Saturday Pizza and Sunday Tri Tip

[Whisky]

Admittedly not my best pizza. Tried a new cheese on the cheese pizza and it sucked. Ended up using different cheese for the remaining pizzas. My best looking pizza ended up face down on the garage floor. The last pizza I put some cheese on towards the end of the cook and it made for a crappy appearance. The kraut on it tasted great though.....24hr cold ferment NY style dough cooked around 650. Think I'll stick to my Neapolitan specialty going forward.

Sunday tri tip. Wanted to try sous vide after some good results with a tough audoad roast. I seasoned one with q salt and other with Oakridge SPOGOS. Couple slices of butter in each bag and around 5 hrs at 125. Seared off on the Egg over lump and chunks of Hickory. Surprisingly I got a good amount of smoke/grill flavor in that short period. It was some of the best tri tip I've cooked. Could not taste a difference between the q salt and Spogos when it was all said and done. Not nearly as chewy as a reverse sear tri tip.

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[Stingerhook]

Some fine looking grub.

 

[tom b]

it all looks excellent to me

 

[ssv3]

Ouch on the fallen pie but I don't care what you say about the rest because it looks and bet tasted superb. I'm my own worst critic too so I get it. :thumb:

 

[jkief]

I’ve had my fair share of pizza end up on the floor, in the garbage, etc so I get it. The rest look pretty darn good though. I’d stick with the NY thing too. Looks like you’ve almost got it!

 

[Shiz-Nit]

Dang that sucks on the fallen pie.
That slice with the beer looks delicious