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A friend borrowed me a kettle pizza attachment to do wood fired ovens on one of my Weber kettles. So, I went with 4 different hydration doughs, and enough to likely launch 5- 8 pizzas this weekend. Most will never even have toppings, or other. Just test batches for figuring out which I like, and also to practice with blank doughs, incase I screw up a few times at first.
But first, I went with more of a Midwest cracker crumb pizza joint, style pizza, this one was made in the oven, this weekend I’ll play with the rest. This one is about 57% hydration, harder to shape but if you like a cracker crust, this did not disappoint,
72 hour ferment, homemade sauce, Italian sausage green olives, onions, pepperoni, mushrooms, & mozz.in the Wi and Mn at least, you would cut this in squares. My wife said this was her favorite yet, but she is traditional Midwest food genre. So that makes sense, and makes me think about the dough I’m offering.
Happy Friday everyone!
Last edited by Richard Chrz; April 12, 2024, 07:08 PM.Comment
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Friday Night...Steak Night....Reverse Seared Cold Grate Method...The Au Gratin Potatoes were ...Well...Store bought....Quite good actually...Sometimes you gotta go box for the sake of brevity. Sautéed Onions, Mushrooms and Asparagus...Happy Friday Night!
Almost forgot to mention...The Costco Briquettes are Excellent! I like them...They burn hot, and for a long time...They burn clean too.
40 lbs for $17 and change. VS. Kingsford BB $17.97 for 36 lbs at HD.
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My lunch from a couple of days ago. I front seared the ribeye over my SnS, then to the indirect side of my kettle for a few minutes for around 130ish.
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Birria tacos for family dinner night. This is the only pic I took all night.
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Flew in from WV last night. Had some left over carnita meat on crackers with habanero cheddar and pickled jalapenos. Nothing in the house to cook today, so got the wife and kids McDonalds (YAK!) for lunch. We are about to make a Bass Pro Shops run, and then grocery shop on the way home. Currently sitting outside the salon waiting on Amanda to have her nails filled, and dreaming of cooks this week at the vacation house in Gruene. Seeing the above now makes me so damn hungry!
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Surf and Surf- The seared scallops were finished in a sauce of freshly squeezed mandarin orange juice, maple syrup and garlic. The salmon was baked at 400º after marinating in olive oil, soy sauce, ground cloves, and dill. Both joined a scoop of barley and some roasted zucchini for a night out on the dinner table.
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Panhead John MsTwiggy hoovarmin @Elton’s BBQ Michael_in_TX Richard Chrz Thanks friends!
texastweeter- saving it for next time
Troutman No cost just BYOB
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Richard Chrz I LOVE that kind of pizza, and yours looks similar to what our local pizzeria has been making since the 50’s. And yes, most places down here cut it into squares, the exception being if they’re selling individual slices. Did you take any closeups of the interior crust?Originally posted by Richard Chrz View Post…
But first, I went with more of a Midwest cracker crumb pizza joint, style pizza, this one was made in the oven, this weekend I’ll play with the rest. This one is about 57% hydration, harder to shape but if you like a cracker crust, this did not disappoint,
72 hour ferment, homemade sauce, Italian sausage green olives, onions, pepperoni, mushrooms, & mozz.in the Wi and Mn at least, you would cut this in squares. My wife said this was her favorite yet, but she is traditional Midwest food genre. So that makes sense, and makes me think about the dough I’m offering
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I was inspired by all you pro-wokers in here..
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Last week I posted a 62 dry aged ribeye steak. I made a few mistakes with it - mainly I dry brined it, changed plans, and left it in the fridge for about 4 days. It was an end piece so it was probably a little drier than the other steaks that I cut plus the four days dry brining made it a rather tough (but tasty) steak.
Here is a cut from the middle of the ribeye roast that I cooked the other night. This is one of the best steaks I've ever had! Tender, juicy, not really a strong nutty flavor that some people describe for longer dry aged steaks. I dry brined it for 6 hours then seasoned with Six Gun Grill seasoning that holehogg sent to me from South Africa - it is now one of my favorite seasonings. I normally just do S&P on a steak to let the beef shine but the Six Gun Grill seasoning only enhanced the steak in my opinion, it did not mask anything. Served with compound butter on top, oven roasted potatoes with fresh garden herbs, and Knorr Cheddar Spirals with some dried jalapeno added for a little kick.
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Panhead John what do we have to do to get Dave to get a dang iPhone? He makes these spectacular cooks and takes pictures of them with his dang Palm Pilot from 1998. -
hoovarmin I know! I’ve asked him about that, he’s an Apple hater 😳 and I just don’t understand why! [shrugging my shoulders]Last edited by Panhead John; April 17, 2024, 04:55 PM.
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Well, I have all this fromage fort to use up, and it is really, really delicious. So I figured this is a way to use a whole bunch of cheeses that don’t really melt well over burgers. 30 seconds in the microwave and drizzle it on top. This is EXCELLENT.
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Since the site is Amazing RIBS, I figure it's time I get with the RIBS program. For no good reason, it's been a couple years I think since I smoked ribs. I started with a Costco pack of baby back ribs. As always, the LSG was awesome. I had a prior commitment to be away from the house for about 90 minutes this morning. So I prepped the ribs last night, started firing up the pit around 6 am, and had the ribs on by 7. At 9:30 I got the temp nice and stable around 250F with the firebox damper barely open, then left on my errands. I was monitoring with the Fireboard app (not sure why, since there's nothing I could do about it), and it held steady until I was on my way home a little before 11. By the time I got home a little after 11, it was down to coals at 215F and slowly falling. Bounced right back with a couple hickory splits. By noon-ish the ribs probed at about 175 and looked like they might dry out if left unwrapped, so I foil wrapped them (something I do case-by-case). Pulled them about 1:30, rested for an hour and it was lunch time. There were only 3 of us eating, so we have plenty of leftovers if anybody wants to drop by.
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Clawbear57 - come on in. Just holler “here for ribs” so we know your intention. We might be packin’
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Test bake this morning, and some chicken on the grill this evening, it’s been a good day.
Last edited by Richard Chrz; April 13, 2024, 07:44 PM.Comment
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Last night I grilled carne asada and pollo asado. Cheated on the rice and beans and bought them from the local Mexican market.
Tacos for dinner…
Breakfast this morning: tacos and coffee, actually great together!
Wild part of the story: I switched to lump charcoal from briquettes several years ago. Many times I’ve used this brand and there’s typically wide variety of sizes - from quarter size bits to softball size chunks. Not ideal, but this stuff is cheap, so beggars can’t be choosers.
But this batch had two LOGS in it! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
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Point of clarification, MsTwiggy. Those aren’t “breakfast tacos” that contain traditional breakfast foods, they’re simply tacos I had for breakfast!
Pollo asada, rice, beans…all heated up in the skillet together, mixed well, and thrown on a tortilla!
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Smoked short ribs over cheese grits (polenta to those outside of the south) and some cowboy caviar.
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