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SSN686

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  • Re: Deep dish enjoyment...

    Thanks All...

    StillH2OEgger...agree not "traditional" deep dish, but it is what we like & that is what makes it fun.

    Chubbs...the light oil coating does help with getting that perfect golden crust (and the cheese with the "gasket")
  • Deep dish enjoyment...

    Morning All:

    Used a 12" cast iron skillet...dough finished rising...


    top that with 8 ounces of Mozzarella, a jar of Alfredo sauce & some of my BBQ sauce...


    that gets topped with one pound ground beef, half pound Italian sausage, about third pound bacon fried with some onions, four slices of Canadian bacon chopped up & to make it a partial veggie pizza some banana pepper rings & more BBQ sauce...


    then another 8 ounces of Mozzarella with a couple ounces of Asiago...onto the Egg indirect at 400 to 425...


    about 35 minutes later ready to come off...


    nice cheese "gasket"...


    bottom crust perfect...


    surprisingly MomT had a second piece (though the second piece was small).
  • Only one sword tonight...

    Morning All:

    My Father's Day dinner was Picanha, seasoned with a little DP Raising the Steaks & a lot of Kosher salt...


    Just on & doing very nicely being "kissed" by the flames...


    then ready to come off...


    added baked tator, salad & vino for a very nice meal...perfect rare medium...YUMMY!


    About to have some brownies for dessert...couldn't ask for a better Father's Day dinner!
  • Craving satisfied...

    Morning All:

    Kathy has been asking me to do a pot roast with potato & carrot for a few weeks now...today was the day...first brown a 3 pound roast using DP Cow Lick...


    remove the roast & add wine, beef broth, veggies (some onion & celery too) then put roast on top...


    simmer at 400 dome for just over two hours & ready to take off...use the liquid to make some gravy


    my plate about to be devoured!


    She is HAPPY with dinner!
  • Dinner last night...

    Morning All:

    I started with a 6# eye of round cut into two pieces that went about an hour at 350 direct (internal about 125 when removed)...


    those went through the slicer after cooling...


    Also did six Vidalia onions with butter & beef bullion, just on the Egg...


    These went for a couple hours before being ready for topping the beef...


    No plated pics though, but it was GOOOOOOOOD!
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