Jump to content

JABF99

Guru Supporter
  • Content Count

    31
  • Joined

  • Last visited

  • Days Won

    1

JABF99 last won the day on May 17

JABF99 had the most liked content!

About JABF99

Profile Information

  • Gender
    Male
  • Location:
    Central Illinois USA
  • Interests
    Fishing Hiking Swimming
  • Grill
    Kamado Joe

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I cooked a smoked seafood pasta for dinner. I smoked the homemade tomato based sauce with a low and slow smoke over white oak hardwood. I put together the ingredients in an uncovered dutch oven and slow cooked it at around 200 degrees for 4 hours. The sauce had diced tomatoes, fresh garlic, basil, a pound of shrimp, spices, a dash of dark brown sugar, very small dash of honey and chickpeas (I know it sounds weird but it tastes great). Finally when I had 2 hours left for the cook I added a salmon filet to smoke with a honey glaze finish. The sauce though, cooked really slow for those 4 hours... stirring occasionally. The shrimp did not overcook due to the low temp. The sauce was barely simmering... almost a stage before a true simmer. It tasted killer-good when finished. The end result was a really flavorful seafood pasta. If you love smoked seafood this is really good. It was worth the 4 hours of low and slow cook (2 hours salmon smoke). The salmon is just crumbled on top of the sauce with the shrimp. This is a pic from another smoke of salmon, but today I did the same thing... just had a cast iron dutch oven with it today :-)
  2. I thought I'd toss this out there in case anyone here likes sushi ideas. A few weeks ago I had a new (to me anyway) sushi that was made with smoked salmon. It was really good. So yesterday I smoked some salmon for dinner and thought I'd also make up a side dish of sushi, made with wild and brown rices. It turned out really well. My wife has never tried sushi, but last night she liked this one. I smoke the salmon by following the John Setzler video. I always make extra salmon when I smoke some up, because it is exceptional in leftover recipes too. Killer good. LOL, Kamado Joe sushi... who knew? :-)
  3. Focaccia sourdough makes a great skillet crust and I'll bet you can convert and use any of the Focaccia recipes easily for pizza. The recipe I used was an 80% hydration dough that gave the grilled pizza a chewy but very light and airy texture. Also, this sourdough starter does not give a sour or overly strong taste. Not at all. It just had a wonderful aroma and earthy taste. I dearly love thin crust pizza, but sometimes I do like a hearty skillet pizza. Cooking it on the Kamado seems to take skillet pizza to a whole new level with hardwood smoke. It really "makes" the pizza here. The White Oak smoke adds flavor to the smoked ingredients (smoked before adding them to the pizza), and then to the pizza itself as it bakes (the crust and cheeses). My greatest challenge that I struggled with regarding whole grain pizza crust has always been that the dough was too heavy. It ruined pizza for me. But I feel like I've finally found the holy grail (for me anyway) for a skillet pizza crust that is whole wheat and whole stone ground dark rye too. The sourdough starter seemed to give an amazing lift to this dough... you can see by that last photo in my original post that the crust is super airy. It obviously helps to have 50% of the flour being the bread dough All Trumps high gluten flour. LOL, I like Bleu Cheese on my pizza sometimes too. I loved it on this one.
  4. This is a cast iron skillet pizza loaded with big flavors. It was baked in a Big Joe with White Oak hardwood along with the lump charcoal. I like rye flour in my dough, so this is a sourdough with 80% hydration and the following flours: -50% All Trumps High Gluten Flour Enriched/ Unbleached/ Unbromated -25% Bob's Red Mill Stone Ground Whole Wheat Flour -25% Bob's Red Mill Stone Ground Whole Rye Flour The Poblano peppers, onions and garlic were smoked over the hardwood before adding to the pizza. It also has incredible cheeses. It has aged cheddar, aged Fontina, aged Parmesan, aged Romano, and aged Asiago - and I also added some chunks of Bleu Cheese. Finally I topped it with green onions and finely diced rosemary. With the sourdough rye Focaccia crust & then these killer-good cheeses, all smoked over the White Oak, it's a pizza for people who love big flavors and a hearty pizza. Oh, the tomato sauce is one I really like with basil and other spices I like (I really like a bit of poultry seasoning dusted on the sauce). The crust was inspired by the book, "Artisan Sourdough Made Simple" by Emile Raffa. I really like this book and its recipes. The crust looks thick and heavy but it is light, chewy and loaded with flavor. It is not sour, but just flavorful with a wonderful aroma. Just before baking it I brushed the top with a honey & water. I par-baked the crust in a cast iron skillet for 20 minutes then topped it and finished it for about 10 more minutes. The cheeses caramelized beautifully with the cast iron. One last thought. I'm still learning to bake with sourdough instead of dry yeast, but already I am hooked on the added aroma and flavor it adds.. It adds a whole new "earthy" flavor dimension to pizza (and the other bread recipes I've tried). The 25% stone ground whole rye flour also adds a flavor I enjoy. Anyway I'm sure looking forward to leftovers tomorrow :-)
  5. I picked this book up recently and thought it was a good one: Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading, by Emilie Raffa. https://www.amazon.com/gp/product/1624144292/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
  6. Your pizza looks delicious. I'm dying to ask, how do you do the lobster... do you just put it on the pizza uncooked? Or do you do anything with it prior to putting it on the pizza? I like seared scallops on pizza (with a nice crust to them) but I add them after I pull the pizza off the grill, as a post-cook top dressing.
  7. I've been following John Seltzer's pinned thread on how to make a sourdough starter (the pinned thread in the forum). It's not completely through the 7-days but it is very active already. Instead of throwing away the excess this last time I used it as poolish in a recipe. I was just curious I guess. I had planned on smoking some salmon for dinner for my wife and I yesterday and thought what-the-heck I could do a mini-pizza with the poolish to go with the smoked salmon. BTW, I follow the John Seltzer recipe for a low temperature smoke with the honey glaze. We do love salmon that way. Anyway I followed the master dough recipe in "The Pizza Bible" and substituted the extra/leftover sourdough starter for the 90 grams of poolish in that recipe. I did use 10% extra water due to the fact I was using some whole wheat. Anyway, I wanted to just do some tiny 6-inch mini pizzas to go with the salmon. For flour: 60% All Trumps Unbleached/Unbromated Flour 30% Bob's Red Mill Organic Stone Ground, Whole Wheat Flour 10% Bob's Red Mill Organic Stone Ground, Dark Rye Flour After the dough rose, I did roll the dough to 1/8" thin six inch rounds and let them sit for about an hour, then I added the toppings and put them on the pizza stone on the grill at 400-425 degrees. They cooked in 6 or 7 minutes. The next time I do this I will cook at a higher temp... I was hungry to eat that salmon that had just come off the low and slow smoke, and just quickly brought the temp to 400 degrees and added the mini pizzas. They were Jalapeno, onion and garlic. I was pleased with the result. I'm sure I will learn a lot over the next year or so (I learn best by doing and experimenting). The flavor of the crust was wonderful, and it picked up the smoke flavor of the White Oak hardwood. The whole wheat and dark rye flour seemed to be adding a lot to the flavor also. The crust itself was perfect as far as the texture. The bottom was crunchy while the rest was light and chewy the way I like my pizza crust to be. It did end up thicker than I thought it would be. The crust was about 1/4" thick... and I did like the end result. I can't wait to do straight sourdough crust when the starter is fully ready... this preview was a hit with my wife and I :-)
  8. Thank you, that is good to know since I have wondered how the recipes in the two pizza books would translate to using sourdough starter. In fact it was worrying me that I would now need to find new recipes that specifically focus on sourdough. And some of those recipes in "The Pizza Bible" in particular are ones that I am dying to try 1-by-1 and over the next year or so. It never occurred to me that I could experiment with a poolish made from both yeasts. Now I can still do those recipes exactly as they are provided in the books, but with a poolish tweaked with some of my sourdough yeast. That sounds like a fun thing to try.
  9. I just started day-1 of my starter. Actually, I'm excited about making my own. It sounds pretty cool. But thanks.
  10. I'm going to just take starter sourdough with me on our trip & feed it with flour I'll bring along. LOL, I haven't run that by my wife yet... she already thinks I've lost my mind since I got the Kamado. I'm definitely down the rabbit hole now with the pizza on the Kamado. But it's fun down here :-)
  11. Okay, I'm psyched to give this a try. I have to make a two day trip next week. Can I still begin the process now of developing a sourdough, and just miss two days of feeding, or should I wait until I come back from my trip and then begin my first day of the process then? Also, I am curious if I can use an existing poolish starter pizza dough recipe but now use it with sourdough (and no added yeast)? Do you just use the same amount of sourdough as poolish starter? Or is it a completely different approach with sourdough and you need a sourdough recipe?
  12. I just made my first pizza on the Kamado using the poolish starter recipe from "The Pizza Bible" and it was very good. Exceptional aroma and flavor. This morning I was reading the pinned thread here about sourdough. What is the difference in flavor between using a yeast based starter vs a sourdough starter? Is it worth it to go the next step to sourdough? Or is the flavor about the same? Just curious... I'm laughing because I know I'm probably gonna give this a try next anyway, but thought I'd ask here first :-)
  13. Okay, here’s my feedback on this, in case anyone else is interested in Sicilian pizza in a cast iron skillet. I’ll put a disclaimer here. I am very new to Kamado cooking, a total newbie. This is my 4th pizza attempt since I got the Kamado grill a couple months ago. In other words I only half know what I’m doing right now. I do love the grill. I also am a pizza nut, and like skillet pizza the best (I realize most here like the thin pizza… I like that too). But I’ve cooked all of my life on cast iron and it does make good pan pizza. I have been reading the “The Elements of Pizza” and “The Pizza Bible” and this recipe is loosely based upon “The Pizza Bible” recipes. This is a Sicilian dough pizza scaled down from the recipe on page 118 of "The Pizza Bible" and the pizza itself is my version of the "Burratina Di Margherita" recipe on page 129. That pizza won the International Tournament of Champions for Chef Tony Gemignani (12-time World Pizza Champion). My take on his recipe attempted to translate that recipe into one that would work for a 12” cast iron skillet pizza cooked on a Kamado Big Joe III over lump charcoal and white oak hardwood. The Chef Gemignani, Sicilian dough is the recipe he also uses for his focaccia bread served in his restaurant. He uses it in his Sicilian pizza recipes too. It is a 70% hydration dough. The original recipe is for a 12”x18” pan pizza so I scaled the recipe down to a 12” skillet. I had to buff up my math skills a bit :-) I used the poolish starter recipe in the book, so this is the 3-day recipe… one day for the starter and two days for the dough to ferment in the refrigerator. I did parbake the crust as the book recommends, but on the grill instead of the oven, so it could get the smoke from the white oak. One side was browning faster than the other so I flipped the dough halfway through the cook. You can tell that in the photo. I then let it rest 30 minutes before putting the pizza together to put on the Big Joe. I also like how Chef Gemignani does not put all the ingredients into the pizza and cook it all. He has a post bake stage where he dresses the pizza with some fresh toppings. I like that a lot. He recommends for this particular pizza to dress the top with cherry tomatoes cut in half and skillet cooked for 30 seconds. Then he has a reduced balsamic glaze drizzled on the pizza, so I did that too. His final topping (post bake) is to dust the pizza top with thinly sliced (slivers) of fresh basil leaves, and I did that also. One other change from the book recipe is that I like fresh chopped garlic, diced green onions, Poblano peppers & chopped cilantro pizza. It’s my favorite skillet pizza, and my wife is crazy about it too. So I did use those ingredients in this Sicilian skillet pizza. I caramelize them by cooking very slowly in olive oil in a small cast iron skillet. Then I put them on the pizza but under the cheese. I also like to use poultry seasoning as one of my pizza seasonings. It seems to go well with pizza. Anyway, I'm pleased with the result. If you like pan pizza crust, this is killer-good. It's aroma with the hardwood made me want to eat it before I even put toppings on it. I feel it is 100% worth the 3-day effort. The crust is browned and crunchy on the bottom. It is chewy but light on the top. The flavor is what makes it though. So, if you're wanting a skillet pizza crust (or a pan pizza crust) you may want to consider this. Here are some pictures of the pizza. Finished and with the tomato & basil garnish (and drizzled with the balsamic reduction) Finished but not garnished yet. Ready for the grill Finished slice Par baked crust Dough ready for the grill
  14. LOL, okay, I re-read "The Pizza Bible" last night regarding the Sicilian Pizza dough, with a starter. My gut feeling is that this high-hydration dough (par baked) will do well in a skillet pizza. So, I'm just going to jump in and try this later in the week. I am going to cook it in the same old cast iron skillet that I have used for years now & everything except for the dough/crust will be a Detroit style pizza that I am used to doing on the grill... I've cooked this a zillion times on my old charcoal grill and two or three times now on the Kamado Big Joe III. I will report back here to let folks know what happens, in case anyone else cooks pizza in a skillet here. BTW, I do use white oak hardwood with my KJ lump charcoal. I like the smoky taste it adds to pizza.
  15. Before getting a Kamado grill my favorite way to cook pizza was in a cast iron skillet in the oven. I make the crust dough by hand and just use a simple bread recipe but use it for crust. Over the years I have also cooked pizza this way on a charcoal grill. Most of what I cook on is cast iron, and our family has done that for generations... I learned from my mom. Anyway, now I have a Kamado Big Joe III and have tried cooking pizza on it a number of times. It has turned out to be very good, but the crust needs to be better. I want to take it to another level. My existing way of cooking pizza in that skillet is to do something similar to a Detroit Pizza - cheese on the crust to the edges for caramelizing and limit the sauce to some on the top rather than directly on the crust dough. I was reading the Pizza Bible about Sicilian pizza crust with a starter rather than a yeast packet. Do you think this crust might translate well to a cast iron skillet pizza on the Big Joe? I realize I need to just experiment with various crusts and fine tune a new method. But I thought I'd ask here in case any experienced pizza makers might have helpful advice before I jump in on this. Also, I have both of the books recommended by John Setzler: The Elements of Pizza and The Pizza Bible, so if there is a pizza dough recipe in either of those two books that you think would be better, just let me know. just so you know though, I do not like Chicago style pizza dough. I like a light but chewy crust that is browned and crunchy on the bottom (from the seasoned olive oil in the skillet). I've never had any problem with burning the crust, not in the kitchen oven or the grill. I usually cook my skillet pizza at 450 degrees and just watch the crust and pull the skillet off the grill when the top is brown and the crust bottom is brown. Thanks in advance for any advice you can give me. This Kamado cooking is all new to me.
×
×
  • Create New...