Memorial Weekend Cooks

[Patrick Sullivan]

Friday Neopolitan Pizza on the Ooni 3. Slightly burnt on the edge, but still delicious. Then, brisket cook on Saturday hot (325 deg) and fast. Brisket was injected, rubbed, smoked at 325, wrapped at 170 deg, and was incredibly tender and delicious. Nice smoke ring, too. Also, tried to keep the local economy propped up with a trip to Badger Hill Brewing.

 

[Brad Olson]

And there's still today, yet - anything on the menu?

 

[Timothy F. Lewis]

Looks great, sorry, no pix of Saturday dinner but did a mixed grill, beef ribs, chicken Satay, shrimp, cucumber salad, corn peas and rice.
Yesterday was a spatchcock chicken and the rest of the salad.
Today, the moinks will not happen, bacon was too thick so, that’s breakfast! Weather permitting I will have meatballs, wings, sausages, maybe shrimp but, I’m not sure. My grand daughter loves shrimp but, I’ve got plenty of other things on hand, we’ll see.

 

[Brad Olson]

Tim, if you're concerned that the bacon might not get done when the ball itself is, what about par-cooking it in the microwave first? It's also easier to handle then, too.

But there's nothing wrong with just eating it for breakfast, too.

 

[Timothy F. Lewis]

It’s not that, the problem is the bacon was too thick to roll. I needed thinner stuff to wrap with. This was just a case of buying the “good stuff” which will be dandy for breakfast/brunch and forgetting to get out some Oscar Mayer in time.
Besides, I feel like I’ve spent a LOT of time fiddling around today. Meatballs will be fine!

 

[Cliff Bartlett]

Great looking pizza and brisket. Who's the "trainer" growler for?

 

[Rich G]

Everything looks great! Nice result with that Ooni 3, I've got an Ooni 2, and it's finicky with the pellets. I'm either going to get the propane burner for it, or ditch it and just use the KP.

Great looking pizza and brisket. Who's the "trainer" growler for?

I think that's just what you call "a beer", Cliff.

R

 

[GaryP]

Good looking pie. We love our uuni, or ooni now. My job is to run the pellet fire and look pretty, wife makes the magic happen. I am pretty sure I wouldn't be able to do it solo. Brisket looks great too.

 

[ChuckO]

Awesome Patrick

 

[Patrick Sullivan]

And there's still today, yet - anything on the menu?

We got invited to a BBQ at a friend's house. I should have stayed home and cooked for myself....hahaha!

 

[Timothy F. Lewis]

Sorry to not have taken any pictures but the feast for SD and John Wayne’s birthday was a smashing success, three grills going! Vortex wings, Texas Twinkies, hassleback Mettwurst with peppers and Dalmatian fig jam, pork belly burnt ends, Teton sausages (Costco, outstanding!), meatballs, Johnsonville Firecracker brats, shrimp.
Copious quantities of adult beverages, fairly obliging temperature as long as the breeze kept up. It was a grand day

 

[MikeLucky]

All of it looks great. The burned pizza edges are the best!

We got invited to a BBQ at a friend's house. I should have stayed home and cooked for myself....hahaha!

This is why my wife and I usually tend to just host. We'd rather have others over than to take our chances at someone else's house. I have several friends that are Weber guys and I trust them, but not all of them. Lol

 

[Timothy F. Lewis]

All of it looks great. The burned pizza edges are the best!



This is why my wife and I usually tend to just host. We'd rather have others over than to take our chances at someone else's house. I have several friends that are Weber guys and I trust them, but not all of them. Lol

I am a better host than guest, people tend to be intimidated when they cook for me, I don’t know why. The guy that came here with Belly burnt ends is going to do a waygu brisket and has invited me for that! He is a Weber fool just like me!
It was fun to have two kettles running and the gasser on the side which was perfect for the shrimp!