Epic food porn
- Thread starter frieed
- Start date
- Location
- Stinkwater
The smoke and the snow glare aren't playing nice with the camera. But you get the idea...
- Location
- Stinkwater
Tonkaman
Well-Known Member
- Location
- West Jordan
Did you cook the brisket?
Yeah, but on a gas grill.. not a smoker
Tonkaman
Well-Known Member
- Location
- West Jordan
I’ve never tried that. How long did it take? Was it hard to keep from drying out?
Easy. 45 minutes. Not dry at all. The grease fire is the hardest part to control. fat drips and lights up a lot.
- Location
- The Village of Kay
- Location
- West Bountiful, UT
Makin bacon.
- DAA
- DAA
- Location
- Draper, UT
Wow, after almost 20 years of cooking pizza on a Big Green Egg I learned something amazing tonight.
In all my years of cooking pizza on the egg I've struggled to get the top cooked correctly. It generally consisted of a crap-ton of charcoal in the cooker to get the temps up and the ensuing struggle to balance getting the top cooked without the bottom burning. This also meant I was limited to about 4 pizza's before the charcoal ran out. Tonight I got the pizza stone up to about 450* since my daughter prefers hers lighter, but in an effort to extend the cook time I added a couple of small pieces of hickory to the coals. The flames immediately shot the dome temp up to about 650* which put the perfect char on the top of the pizza without raising the temp of the pizza stone.
10 out of 10, highly recommend
This is my pizza which I prefer with some black spots to it.
In all my years of cooking pizza on the egg I've struggled to get the top cooked correctly. It generally consisted of a crap-ton of charcoal in the cooker to get the temps up and the ensuing struggle to balance getting the top cooked without the bottom burning. This also meant I was limited to about 4 pizza's before the charcoal ran out. Tonight I got the pizza stone up to about 450* since my daughter prefers hers lighter, but in an effort to extend the cook time I added a couple of small pieces of hickory to the coals. The flames immediately shot the dome temp up to about 650* which put the perfect char on the top of the pizza without raising the temp of the pizza stone.
10 out of 10, highly recommend
This is my pizza which I prefer with some black spots to it.
Last edited:
- Location
- Draper, UT
This is my sour dough crust as well ...
- Location
- Draper, UT
Since I had the starter out and active I decided to do bread today
- Location
- Grand Junction, CO
Couple racks of ribs, my wife doesn't normally care for ribs... but she said there were the best she's ever had and went back for seconds. Nice and tender, great flavor.
- Location
- Draper, UT
I'm willing to share sourdough starter and provide bread or pizza instruction..