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harold67wm

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Everything posted by harold67wm

  1. For those that are using corn meal on the stone... I USED to do that to and didn't really like the results and found a better way... You parchment paper... build your pizza on the paper, cut paper just a couple inches larger than pizza, put on stone for about 2 minutes, then slide paper out from under pizza leaving pizza on stone...
  2. I totally agree with you Ross. In fact, tonight was pizza night and I actually told my wife that 500 is the perfect pizza temp for the way we like our pizzas. I have been doing Pizzas at between 700 & 800 degrees and they come out perfect every time. Of course, with my heat deflector in... and I actually set fire bricks in between the stone and grill also...
  3. Actually ALL the above... mostly buy and doctor up or mix several together
  4. I have been buying them there, and have tried all 3 that they offer here... (Regular, Wheat, and Garlic & Herb)... I like the regular best!!! and the are actually cheap/reasonable... $1.29 around here...
  5. That's a great idea! Do any of you have a Papa Murphy's near you? I am thinking this would be a great way to do a Murphy Take-n-Bake on the Grill. I hear both Murphy's and Costco Take-n-Bake pizzas are outstanding on a kamado. I don't know about a Murphy's, But I do have a Costco... But I have been getting the pizza dough at Trader Joes and making my own pizzas from that... I thought about trying one of Costco's on the Keg...
  6. I also have had my BSK hold at 195-200 degrees for 6 hours straight, and Have had it hit 1000 degrees to sear steaks without ANY damage. I have also had it HOLD at 750 for a couple of hours... I do not use a "controler" as I haven't really seen the need, it is so EASY to get it to hold at what ever temp that I need.
  7. I don't use one... I use Parchment paper... Make the pizza on the paper on a pizza pan, slide paper & pizza off pan onto stone, let cook a couple of minutes to stiffen the crust, then pull paper out and finish cooking, the take spatchula and lift edge of pizza and slide pan under it to pull off stone
  8. Been 7-8 weeks for me owning my BSK... I have cooked on one of the old clay BGE(original komado) quite a bit over the years, and also a few Webers, then gassers for the last 8 or so years... I think my BSK is the BEST cooker that I have EVER had...
  9. I am thinking of possibly trying to add another and, would like to get honest opinions of the "Pros & Cons" of each... I have a BSK/Bubba and love it... I have also used ceramics as in the original Kamado... The way I see it is: Pros: Pricing: I bought my BSK for $300 + Some accessories Fuel Efficiency? BSK = Great Portability? BSK = Best Safety around children on "burns" / BSK = Exterior stays cool to touch even at HIGH cook temps Durability? What if you accidentally knock it over? BSK = set it back up and cook Cons: Availability? BSK getting harder to find? Your thoughts?
  10. I did mine Sunday at between 750 - 800 degrees in Bubba
  11. I have had my Keg at 800 degrees and can STILL hold my hand on the outside, yes it is warm at that temp, But not enough to burn you by touching it... much safer around kids? I think so... And whild compairing... how about if you accidently knock them over??? egg or keg??? I believe that you could just set the keg back up and continue cooking... advantage # 3 Not to mention portability? Now, I don't know about the Char-Griller Akorn Kamado, but I think that they will take being knocked over too, John?
  12. 3-5 nights a week year round thanks to living in southern California... LOL
  13. I have had my BSK for a little over 7 weeks now, and cook on it an average of 16 hours per weekend for 7 weekends... That is about 112 hrs PLUS a few times during the weeks, so maybe 120-125 hours total... I have bought 1 (ONE) 40LBS bag of lump from Restaurant Depot and 1 (ONE) 8 LBS bag of Royal Oak from Walmart... That is ALL!!! I still have OVER half of each left...LESS than $20 TOTAL of "fuel"... I have cooked everything from steaks to ribs to shrimp to pizzas and many other things from 200 - 250 degree cooks to 700 -800 degree cooks... I saw on a couple of other forums, people talking about going through 15-20 LBS on one 10 -15 hour cook... even on pricier cookers... I don't think that there is ANY other "cooker", "smoker", or "grill" more fuel efficient than a BSK/Bubba Keg at any price...
  14. I always just leave the left over lump in Bubba... it burns so LITTLE... I bought a 40# Bag of lump at Resturant Depot about 1 1/2 months ago and still have well over half of it left and I have been cooking a LOT... ALL weekend, EVERY weekend, and some through the week... The BSK/Bubba Keg is VERY efficient on fuel....
  15. A couple of weeks ago, I did BB Ribs that I thought came out just OK... I had taken a few "short cuts" on them... Well, I think I redeammed myself today... BB Ribs... Took membrain off and coated in Bone Suckin' Sauce seasoning & rub and wrapped for about an hour and half, while I got the Bubba keg prepped and up to temp at 225 degrees... then put them on and let them do thier thing for 4 1/2 hours, then brushed them with The Roasterie Coffee Barbeque Sauce and let set for another 15 min before pulling off and wrapping and letting rest... Then I fired the keg on up to 350 for the bird that I had already spatchcocked and seasoned with Slap Your Mamma cajon seasoning when I was prepping the ribs... about an hour into the bird, I covered the bird in Honey for about 15 -20 mins... All I can say is WOW!!!
  16. I made a defuser for my keg out of 3/16" steel sheet, works great and dont have to worry about breaking
  17. Some times I use the Weber cubes, sometimes I use a Mapp Torch, if I am in a hurry to get it going, I use both...
  18. My Name is Harold and live & Work in Long Beach, CA. I Also own and run one of the biggest online forums for the towing & recovery industry, which is the industry that has made my living for me all my life except the 8 years that I spent in the US Military including 6 1/2 years on SEAL Team. I am 46 years old and swore off charcoal style grills and had gas grills for a dozen years or so... that is until I bought a Bubba Keg/ Big Steel Keg a month or so ago... LOVE it!!! so much that I threw the gasser out...What I like about the Bubba Keg is that I can do a Long smoke on just a hand full of lump or crank it up to 800-900 and have perfect pizza or searing, a poung or so of lump can smoke for much more than 24 hours on the keg at 225-250 degrees. I am here to try and learn more about what is quickly becoming a passion of smoking and grilling.
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