A couple cooks recently. First was teriyaki chicken, an easy go-to. Then I picked up boneless pork chops today at butcher, smoked them then a quick sear in pan with butter, baked potato and broccoli.
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My son is a pizza fanatic and one of his favorite styles is bar pizza.
For those of you not from the tri-state/northeast, even though it looks similar to chicago tavern style it is a bit different. It is closer to a very thinner crust NY style pizza vs. the more crackery type of crust from a tavern style pizza. His favorite place is Colony Grill which started in Stamford CT but now is a mini-chain across NY, CT and Florida.
Other well known places in the area selling this style are Star Tavern in Orange, NJ, Riko's in CT and Beekman Ale House in Sleepy Hollow, NY(a fairly new contender).
I've recently been messing around and making some bar pizzas at home. The dough is a 60% hydration dough but with a bit more olive oil in the dough compared to my NY style dough and I like to cold proof it for 2-3 days. It is cooked in a 12 inch pan from Lloyds that is lightly coated in oil and cooked ina 550 degree oven on a baking steel. The pizza cooks in the pan on the steel for 5 or so minutes and then I take out of the pan and finish directly on the steel for 2 more minutes.
Below are a few of the pies. My son is a plain cheese pie only and the last one was for me, which had some leftover double smoked ham and chile crisp applied post bake
Last edited by shify; June 12, 2025, 04:52 AM.Comment
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Spatchcocked yardbird on the Napoleon. Rubbed down with Dizzy Pig Mediterranean-ish rub. Just a regular old chicken, but dang good! Had some crispy Brussels sprouts and rice to go with.
Last edited by SheilaAnn; June 12, 2025, 06:33 PM.Comment
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A nice, light dinner tonight. Grilled steel head on a salad of bib and romaine lettuce. Tossed a couple chunks of alder on the coals for some perfuming. Yep, it was good....
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I'm not sure, but this might be my first post of a cook this year. All the Michelin cooks and bougie BBQ here intimidates me. But it's our 49th anniversary today so I thought I'd share. Two New York Strips which I think is the last package from a very exceptional steer, with today's version of surf and turf, a couple of tuna steaks. With some Uncle Ben's rice and broccoli. I used the Blaze grill AR donated to my arsenal of cookers.
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My oldest son came up from St. Pete yesterday for Mia's birthday party this weekend so I rolled out the Cajun Shrimp and Sausage recipe from the previous Team Cook.
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Did smoked meatloaf a different take. 1# 80/20 GB, 1# Italian hot sausage. Mixed together with onion, garlic, BBQ rub. Glazed at the end of the cook with Stubbs Spicy Sauce. 3 14 oz. loafs. Mesquite smoke. I portioned it out and freezing most. Very tasty.
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Last edited by captainlee; June 13, 2025, 08:33 PM.Comment
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RichieB. I figured that I would hear from you, fellow parm lover.
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After the news broke earlier today about the Fall MeatUp being held in Lafayette, La., I’ve been swamped with interview requests from media all across the country. Even the Kardashians have called wanting more details! Anyway, I ain’t got time for all that, I’m in training right now for the Cajun food extravaganza to come….
Cajun fried catfish, garlic and pepper crusted sea scallops and cold boiled shrimp….
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Yet another pizza for Friday night. I love my cast iron pizza, so I submit a “side shot”.
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hoovarmin this round, I admit this was a dough from a local store.
However, my go-to is this for CI pizza. It’s flawless!
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Chicken and fava risotto with crispy roasted cauliflower.
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My wife loves a thin crispy pizza crust.
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