Hey everyone, I just wanted to share my pizza making process. It’s long but it’s time stamped in the video description so you can jump to which ever process you’re more interested in.
Smoked this tomahawk over pecan at 200f on the Big Joe with some poppers. Took it off at an internal of 115f and then seared it on the Jr. served up with some creamy mushroom sauce.
this was amazing!!