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Congrats on the score, and welcome to the site! The chuckie looks GOOD!

Thanks, Richard. I have to say that modifying the oven to use a rotating stone was a game changer! With the fixed stone and high heat, it was always dicey to do that first turn of the pie......hoping that the bottom had set enough so it wouldn't tear, etc. I managed ok with some disasters...

I couldn't agree more, Andy, and the topping combinations are endless! My neighbor and I are already plotting our next night in the "Pizza Arena" (my outdoor cooking area), where we'll have both our Ooni ovens going, and probably sling out a dozen or more pies for both families. R

That's money, Eric! I've been thinking that the vortex is the perfect wok "burner" for the kettle! Yum! R

See above, Bob. Let me know if you have any questions! R

It's an Ooni Koda 16, modified with a round stone and a lazy susan bearing so I can manually rotate the stone.... :) I watched Craigslist for almost three years before I found one for a price I was willing to admit to my wife. :)

You got it, Eric! :) DOUGH (Makes 2x 285g dough balls, will make 11-13" pizzas depending on how thin you stretch them) 355g "00" Flour (I used Caputo "red bag", as that's what I have right now, but any "00" will work, as will AP if cook temp is lower) 215g Water (warmish.....my water temp is a...

If you're mainly after pulled pork, some good ideas above. If an alternate dish is appealing, I can recommend Chile Colorado, or Carnitas. R

It was just my youngest kiddo (19) and me home for dinner last night, and she requested pizza. Who am I to deny such a request?? I've been working on a new "same day" dough recipe, and I think I nailed it (at least yesterday, time will tell if it's repeatable!) It's just 00 Flour, water...

Nicely done, Michael! I should probably do the same, to compliment the cold spell we're having (well, cold by CA standards!) By the time I get to it, though, it's probably going to be in the 80's! :) Your latte art is infinitely better than mine......I suck at milk steaming! 🤣 Good thing I...

Well, there should be at least one you like in that group, Bruno!! :) Hope you have enough pantry space in your temporary digs! R

Yeah, when they started, you had to be a firefighter to get it......then you had to buy it direct.....now it's relatively easy to find. :) R

https://paloaltofirefighters.com/retail-locations/

Tons to choose from out there, Bruno, for sure! I've always enjoyed this one, and the proceeds go to a good cause....(they also have a Habanero version, and a Ghost version....)

I have a 4D Maglite and a Louisville Slugger by the bedside. :) Another 4D Mag downstairs, and my two daughters who are living on their own also have 4D Maglites courtesy of dad. :) Oh, you are probably asking about a flashlight for light? :) The mags are good, I have a Surefire someone gave...

Good looking strips, Brett! Details on the Linguica? I have used Silva brand Chorizo (Spanish style) and Linguica for a few cooks, and really enjoyed their stuff. Always open to new brands to try! :) R

Yeah, I wouldn't say it's anything to get worked up over at all. Ultimately, if you either can't perceive a difference, or things turn out the way you want them to, then I wouldn't worry about it at all. :) Paying for salt water is true, but, it's a max 10% of the product weight, so it is...

One of my main gripes is that I don't like paying $3.70/lb for salt water.... :) In my experience, the other main issue I come across is that this "enhancement" changes the texture of the meat, making it a bit mushier......which, of course, would also happen if you brined a non-enhanced cut for...

That looks outstanding, Brian! Rack of pork is one of my favorite cuts! Whole like you did it, or cut into chops (preferably doubles), it's just a winner. Did you notice if the one you picked up at CostCo was enhanced (ie: "up to 10% saline solution...."?) I've noticed that the ones at my...

@timothy not sure how I missed this one! :) Looks like a great set-up you have there, and the products look great! My sausage equipment is just languishing in storage since there aren't enough sausage eaters living in the house right now! :( R