Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

1 Follower

About dh14ster

  • Birthday 10/08/1958

Profile Information

  • Gender
  • Location:
    Wiesbaden-Sonnenberg, Germany
  • Interests
    Cooking better food than I can get at the local bbq places and enjoying myself while I make smiles for family and friends.
  • Grill

Recent Profile Visitors

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

  1. CKReef, I remember when you took delivery of this beauty. What was the brand name of it again? Do you have a picture of the entire unit set up? It looks like you are getting good use out of it. Thanks, dh14ster
  2. Chris, that pizza and the bread looks great! Bread is on my list of things to master. No need to get a bread maker if you have a kamado, eh?
  3. Hi Chris, Thanks for the kind words. I am using a recipe from Anthony Tassinello's book, "The Essential Wood-Fired Pizza Cookbook." I use his basic 24-48 hour dough recipe and I find it does best with 2 overnights in the fridge. It's still good after only 24, though. I'm not exactly sure what the hydration is because I don't measure it, but I believe it is around 68%. If the dough is too wet, I give it another pass through the flour to help with sticking. Not very scientific, I'm afraid, but it works. The crust comes out great and gets rave reviews. But the key is to give the peel a bit of a "jiggle" every so often so the dough doesn't form a bond. With only the occasional exception, I find the pies slide right off the peel no matter how loaded up they are. When I have problems, it's usually because I haven't been assertive enough, or I have let them sit too long without breaking that contact. I hope that is helpful, and I hope to see some pictures. Dave
  4. Oh man, that does look good! Will definitely have to try it. Thanks for the tip!
  5. As much as I love low and slow, reverse sear, and all the great things one can do on a kamado, there's just something about making pizza on it. From start to finish, there's a lot of love that goes into making homemade pizza on the kamado.
  6. Thanks, they were delicious!
  7. That's what I'm talking about! Those are great-looking pies, Keeper, thanks for posting! We have a fig tree out back, and the missus likes to grind 'em up and serve them with goat cheese and fancy crackers for an appetizer. You just gave me a great idea what to do with some of the excess. Again, many thanks!
  8. Dude, you killed it! For future reference, when I lived in Virginia, I would often smoke brisket or Boston butt Friday night, take the meat off Saturday morning, and drive it to my sister's lake house in NC wrapped in foil and stored wrapped in towels in a cooler (faux cambrio). We would break the meat out that evening for dinner and it was always perfect. The key is putting it in the cooler wrapped tightly in towels, it will keep for a very long time. Great job on the cook, and here's to may more! Dave H.
  9. I haven't seen much pizza on here lately, so maybe to tickle the readership I thought I'd post some recent pies. On this journey my craft hasn't taken any real leaps, but I will reiterate that 00 flour, a simple San Marzano tomato sauce, 48 hour proofing in the fridge, a laser thermometer, stacked pizza stones (with 1.5" between), and imported fresh meats and cheeses from the Italian grocery have really helped me up my game to the point where my wife, who generally does not like pizza, will brag to friends and family that mine are very good. After all, that's what it's all about. I see a lot of discussion about parchment paper, corn meal, etc. as a lubricant, and I have tried them all. I have come to realize that if you build the pie on the peel, give it a good shake at each stage of construction, and assertively launch it onto the stone, you will be fine with just a moderate dusting of AP flour. I keep my temps around 550-660*F, and I'm cooking these on my Akorn. First I do a Pizza Margherita to pay homage to the "original" pizza. Then I make one of my favorites, a pepper and fennel sausage pie (Anthony Tassinello tries to evoke the eponymous sausage and peppers with this one and it is surprisingly good!), and finish up with a pepperoni, sausage, and onion, extra cheese special. I am using a mix of buffalo mozzarella and low-moisture mozz, plus lots of fresh basil and garlic. Anyway, have a great summer, enjoy the warm weather, and I hope to see some pictures of your passion!
  10. Nothing fancy since it was just two of us, just some burgers on the Akorn.
  11. Nailed it, and leftovers as a bonus. Well done!
  12. If you pull the chickens thighs like pulled pork and sauce them after smoking them low and slow for about 4 hours, it will be some of the best chicken you've ever tasted.
  13. Nnank76, I agree with fbov, about 1/2 lb (pre-cooked weight) per person is a good guideline. Here is a link to a post I submitted a couple of years ago when I cooked 40 lbs of meat for my hockey team: I used Meathead Goldwyn's "Wozniak Method" (linked in the post)and it took me from about 0930 Friday until 1600 Saturday to get everything ready. I was able to sleep, albeit not a whole lot, during the overnight portion. That was probably owing to my excitement as much as anything else. I hope this is helpful to you or gives you some ideas about how to tackle this. I've used this method a couple of times since and it has worked out fine every time. Good Luck! dh
  14. Thanks, TKOBBQ. It was a big hit. a pie like that would be great for the Steelers-Ravens game this weekend
  15. Thanks, TKOBBQ. I've been working on it and it's paying off. After a few reps it gets easier and there's nothing like it. It's been great to see my wife beginning to enjoy it, too.
  • Create New...