I returned my neighbors Kettle pizza attachment, but I am still eating pizza.. shaped into to a sourdough flatbread, and grilled it over on the grate over a bed of coals.
brushed the crust with garlic oil, topped with more arugula, prosciutto, burrata. Tomatoes, and basil.
SheilaAnn with disclosure, of not having done it exactly this way, I still think trying to make a round pizza in a 22 kettle or even 26 for that matter, gives less than good results. I have put some effort into grilling round pizzas, and I was reminded of a dog trainer telling me that I was making things to difficult, and said to myself, why don’t I design a pizza that works awesome on a grill, and consider all tools. Flat breads, fires can be on both sides. hot side, or cold side, easy spin,….
Last edited by Richard Chrz; July 2, 2024, 01:25 PM.
If you do want a round, the kettle pizza can do the job, it’s not my favorite thing, but it can bake a good pizza.
Also for the above stated, food torches to help finish the top as fast as the bottom is cooking, I always thought that would be the perfect tool for a round,
Last edited by Richard Chrz; June 30, 2024, 01:07 PM.
SheilaAnn Also, if I were to do it the way shown in your link. I would use wood, and the fire box would be on the grate with my pizza dough, not below, but have a bed of coals under the stone or steel. That is the easy fix to what they are saying, as it is the top that needs the help. So keep the wood fire by the pizza and keep it moving every 30 - 40 seconds or so depending. I ran this similar set up with the kettle pizza,
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Whiskeyman53 I've never had an issue getting tri tip. I'm in Western Massachusetts. Think Amherst, Hadley. Big Y has never let me down. Whole Foods too but not as consistent.
RichieB, good to know, my Big Y in the Worcester area does not carry it. My wife will be out in Hadley in a couple of weeks for work, might be a chance to pick some up .
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Grilled a little chuckie today. At first I thought I had a package of steaks. With the marbling I cooked it like a very thick steak to 125 on the flat side of the Grill Grates. Nice and tender. With some mashed potatoes and sweet corn. Local sweet corn is not going to make it by the 4th. A couple of weeks yet.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
A few years ago there was a guy who had a small Food Trailer in the area. He had a real simple menu and was only open a few hours a day. One of his offerings (my favorite btw) was a Pork Loin Sandwich. It was cut like this so every time you bit into it you got a nice small tasty chunk of tender pork...so delicious! Well I think I finally got it down. I SV a chunk of Pork Loin @140 for +2 Hours then gave it the Big Chill and in the frig overnight. The next day I sliced into 1"-1.25" Chops, Seasoned and put on very hot Grill Grates with the channels up for about 1 minute total per side then sliced and served on a bun. Notice the slices are not all the way across so it doesn't fall apart.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
We were feeling Cubanos after ordering a mediocre one for munch the other day. It’s a bit of a riff…. Found some pulled pork and shaved the pickles because all I had were thick spears. Not the best picture, but you get the idea.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Today was the annual picnic where my two congregations meet at a park in between the two communities. Once again I did smash burgers, although some of them didn't smash too good. 2 weeks ago were were supposed to have a reception for a pastor from Bremen, Germany who served the churches for 3 months before I came. I was gone on vacation 2 weeks before that, and the pulpit supply had the disease which must not be named. Then a lot of the members of that congregation had it, so the reception was cancelled. I was going to do smash burgers for that, and they were all ready to go when the cancellation was made. So they went into the freezer for today. A few of them were a little too frozen to smash good, but it all worked out. Nobody complained. This was the last batch on the griddle, so the whole griddle wasn't covered.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Just tried this rub from Dizzy Pig. Jamaican Firewalk. Unbelievable! Some heat but not overwhelming. Nice flavor profile. Excellent on chicken. Probably great on other things as well!
Sous Vide 1 hour at 165 with the rub. Shocked and grilled until the skin was crispy!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Brisket sandwich with Dijon, sliced onion, and dill pickle on a Martin’s, with some jus to dip it like an Italian beef (I just poured it on and let it run down my hand). Zuke and yellow squash.
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