What's cooking today? 🔥 Pics are necessary!

CMTiger said:
How you liking your new IW?
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I'm still on the fence. It definitely has a better smoke profile. It seems to be working better every time I use it but every now and then it has trouble getting up to temp.
 
Tonight we did a couple of Papa Murphy's pizzas on the Ironwood. They were a huge hit. The family said it was the best pizza to come off the Traeger (including the old Traeger). 425 for about 18 minutes, turned every 6 minutes. I was using apple pellets.

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primeone said:
Tonight we did a couple of Papa Murphy's pizzas on the Ironwood. They were a huge hit. The family said it was the best pizza to come off the Traeger (including the old Traeger). 425 for about 18 minutes, turned every 6 minutes. I was using apple pellets.

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Looks great
 
primeone said:
Tonight we did a couple of Papa Murphy's pizzas on the Ironwood. They were a huge hit. The family said it was the best pizza to come off the Traeger (including the old Traeger). 425 for about 18 minutes, turned every 6 minutes. I was using apple pellets.
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I live in the Chicago suburbs. We used to have a Papa Murphy's about 4 miles from my home. I stopped there are couple of times to pick up a pizza to cook once I got home. Folks in Chicago are very particular about their pizzas. I grew up on the East Coast and prefer New York style pizzas. Chicago style pizzas are typically either very thin crust or deep dish vs the hand tossed pizzas of New York. Papa Murphy's did not survive here very long.

I have never had the talent to make my own pizza dough. Thus, we either go out to get our pizza or I get frozen ones. Palermo, based in Milwaukee, makes some pretty decent rising-crust pizzas. When cooked on the Traeger, they turn out great.
 
RayClem said:
I live in the Chicago suburbs. We used to have a Papa Murphy's about 4 miles from my home. I stopped there are couple of times to pick up a pizza to cook once I got home. Folks in Chicago are very particular about their pizzas. I grew up on the East Coast and prefer New York style pizzas. Chicago style pizzas are typically either very thin crust or deep dish vs the hand tossed pizzas of New York. Papa Murphy's did not survive here very long.

I have never had the talent to make my own pizza dough. Thus, we either go out to get our pizza or I get frozen ones. Palermo, based in Milwaukee, makes some pretty decent rising-crust pizzas. When cooked on the Traeger, they turn out great.
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Making dough isn’t that hard, just a bit time consuming. You will find many recipes on the web. Also, around me (in NJ), you can buy a portion of pizza dough at any pizza parlor. It’s never advertised, just ask.
-PH
 
Parrothead1809 said:
Making dough isn’t that hard, just a bit time consuming. You will find many recipes on the web. Also, around me (in NJ), you can buy a portion of pizza dough at any pizza parlor. It’s never advertised, just ask.
-PH
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I have no issue making dough; I love baking bread. However, getting a pizza crust of uniform thickness just isn't my thing. I always end up some some spots that are too thick and other spots that are too thin.
 
RayClem said:
I have no issue making dough; I love baking bread. However, getting a pizza crust of uniform thickness just isn't my thing. I always end up some some spots that are too thick and other spots that are too thin.
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Yes, this was an issue when I first started. But like everything else once you get the hang of it, it is not a problem anymore.

I do think you have to care a lot about how your pizza crust tastes to make it worthwhile to roll your own pizza. For most the crust is secondary, it is the toppings that they care about. If so, frozen pizza is perfectly fine.
 
FireTechMike said:
3-2-1 Baby backs from Traeger. They turned out great. Seasoned one with MC Honey Hog and the other with MC The Gospel, finished with Sweet Baby Ray’s BBQ sauce.
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I know that Sweet Baby Ray's BBQ sauce is one of the most popular in North America. Sweet Baby Ray's originated here in the Chicago area being the brainchild of Dave and Larry Raymond. Although Dave continues to run a couple of restaurants under the Sweet Baby Ray's brand, they sold the sauce recipe and rights to market the sauce under the brand to Ken's Foods.

Personally, I find the sauce to be too sweet for my taste. I grew up in Virginia where BBQ sauce tends to be thinner with more vinegar and less sweetness. I like sauces that bring out the flavor of the smoked pork rather than covering it up. However, many folks like the sticky sweet stuff. I do keep a variety of sauces in my pantry to cover all the bases.
 
I’m kinda leaning gozney at the moment, but a pizza oven is for sure on my wish list
 
Kabobs with a side of garlic rice
 

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CMTiger said:
I’m kinda leaning gozney at the moment, but a pizza oven is for sure on my wish list
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More chinks in your wife's armor?!

Soon your gear will match mine: Pro 575, Weber grill, griddle (Blackstone for me, Weber for you) and a pizza oven (Ooni for me). I don't plan to add anything else, as this set is perfect for me.
 
MidwestSmoker said:
More chinks in your wife's armor?!

Soon your gear will match mine: Pro 575, Weber grill, griddle (Blackstone for me, Weber for you) and a pizza oven (Ooni for me). I don't plan to add anything else, as this set is perfect for me.
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It's on my list.....but there are no chinks at the moment. We just redid her kitchen and that is a fortune. I'm playing the long game though and hoping for a better outdoor grilling space down the road......maybe with a pizza oven :)
 
Had the kids and grandkids over tonight for dinner. Nothing special just wings on the Traeger then fried to crisp them up. Got a few fresh ready to bake pizzas from the grocery store. I used a cheese pizza added some fresh shredded cheese and pulled pork then drizzled with some homemade sauce. Added cheese to other two with pepperoni and Jimmy Dean sausage crumbles on one. Cooked the pizzas on my Webber Genius gas grill. Everything was a hit! It was very simple after a long day of installing interior trim in a house.
 

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