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cmiller

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  1. Like
    cmiller got a reaction from fbov in This is why your pizza bombed   
    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. Like
    cmiller got a reaction from ckreef in This is why your pizza bombed   
    I'll have to delay when I start the dough next time and hopefully that has been my issue.
    Thanks again
  3. Like
    cmiller got a reaction from freddyjbbq in This is why your pizza bombed   
    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.
  4. Like
    cmiller got a reaction from Marty in Thinking of getting the Versa Top Griddle from Camp Chef   
    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.

  5. Like
    cmiller got a reaction from freddyjbbq in This is why your pizza bombed   
    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
     

  6. Thanks
    cmiller got a reaction from Scott Roberts in Thinking of getting the Versa Top Griddle from Camp Chef   
    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.

  7. Like
  8. Like
    cmiller got a reaction from KismetKamado in DALSTRONG Knife Set Block - Gladiator Series Colossal Knife Set - 18 pc   
    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
     

     
     
  9. Like
    cmiller got a reaction from CentralTexBBQ in Mishima Reserve Smash Burgers   
    My wife and mother-in-law love my version of smash burgers, done on a blackstone.  I start by frying the bacon, then caramelize some onions and griddle up some mushrooms in the bacon grease.  Then I do the burgers and top them with pimento cheese once flipped.  Put that all on a buttered and griddled bun and it's tough to beat.  Ofc, I add jalapenos and hot chow chow to mine.   Wish I had pics.
  10. Like
    cmiller got a reaction from BrewBQ in Mishima Reserve Smash Burgers   
    My wife and mother-in-law love my version of smash burgers, done on a blackstone.  I start by frying the bacon, then caramelize some onions and griddle up some mushrooms in the bacon grease.  Then I do the burgers and top them with pimento cheese once flipped.  Put that all on a buttered and griddled bun and it's tough to beat.  Ofc, I add jalapenos and hot chow chow to mine.   Wish I had pics.
  11. Like
    cmiller reacted to markoud in Help with Pulled Pork Dinner   
    Thank you cmiller. I'll have a look. I'll let you know how everything went. 
  12. Thanks
    cmiller got a reaction from markoud in Help with Pulled Pork Dinner   
    For side dishes, baked beans, roasted corn and fried potatoes are hits at my house.  Mac n' cheese goes with about anything as well.  Oh yeah, some nice hush puppies will round things out too.
     
    https://www.foodnetwork.com/recipes/brown-sugar-baked-beans-3373383
    https://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-corn-on-the-cob-recipe-1956289
    https://www.geniuskitchen.com/recipe/bacon-fried-potatoes-212473
    https://www.thespruceeats.com/deep-fried-southern-hush-puppies-3056900
     
    Of course, good pulled pork works with a lot of things.  My brother-in-law serves it with red beans and rice.
     
     
     
     
  13. Like
    cmiller got a reaction from WoodyT in Mishima Reserve Smash Burgers   
    My wife and mother-in-law love my version of smash burgers, done on a blackstone.  I start by frying the bacon, then caramelize some onions and griddle up some mushrooms in the bacon grease.  Then I do the burgers and top them with pimento cheese once flipped.  Put that all on a buttered and griddled bun and it's tough to beat.  Ofc, I add jalapenos and hot chow chow to mine.   Wish I had pics.
  14. Like
    cmiller reacted to lunchman in BBQ Shed   
    My BBQ area is the lower deck of our two decks. The two Kamados and the Weber sit up against the railing to the pool deck
     

     
    and for years my storage area consisted of some space in the garage and this ugly plastic cabinet. 
     
     
     
    It looked okay when new but over the years the weather took its toll. Actually we had two side by side, one for bbq stuff, the other for gardening. What was incredibly annoying was the need to tie it to the deck railing so it wouldn't blow over in a stiff wind (which it had done a few times). I always envisioned a cracked BGE platesetter as a result, which fortunately never occurred.  
     
    Last year it was time to replace it. It had to be large enough to store my mobile bbq cart and all my bbq stuff rather than having some items in the shed, some in the garage and some in the kitchen. I got to work on a design. Here are some early construction pics.
     

     

     
    And just to be certain that the cart fits...
     

     
    Doors fitted.
     

     
    And with trim 
     

     
    Plenty of space inside 
     

     

     
    I still haven't applied a finish to it, but the Mrs decided it needed a sign. 
     

     
    It sure makes grilling a lot easier! 
     
    Thanks for checking out this post.
     
    Regards,
    -lunchman
  15. Like
    cmiller got a reaction from Scott Roberts in Vintage Cast Iron   
    Thought I'd share my hand-me-downs.  The No 8 is a Griswold Erie Pa pan that was grandmother's and the 6" skilletappears to be a Wagoner that was my mother's.  Both have great smooth surfaces and cook like a dream.  From a little research, my guess is they are both circa 1950 or a little before.
     
    I plan to pass them down to my daughter.
     
     




  16. Like
    cmiller got a reaction from landscaper in Blackstone Griddles (or any propane griddle)   
    I bought a camp chef expedition 3 a little over a year ago to use at our RV (which we take to a seasonal spot in the Blue Ridge Mountains from April to October)  It has a griddle that covers two of the three burners and I broke it in on our screened back porch before camping season started last year.  By the time we moved it to camp I was hooked.  I loved it so much I bought a Blackstone 28" to replace it on the porch.  After a couple months, Amazon put the 36" Blackstone on sale so I decided to pass the 28" down to my daughter and son-in-law and go for the 36".  The main reason I did this was to stop my son-in-law's drooling over the 28" griddle every time he came over, plus the price on the 36" one was right.  To be honest, I think I could still be getting by with the 28" version.  In fact, I did smash burgers for over a dozen people on it with no issues.  Go with the one you are comfortable spending the money for.  Plenty of youtube videos posted to show you the ropes.  Neither of my griddles are the stainless versions and I have been more than pleased with how they are looking.  I do keep mine covered, even though it's on a porch.  Buy stock in a paper towel company though. lol
  17. Thanks
    cmiller got a reaction from wallawu in Blackstone Griddles (or any propane griddle)   
    I bought a camp chef expedition 3 a little over a year ago to use at our RV (which we take to a seasonal spot in the Blue Ridge Mountains from April to October)  It has a griddle that covers two of the three burners and I broke it in on our screened back porch before camping season started last year.  By the time we moved it to camp I was hooked.  I loved it so much I bought a Blackstone 28" to replace it on the porch.  After a couple months, Amazon put the 36" Blackstone on sale so I decided to pass the 28" down to my daughter and son-in-law and go for the 36".  The main reason I did this was to stop my son-in-law's drooling over the 28" griddle every time he came over, plus the price on the 36" one was right.  To be honest, I think I could still be getting by with the 28" version.  In fact, I did smash burgers for over a dozen people on it with no issues.  Go with the one you are comfortable spending the money for.  Plenty of youtube videos posted to show you the ropes.  Neither of my griddles are the stainless versions and I have been more than pleased with how they are looking.  I do keep mine covered, even though it's on a porch.  Buy stock in a paper towel company though. lol
  18. Like
    cmiller got a reaction from moloch16 in My goto "good enough" BBQ sauce   
    I also like Sweet Baby Rays.  I'm from western NC and normally hand chop my pork butts, then sauce it with two parts SBR and one part apple cider vinegar, one part water, plenty of sea salt, and black pepper.  Our church men's group did close to the same thing for years at their annual BBQ dinner, but used Cattleman's instead of SBR.  Both are good, but I prefer the SBR.
     
    Cheers
  19. Thanks
    cmiller got a reaction from Gayton81 in $.99/lb Boston butts at Food Lion   
    FYI, the Food Lion's in my area (Hickory, NC) are advertising Boston butts for $.99/lb this week beginning today, 1/9/2019. 
     
    Cheers
  20. Like
    cmiller reacted to keeperovdeflame in PR Technique   
    I picked this tip up years ago and my family loves it. I cook a Christmas PR every year like this.
    250 indirect over a stone wrapped in foil. and do not sear it prior to or at the end of the cook, I pull it when a center middle probe reads 125 deg.  I use a rub made of minced garlic, coarse sea salt, cracked pepper, Spanish smoked paprika and crushed Juniper berry. I slather the PR with plain French's yellow mustard prior to a  liberal sprinkling of my rub. The mustard holds the rub in place and helps form a nice thick savory  crust. (Once the PR is cooked I can not detect a mustard flavor, just savory beef). Turns out great and most importantly my family loves it, actually to the point where they won't let me cook anything else on Christmas. 
     
    I buy a whole Prime Rib and cut it into a 4 or 5 bone roast. Cutting the rest into thick steaks to use during the new year. I like both boneless and bone in and get what ever I can find available each year. If I manage to get lucky and find a bone in, I cut them off when trimming the roast and then tie them back on prior to the cook. I place the bone up so the fat and connective tissue when it renders drips over the PR. After the cook, just snip the strings and slice away. Best of both worlds. 

    This is my minced garlic, coarse sea salt, cracked pepper, Spanish smoked paprika, Juniper berry rub

    Once the roast is slathered with yellow muster I sprinkle on the rub

    This is what it looks like just before I pull it . By the way the aluminum foil ball holds a whole head of garlic slathered in olive oil, herbs and spices to use as an edible garnish.

    You can see in this pic that the mustard turns out a pretty nice crust. Happy Cooking, friends. 
     
  21. Like
    cmiller got a reaction from BurntBrats in Overloading the grill...   
    I've done 4 butts on my akorn a couple of times.  I kinda squeezed them in on the lower rack and it ended up working fine.  Butts seem to be happy no matter how you get them to 200 degrees.  Just temp them all separately before you take them off.  It seems I ended up pulling the first one off about an hour or more before the last one.  My go to method has always been to use a thin cheap pizza pan as a heat deflector and a water pan with diluted apple juice on top of it ( I have one that is enameled that came with an old Brinkman round electric smoker and is the perfect size).  I target my dome temps to be between 225 and 260 and I use a TTT.  I allow 12-14 hours total cooking time, but it pays to monitor internal temps well before that.
  22. Thanks
    cmiller got a reaction from Never L8 4 chow in Dalstrong Knives, Amazon Deal of the Day   
    Amazon has put a lot of Dalstrong Chef knives on sale today.  I have read good things on here about them from several members and have been looking for a sale.  I ordered my first one a few minutes ago.
     
    Cheers
     
     
     
  23. Like
    cmiller got a reaction from John Setzler in Camp Chef Expedition 3   
    Looking back I guess they never got down to the metal but I feared they were there to stay.  After 5 or so cooks they began to fade.  I haven't noticed them the last few cooks but really haven't thought to look very close.  I know you will enjoy getting to know the "new piece to your arsenal".  Another thing to watch is the grease catching system.  It works well but there is still the danger of grease going on your concrete.  A few times I have had the griddle pretty well full of things and have too hastily directed too much grease to the drip hole, which has caused a mishap.  It's probably wise to use something under it.  I bought a mat for my Blackstone.
  24. Like
    cmiller got a reaction from John Setzler in Camp Chef Expedition 3   
    Seasoning was pretty straight-forward.  I used canola oil and let thin coats burn off about three times.  Tallow should even be better.  The only thing I can caution about is make sure the tools you use, especially the scraper, have a clean edge.  I used a new scraper on my blackstone without checking the edge and ended up with a few ugly scratches on my nice black finish.  They have finally faded out but it has taken 3 or 4 months of cooking an average of 3 times a week on it.  
  25. Like
    cmiller got a reaction from John Setzler in Camp Chef Expedition 3   
    I bought one in the spring to use RV'ing, although we just parked the RV at a seasonal site in Linville until a few weeks ago.  I love cooking on it, especially the griddle.  So much in fact I bought a Blackstone for my back porch.
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