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John Setzler

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Everything posted by John Setzler

  1. Thanks Jack No.. I am not a true pizzaiolo YET! I just take my pizza game seriously. I love all styles of pizza... these photos are just some of the higher temp pizzas I cook. Cooking is an art as much as it is a science. The art part of it is why everyone can't be great at it... lol. I also recently purchased this: Modernist Pizza.... I haven't opened any of these books to even browse them yet. I decided I needed to start a KETO diet after I ordered these Pizza will still happen around here but it will happen on cheat days, which won't be that frequent for a while yet... lol. I gotta get my fat ### back into shape again.
  2. I understand the dynamics of it. I have a wood fired oven where I cook Neapolitan style pizza at 900F. I never burn those crusts. It's all about having the right dough for the temperature AND pizza STYLE that you want to cook. If you are cooking a pizza with a lot of toppings on it or a pan style pizza, you need a wetter dough because the crust is gonna be in the oven longer. If you put a 60% hydration pizza dough on a stone that is 500 degrees or hotter, it's gonna be a very crisp dough if you have a lot of toppings on it to cook. That exact same pizza will likely be perfect in terms of texture if you do a 65% or even 70% on the same dough. The stone does cook your pizza faster, but that is the name of the game in my opinion unless you are cooking in a pan. That rapid heat transfer leads to 'oven spring' that allows that crust to puff up and get crisp on the outside. So if you are making a dough from scratch that has no sugar in it and no excessive amount of fats, you just need to temper your toppings or cook at a lower temp.
  3. What causes your pizza to burn is that the stone is too hot. It has nothing to do with the color of the stone. Cooking pizzas in a kamado requires the understanding that storebought pizza doughs are designed for cooking in conventional ovens. You MUST FOLLOW THE TEMPERTURE recommendations for that specific dough. There is a common misunderstanding in the kamado community that you can just cook a pizza at whatever high temp you choose and it will be better because of that. See this post:
  4. Yea... it's a scam to get people to collect the bottles.. lol
  5. I have some good friends who are bourbon fans. One of them gifted me this bottle yesterday..... I can't wait to try it.
  6. I have been using the fireboard 2 drive and the 2 pro since each of them were released. I am still as happy with Fireboard as I was the day I got each of them. I have no complaints. I do prefer the PRO model with the k-couple probes that are more heat resistant than the standard probes. Those probes are also compatible with the new Fireboard Spark that is getting ready to hit the streets.
  7. is that the method you use when you have herbs and spices on the roast that will char and become bitter when you sear them?
  8. Preorder here: https://atlantagrillcompany.com/collections/summer-online-sales-doorbusters/products/fireboard-spark I can't wait to get my hands on this one......
  9. It took a minute or two. That's why I do NOT trim before I break it down. Its much easier to trim it from a steak edge than from the entire roast at once.
  10. to moisten the surface to promote smoke adhesion...
  11. already did but its on the atlanta grill company facebook page / youtube channel
  12. I dont think you will be able to suck the air out of the Umai bags without one but you can try it
  13. no.. its the brand of cast iron pan... what's the bottom of that pan you cooked your giblets in look like?
  14. I shave it off before I cook it... just the outermost portions of it. I never go 1/8" deep and usually not that much....
  15. 39-day dry aged choice angus beef.... 4.8lb cut from the center of the roast... dry brined in the fridge overnight with Atlanta Grill Company's Man Cave Meals AP Mojo... 525 degrees for 15 minutes... another 1:45 or so at 250 degrees to finish it off... let it rest for 15 minutes..... This was the best tasting prime rib I think I have ever had. I think I can improve this process a little by tweaking my 'dry brine' process just a little. They dry aged beef doesn't dry brine as well because of the reduced moisture content. Next time, if there is a next time, I am going to rub the outside of the beef with Worcestershire sauce and salt and then vacuum seal it for a semi wet brine overnight before the cook. Anyway... that's all I have for today Added Video:
  16. https://www.thespruceeats.com/old-fashioned-giblet-gravy-with-hard-boiled-eggs-3057037
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