is I just didn't get the peel under it well enough before giving the shove to get it up on the peel. Instead, I shoved the pie to the back wall and folded it in half. I have a metal peel that I hate using for launching pies with, but it's great for retrieving them. I'm certain that this was 100% user error and not a flawed process.
I bought an Instant Pot recently, neat gadget.i made split pea and ham soup from a recipe I found on the interwebs. No I didn't add the tablespoon of salt.
19 minutes in the Pot it had the consistency of clay. I dumped another 32 ounce carton of chicken broth so looked like soup. Let it cool, then transferred to a regular pot for an overnight stay in the fridge.
Next day, more clay. Watered it down while reheating a serving and it was fine.
N227GB for the heck of it, I checked out the RG site for their split pea soup recipe to compare. Steve’s team does not use AI and the recipes are thoroughly tested. 1:4 ratio of peas to water/broth.
After cooking so many pound of beans, it's amazing to watch how quickly peas and lentils cook. Our green split peas are ready in around 30 to 40 minutes, and you can't mess them up — they're meant to be mush! The salty prosciutto topping is a nice touch, but is not a necessity. 1 tablespoon olive oil 2 celery stalks, c
Last edited by SheilaAnn; April 12, 2026, 09:47 AM.
Reason: Added link to recipe
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
N227GB , I'd recommend getting your IP recipes from a different website. JK.
The amount of liquid you used and the amount of time under pressure look consistent with other recipes written for the IP. You must have had a bag of really thirsty peas!
I've always made split pea soup in the Crock Pot, or on the IP's Slow Cooker mode.
And, as one NYT split pea recipe says,
Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.
I've been wanting to try an IP recipe for split pea soup, and have been eyeing a NYT recipe which serves the split pea soup with a dollop of horseradish cream. It may be behind the firewall, but I'll post a link here anyway.
The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that’s been dried and split.
Well, late last week, I uncovered the Bronco...
Cleaned it up, didn't require much attention.
I marinaded a ribeye in apple juice, garlic and ginger in a vacuum sealed container.
I fired up the Bronco the next morning. I burnt a full load of charcoal through it. Maximum output...
I reloaded and got prepared to go cook!
I also purchased a charcoal storage container that holds 4, 16 pound bags of Kingsford and a smaller airtight container for wood chips.
The ribeye?
No bad at all...
Next time I'm going to substitute something else for the apple juice and increase the garlic and ginger content.
The bottom picture is ribeye fresh off the smoker.
Carolyn's Crematory and Hockey Puck Emporium for all of your incendiary needs.
My new Blaze grill was aptly named. 😆
Luckily, I purchased a pack of 8 preformed patties. The last 4 were almost not done enough. I temped them and got them close to 160 or at least I thought I did. They were pinker than I like but perfect for my husband.
They tasted good. I put a few hickory chips in there, plus there was plenty of flare-up to make some smoke and flames were kissing the burgers some.
The burgers were the same price they always were, so I got a pack to find they were a lot thinner than they used to be. 🙁
Uh, I'd taste it. Mebbe.
I think the dog might eat it. But then she might ralph it up where the husbandential unit steps outta bed. In the middle of the night. Not good. All that cursing and snorting (he's trying to be quiet) is not good for my sleeping.
JK.
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