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Meat-Up in Memphis

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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

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Meat-Up in Memphis 2020

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Detroit Style Pizza Techniques

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  • Top | #61
    Dangers Of Using Roccbox!!!

    This past weekend I had a very bad experience, and I thought that it would be worth sharing as a cautionary tales to others. First off, here's what I was trying to do:



    And here were the results:
    Click image for larger version  Name:	hand2.jpg Views:	1 Size:	352.6 KB ID:	723140Click image for larger version  Name:	hand3.jpg Views:	1 Size:	296.6 KB ID:	723141Click image for larger version  Name:	hand4.jpg Views:	1 Size:	651.3 KB ID:	723143Click image for larger version  Name:	hand5.jpg Views:	1 Size:	500.8 KB ID:	723142

    "What happened?!" you ask? The Roccbox is not bad for applications like this. The crazy rocket heat is great for searing meat, as you can see. The problem, is that the crazy rocket heat also produces crazy hot grease...

    My wife poopoo'd my Roccbox purchase, so I showed her this video. Ever since, she's been bugging me about making it for her. Costco had a great deal on some large, pre-aged, bone-in ribeye steaks. This was the perfect opportunity. I had everything set up, preheated the Roccbox to about 800F and had the flame pretty high for the initial sear phase. I had placed a stick of butter, a separated bulb of garlic, and a few sprigs of rosemary in a small bowl as prep for phase two. After searing the crap out of the steak, I lowered the flame, pulled the insanely hot cast-iron pan out, and dumped the contents of the bowl into an "empty" area of the pan. Little did I realize just how much fat had rendered out of the steak. By this time, there was a pool of oil in the pan. The splash from the "well beyond smoking point" oil was so large that it coated the side of my hand, and the entire palm of my hand. I was in the garage, away from the sink and so it took me a good 30 seconds before I could reach the sink and wash the oil that was literally frying my hand.

    I dowsed my hand in water and then ran back out into the garage to place the steak back into the Roccbox. I had screamed to my wife to bring me some ice in a bag, but by this point I could barely keep my eyes open the pain was so bad. I should mention at this point that my wife is a certified Nurse Practictioner. She brought me a Ziploc baggy of ice and prepped me 800mg of Ibuprofen. At this point I had a bag of ice in my fried hand and a greasy oven mitt over the other hand still trying to move the ribeye around and baste it at regular intervals between screams of pain. My wife had to feed me the pain killers. I pulled the steak out the oven and ran inside to prep a bowl of ice water while my wife gathered everything from outside and brought it in along with the steak itself.

    I should take this time to talk a bit about burn wounds. Burn wounds are some of the most painful injuries that you can have. The damaged nerves continue to transmit pain to your brain long after the initial injury is sustained. There is no correlation between the severity of the burn and the severity of the pain. Relatively minor second-degree burns can require weeks of pain management and even psycho therapy. The only other time that I had ever felt pain on this scale was when I was passing kidney stones. Once we realized the magnitude of my pain, my wife handed me 10mg of Norco. This did absolutely nothing. The only thing that was keeping the excruciating pain at bay was plunging my hand into a big bowl of ice water. If I removed my hand from the water, the pain would quickly begin to grow in intensity until I let out a little yell and plunged my hand back into the water.

    At this point, my wife is cutting up the steak for me and preparing my plate. Utensils were out of the question. I had to eat a pre-sliced tomahawk ribeye with my bare left hand while holding my right (dominant) hand in a bowl of icewater sitting on the table right next to my plate. This was a low point for me. On the bright side, my wife said that the steak was "absolutely delicious" and even went back for seconds.

    I spent the next several hours moving my injured hand between a bowl of ice water to stop the burning sensation from the literally fried nerves, and a bowl of tepid water to stop the aching from the cold. At some point after midnight, I was finally able to use a single bowl of relatively cool water to keep the pain at bay. However, every time I'd get up to go to the bathroom, I'd have to stop mid-stream and go running back down the hallway to plunge my hand back into the water with a loud groan of relief. I eventually took to walking around the house with a bowl of icy water in one hand, and my other hand inside of that bowl.

    By about 3:00AM, it became clear that the pain was not going to subside, and I was not going to get any sleep. I pulled several ice packs from the feezer and gripped them tightly. We woke up the baby, and my wife drove us the emergency room where I was given Percocet and Lidocane and told to follow up at the Burn Center in San Diego as soon as possible. As before, even a topical anesthesia and straight up Oxycodone made no difference in the pain. The doctor told me that I had partial thickness burns (2nd degree burns) and was likely to have terrible pain for some time. We arrived back home around 6:00AM. I don't know if it was the Percocet or the fact that I had been up the entire night, but at this point I was extremely drowsy. We put the baby back to bed and I managed to get about 3 hours of sleep with my hand resting on the Ice pack. I woke up every so often to a burning sensation in my hand, placed it back on the ice pack, and then went back to sleep.

    When I finally awoke a few hours later (about 11 hours after the initial incident), thank GOD the pain was completely gone. I'm not sure what happened exactly. I had a working theory that if I could just bare the pain long enough, the overload would cause my spinal column to dial back the pain signal. Unfortunately, I couldn't last more than about 20 seconds before screaming and plunging my hand back into the water. Allowing the nerves to fire while I was asleep must have allowed my nervous system to adjust. At this point, my hand was beginning to form GIANT blisters and the only real discomfort came in the fact that I was doing most things one handed.

    I made an appointment with the burn clinic and saw them early this morning. These doctors are a special breed indeed who enjoy slicing open giant blisters and draining fluids from open wounds, using their own fictional vocabulary to describe everything that we were seeing. They removed all of the blisters from the sores, scrubbed the open wounds, bandaged me up, and gave me a giant bag of all kinds of specialized, petroleum-soaked gauze, enzymatic debridement ointments, and what looks like the mesh that they put over Asian pears. At the end of the day, I am very lucky. I will have to scrub the open wounds and redress them once a day for the next several weeks. In the meantime, I'll have to stay away from the Crossfit gym. At least the giant callouses that I have developed from years of Crossfit kept me from suffering 2nd degree burns over the entire palm of my hand. I'm able to work just fine, although I can't seem to hit the question mark key with my pinky at the moment.

    Let's take this opportunity to talk about the Roccbox specifically. The folks at Gozney go out of their way to push the idea that the Roccbox is more than just a pizza oven. They regularly release videos showcasing different methods and techniques involving the Roccbox. To be fair, the injury that I sustained is not a Roccbox-specific problem. Any Neopolitan pizza worth buying will be achieving heat levels that are absolutely terrifying. Until now, I was limited to dry baking. Adding oil and grease to such a hot environment makes it significantly more dangerous. One problem that the Roccbox has specifically is the fact that the cooking area in the oven is very small (barely 12 inches wide) and the mouth of the oven is even smaller (only a few inches high). I initially received a few small burns on the back of my fingers trying to get pans in and out of the oven until I bought this wonderful device:

    Click image for larger version  Name:	473586.jpg Views:	1 Size:	205.0 KB ID:	723145

    To achieve a great product this portable and this hot, I'm sure that compromises have to be made. It's also because of this that I still wonder whether I should have gone with the Ardore pizza oven instead. I cannot justify buying both of them, but if anyone would like to donate one or start a gofundme page, I would gladly post my opinions and results in great detail. I'd also give explicit instructions on exactly how to get the best Detroit-Style pizza out of it. Just throwing that out there... In the meantime, I am still achieving better Detroit-Style pizza than I could have imagined.

    At the end of the day, the real tragedy is that my $35 ribeye turned out medium well. I'll never be able to un-see that grey interior as my wife cut the steak for me.
    Last edited by coreyo; July 31st, 2019, 12:58 PM.

    Comment


    • Top | #62
      The word "ouch" doesn't cover that! Your dedication to stay with the cook after such an extreme accident is commendable. Monty Python comes to mind. "It's just a flesh wound." Take time and care for that hand. Sorry, at a loss for words. Take care of yourself.

      Comment


      • Top | #63
        I have burned myself numerous times over the years and know the pain. However, I have been fortunate enough that the burns have never been that large. I feel your pain...

        Comment


        • Top | #64
          Originally posted by coreyo View Post
          Dangers Of Using Roccbox!!!

          At the end of the day, the real tragedy is that my $35 ribeye turned out medium well. I'll never be able to un-see that grey interior as my wife cut the steak for me.
          The fact that you can keep some humor with this is commendable. Hope you heal and thanks for sharing so we can avoid such an event.

          Comment


          • Top | #65
            Quite the story, you are the man. I have burned myself numerous times - the worst one that comes to mind was when I put my palm on a screaming hot iron to stop it from falling off the ironing board onto my son. So I feel you. Of course, the most important thing is the medium well steak. That is the real tragedy...

            Keep up the good work, but go easy on the injuries

            Comment


            • Top | #66
              I had a similar experience, I was brewing beer and carrying an Igloo cooler of near boiling water when the bung came out and poured water down my leg and into my gumboot. Second degree burn from just above my knee to my foot. Like you, I didn't abandon my project, carried on with the help of a neighbour. I couldn't dunk my leg, so I slowly poured water on it when I didn't have to tend the pots. Not being married to a nurse I was taken to the hospital after I pitched the yeast. It's been so long ago I don't remember all the details, I remember I had to use Silvadene cream and crutches.

              Best to you, you'll heal up fine and for you too this will become a story that you can tell in twenty something years that will leave people thinking 'what a dumb ass'! ;-)

              Comment


              • coreyo
                coreyo commented
                Editing a comment
                How could you NOT finish? It's not just your beer, but your manhood that is at stake.

            • Top | #67
              You will heal, but the steaks a gonner...

              Comment


              • Top | #68
                I always heard that Detroit pizza was made with cubes of brick cheese. Anyway, I have time for Chicago, New York, Quad Cities, St Louis, etc pizza!

                Comment


                • coreyo
                  coreyo commented
                  Editing a comment
                  Yessir, although if you visit the iconic pizzerias in Detroit, you'll find that they actually use a mixture of mozzarella and brick cheese (often shredded). Unfortunately, brick cheese is not so easily obtained outside of the upper midwest, so most of us have to find alternatives.
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