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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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Pizza on the Paella low-n-slow

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  • Top | #1

    Pizza on the Paella low-n-slow

    A few years back we went to a friends house for a pizza party on their grill. I had grilled a few frozen pizzas on the grill but, never made one specifically for a grill. I was watching our friend tend to the grill, he has a Kettle Pizza, and it seemed like he was always under the gun of a live fire and a quick tipping point. Still, it was cool. So naturally when my wife bought me a kettle, I was thinking pizza attachment. Here is where my logical side kicked in. I do not make any movement really fast, so I have a rule that I can not get myself into something I can not get myself out of, that applies mostly to cooking, home brewing, etc... But, I am not a hot and fast guy other then the final sear. I also decided if I was to get a kettle pizza attachment, I would likely want a dedicated grill, I did not want to buy another grill just for an attachment, then I decided I did not want to store an attachment that big either. So then I got more practical, and went all "One pan that rules them all" in my searching. I say this only for why some of this is relative to my decisions, and maybe you pass it along someday to someone. But again, I am in an electric wheelchair. I can stand a little bit some times, I can even take a few steps at times. but, everything I do comes with a big price, so I ride most of my days in the chair. So, for the one pan that rules them all. I am also cheap, hence one pan for now. Getting myself out of a situation makes me really question some of my cast iron as my strength is always an issue, especially further you my arms out stretched. The handle on a cast is more like a bike handle to me round like a spindle (I grab it sideways), as I need both hands, and that little nub on the other is not all that great either. So, I do use it still, just on my best days. However, in my search, I began to ask questions here on one of the pages about cast iron woks, and even some pizza pan questions. Most people steered me to a carbon steel wok, that put me on another search and learn. I came across the Lodge 15 inch Carbon Steel Paella pan, it was large enough to make a nice pizza, I could use it inside and out side, I could learn to make paella, and see 20 different things I could probably have fun cooking on, (you know, one pan that rules them all). It has bigger hoop style handles so I get get a better hold on it. Also, It makes really good pizza by my current standards. I ran my second pizza cook on it last night, I wanted to try low n slow and that is how I roll. I set up one probe off to the side a bit because of pan space needs, but still right off the fire line, then ran one probe off to the side of the grill mid grill to get an idea of what my grill is doing, and then I dropped a probe inside the paella pan, and looked at my pan temp vs ambient temp, fire temp, etc.. I will run this cook up to 350 the next time to see how that works. I am guessing it would cut 5 minutes maybe? So, after I have everything set up and I was trying to run a 250ish cook, I built the pizzas on parchment paper circles I had cut out already, and made a NY style crust I found on line, THe parchment paper helped me slide off of the cutting board or pan I built the pizza on, I left the pizza on the parchment paper (pre seasoned pan with olive oil and garlic), after 10 minutes I took the parchment paper from under the crust, it slid right off, or was certainly easy. So again, only from a low and slow stand point and my attempt at a NY style crust, and running a smooth and controlled cook the whole time and a good pizza at the end. I would recommend this pan to others that are considering any of the factors. For me even. I would rather make 3 pizzas slowly over an hour (one at a time) and enjoy some beer or wine, or I am thinking I could fire up my 22wsm run it up to 300-350 and just bake two at a time in there. Yes, I ramble a bit.... I do have one dough ball in the freezer, to see how well it works on a thaw out.
    Attached Files
    Last edited by Richard Chrz; June 19th, 2019, 09:52 AM.

  • Top | #2
    Pizza looks good, going to have to look at one of those carbon steel pans.

    Comment


    • Top | #3
      Interesting. Keep us updated. I love pizza.

      Comment


      • Top | #4
        As long as you and your family enjoy it, that's all that matters. Personally, I prefer a crust with a bit of crispiness.

        You did not mention where the coals are placed in the kettle, but if you want a crisper crust, you could always more a few hot coals directly under the pan. If that doesn't brown the bottom enough, add a few more hot coals the next time, and so forth until the bottom is the way you want it.

        Comment


        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Coals were placed in a standard grill basket to the top side (no fire under this pan on this particular cook). I really don't prefer too crispy of a crust, but do not mind a bit, and this was good enough for me on the crust side. My last one I ran much hotter and the crust was too dark for me. I now need to adjust heat a bit to gain the cooking I want done on the top side of the pizza. Thank you for the tipsI was even thinking a few coals on top of the grate around the perimeter of the pan.

        • RonB
          RonB commented
          Editing a comment
          You could always put the pie under the broiler for a few minutes to get the top the way you want it.

      • Top | #5
        Never thought of this use for a paella. Have two of them—I see pizza in our future. Thanks for sharing!

        Comment


        • Top | #6
          Love the write up but just have one word of advice....paragraphs

          Comment


          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            HA! No doubt.

        • Top | #7
          I admire your grit and determination. Nice looking pizza, too, BTW.

          Comment


          • Top | #8
            I like the looks of your pizza and that pan is nice too! Good job Richard!

            Comment


            • Top | #9
              Oh man that looks great even at 7:30am. I have a Blackstone Pizza Oven and I believe yours looks better. Thanks for sharing.

              Comment


              • Top | #10
                Looks great!

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