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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Authentic Chicago Deep Dish...in Excruciating Detail

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  • Top | #46
    This looks similar to a recipe I’ve been using from pizza making dot com for a few years. Some of the important points are not overworking the dough, trying to reduce moisture, not making the crust too thick especially on the edges where it should be as thin as possible. I use my 12” cast iron skillet in the oven. I put about 12 ounces of raw sausage on top of the cheese layer, then some sautéed mushrooms, onions, peppers, then top with drained San Marzanos.
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    Comment


    • Pequod
      Pequod commented
      Editing a comment
      Bingo! Pizzamaking.com has been my point of departure as well. Nicely done!

    • RonB
      RonB commented
      Editing a comment
      Well done. Did you preheat the skillet?

    • Red Man
      Red Man commented
      Editing a comment
      Thanks Pequod .
      RonB I do not preheat the skillet. I run the oven at 500 for an hour. Then turn it down to 425 and put the pizza on the second lowest rack. It takes about 30-40 minutes to cook.

  • Top | #47
    The whole thing, complete with all of the Excruciating Detail is cut and pasted into my OneNote "Pizza" tab. If this is the real thing, then I've never had a Chicago Style pizza. Going now to look for a deep dish pizza pan. Thanks!

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      The fact is there are a number of iconic deep dish Chicago style pizza joints, they all do something a bit different, and everyone has a favorite. Everyone is pretty sure Gino's East has cornmeal in the crust... I know they use some to keep the crust from sticking to the pan... old bakery trick. If I have a favorite, it's the modern style, known as the 'Quod.

    • Pequod
      Pequod commented
      Editing a comment
      I'm almost 100% certain Gino's East does NOT use cornmeal. There's been a lot of discussion at pizzamaking.com on that point, and widely taken as false. Cornmeal on the bottom of a pan is one thing. In the dough is another entirely. Semolina works. I've never had a cornmeal crust that was anywhere near any of the "canonical" pizzas (if there is such a thing).

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I agree. I think people just take the cornmeal on the bottom as loose cornmeal that fell out of the dough. Gino's does nothing to dispel that notion, though, swearing their dough is a super secret recipe or sth.

      They're all secret recipes, and they're all one flavor or another of the same thing.

  • Top | #48
    Regarding "cornmeal crust," Steve Dolinsky is my go to for anything about Chicago Pizza.

    https://stevedolinsky.com/chicagos-deep-dish-stuffed-pizzas-z

    I recall a cornmeal crust* and a thick pie, and on a recent lunch outing with a friend who adores deep dish, I went with my usual for this Quest: half sausage-half pepperoni. I know that deep dish takes awhile to make, so I called ahead, asking if I could place my order then dine-in. Nope. You can call ahead for a take-out order, but since they don’t take reservations, you have to just score a seat first, then place your order, then wait. And wait. And then you wait some more. On a Wednesday afternoon in a half-filled dining room, we waited 68 minutesfor our small deep dish (the person on the phone said it would be 40 minutes; our server said more like an hour plus). I now understand why everyone at Gino’s is a tourist: they have no appointments and no time commitments and aren’t bound by the laws of workplace lunch hours. Once it did arrive, our server cut out a piece from the blackened steel pan and served up a slice. The mozzarella is as thick as taffy, oozing from the pan beneath a top layer of chunky tomato sauce; beneath it all, the signature crust, containing just enough cornmeal* to make it taste like baked cornbread, and me being a corn freak, I actually ate the entire piece. Unfortunately, the sausage (made by an outside company) is a series of tiny pebbles, about the size of blueberries, and didn’t make an kind of an impression, sandwiched and buried as they were, beneath cheese and above a hefty crust.

    *The cornmeal crust is apparently a fallacy. See this jaw-dropping, eye-opening rebuttal courtesy of RealDeepDish.com


    Since you can buy a Gino's East pizza frozen at the grocery, it has an ingredients list. The only corn anything in the dough is corn oil. Which is where the corn flavor comes from. Dolinsky loves that corn flavor, so there you go. If you want to make Geno's East at home, a wee bit of yellow food dye to the dough, and corn oil.

    Comment


    • Pequod
      Pequod commented
      Editing a comment
      Yup. Truth. I think the cornmeal fallacy started with Pat Bruno's "The Great Chicago Style Pizza" cookbook, which insists that cornmeal is the secret ingredient. Pat having been a food critic of the Chicago Sun Times had some creds, and...ruined everything. Before you knew it, every recipe on the planet insisted that a Chicago crust was cornmeal. I only had to make a few of those before I realized it was a lie. A big fat hairy lie. Corn oil works. But I'm liking butter...at lot.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Butter is the Lou Malnati not-so-secret twist.

      I prefer Malnati to Gino, but Giordano's to both, and Quod to all of those.

      But honestly, I like thin crust better than the deep.

    • Pequod
      Pequod commented
      Editing a comment
      Same here. South side thin is my favorite. Aurelio's, for example. But my all time favorite was Colucci's in my hometown of Lansing.

  • Top | #49
    Well I’m off to find a deep dish pizza pan, gonna have to try this soon. Do you have any connection to Pequod’s on clybourn?

    Comment


    • Pequod
      Pequod commented
      Editing a comment
      No. My username is a nod to Moby Dick.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      As is theirs. Same root, different route.
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