Decided to try a deep dish pizza, following a recipe from the Rec Tec YouTube channel. Slapped some crust in the bottom of my large cast iron skillet, went up the sides about 1/4". A whole bunch of mozzarella cheese and a few slices of provolone. Some spicy italian sausage and some prosciutto on my half...
Two jars of sauce and some asiago cheese on top...
After about 50 minutes at 425...
That mozzarella up the sides of the skillet turns into a blackened, crunchy outer crust and after sitting for about a half hour, the sauce sets up into a semi solid tomato layer. It was outstanding. It ain't quite Giordano's, but it saves me a two hour drive and avoids Chicago traffic.
Also threw a little corned beef brisket on and made some pastrami out of it. No after pics cause we made ruben sammiches and ate it up fast...
First ribs I used Saran Wrap and foil after 2 hours. Will be doing that from here on out. Also added grape jelly at the 2 hour wrap. Normal is, parkay, brown sugar, honey and more of whatever rub I'm using.
Ribs again, naked. just smoke
Butt 1. Normal mustard, and rub. Also caught the drippings and dumped back in after pulling. Not bad
Butt 2, normal prep. Asparagus and brussel sprouts, not great. Cooked them on the smoker, too much smoke. Now the jalepenos and garlic, amazing.
Burgers. Yes I'm using a pillow and sitting on my couch. Lucy is waiting in the corner for bacon.
Meatloaf. Alot of grease but ya just scoop the loaf out of the pan. BBQ glaze on top was done with the broiler. It was really good.
Meatloaf filling
Pizza. That was the kids, cant find a pic of mine with all the goods. Its staight up Jiffy crust mix. Simple easy and fun for kids.
Never done a brisket before, so I got a 14 lb left handed brisket from Sam's Club. Injected with beef broth and rubbed with SPG. Running the grill at 225 degrees. Hopefully will be ready or lunch tomorrow.