Home Alone: Cook #3

So as SWMBO return from Switzerland hike comes near, I decided on cook #3. Cook #1 can be found here https://eggheadforum.com/discussion/1215049/joetisserie-baby-backs#latest and Cook 2 here https://eggheadforum.com/discussion/1215066/home-alone-cook-2#latest
So for cook number 3 I first started off day adding a BGE addition to my large! Not a spare of moment decision as I thought about it for a day......

Meet Mr Minimax.

So I decided to go big for #3 and do a simultaneous cook. The MM will do my first ever try at a pan pizza and large will do my first ever joetisserie wings. First the pizza.  I kept it simple as possible and used grocery store ready to go pizza dough, ready to go favorite pizza sauce

and a 12" lodge cast iron pan. Here is pizza ready for MM. Just sauce, mozzarella and ricotta

I had a hard time getting to MM to the 550 I was wanting, at least I thought, turns out the brand new MM thermometer was out of calibration (calibrated this morning and boiling showed 190f). Anyway I put pizza on at what the therm showed 500. Once I did this temp dropped to 375 and only climbed to 400 by time it looked like pizza was ready, about 25 minutes so I pulled. Added some basil.



For first try at PP I was happy and definitely pulled at right time as pizza and crust was almost spot on



So Also the wings on large at same time (fun). Not too many pics here as I just put some rub on them and placed in rotisserie basket


Cooked at 400 for about 25 minutes and by far were the best skin texture I have had (good crisp). I will say I think I put too much rub on but not bad.. Here they are ready to eat.  Very moist meat.


So all in all it was a good cook with the new MM and old large at same time. Certainly a few Sierra Nevada torpedo's increased the fun level ..

The better half gets back Monday night so tomorrow is a 8 pound boston butt on rotisserie! Will report. I must thank my eggs and IPA for keeping me occupied while swmbo was gone. Thanks for looking!!!

Mike