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My version of Chi Style Deep Dish

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  • troymeister
    Charter Member
    • Aug 2014
    • 1224
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

      Good Cabernet, Merlot, Zin

      Anti Hero, Blue moon

      I love cooking with wine. Sometimes I put it in my food.

    My version of Chi Style Deep Dish

    Friday Night's Pizza

    No Dead Fish (Anchovies)
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9416
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Man I love pizza. I tried an anchovy once, bout barfed. Over-salted and Over-ROTTEN.

    Comment

    • Dewesq55
      Founding Member
      • Jul 2014
      • 1544
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

        Thermometer:​​​​​​
        Fireboard with Drive cable and 20 CFM fan
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #3
      OMG! I love anchovies. Caesar Salad is just not the same without them.

      Comment

      • W.A.
        Charter Member
        • Sep 2014
        • 734
        • Kingwood, TX
        • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

        #4
        Looks awesome. Any meat in it? Anchovies - I tolerate them, because my wife loves them. higher quality ones than I can normally get are much better - like the white anchovies severed as tapas in Spanish restaurants.

        Comment

        • troymeister
          Charter Member
          • Aug 2014
          • 1224
          • Forest Park Il
          • Weber 26

            Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

            2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

            Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

            Good Cabernet, Merlot, Zin

            Anti Hero, Blue moon

            I love cooking with wine. Sometimes I put it in my food.

          #5
          There is sausage and cremini mushrooms in the pizza.

          The anchovies are in reference to a pizza feud between the Mayor of Chicago and Jon Stewert (TV host). Evidently he was being a pizza snob so our mayor sent him a, "Deep Dish wit Dead Fish".
          Last edited by troymeister; January 18th, 2015, 10:32 AM.

          Comment


          • W.A.
            W.A. commented
            Editing a comment
            Too funny. Shows you how much Jon Stewart I watch.
        • Strat50
          Former Member
          • Nov 2014
          • 513
          • Houston, Alaska

          #6
          Excellent job Troymeister! You nailed it perfectly. We do Chicago style at the restaurant by special request, and they are a nice change from the avalanche of traditional pizza orders we do. Pizzas are the only place where I never use anchovies, but I sure do use 'em a lot in other things. A tip: rinse the anchovies in warm water. That really ups the complexity, and minimizes their saltiness. I do this when preparing caesar and green goddess salad dressings.

          Comment


          • grezs
            grezs commented
            Editing a comment
            I've always soaked them in milk for 10-15 minutes and that mellows the little suckers out too.

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        Meat-Up in Memphis 2021

        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
        Click here for details. (https://amazingribs.com/memphis)
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        Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

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