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Last edited by Richard Chrz; May 9, 2024, 07:07 PM.Comment
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Troutman here is one of the two I have. https://www.nerdchef.co/steelstone , I have the .25 thickness. If doing it over, and just for myself, I would likely look for a 16 x 16. I’m now looking to get a 16 x 20 to turn my entire oven rack into a deck oven.
I also, never take mine out, except to get a good seasoning on it from time to time,
Regarding a expensive pizza oven, when I find one that makes better pizza than my oven, I will consider it. My pizzas are done in 8 minutes. -
fzxdoc , not sure I can call myself a pizza scientist, especially in the presence of a Dr. In Physics, but flour is certainly a cheap way to keep my brain engaged and scratch the itch on some of my control issues. I’m ordering a 100 pizza boxes. It is such a slow process when you can only eat one pizza a week, so, I’m going with what you had said, and a few of my friends, I should be selling them to friends. That would truly allow me to accelerate my learning, and of course share what I learn.
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A new recipe to me I stumbled on. I bought some skirt steak. Not the happiest cut. But this take made it good. Balsamic Vinagarett and Soy Sauce marinade. Pepper and onion. All seasoned per recipe. I did this on the griddle insert. Nice taste to the meat and the pepper and onion was a nice compliment. Ignore the potato. It was leftover from a previous cook. Thrown out.
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RichieB , we had leftovers last night, and I inadvertently nuked the skirt steak up to 145° while reheating. It was much more tender at that temperature. Perhaps because it was Waygu and more of the fat rendered? Thankfully for me, it did not have that dreaded "leftover" taste that meat can sometimes get. So it was a win-win.
Kathryn -
fzxdoc tonight I had what was left of the skirt steak. Cut up thinly and in cast iron pan to heat up. I placed it in a salad. Loaded with feta and I'm a fan of Ken's Northern Italian dressing. It was extremely tender. One of my favorite is steak in a salad. -
I'm going to explore this a little more, RichieB . I swear I'm not obsessed with this, but I am curious. You obviously heated the skirt steak up higher too for your steak salad. I wonder if searing it off to 130-135° is too low, especially for a waygu cut. I don't think it's the the long gone marinade ingredients continuing to work on the cooked meat--that would be too far fetched. But like yours, my skirt steak was so tender upon reheating, and very very chewy the first time around.
K.
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With my son being home, while sitting on the patio last night I asked him what he wanted for dinner tonight, since it’s just us boys. His eyes lit up like the night does when the moon peaks over the mountains and said “since you have a Blackstone now….can you make cheesesteaks?” So who am I to disappoint the man child after his first year of college!
A little reading today along with some videos, I decided on traditional Philly Cheesesteaks or what the locals would call Prov Wit!!!!! A few ribeyes that I asked the meat market to slice up for cheesesteaks, a sweet onion, provolone and SPOGOS for seasoning and off to the griddle I went.
got the onions going then added in the ribeye and mixed together when I thought they both looked like they were ready for this marriage of goodness.
Then added some provolone and mixed it in to the goodness, then three slices on the stack and laid the bread over to melt and steam for 2-3 minutes. The left is a regular hoagie roll my son picked up for him and the right is my Udi baguette that was perfect for this cook!
and a close up of the melting goodness on my sons prov wit…
And then after sliding the long spatula underneath this mound of love, I actually did pretty well flipping and holding everything in to the bread. Here’s mine right off the griddle and into the house for some yummy goodness!
these were a fun cook and so rich and flavorful!! I should have stopped at the 3/4 mark but….oh well!Last edited by barelfly; May 9, 2024, 07:48 PM.Comment
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We recently had pizza week in my city and I tried a delicious dill pickle pizza at Old Town Brewing. Because we liked that it was time to experiment at home. I went with a basic configuration just creamy garlic sauce, low-moisture mozzarella, dill pickles, and Parmesan. We'll run this back soon because it was tasty. But like Old Town Brewing, They used fried chicken, hot honey, and coleslaw. I plan to add chicken of some sort, and probably hot honey too.
bbqLuv I think you first brought pickle pizza to my attention with a post you made a while ago.
Last edited by Attjack; May 9, 2024, 08:34 PM.Comment
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My first attempt at SVQ blasphemy ribs…I think.
I followed the recommendation from ChefSteps on the SV cook - 4 hours at 165F. This step I did a day in advance to give the rack plenty of time in the fridge to get back below 40F. Today, I fired up the SNS in the low & slow method with an insert full of Kingsford Pro briquettes. While the kettle was getting up to temp, I coated the ribs (1 rack, cut in half) with my fave pork rub, Meat Church Honey Hog Hot. I was able to get almost 3 hours of smoke on the ribs running between 225-275F before they reached 180F.
The back-up singers, pictured above. Once I took the ribs off the kettle, cut them apart and tasted one, I wanted to tone down the heat a bit so I slathered on a mixture of Kinder’s Honey Hot and Sweet Baby Rays sauces. Afterwards, I tossed them in a foil pan with the sauces and put them in the oven at 225F. Mari Jo stepped up to tend to them while I went to my acupuncture appointment. She made sides of steamed broccoli and red-skin potato salad.
Plattered.
Plated.
Paired with a Lynchburg Lemonade.
I’m really digging the SVQ method for nearly everything. These ribs came out perfectly tender, moist and delicious. I’ve never seen an AR approved definition of blasphemy ribs so if mine don’t fit the description, I’ll come up with a new moniker.
Finis.Last edited by WayneT; May 10, 2024, 06:33 AM.Comment
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Smoked some Beef Eye of Round for cold sandwiches after a Sous Vide Bath for about 20 hours @134*.
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You will like it! Here's a recipe from Clint Cantwell that is similar for pork loin. I've got the pork loin in the SV Bath right now.
Last edited by Skip; May 12, 2024, 05:10 AM.
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Smoked some boiled eggs yesterday. So good on a Lettuce Salad or in Egg Salad.Comment
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Breakfast for dinner included picture perfect homemade bacon!Attached FilesComment
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Good evening. Y'all ready for the Northern Lights where you are in range? Here, clouds could get in the way.
So, today I had chicken salad on a toasted Trader Joe's ciabatta roll. Exciting? Well 1st, a few days ago I cooked/smoked a couple of drum sticks. I ate one and the other transformed into chicken salad. Using a boning knife, I take meat and skin off and in a bowl. Then diced up followed by the use of a mashing tool used for tuna fish. I prefer drumsticks as it's dark meat. Loaded up with Dukes Mayonnaise. Topped with what else, pepperocini. Delicious!
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Smoked then grilled some garlic brats on the PKGO this evening. 30 minutes at 275ish (didn't have a probe running but checked through the exhaust vent a few times with my cheap instant read low was 260 high was 290). Also tried to rain on me during the low part thankfully no rain during the grill part of the cook.
Last edited by ItsAllGoneToTheDogs; May 10, 2024, 06:40 PM.Comment
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WayneT they were. The PKGO can put a strong smoke on things because the fight for temp management leads to some periods of heavier smoke. But these o'garlic brats were up to the task paired with apple wood. Cheddar or plain brats mighta needed to mellow out in the fridge over night before reheating but not these bad boys.
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Wife went out with the girls so was me and the kids and I let them pick. They chose pizza and I wasn’t going to complain.
They disagree on styles so did a two-fer. Bar style for my son and Detroit for me and my daughter.
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Due to all the recent taco posts, I was heavily influenced to make fajitas tonight. My side was a pot of cranberry beans with some Tasso and andouille sausage added to the mix.
You’ll never guess what I marinated the skirt steak with. 
If you’re unable to see the Northern Lights this weekend, this video is just as fascinating!
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Stacy finally got to go out with her girlfriends after being basically under house arrest due to her shoulder injuries. Earlier this week her doctor cleared her for driving herself, lifting up to 5 lbs with her right arm, and 2X week physical therapy. That also means I get my first bachelor dinner in many months!
Flank steak with Eric’s Beef Rub, baked potato with butter and Parmesan cheese, and steamed broccoli!
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