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ATXguy

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  • Gender
    Male
  • Location:
    Austin, TX
  • Interests
    cooking, bouldering, traveling, hiking
  • Grill
    Kamado Joe

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  1. Where did you order it from? I don't see it anywhere...
  2. Man, that's a great looking pizza! Do you have any sugar in your dough recipe? do you find that helps with browning the crust as well, or is it mainly just the proximity to the dome that is giving you good color on the crust?
  3. I think I posted the only non blurry photo I got with the pasta roller, but this is the exact model I've got. https://www.amazon.com/dp/B000679FZ8/ref=psdc_289791_t3_B000BI4DP4 I love it so far and have used it for angel hair for fried noodles, spaghetti, fettucini, large sheets for lasagna, ramen noodles, and ravioli a couple times. Even ran some tortilla dough through it for tortillas for fajitas one night. Works great, easy to use, basically no cleaning. I never even considered getting one before I got it as a gift, but I prefer this 10X over the Kitchenaid extruder pasta attachment, and pretty much just use this now. I want to do an oxtail tomato ragu with fresh pappardelle soon!
  4. Sure! I followed this one, changing a couple things. http://www.fabioviviani.com/smoked-mozzarella-chicken-ravioli/ I added 1 whole egg to the filling mixture to moisten it up a bit, and used smoked chicken and non-smoked mozzarella instead of regular chicken and smoked mozzarella. The basic dough I used for the pasta sheets was just 2 cups flour and 3 beaten eggs (came out to 285g flour to 150 g eggs) kneaded, then rested and rolled to #6 on my pasta roller.
  5. Ravioli turned out nicely! Nice subtle smoky flavor, and the tomato basil parmesan sauce was super simple but flavorful. And there's enough for leftovers too, which always makes me happy.
  6. Ravioli turned out nicely! Nice subtle smoky flavor, and the tomato basil parmesan sauce was super simple but flavorful. And there's enough for leftovers too, which always makes me happy.
  7. haha, let's shoot for 7:00 and some Northern California wine is welcomed!
  8. That's a great video. Very cool to see Rudy's participating and all of the food looked amazing. Looks like they have themselves an awesome bbq spot in the most unexpected of spots!
  9. Great post, this is really cool stuff! Never thought about using the anova for this.
  10. haha, that is awesome! I'm surprised I've not done this myself...
  11. I got a an awesome gift this Christmas, an Atlas Marcato pasta roller, and have been making lots of fresh pasta lately and decided on a smoked chicken with ricotta, mozzarella and herb stuffed ravioli for tonight with a fresh tomato basil sauce, and so last night I smoked a spatchcocked chicken on the Big Joe with nothing but kosher salt and freshly ground pepper and a chunk of mesquite to have ready for tonight. I started it at 275 to give it some time in the smoke and finished around 350 to slightly crisp up the skin and get it off before it got too late. When I pulled it off the breast meat peaked at 165.4, it smelled amazing, and of course knowing there'd be extra, I had to try it, even though it was bedtime. It's been a while since I've made something this stripped down and simple with so few ingredients, components or prep time, and it just reminded me of how unbelievably satisfying and delicious a simple salt and pepper smoked chicken with no brine, no marinade, no fancy 10 ingredient rub or absolutely anything else really is. So moist, flavorful, juicy and satisfying all on it's own, and I can't wait to do it again without the ravioli in waiting!
  12. So I just recently began making pizzas on my Big Joe and have had great results so far. For reference, my current setup is the the X rack in the top position, with the diffuser plates set directly on the X rack, about 2" crumpled foil spacers on top of the diffuser and then a 16" pizza stone on top. I've heard that the 20" big joe pizza stone is essentially a 1 piece diffuser and is the same weight/material, thickness etc... and so rather than buy another pizza stone, I was wondering if I could swap my pizza stone (16" thermarite stone) and diffuser and use the 16" pizza stone as a diffuser, and use the diffuser plates on top as a 20" pizza stone, allowing me to make a larger pizza if we have guests over. The physical logistics of it will work fine, as I can just use the grate in top position with the pizza stone on top as a diffuser, and then 2" foil ball spacers and set the diffuser plates on top acting as the pizza stone, but I just wondered if a 16" diffuser would be sufficient heat deflection for a 20" pizza stone so that it doesn't burn around the outer edges. Has anybody tried this or has anybody used a larger pizza stone than their heat diffuser with good results? Thanks!
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