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BBQ/Grill/Smoker/etc. Cooks

Sskim3 said:
Wanted to create something special and well rounded for dinner. Picked up this NY strip for cheap. Reversed seared to medium. Created an arugula salad with blistered grapes with a honey white wine dressing. Grilled squash and a baked potato.

It was one of my favorite meals in awhile. I used cherry wood for a lighter smoke compared to my usual hickory.
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Wish me skill and luck. Tonight I will begin smoking my first pork shoulder for a family dinner of pulled pork, grilled in the husk corn and I’m sure some good appetizers and desserts.

I had the pork shoulder delivered by Instacart. I asked for a 10 lb and the driver proudly told me he found a 15 lb one for me. I’m thinking of cutting off about a third for another day.

I will cook it on the Egg using Jealous Devil lump charcoal with chunks of hickory and applewood. With the Signals and Billows attachments, I’m confident that the Egg will stay at a constant 225 degrees. I’m planning on an 18 to 20 hour cook but may be surprised.

The pork will be slathered with yellow mustard and then generously rubbed with a sweet and spicy rub containing brown sugar, smoked paprika, dry mustard, cayenne, onion and other spices.

I want to have the Egg at temperature by 8PM tonight. Wish me luck and suggestions would be appreciated.
 
Nothing is ever as simple as planned. After opening the package, the 15 lb shoulder was actually 2 shoulders. I used the larger one. First batch of rub had paprika bugs, so I had to throw away the rub I just made and the smoked paprika. Fortunately, I had a new container waiting to be opened. A new rub was then made.

For some reason, possibly the amount of charcoal, the temperature got too high and it took some time to regulate it to 225.

Around 9:30 last night, the meat went on the Egg. After 12 hours, everything was progressing nicely. The stall hasn’t started yet.

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Wow this thread is really great just started looking at the pictures abound o 63 or so and wow they make me hungry.
I will be following this thread for sure.
 
JWS VII said:
Fresh mozzarella, goat cheese, Italian sausage and basil. Tasty!

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Very nice! I havent made a pizza in the kamado in a few years, itching to try it again after the humidity subsides. I found the baking steels work great as part of a pizza solution and somehow today ended up ordering a sub $100 pizza oven on sale from walmart to dip my toes into for fun (not that pizzas in the kamado arent fun).

anything special to your dough? Homemade, premade? The baking steel guy touts a 72 hour rest, but my just off the boat italian friend flicked that one off off very energetically.
 
global_dev said:
Very nice! I havent made a pizza in the kamado in a few years, itching to try it again after the humidity subsides. I found the baking steels work great as part of a pizza solution and somehow today ended up ordering a sub $100 pizza oven on sale from walmart to dip my toes into for fun (not that pizzas in the kamado arent fun).

anything special to your dough? Homemade, premade? The baking steel guy touts a 72 hour rest, but my just off the boat italian friend flicked that one off off very energetically.
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I do make my own dough and have been experimenting with 00 flour. Nothing special for this one, 65% hydration with a couple hour proof in the fridge. I have experimented with longer proofing times. The Elements of Pizza by Ken Forkish is a good book if you're looking for creative dough idea.
 
My dough wasnt that great and neither was my fire management, but super fun and fast. We made 5 not too fancy pizzas and this was my first attempt and i am clearly not good foundational crust stuff.

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The fourth and fifth pie were 12” and i threw some more applewood onto the ash. With more time in the 500°G oven, i popped two pork tenderloins in there. Smells good.

Pizzas were a 6.5/10. Probably a mix of the dough and oven heat issues, both mostly my fault.
 

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global_dev said:
My dough wasnt that great and neither was my fire management, but super fun and fast. We made 5 not too fancy pizzas and this was my first attempt and i am clearly not good foundational crust stuff.

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The fourth and fifth pie were 12” and i threw some more applewood onto the ash. With more time in the 500°G oven, i popped two pork tenderloins in there. Smells good.

Pizzas were a 6.5/10. Probably a mix of the dough and oven heat issues, both mostly my fault.
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I’ll still be over - looks delish regardless!
 
In case anyone wanted more of a review

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Probably should have added some more wood to the fire, bit i dont have quite the right type. Next time!

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Easy enough to add more wood, but probably not the most efficient.

Definitely able to do what i want, maybe not the most best, beautiful, convenient, etc but for $100 including tax delivered, not gonna complain too much. Needs a table and a small pie making area.

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global_dev said:
I was thinking how awesome having 2 of these going at the same time would be at the right temp. !You get a pizza, you get a pizza, everyone gets a pizza! That means way more prep though :( so much dough to make.
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Looks great for first go! It gets easier the more you do it and get a system down. Pizza dough is pretty tolerant (as opposed to bread), so it can sit for a bit with no ill effects. When I’ve made 7 or 8 pies for a party, I usually stretch everything and prep on parchment paper. That way everything is ready to go and I’m just feeding pizzas into the oven. Parchment will slide right out after 45 seconds or so on the stone. Keep cooking!
 
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