Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Looks awesome. Any meat in it? Anchovies - I tolerate them, because my wife loves them. higher quality ones than I can normally get are much better - like the white anchovies severed as tapas in Spanish restaurants.
There is sausage and cremini mushrooms in the pizza.
The anchovies are in reference to a pizza feud between the Mayor of Chicago and Jon Stewert (TV host). Evidently he was being a pizza snob so our mayor sent him a, "Deep Dish wit Dead Fish".
Last edited by troymeister; January 18, 2015, 10:32 AM.
Excellent job Troymeister! You nailed it perfectly. We do Chicago style at the restaurant by special request, and they are a nice change from the avalanche of traditional pizza orders we do. Pizzas are the only place where I never use anchovies, but I sure do use 'em a lot in other things. A tip: rinse the anchovies in warm water. That really ups the complexity, and minimizes their saltiness. I do this when preparing caesar and green goddess salad dressings.
Comment