HOLY SHIT!!! That looks as good as the best Neapolitan pizza places in this country.

FireMeBoy would be proud. :-)

KCUnited taking over the thread.

Invite me over for some pizza and I'll bring the beer, wine and booze. :-)
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Did some Sous vide salmon seared on the blackstone. Didn’t get the greatest sear because they were pretty small and I didn’t want to blast them over.

Since I had the blackstone on I did some onion.

Roasted sprouts and strawberries.
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Dang I need to sous vide some salmon soon
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That looks great buehler, very very nice.
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Made an attempt at a Detroit style pizza with my new pan

24 hour cold ferment on the dough

Pretty happy but could've used more cheese and I want to add some parm around the edges to scorch and provide a little more saltiness








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For the crust? Great plains sauce & dough company in Ames Iowa does that.
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You sir are an artist.
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it was super easy. I've done it in the oven before and this was a lot better. It was even cheap ass frozen filets. I think next time I'll throw a pat of butter on each piece and maybe some herbs or something.

They were individually vacuum sealed and I was too lazy to break them open to season them...but it needs seasoning ahead of time.
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I haven't done salmon since I got my Blackstone and it seems so obvious now. I definitely need to get on that.

I don't know about all that but I occasionally get a hankering for a Detroit style pizza and there's really none around me. We hat a Jets Pizza near us in Chicago that I was good for 3 or 4 times a year.
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Veg day!

Did smoked sausage (with firebugs brushed on) over oven roasted onion. Did sprouts on the grill and roasted broccoli. Wife found some not awful strawberries.

Hit the spot.
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Looks tasty and healthy, bud :-)
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This looks much more like a Sicilian pizza, which I love.

You are fucking nailing these like a pro!!! :-)
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I dunno how healthy smoked sausages are LOL. But I managed to know screw any of it up and have a happy belly.
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Empires were built on smoked sausages!

I've had almost 3 inch thick boneless pork chops marinating in teriyaki overnight, gonna put' em on the grill later with some baked taters... but I really gotta get hip to brussel sprouts, they always look great when you guys post them
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They’re easy as hell.

Just lop off the root and split them. Toss them in oil, salt liberally and put them in a hot oven. I do 450 but I have a convection oven. I’d start there for 20 ish minutes. If they don’t crisp up go 500. Or just throw them on your grill with whatever you’re grilling.

Getting high heat on them gets a real nice roasted flavor I can’t get enough of. And the best parts are the random leaves that fall off and get charred up. They’re like super good potato chips.

I go a little crazy and hate grind a pissload of pepper, put a fair bit of smoked paprika, ground cumin, and chipotle powder. They’re… aggressive. Probably for a refined palate, it’s probably terrible, but I like them.

IMO the keys are:
1. Toss with enough oil. If you short the oil it will just get mushy and blah.
2. Use enough salt. Salt really helps the flavor develop (plus it will stick in the leaves and make SUPER SALTY super good potato chips)
3. Use heat. None of this 350 degree shit. That’s for pussies.

Do it man. They’re really good. And easy.
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