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S60

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Everything posted by S60

  1. If you are interested, there is an app, based on the chart, that will calculate the amount of starter needed.
  2. I assume this statement is tongue-in-cheek. The difference between SD and IDY, if both are properly used, might be the difference between great and very good, but great versus cardboard .... Anyway, at the pizzamaking.com forum, there is a thread that has a chart that indicates the amount of starter to use based fermentation time and temperature: http://www.pizzamaking.com/forum/index.php?topic=22649.0
  3. By the way, which starter strain are you using, or are you making one from scratch? I am going to live vicariously through your starter journey.
  4. I do not, but there is a lot, and I mean a lot, of info on using starters at the pizzamaking.com forum. The ease of use and satisfactory results of IDY for me outweighs the benefits (and burdens) of using a starter. IDY is instant dry yeast, ADY is active dry yeast. IDY is added directly to the flour, it is not first “proofed” in water. ADY, the old fashioned dry yeast, is first activated in water before adding to the dough. I have used starters in the past, but the weekly feedings and waste (throwing half of the starter away to make room for new flour and water) if you are not baking bread or pizza regularly were more than I wanted to deal with. I have read that some feed their starter only once or twice a month, so that would lessen the burden. Plus, you need to plan a day or two ahead to “activate” the starter before use. Personally, I think refrigerating pizza dough for 2 to 5 days before use achieves most of the flavor benefits of using a starter. I pretty much use IDY equal to 0.25% the flour weight (2.5 grams IDY to 1,000 grams flour). Plus, I can make the pizza dough pretty much any day of the week, and it is ready anytime I need it during the weekend. What dough I don’t use by the end of the weekend I freeze, and when I later use it, the frozen dough defrosts very quickly in warm water. I do envy those that use starters, for whatever the benefits are, but it’s not for me.
  5. S60

    A shot in the dark

    Here is the part that describes his ride through the clouds. http://www.loa.org/images/pdf/Rankin_Man_Thunder.pdf
  6. S60

    Convince me...

    You made a mistake. You should have added chocolate to your peanut butter. Two great tastes that taste great together. Someone should market that combination.
  7. Good point. I will use burger sliders to test out my beef rubs.
  8. I have space for 3 grills and I like the versatility of my trifecta. An XL kamado, which I can divide in half for smaller cooks. A pizza oven. And a gasser on which I frequently use a stainless steel griddle. For my situation, I can’t see giving up the pizza oven or the gasser for another kamado. Plus, I can always get a smoky flavor on the gasser or pizza oven if needed by using smoked ingredients, such as smoked cheese for pizza, or smoked spices.
  9. I like the wing idea. Buy a bag of wings and easily try out different rub combinations.
  10. S60

    Convince me...

    Blackstone Pizza Oven. From what you have disclosed on this forum, I believe that will suit your needs better. You can have excellent pizza on the table in 20 minutes after you get home (assuming dough is already made). And as others have demonstrated, it's somewhat versatile if the heat is turned down and you are cooking in a pan.
  11. Whether the rub is homemade or purchased, will tasting a bit from the jar be a good indicator of whether or not you will like the rub? And should it taste very strong or should it taste just right? Thanks for your thoughts.
  12. How can you read the temperature of the KK through all the condensation in the KK thermometer! Just busting your chops!!!!!!!!
  13. Anyone have some official Butt Rub and can post a picture? Here is my attempt at a clone, @Dub . Outside photo in shade: Inside picture under fluorescent light:
  14. A typical non-steak restaurant filet is first browned on one side in an oven-proof skillet, then flipped and the skillet is placed in the oven. This is a good demonstration, and the video is less than 60 seconds:
  15. Too much wine tonight! So 56 results in 28 to 30 pounds. That is 14-15 two pound packs. Still manageable. Or 10 three pound packs
  16. Seven 8 pound butts is 42 pounds. Cooked, that will be 21-25 pounds. That is not that much. Cook and freeze in foodsaver bags, 2 cooked pounds per bag. That will be about 12 bags. That can be reheated in 2 stock pots, 6 bags per pot. Or reheat at home and deliver in a cooler to keep it warm.
  17. The other thing I did was buy a stainless steel griddle that I use on my gas grill, and that had opened up a lot more options. So once I work that as well as my pizza oven into the rotation, the kamado only gets used a few times a month.
  18. Unfortunately, I have some of the same issues with my family, which has resulted in me using my kamado less. If you take the grill up to 600 and then lower it back down to your cooking temperature, you will reduce the amount of smoke that the food absorbs as the coal bed will be mature with very clean smoke. Cook foods that cook very quickly, such as steak or thin cuts of chicken. Chicken absorbs a lot of smoke so consider cooking that on a gas grill. I generally use Royal Oak with no added wood and with a mature coal bed, it has a very light smoke profile. Avoid using any sauces or rubs that contain a smoke flavor. What types of food are you cooking that are developing a large smoke profile?
  19. I am moving away from paprika based rubs. They never seem to set right on what I am cooking.
  20. Just checked salt content. Byron for 1/4 teaspoon has 172 salt. Lawry's has 380, a little more than twice Byron.
  21. How is the taste of Bad Byron Butt Rub different from Lawry's Seasoned Salt, if you have tasted both?
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