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    • John Setzler

      Let's Take Sides Challenge!   12/06/2017

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Tosh

Members
  • Content count

    12
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Profile Information

  • Gender
    Male
  • Location:
    Ontario, Canada
  • Grill
    Primo
  1. Pizza, dough, and cooking method

    I came back to browse this thread because...Drum roll....I finally got my hands on some double zero flour !! It’s not the Antimo brand but rather Molino Grassi TIPO 00. Cooking up some pies tonight and I feel like a kid on Christmas Eve...I can’t wait! Will take pics and report back on method and results. I like food...
  2. Hi all from London,Ontario Canada

    Hey Swollen Goat... The second best purchase I made after the Primo was a portable RF grill/food thermometer. The dome thermo on my Primo is very accurate but it’s located at the top of the dome so temp there is not the same as temp at the grill. And for those long cooks e.g. pulled pork and beef brisket, an RF food thermo makes tracking your internal temp so much easier. Happy cooking!
  3. Hi all from London,Ontario Canada

    Welcome from Peterborough ! Went charcoal last fall and I’ve never lit my gasser since.
  4. Hadn’t really considered roasting a rack of lamb on my Primo until yesterday, and boy am I glad I did. It turned out fantastic, and that bbq taste just added additional flavours that you cannot get from oven roasting. So here you go....my garlic rosemary roasted Rack O Lamb, done on the Primo. I use a wet rub to get a nice flavourful crust on the lamb so you’ll need to get your Komado nice and hot - I held the temp at 450 - 475 and used the deflector plates. The wet rub: 3 Tbsp finely chopped fresh garlic 2 Tbsp finely chopped fresh rosemary 5 Tbsp fresh grated parmasean cheese (you can use bread crumbs instead) Pinch of salt and pepper to taste A couple Tbsp of olive oil I run all ingredients, except the cheese, through a small blender to emulsify the flavours together. Your rack of lamb should have the chime bone and cap removed, and make sure it is properly frenched (that is, make sure there is no flesh on the bone before you wrap them in tin foil - this is very important as you can risk spoiling the loin during the cook). Season the rack with salt and pepper then brown all sides in a heavy cast pan with olive oil and butter. Once the rack has cooled a bit, brush a thin and even coat of Dijon mustard all over it then cover it with the garlic rosemary and parm mixture. Place on your heated Komado and allow to cook to an internal temp of 135 (for med rare), remove and let sweat before carving into chops. The side dish is roasted broccoli. Serve with a bold red and enjoy !
  5. Rack of Lamb - Lamb Chops

    Thanks for sharing. I picked up a rack today with plans to cook in the oven but after seeing your pics I’m now going to cook them on my Primo! I’ll post pics and share my own wet rub recipe. Can’t wait !
  6. Pizza, dough, and cooking method

    Thanks for the tips - when I get a chance to make with Antimo flour I’ll definitely raise the temp. and report back !
  7. Pizza, dough, and cooking method

    Made the pizza last night following your cooking instructions to a tee and...very sound method! Pizza crust and toppings were done to perfection. Here’s a photo of my grill set up And here’s what they looked like It took about 45 minutes to get the grill steady between 470 and 500 but that was the perfect temp - the crust had no burn on the bottom and the toppings were fully cooked. Cooking close to the dome definitely helped. I couldn’t find Antico Molino Caputo 00 flour anywhere in town so I used un-bleached all-purpose flour. The crust was good but not perfect (to me the perfect thin crust is similar to a Quesadilla crust - crispy yet light) so next time I’m in Toronto I’ll stop in to a couple specialty stores I trust will carry Antico. Will stick with this method.
  8. Pizza, dough, and cooking method

    We’re grilling thin crust pizza tonight on our Primo XL, our second time (1st time was good but crust was still a little chewy), so I came here looking for some pointers to improve. What an excellent write up! Thanks for sharing and the details re thin crust. I’m going to use the deflectors and place the stone close to the top of the dome and see how that works. I’m also going to use the flour you suggested, and this time drop the oil. I’ll write again on how it turns out and what i learn. Thanks again.
  9. New addiction likes company...

    So i followed the new plan and the brisket turned out fantastic - moist, tender and juicy. I used a blend of cherry and hickory chips and applied a simple spice mix of garlic (dried), sea salt and cracked pepper. In the drip pans were water and we added some juice from our pickled beats which is a blend of vinegar and sugar. Here’s the result. I have more pictures but when i tried to upload more they failed. Will give it another shot in a separate post. Re Comedy network - nope. You’re thinking of Tosh.0. Just a coincidence we have the same name. Cheers. EDIT: Now I’m really confused... The pic did’t even load...???
  10. New addiction likes company...

    So i followed the new plan and the brisket turned out fantastic - moist, tender and juicy. I used a blend of cherry and hickory chips and applied a simple spice mix of garlic (dried), sea salt and cracked pepper. In the drip pans were water and we added some juice from our pickled beats which is a blend of vinegar and sugar. Here’s the result. I have more pictures but when i tried to upload more they failed. Will give it another shot in a separate post. Re Comedy network - nope. You’re thinking of Tosh.0. Just a coincidence we have the same name. Cheers.
  11. Just popping in as a new member to say hi! As the title reads, I am addicted to this thing. We purchased our Primo XL in May and I’ve been using it 6 times a week since! I haven’t tried anything I would consider all that spectacular but the more memorable cooks were pulled pork x2 - we have a solid slow cooker method but after smoking on the primo we’ll never use the slow cooker again - chicken wings and beer can chicken. Always lurking the internet for new recipes though. Controlling the temp was a bit of a learning curve but have since figured that out. Prefer the sugar maple lump for the smell and it seems to enhance the flavour in pork. Thanks again to the internet I found plans to build a home-made stand and my Primo now has its own custom nest. Ok...I’m rambling.... Today it’s beef brisket...again. Failed miserably the first time I tried smoking a brisket so researched this and other forums and now have better idea of what i did wrong - I have a new plan that includes a wrap and chill to finish ! Cheers!
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