Hot and fast chicken tenders in garlic / herb marinade for the ladies, and jerk shrimp for me.
accompanied by buttered potatoes, salad, cuke/onion salad, and fried green tomatoes…
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Pizza, perhaps even more than smoking, rewards patience and practice.
After my Detroit-style pizza fail last week, I decided to try again. Unlike last time -- in which the yeast didn't do a thing and I ended up with flatbread -- this week I ended up one of my best doughs yet! Rather than use a recipe from a random Youtube channel, I went with the recipe from Detroit Style Pizza Company (detroitstylepizza.com).
I spent the effort to really knead it well in the stand mixer to where the dough would stretch and not break. I then fermented it in the fridge for three days (and if you saw my other thread, the yeast was really active!).
This afternoon I brought the dough to room temperature and then slowly stretched it out in the traditional 10x14 Lloyd pan. This takes quite a few iterations of stretching then waiting fifteen minutes and trying again to get it edge to edge, but here is what I ended up with (after a sprinkling of oregano). You can see it is quite poofy and has risen almost a 1/3 of the way up the pan.
Next, I carefully added on a layer of pepperoni.
Following that, I added about 12 oz of shredded cheese. I don't have easy access to Wisconsin brick cheese, so I use an approximation of 40% munster, 40% montery jack, and 20% mild white cheddar.
The pizza went into the oven for 15 minutes at 450 F. Here we are!
No, I didn't forget the sauce lol. A problem I had when I made my first pizza of this style about a year ago is that the sauce weighs down the dough too much. The pizza is only in the oven for 15 minutes and the sauce already cooked so I elected to just put it on last. It still weighed the dough down, but not nearly as much.
I could have gone just a little longer on the time. The frico is there, but I would have preferred it just a tad darker, but only a tad.
Looking at the underside, I definitely could have gone longer; actually, I should have done the trick of heating the pan on burner for bit to darken the bottom.
But the dough! So pillowy in the inside! So crunchy on the edges! And I think the three-day ferment helps. The dough is decidedly and delightfully yeasty.
It's that contrast that I really like about Detroit-style.
I'm getting there....I'm getting there. I may elect to try 500 F instead next time and see what that does for the bottom. Another thing that improved this pizza is I was conservative on the toppings, just that one layer of pepperoni. Any more and you get just grease going everywhere. Less is more, as it were.
This looks great, and I love a Detroit style pizza! I'll have to go find that recipe you mention and give this a spin. Of course, SWMBO prefers a thin crust.... but if I can get it crispy, she may like this too!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Yep, make a lattice with the raw bacon. Then place it one a wire rack in the over and bake at 350 until crispy. Keep an eye on it and take it juuuust before it gets real crispy though. Then cut it up with a sharp knife and you are all set! bbqLuv
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
NY style pizza cooked in the oven on a baking steel. 72 hr dough. Stretched to about 12 inches (hope to eventually be able to stretch this dough to 13-14 inches).
Plain half for my son and pepperoni and serranos for me
Whelp Amanda squished the foil down on the thighs on the way over. It pulled some of the glaze off, but I bet it still eats good. Apparently it got rave reviews.
So, looking at the picture a few posts up, did you cook these in the foil pans, or just use them for prep and then for transport and serving? Guess I am wondering how you cooked them to get so crispy looking if in a pan?
I ended up with a lot orange on the plate tonight. I ran the pre-marinaded pork loin, the sweet potato, and carrots through my Ninja Flip. First the potatoes and pork for 10 minutes, then the carrots joined the party and everything hung out until the pork was at 140. I washed it down with a Budweiser Zero which isn't bad all things considered. Sober October ends on Halloween since Holidays don't count!
Traegerized chicken thighs seasoned with Heavinly Made It's Incredible--it is incredible.
Seasoned diced veggies with It's Incredible. Foil-pouched and steamed the veggies in butter,
Please don't tell anyone I upgraded from PBR to Dragon's Milk. It is a stout that is aged in bourbon barrels
It has a rich chocolatey taste and 11% ABV. I found it at Costco.
Ok, Ok, Ok, so you buzzards were hoping I didn't cook anything but HA!! I made a meatloaf!!!
I got this recipe from the web awhile ago and after making it faithfully
I tried to find it again on the web to give massive kudos to the author and failed... Note to self, leave a trail!!
It turned out well! Happy! Very tasty.
I also learned my toaster oven thermometer dial lies by about 50 degrees, $85.00, you get what you pay for...
Thankyou Thermoworks Signals....
So there!!!!
End result, damn...
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
This might belong in Show Us Your Leftovers because I made a pizza with the Sausage, Pepper, Onion, and Tomato from my post a couple days ago. Cooked on the BGE with a Pizza Stone.
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