What's cookin' boys?

[PapaJ]

@PapaJ , Maybe I should know this but what did you use for heat and how did you control it for 11 hours? What was your temperature?

I have a Traeger Pro 22 pellet grill. First smoker. Still working out the kinks on keeping a consistent temp, seems to run a bit warmer than the setting, especially at low temps like 225. So far, nothing has turned out dry, and most everything but chicken is done faster than expected. I use an instant read thermometer to check temps.

 

[Magicman]

11 hours, I knew that you had to have something better than a lounge chair and alarm clock.

 

[Creature Meadow]

What kind of grill is that?

It is a Kamado Big Joe, got it back in March and love it.

I can do low and slow or open vents and sear at 600 to 800f.

The shoulder I started at 8:00 am set it about 250 using lump coals. Added some hickory after lunch and pulled it off about 6:00 pm. Then brought temp up cooked some burgers, sausage and bacon all using same coals. Closed off vents around 8:00 and still had coals to start with next cooking.

 

[RCW]

Never had nor made Calzones.....that’s gonna change today. As much Italian food I’ve made and had over the years.....oh well.

Thinking some are over-stuffed.

 

[RCW]

Sweet corn goes with everything, right?!?!

Calzones came out better than expected. No blow-outs.

 

[Fordtech86]

Sweet corn goes with everything, right?!?!

Calzones came out better than expected. No blow-outs.


View attachment 46794

Those look good!

I’m try something new tonight too, trying homemade pizza on the pellet grill.

 

[Daren Todd]

Those look good!

I’m try something new tonight too, trying homemade pizza on the pellet grill.

I'm sticking with the tried and true tonight. Fired up the smoker, threw on a chuck roast. Pulled beef tonight, with corn and taters.

 

[RCW]

I’m try something new tonight too, trying homemade pizza on the pellet grill.

Never tried it either.

Pizza on the grill is something that doesn't do anything for me. I don't care for wood-fired oven pizzas. Guess too much of a purist; don't want the smoky flavor in my pizza.

Many people tell me to try it and they love it. I just don't have an attraction to it.

Granted - - many years ago, pizza ovens were fired by wood. But that was a long time ago that I wasn't part of.

Be curious what your take is.

 

[Fordtech86]

Never tried it either.

Pizza on the grill is something that doesn't do anything for me. I don't care for wood-fired oven pizzas. Guess too much of a purist; don't want the smoky flavor in my pizza.

Many people tell me to try it and they love it. I just don't have an attraction to it.

Granted - - many years ago, pizza ovens were fired by wood. But that was a long time ago that I wasn't part of.

Be curious what your take is.

I don’t mind wood fired pizza, I doubt I’ll get much smoke flavor tho from the grill. Going to be the first time making cheeseburger pizza too, got burger meat in the fridge we need to use up. Wife wanted something different and my son been begging for homemade pizza (cause he gets to make the dough)

 

[Fordtech86]

Came out great. Burger,bacon, pickles and jalapeños on my side, sub the jalapeños for mushrooms on my wife’s side

 

[FreezinGator]

Wow - that looks good. I can never get the dough cooked through on the grill so I start it in the oven on the top stone to get the dough cooked right then finish it on the grill stone in the summer. I just put the grill stone on the bottom of the gas oven in the winter to finish it off inside. Moving it to the hot stone for a couple minutes at the end really gets the bottom of the crust just right. The kids got me to make them some fettuccine and home canned pasta sauce with ground venison and mushrooms tonight. Nice and easy.

 

[RCW]

View attachment 46800 View attachment 46801

Came out great. Burger,bacon, pickles and jalapeños on my side, sub the jalapeños for mushrooms on my wife’s side

That looks awesome! Looks like a great pie and cooked perfect!

 

[Fordtech86]

Wow - that looks good. I can never get the dough cooked through on the grill so I start it in the oven on the top stone to get the dough cooked right then finish it on the grill stone in the summer. I just put the grill stone on the bottom of the gas oven in the winter to finish it off inside. Moving it to the hot stone for a couple minutes at the end really gets the bottom of the crust just right. The kids got me to make them some fettuccine and home canned pasta sauce with ground venison and mushrooms tonight. Nice and easy.

I set the grill to 450, preheat the stone on the grill, then threw the dough on. Add the sauce and toppings then back to the pit for about 10 minutes or so

 

[RCW]

The kids got me to make them some fettuccine and home canned pasta sauce with ground venison and mushrooms tonight. Nice and easy.

Never heard the words Fettuccine and venison together before....

Very intrigued, especially with the mushrooms .... would really like to see a picture of that next time you make it...

Sounds good!

 

[Magicman]

Now dat's a good looking pizza!!!

 

[Magicman]

Calzones came out better than expected. No blow-outs.

What was in them?

 

[skeets]

FYI you can never have too much stuff in calzones !!! Ok now I guess I am going to have to get the smoker and do something, it is hard cooking for one, but pulled pork with BBQ sauce yeah I think I could freeze that for a few meals. That means Im goin have to make some sour dough buns too,,, well hell I didnt want to go cut wood today anyways

 

[johnjk]

Ribs. Got them done Friday which was good because we got about 3” of rain over the next 48hrs. Oh and a bit of Blueberry Pie made with MI blueberries

 

[skeets]

OK so the shoulder is in smokin, see what you guys have done to me

 

[Fordtech86]

Smothered pork chops tonight.

I only got 1 & 1/2 because by the time I got to sit and eat my son was finished and wanted more