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gerrell

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  1. Haha
    gerrell got a reaction from KamadoJosephine in Wing test - sous vide and Joe JR.   
    http://www.urbandictionary.com/define.php?term=browncoat
     
    Definitions 1-4 apply here. I'm giving Definition 5 some side-eye, but I'll allow it.  Definition 6 is unapproved for use or discussion.
  2. Like
    gerrell got a reaction from keeperovdeflame in Funny turkey cook experience.   
    Had that happen on my Jr with a loaf of bread...

    Sent from my LG-H901 using Tapatalk


  3. Like
    gerrell got a reaction from TKOBBQ in The New Guy   
    [emoji3] I think my new neighbor is gonna work out fine....

    Sent from my LG-H901 using Tapatalk
  4. Like
    gerrell got a reaction from Rob_grill_apprentice in The New Guy   
    [emoji3] I think my new neighbor is gonna work out fine....

    Sent from my LG-H901 using Tapatalk
  5. Like
    gerrell got a reaction from ckreef in The New Guy   
    [emoji3] I think my new neighbor is gonna work out fine....

    Sent from my LG-H901 using Tapatalk
  6. Like
    gerrell reacted to Jabo8 in The New Guy   
    Can't be all bad, ijs
    Sent from my XT1585 using Tapatalk
  7. Like
    gerrell got a reaction from Jabo8 in The New Guy   
    [emoji3] I think my new neighbor is gonna work out fine....

    Sent from my LG-H901 using Tapatalk
  8. Like
    gerrell reacted to TKOBBQ in Variety Pizza Cook   
    Those are some really great looking pies.
  9. Like
    gerrell reacted to Bigs in Variety Pizza Cook   
    Yes please, I'll take some!
  10. Like
    gerrell reacted to Jack. in Variety Pizza Cook   
    Good job.  great entry.  
  11. Like
    gerrell reacted to shuley in Variety Pizza Cook   
    Looks like a fun pizza party.
  12. Like
    gerrell reacted to CeramicChef in Variety Pizza Cook   
    That'll work.  Very nice pizza pies!  Kudos to ya!
  13. Like
    gerrell got a reaction from K-ville in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
    Sent from my LG-H901 using Tapatalk
  14. Like
    gerrell got a reaction from CeramicChef in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
    Sent from my LG-H901 using Tapatalk
  15. Like
    gerrell got a reaction from PennHead in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
    Sent from my LG-H901 using Tapatalk
  16. Like
    gerrell got a reaction from Jack. in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
    Sent from my LG-H901 using Tapatalk
  17. Like
    gerrell got a reaction from TKOBBQ in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
    Sent from my LG-H901 using Tapatalk
  18. Like
    gerrell got a reaction from cschaaf in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
    Sent from my LG-H901 using Tapatalk
  19. Like
    gerrell got a reaction from Ben S in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
    Sent from my LG-H901 using Tapatalk
  20. Like
    gerrell got a reaction from ckreef in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
    Sent from my LG-H901 using Tapatalk
  21. Like
    gerrell got a reaction from Rob_grill_apprentice in Variety Pizza Cook   
    I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
    First up, let's season up some chicken and let it sit in the fridge for several hours.

    While that chicken is getting all flavorful, sauté some garlic and red onion in butter.

    Then add some of this stuff:


    And then a little white wine:

    And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!

    Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
    While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
    ¾ cup warm water
    ¼ cup beer (I use hard apple cider)
    1 tablespoon honey
    1 tablespoon oil
    1 tablespoon instant yeast
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon thyme
    1 teaspoon basil
    2-3 cups flour
    (See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)

    I follow the recipe, and get a nice ball of dough:

    I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.

    Chicken gets cooked, dough rises.


    Let's get the Big Joe going too!

    Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]

    Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.

    And the pies are ready to hit the Big Joe!
    Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.

    Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.


    And finally, my old standby, Pepperoni.
    Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.

    Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
    Results:
    Brisket:

    Hawaiian:

    Pepperoni:

    And finally, some plated Hawaiian, check out that pretty brown crust!


    I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
    Thanks for reading!
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  22. Like
    gerrell got a reaction from TKOBBQ in My dream table design   
    So, I got inspired and sketched the table I'd like to build for my kamadoes. Unfortunately, I'm not an engineer, draftsman, or wood worker. I wonder how difficult it would be to find and modify existing plans to match this?

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    gerrell got a reaction from DerHusker in My dream table design   
    So, I got inspired and sketched the table I'd like to build for my kamadoes. Unfortunately, I'm not an engineer, draftsman, or wood worker. I wonder how difficult it would be to find and modify existing plans to match this?

    Sent from my LG-H901 using Tapatalk
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    gerrell reacted to pesto3 in Royal Oak on sale today at home depot   
    Bahahaha, I LOVE this photo!!!!
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    gerrell got a reaction from Jesse in My dream table design   
    So, I got inspired and sketched the table I'd like to build for my kamadoes. Unfortunately, I'm not an engineer, draftsman, or wood worker. I wonder how difficult it would be to find and modify existing plans to match this?

    Sent from my LG-H901 using Tapatalk
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