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cmiller

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  1. Update on my dough stretching issues: I did another pizza cook Saturday and used the 48-72 hour cold ferment dough recipe. I also watched the Forkish videos about 4 times each before starting. I mixed up the dough Thursday evening, folding it after 20 minutes and then divided it and placed it in plastic food containers coated in a thin layer of olive oil for the fridge. I transported it to the campsite Friday after work in a normal cooler, and left it there on ice until around 2:30 pm Saturday. I started making pies around 5:00 and the dough stretched just like I had hoped. I also was able to launch them using only a well-floured wooden peel as shown in one of the Forkish videos. Thanks to all of you that gave advice and pointed me to those excellent resources. Sorry I don't have pics, but I get busy in the moment and never think to take any pics. I had a blast.
  2. Based on an experience I had a few weeks ago, I'd say the akorn jr will probably hit 700 degrees. I was cooking at my rv and was using several appliances including the akorn, jr. which I wasn't watching very close while wanting to get it up to about 350 degrees. I had both vents open about half way and had started the charcoal with one of those haystack starters. When I checked the jr probably about 20 minutes later, the thermometer was pegged out at over the 500 degree mark. I can't say exactly how hot it was, but it was too hot for me to use. The thermometer didn't do well through the experience and I'm going to replace it. It reads over 200 now when the jr is cold. Good news was I had a backup grill and the whole beef tenderloin I was preparing still came out great.
  3. Welcome Todd. I hope you made it through Dorian without much problem. I love visiting Charleston, about 4 hours from me (Conover, NC).
  4. I used to cook boneless pork loins quite a bit on a Brinkman electric smoker which probably only got up to 225-250. I always used the water pan on the rack below the meat as a diffuser and to keep moisture in the grill, most of the time filled with 50/50 apple juice and water. Never had a problem without brining. I still use the same water pan in my Akorn when doing butts.
  5. I'll have to delay when I start the dough next time and hopefully that has been my issue. Thanks again
  6. I looked at this before the weekend pizza party and I did change how I stretch the dough to your method ... I still need practice or perhaps I'm letting the dough balls rise too long. I started making the dough around 11:00 am and had it in balls by 12:20 (after original rise). I didn't start making pies until around 5:00 pm, and the dough would stretch but it wanted to snap back ... so I spent a lot of time just stretching and restretching. Thanks for the link .... I'll take a look. The pies turned out very tasty again, but I still need help.
  7. Thanks to all you for this discussion. I'm hosting a pizza party at my RV tomorrow ... probably making around a dozen pies. It will be my fourth time using my Camp Chef pizza oven accessory. I've used John's dough recipe the first three times with 00 flour and and 65% hydration. The pies have been delicious but I did have an issue the first time with getting them launched. The second time I used cornmeal and it was better launching them but I did have some scorching on the pie bottom because i probably went too heavy with the meal. Last time I tried parchment paper under the pie and wow it worked great. I'll be continuing to do that. I am going to try a 75/25 mix this time with bread flour/00. I need to get better as well stretching the dough into pies, but I am going to keep trying a few different things. Cheers
  8. I bought the Camp Chef Expedition 3X last summer when I bought an RV to put on a seasonal spot during the summer. It came with a griddle that covers two of the three burners. I love it. This year I bought two more accessories, the artisan pizza oven and a bbq box. Camp Chef makes quality stoves and accessories in my opinion. The versatility I get really makes me happy with my purchase. Oh yeah, I have a 36" blackstone at home because I loved using the griddle so much. If you're cooking for more than two, you may want to get the bigger of your choices. Lately I've been making patty melts and having room for 6 or eight slices of bread as I cook 3 or 4 patties with the grilled onions in the corner is really a nice thing. If you're like me, you'll be using it enough to want to get a 20 lb propane tank to feed it as well.
  9. Awesome, I did as well. I have used it three times already and although I feel like I'm still a novice, the nine people I fed Saturday night were very complimentary. I have been using John's 4 ingredient dough recipe, at 65% percent hydration and it seems just right. I have been baking the pizzas at around 700 degrees stone temp. I used parchment paper on my peel under the pies Saturday night and that really helped me placing them where I wanted in the oven. After a couple minutes the crust is firm enough to remove the paper for the remaining cook.
  10. Looks like the Gladiator 18 pc knife set will be on sale soon for Prime Day. It doesn't list the sale price yet, normal price is $399.97. ETA of deal is 2:57 pm EDT, 7/16/2019. https://www.amazon.com/dp/B0768LX2TJ/ref=gbps_tit_m-6_c28b_b0d2fa52?pf_rd_p=2981178e-93a5-47e9-ada1-844a4f7fc28b&pf_rd_s=merchandised-search-6&pf_rd_t=101&pf_rd_i=14611812011&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=2NGE1ZW0SXFN4W2TFE41
  11. I have both an Expedition 3x I use at my RV and a Blackstone 36" on my screened back porch. I keep lard in a small kettle at both locations that i place on the griddle and it melts pretty quick. If you haven't tried cooking with lard I recommend it highly for flavor but I'm not your cardiologist either. You'll be happy with either griddle, but the room on the 36" has me a little spoiled. For accessories, get a bacon press for sure. My next accessory will most likely be the Blackstone burger press kit as I make smash burgers regularly. The advantage of the Blackstone kit over just a bacon press is that the former has a lip that prevents you from over smashing. As for spatulas I recommend a heavier model. I've bought several, but my favorite is a set I bought at Walmart by Expert that has been discontinued. The newer version looks OK but last year's version is wider. At $10 it's probably still one I'd recommend. I also like a square ended one over the curved ones. Also get a good cover and use it.
  12. Grilled or toasted pimento cheese sandwiches were a staple at my house growing up. Back then we never thought about putting it on a burger though. I decided to try it after seeing it on a few menus last summer and we've been hooked since. I encourage you to try it.
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