
Jasovan
Members Plus-
Posts
11 -
Joined
-
Last visited
Content Type
Profiles
Forums
Calendar
Everything posted by Jasovan
-
I haven’t cooked on the KJ CI griddle but I was really leaning that way until I decided on the soapstone. I guess only time will tell but I’ve definitely enjoyed it so far. Think I’m going to try to sear a flank steak on it tonight for some steak fajitas so we will see how that goes.
-
Haha yes it was two separate nights. I grilled some asparagus and my wife did some rice for the seafood. But so far I’ve enjoyed the soapstone! Let us know how it goes with the lodge...sounds like a great deal!
-
Well I had been looking at the cast iron griddle for my KJ classic but they were either sold out or the price was $65 (supply and demand I guess). I found a KJ soapstone on sale for about $13 more so I pulled the trigger. I have cooked smash burgers and a little bit of seafood (swordfish and scallops) and so far so good with the soapstone!
-
Well I on my third round for pizza and these were the best ones yet. I tried all purpose flour on the second and they were ok but got some more 00 flour for these. Also added a little garlic and Parmesan to outer crust in these...so getting better. I have cooked steaks, pork tenderloin, pork butt, pizzas, blueberry stuffed peaches (got the recipe on here) and about to try my first brisket and I must say I’m loving the classic 3. Just got in a KJ soapstone and plan on doing some smash burgers in the next week. Here are a few pics of my last pizzas:
-
Looks fantastic! Nice cook!
-
Thanks and I definitely need the practice cause on the last one I tore it and tried to let it rest and redo but tore it again. So I had to give up on that one which was disappointing but I’ll be giving it another shot soon.
-
Thanks! I was using Classic 3 with the dojoe. And thanks for the link I will check it out.
-
Well I did my inaugural cook on my classic 3 last night with the doejoe. Although I had the Akorn for 4yrs I had never done pizza so decided to try it out. And definitely learning but it didn’t turn out too bad. I followed John’s two hour pizza dough recipe and I really enjoyed the crispy crust it gave me. Biggest issue for me was stretching the dough evenly but just need some more practice I suppose. 1st one was cheese for my son that I left too much dough around the edges but tasted good and I did get better with the pepperoni. Also tried some grocery store dough that I made into a flat bread if you will but I didn’t enjoy that dough as well. I wish I could have gotten the outer top crust a little browner. I brushed it with olive oil but didn’t brown up as much as I had hoped but didn’t want to overcook the bottom. Cooked at 550-600 for homemade dough and let grill drop to around 400 to try store bought dough. All in all I would say not too bad for first attempt.
-
Welcome! Haha I’m in the same boat as I just received my classic 3 a few days ago as well and I’m going to try my first cook (pizza) today. Good luck to both of us!
-
Thanks everyone and you can call me Jason. Bob...believe it or not I think I’m going to try pizza out on my first cook as I have never cooked one on my akorn. I also got the dojoe so dying to try it out! Ordered some 00 flour and waiting for it to get here and give it a try so we will see how it goes.
-
Hey all! I have had an Akorn for about 4 years now and came across this site a little over a year ago and have learned a lot from many of you. I had always used a combination of a Weber kettle and a Gas Grill up until that point but found myself really enjoying Kamado cooking. So I decided to step up to a Kamado Joe Classic 3 and it just arrived a few days ago and I have it assembled and ready for my first cook!