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. I first had this sauce at my sister's lake house in Roanoke Rapids, NC. Her neighbor was making a dozen pork butts on a stick burner and was using this as a mop sauce. I ordered some and have been using it ever since, it is that good. Although I make my own red, mustard, and honey/vinegar/pepper sauces, like many others in this post, this my go-to to splash on the pork as I am pulling it. It's great on sandwiches, too. Yes, it may be famous in Charlie Mills' mind, but it is great to have on hand and it keeps forever. One package costs $5.50 and makes a gallon of sauce.
  2. Oh yeah, great job! You cannot beat chicken on a kamado as you just found out. I agree with just4fn, though, try a spatchcock, it solves many potential problems. Enjoy the journey ahead!
  3. Great job! And look, you just started making these a couple of weeks ago. Store bought or take out pizza can't compete with what you are doing. I'm sure the family's happy.
  4. Hi, Doug. Yes that is the second pizza stone on top of the warming rack, it serves to reflect heat downward. The Lodge 12" pan fits inside with the hood down, which works out well for a number of things. I can also use the Lodge 5 quart cast iron Dutch oven (https://www.amazon.com/gp/product/B000LEXR0K/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1) in the Akorn. I believe DaninPD posted a killer recipe for spinach deep dish which I have included below, and here is my dough recipe from Real Deep Dish ( http://www.realdeepdish.com/). I was skeptical about deep dish, but my son talked me into it and it was awful good. You have to be careful not to let the sauce runny, because it can make a mess. Tomato paste or cooking it down some will help with that. I hope this helpful, Dave deep dish dough recipe.odt
  5. I Just saw this tonight and see that you found an answer to your question. For future reference, if you decide you'd like to try deep dish on the Akorn, I've had pretty good luck with a 12" Lodge cast iron skillet.
  6. 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
  7. 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?
  8. 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
  9. Oh man, that does look good! Will definitely have to try it. Thanks for the tip!
  10. 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.
  11. 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!
  12. 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.
  13. 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!
  • Create New...