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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Michael_in_TX in LA that’s $35!
Ernest great looking dish!
I always split my shrimp just to the edge for that beautiful "curl".
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There is never a bad time for pasta, I would have that all the time.Last edited by Richard Chrz; October 26, 2021, 08:02 PM.
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Club Member
- Aug 2017
- 7574
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Trying out my ooni multi fuel pizza oven..used charcoal lump to start fire after that wood chuncks..had stone up to 900..fast..this my first go at it..cooks so fast
made ny sauce,roasted some red peppers,grilled some steak strips,mushrooms and fresh mozzarella and top with mikes hot honey
,this is the 12 inch multi fuel oven.
really gets hot..will take some time to get it right
my first time did not have the peel or pizza dough properly set up and I had a real mess...had to take a break and clean it all up..I think I have that part down..the dough still struggle with that..
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I agree with Attjack My go to recipe from that book is the 24-48 hr pizza dough recipe with about 68% hydration, using Caputo blue bag 00 flour.
If that Ooni was available when I bought my Forno Bravo wood fired oven, I would have purchased it instead, and saved enough money to travel to Italy 4 times over!
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Fantastic early cook. I most often use a 72 hour from the pizza bible from Tony Gemignani he is like a 12 time world pizza champion, and is seriously legit in his methods, not for everyone, as there are tons of great pizza advice out there, including in this thread. But, certainly worth the purchase even for a good read through alone.
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thanks for the help..
this weekend I will take the ooni multi fuel..to my neighbors home for a pizza cook out..I will at this time in my trying to cook with the ooni buy my pizza dough balls from one of my favorite pizza restaurants...and see just how many I can turn out...
I have ordered a couple books by the pizza chefs mentioned to me..thank you all
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Club Member
- Jul 2019
- 2110
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
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Agree with glitchy 145!
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glitchy, I very well may try it with pork chops. My wife definitely wouldn't go for it, but I'm more open to it.
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I usually pull around 145-150 (really never right at 145, more like 148-150), so carryover probably gets me close to 155 and the pink is gone, but it’s a lot better than when I used to cook until it hit at least 160. I still can’t eat it pink.
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Club Member
- Sep 2019
- 2581
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
Okay, there are some in progress cooks going on today and it's also been a while since we did a "guess that dish", so here are a few pics of a dessert I'm hoping comes together for tonight. It's a variation on one I've done before but I never leave well-enough alone and of course always like to work with what's on hand.
Final reveal won't be until after 7 pm Eastern.
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Club Member
- Jul 2019
- 1880
- Suburban Chicago
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Cookers:
Weber Performer Deluxe with SnS Drip & Griddle
Pit Barrel Cooker
Sierra 3 Burner Griddle
Accessories:
Fireboard 2.0
ThermoPro TP-20
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Dr. Pepper The S&P only ribs were very good, and I wouldn’t hesitate to do them that way if I didn’t have any rub, but my wife and I both preferred the MMD ribs.
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Club Member
- Oct 2015
- 1055
- Summerville
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http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
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Club Member
- Sep 2019
- 2581
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
And the answer is: Persimmon Cornmeal Upside-Down Cake. This turned out really well. I adapted the recipe from this one for the same thing done with Meyer lemons.
Maybe for tomorrow night's slice, I'll put together some sort of persimmon crema to pool on the plate under the slice. A creamy element could just take this over the top.
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