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Found 204 results

  1. Hello new friends... first of all i would like thank my bro Rak73 in guiding me on how to set this up. Homemade wholewheat pizzas made with leftover grilled peppers, grilled Chicken, spinach, and Cheese.
  2. Hi all, This is my at home version of one of my favorite pizzas from my favorite pizza joint. It's basically a spinach calzone. Spinach Calabrese is the name the restaurant gave it. Here's the video: http://youtu.be/vkrU8ODyqNc Ingredients: 1 (7-8 oz) bunch of fresh spinach, cleaned, and destemmed. 1/2 bulb garlic 1 oz olive oil 0.5\ oz unsulfered molasses (or other type of fermentable sugar) 1 tsp salt Pizza dough for one 16" thin crust pizza (see video recipe): http://youtu.be/Uvx2oWgwy8g 8 oz mixed hard/soft cheese blend (romano, parmesan, scamorza, and fontina) (see video recipe: http://youtu.be/gQ9hWIvSNMI) Thin crust pizza sauce (see video recipe: http://youtu.be/PEjYd-4rjRA) Directions: 1. Make the Dough a. Make basic pizza dough (see video recipe) but include the molasses to improve browning of the crust. 2. Marinate Spinach a. In a large bowl, combine spinach with oil, garlic, and salt. b. Thoroughly mix the ingredients together ensuring that all the spinach is evenly coated. c. Spinach should be allowed at least two hours to marinate before use. 3. Make the Sauce. (see video recipe) 4. Roll out your dough to fit into your pizza pan. 5. Spoon several ounces of pizza sauce onto half of the dough. Spread sauce evenly to within 1/2 inch of the edge of the pan on the half side. 6. Add the marinated spinach. 7. Cover with the cheese. 8. Shake on a sprinkle of oregano. 9. Fold over the half that does not include the ingredients. 10. Pinch and roll edges into a braided edge crust to seal it all in. 11. Cut top of calzone in 3-4 places evenly spaced in the top layer of dough. 12. Place the calabrese in a 450 degree oven or in a grill set up for indirect cooking, for roughly 20 minutes, or until the crust is golden brown across the top. Cooking times will vary.
  3. Hello fellow KG forum members! Last year, my daughter and I were on a quest to make the perfect pizza. We tried with all-purpose flour, bread flour, Caputo 00 flour and a combination of AP/Bread and Bread/Caputo.. We tried using instant yeast and active yeast. We tried the make-and-bake-today dough recipes and the cold-rise bake tomorrow dough recipes. We used the KitchenAid dough hook method of combining ingredients and the old-fashioned hand mix method, as well as machine kneading and hand kneading variations. We tried coating our dough balls in olive oil and covering the bowl with plastic wrap while warm rising method and the no-oil, cover-with-a-damp-towel warm rising method. We tried the 500 degree New York style versions, as well as the 900 degree Margherita style versions of cooking. I think it's safe to say that we conducted a whole lot of testing and my daughter and I discovered about 50 ways how NOT to make a pizza. What's interesting about all of this is that before we started on this quest, I assumed that making a good pizza would be the easiest thing to do. Boy, was I ever wrong about that! If anyone has found out how to make a pizza dough that will pass the window pane test with flying colors and stretch out easily into a pie shape without recoiling back to the center like a rubber band on a catapult, please share your secret! After reading through a few pizza making posts here on KG, I realized that there was one thing we had neglected to try. Next time we do a pizza cook, I'm going to use the top grate in my grill and place my stone onto that, instead of using the upper level of the lower main grate. It makes sense that the higher you get the pizza to the dome, the hotter the temperature will get, thereby heating the top of the pizza pie more evenly with the bottom. Well, thanks again for the interesting read, fellow KG folks! You have once again taught me something I was not aware of and I truly appreciate that! I now leave you with a couple of parting shots of our all-time best pizza. This one was all Caputo 00 flour and it was done in just over two minutes at 900 degrees. I propped up the pizza with a cup so that I could take a pic of the underside. The crust was crispy and the interior was airy. We were thrilled that this one came out so well! As always, thank you for looking and enjoy the pics!
  4. Been out of town and haven't been able to use old smokey for several weeks so a pizza cook seemed in order. Since she is 20+ years young I don't do the nuclear cooks. I got her up to 500 and threw on the pepperoni and jalapeno pie. As I hate to waste the residual heat on the cool down, I threw on some corn I picked up yesterday.
  5. So I've been a little less lazy on my pizza dough lately, and thus I've actually been making my own dough. I use Alton Brown's recipe. Previously, when I've done pizza using store-bought, I typically use Trader Joe's. I've generally been running the grill at 650-700 degrees, letting the grill and the pizza stone heat soak a good 30+ minutes at that temp before. I'll make a roughly 13" round pizza (my stone is only 14.5", so I can't go too big), load it up with toppings, and get it on the grill. What I've found, however, is that I tend to get a nicer browning, a more crisp bottom, and in general a tastier dough using Trader Joe's store-bought stuff than I get from Alton Brown. WIth Alton Brown's dough, I found that the toppings were starting to get a bit overcooked while the bottom was just slightly browning, and so I had to take the pizza off, and I frankly think the dough was a little underdone. Two times ago when I did it, I thought maybe I made the dough too thick. I used half the ingredients in Alton's recipe, which should make 3 pizza doughs, for one pizza. So it was 1.5 times his normal recipe. But the last time I scaled it so I used 2/3 the ingredients and made two pizzas, and the crust was very thin, but it just didn't brown and crisp up enough. I just used standard flour, not "00" flour. Oh, and apropos of the metric thread in The Cooler, yes I'm certain that I properly measured everything in grams So here's what I'm looking for: 1) Can some of you pizza experts take a look at Alton's recipe and let me know if there's something strange there? I.e. too much or not enough of any specific ingredients? 2) In addition, if some of you happen to have dough recipes that are wonderful at getting a little more brown and crisp, let me know.
  6. Today we had new friends over and the wife let me play... that means high heat PIZZA. I will describe the process I used to make a 62% hydration lean dough that can handle 800 F and cook in 2 minutes. I will be comparing a manual no-knead method, with an adaptation of Jeff Verasano's method (google will tell you more) Here we go... Levan, Starter (2 tablespoons, 30 g) was added to water (200 g) and AP flour (200g). Mix. Let this sit, loosley covered for 12 hrs. Split starter into two bowls. The following amounts added are described for each bowl. Add water ( 284 g) mix to evenly distribute the yeast. Add AP Flour (450 g) and Whole Wheat Flour (150 g). Mix until the liquid is absorbed, let this sit for 30 minutes. During this time the water is absorbed into the flour and gluten is formed. Now we will treat the batches of dough differently. No knead - Add salt (20 g) and water (50 g). knead in the bowl until you have a relatively smooth ball, 5-10 minutes. Transfer to a lightly oiled container and wait 16 hrs @ ambient temp 65-72 F. Verasano method Transfer the dough to a stand mixer, mix for 3-5 minutes. Add salt (20 g) and water (50 g). Mix until the dough becomes a smooth ball, then an additional 3 minutes. Transfer to a lightly oiled container and wait 16 hrs @ ambient temp 65-72 F. no knead on left no knead on left After 16 hrs my dough doubled in size. no knead on left Remove dough from container, divide into three even sized pieces. shape into round loaves. Light Grill, my setup from bottom to top: Grates on the lower level of the D&C, then the grill extender. On top of the grill extender place the heat deflector stones. Place something on the stones that will create an airgap for insulation. BOSCOS used copper pipe, DUB uses his wife's fine silverware, I use either the x-rack or unglazed query tiles. Finally place the pizza stone on top. Wait until the grill has heat soaked, about 30-45 minutes. Shape the pies. I like a puffy crust and thin middles, this can take some practice. here are the pies... Eight Cheese Pizza Pulled Pork Pizza Caramelized Onion and Mushroom Pulled Pork and Caramelized Onions Which photo is your favorite?
  7. I've had some really good success with pizza, but this time I decided to tweak and kick it up a notch. My confidence in my cooking ability has really increased over the last year, so this turned out to be much easier than I had imagined and the whole family agreed it was easily the best pizza we've made yet! The setup In the past, i've used the extender rack to lift the pizza stone. The problem was that it lifted it so much that the temperature probe would often find itself in my toppings! So this time I separated the deflector and stone with some Cast Iron grippers that came with CI grates. I know some out there use copper, but i've done some reading and didnt feel comfortable using a metal that may give of toxic fumes at extreme temps. Just my personal choice. The pizza dough I have a great italian bakery near me and so I was buying the dough they would sell. This time (and after my recent baking triumphs) I wanted to make my own. Its a really simple recipe and worked great for about 2 medium sized pies: 1 cup warm water (between 105F and 110F) 2 1/4 tsp of yeast (1 packet) 1 tsp salt 2 tsp sugar 2 Tbs Olive oil 2 cups of AP flour mix, knead (will still have a slightly wet consistency) and let rise for 1 hour or until it doubles The Sauce After doing some research, I found that the traditional way in Napoli is uncooked tomatoes puree, basil and salt. So I got a nice can of San Marzano tomatoes, crushed them and added fresh cut basil, salt and some sugar. The idea behind an uncooked sauce is that you are cooking them at such high heats that it will cook with the pizza. The sauce was excellent. It was light and flavourful and did not overwhelm the flavour of the toppings. I guess those Italians know a thing or two about pizza Here are pictures from the cook... Thanks for looking!
  8. Now I see what all the fuss is about. I first tried a cheap frozen pizza and a refrigerated one from Walmart to insure I got the set up right. It wasn't terrible, but then again I have never been a fan of frozen pizza... So then I decided to try semi-homemade, with store bought dough, marinara, pepperoni and fresh mushrooms. The first one kind of rolled onto the pizza stone but I was able to salvage it. Looked kind of funky but it was quite tasty. Made another one Saturday when my brother was visiting and he informed me that I needed to use a lot more corn meal on the peel and the pizza stone. Turns out he was right and it was really good and the crust was great. I can only imagine how good it would be with fresh dough and homemade sauce. Well I'm hooked, will be doing a lot more pies in the future! Thanks for looking.
  9. Quick question guys? I'm thinking of doing some pizza on the vision. I tried a papa murphys just for sh**s and giggles and it scorched the bottom (still tasted surprisingly good). However, I think that had to do more with my technique.. I used the diffuser, cowboy lump, 450 degrees and an aluminum screen with holes.. Here's how I'm planning to do the next one: 1. Get real pizza dough, either mix it up or buy it premade 2. Use diffuser as the pizza stone ( maybe scrape it off when its hot) putting it on the upper rack 3. Roll out dough and make pizza on cutting board 4. Build fire and heat to around 600 degrees and let temp stabilize for 15-20 minutes, heating diffuser/pizza stone 5. Transfer pizza from cutting board to diffuser 6. Cook 6-10 minutes or until done What say you gurus? Think it will work? I'm trying to keep this as simple/cost effective as possible. If this works, I may even be able to different breads/flatbreads with same technique. My biggest concern is if the top rack will be high enough in the dome.
  10. At lunch while eating pizza my three year old announced she wanted pizza for dinner... who am I to argue?? I ran home to make a quick dough! dough 22 oz all purpose flour 14 oz water ( 124 F) 1 tablespoon yeast Mix, let sit for 20 min Add: 1 teaspoon salt 2 tablespoon olive oil Mix for 10 minutes. Let rise in a warm place for a few hours, roll out. Spice up commercial pizza sauce with sautéed garlic, rosemary, oregano, and thyme. The first pizza was tomato, basil, cheese and olives. The second pizza was cheeseburger and grilled onion. ( note the cheeseburgers were seasoned with KJ steak) Enjoy all the pictures!
  11. Well sort of. Healthy-ish anyway. The crust is all whole grain. We avoid bleached flour when possible. The sauce is a low sodium choice from Lowes supermarket. Added pesto made from basil in the garden. Toppings include spicy chicken sausage from Whole Foods, assorted organic veggies, mozzarella, and some spices. A few mesquite chips gave us some blue smoke once we cranked up the temp. It's hard to say what the cooking temp was because I took the grate probe off at about 400. Already blew out one probe at high temps. Temp was held back while we watched American Pharoah win the Travers. Oh well, pizza turned out great.
  12. Throw Together Pizza and a Beer or Two Well it was Friday night and a long day for everybody and nothing set aside or planned for dinner. Wanna go out dear? Naw. Too tired. What’s here? Let’s see… Sounds of fridge stuff being set out on island. Sounds of freezer door being opened and shut (repeatedly). Aha… We are going to make PIZZA! WHAT??? Yep, Pizza. Look, we got some of the homemade zucchini pizza crusts in the freezer and a few naan breads and a whole bunch of leftovers we need to use up. Won't take long. Famous last words, he spoke. Here son.. hold my beer while I get the pizza fixins underway. Oh, and go out and get Big Joe fired up to 500 degrees. New York Strip Steak on Zucchini Pizza Crust Leftover over New York strip steak from an earlier Big Joe grilling session. Add crushed tomatoes flavored with Italian seasoning mix, garlic & onion powder. Mozz cheese, onions, bell pepper, baby bella mushrooms, sliced tomato. One down. Hey… get me another beer. Thanks. Now stand back. Homemade Mexican Chorizo Sausage + Homemade Creole Chaurice Sausage on Zucchini Pizza Crust A small amount of leftover chorizo that son had made for taco night. Not enough. Oh, we got some chaurice links I did at breakfast this morning. Add a slather of the tomato sauce, a load of the veggies and finish with my pickled jalapenos on the chorizo side for good measure. Now we are talking. Two down. I got this wired! Get me a beer, please. What’s left? Oh the naan bread and some steak and veggies. Time for another beer. Strip Steak on Naan Bread Here son, hold my beer again while I put the naan pizza on the grill. You gonna put that on the zillion degrees pizza stone? Yeah, why? For how long? 5 - 6 minutes seems right. ~2 minutes pass. Hey Dad, I smell something burning. Oh, HE double LL, the naan burned. No matter we can eat just the top. Sure we can, Dad. Hey… enough is left to make one more. Well, don’t burn this one, genius. Yeah, yeah, I gotta a plan. So, I put a small grill grate on pizza stone held up by 1 in ceramic spacers making an air space over the now 600 degree stone. Now I got an oven effect for the naan – no burning. Three Down. I quit! This one we could eat topping and the crust. Hey grab me another beer... What do you mean the're gone? Who drank em all? Hey, pizza was good wasn't it? And the burned one don't count. It sure was. Yep! And we got enough for breakfast! If son doesn't eat it all in the middle of the night. I'll save some.......(maybe)..
  13. Hi All. I'm planning on having a get together where I may be grilling 15+ pizzas on my vision grill. To date, I usually throw the dough then prep pizza one at a time. This is fine when I'm making 2 or 3 za's, but won't work for 15+. Has anyone made this many at one time before? If so, any suggestions on preparing them ahead of time to have an assembly line of sorts?
  14. Hey there gurus, Kamado Joe pizza is always a big hit around here and I am LOVING my new #kamadojoe pizza stone for Classic size grill. It is thick and beefy and holds heat very well for several pizzas cooked in succession. I've only got three pizza days on it so far but the seasoning is coming along nicely and I'm loving it more and more with each cook.
  15. As many of you know, I tend to make my cooks more complicated to extract as much flavor as possible. Today I was trying to keep it simple. Someone in my wife's office requested pizza. Step 1 make dough the night before. Light Joe and preheat to 450-500. Press dough out into a 16 inch square. Time to use the KJ XL pizza stone (19 in diameter). I couldn't use tomato sauce out of the bottle... Too boring.. I added cooked minced garlic and a shallot along with a few herbs from my garden ( chives, thyme, rosemary, oregano and basil). Make the pie... Use all the shredded cheese leftovers you can find. Bake for about 20 - 25 minutes. Not quite done yet... Enjoy! This fed 8 people. It was a monster. I am sorry about the upsidedown and sideways photos. I will fix them when I get to my computer. Right now all I have is my iPhone.
  16. These pizzas were cooked on both the Big Joe and the Classic. This is how the initial setup goes. The grills on both the Classic and the Big Joe are placed in the lowest position. The grill expander is then installed topped by the heat deflector halves. On the classic they fit neatly centered in the grill expander. The Big Joe deflectors simply have to be centered on the expander over the firebox. Both heat deflector halves on both the Classic and the Big Joe then have three stainless steel bolts with nuts attached placed to provide stability and create an air gap. Last but not least the pizza stone. This is my go to setup thanks to Mewantkj, baker extraordinaire. The favorite of all these pizzas for everyone was the chorizo and chimichurri pizza! The setup looks sketchy but the weight of the stone keeps this from moving and it flattens out the deflectors so they are side by side perfectly. Not a great illustration here but you get the point. Classic pepperoni and olives sideways! This one is the chimichurri and chorizo pizza yummy! This was a Thai sweet chili sauce base with Thai roasted chicken, cucumber, green pepper and love! My version of a meatlovers! Last but not least the ingredients for the homemade chimichurri! Hope you like it all!
  17. Came home yesterday and found the KJ delivered and already setup in my backyard. Decided to hit the ground running. Threw on some KJ lump, slowly brought it up to 600o with the pizza stone just above grate level. Prepped two pizzas: Margherita Pizza: Fresh garden tomatoes, Buffalo mozzarella, Basil from the garden Pepperoni Pizza: Mozzarella, Cheddar and Chorizo The Margherita pizza was so good it never actually made it to the table.
  18. So after months of my girlfriend requesting to do a pizza cook on our KJBJ, I finally gave in and made it happen last night. After reading a few posts on this site, we decided to keep things as simple as possible and go with store bought ready made dough from our local Publix. I went for the dough in the bag, and she opted for the pre-rolled dough in the plastic container. My toppings included a basic red sauce of crushed tomatoes, Publix hot Italian sausage, canned artichokes, and shredded Kraft mozzarella cheese. (The red sauce got some kosher salt, fresh ground pepper, splash of EVOO, granulated garlic, and onion powder.) She went for something more exotic that called for fresh spinach and a white Béchamel sauce. I set the KJBJ up with the half moon heat deflectors on the grill grate surface and then used two leftover firebricks from my Traeger to elevate the pizza stone. I put a fresh load of charcoal in the KAB and lit it in two places using the KJ fire starer squares. (I purchased the Traeger from Costco and returned it 6 months later and then put the refund money back into the KJBJ when the roadshow passed through in 2014.) For my pizza, I lightly greased a large bowl with EVOO and put my dough in and covered it with a thin kitchen towel. I let the dough sit out for about 3 hours and then lit the KJBJ and let it come up to 500F. Once it reached 500F, I let it sit there for about 30 more minutes to let the heat soak into the firebricks and pizza stone. With the grill coming up to temperature, I went back to assembling my pizza. Upon taking my dough out of the bowl, I began to have doubts on how well our pizzas were going to turn out. The Publix dough was tough to work with even after sitting out in room temperature for 3 hours. It was very elastic and difficult to get out of the ball shape. I tried as hard as I could to get it into a flat circular shape, but gave up and opted for a square. At times, it was making a popping noise like bubble wrap (trapped air in the dough) as I pressed down to flatten it out. With my pizza in a square shape, I put it down on a lightly floured piece of parchment paper. With the KJBJ up to temperature, I used the peel and slid the pizza on the parchment paper down on the pizza stone. Up to this point, I had only tried home made pizza one other time (in a regular electric oven) and I was having flashbacks of another lackluster home made pizza experience. I had zero confidence in my dough. I joked with my girlfriend that if my pizza turned out bad, we'd heading to the local sushi joint for dinner. After 3 minutes, I opened the KJBJ up and quickly pulled the parchment paper out from under my pizza. At this point, I began to think that this was going to turn out OK. After 10 minutes, I lifted the lid again and rotated the pizza 180. I was amazed at what I was seeing. The dough was looking pretty darn good! After 14 minutes, I lifted the lid and checked the bottom of the pizza. It was a perfect golden brown and the outer edge of the pizza crust was perfect! We then put my pizza in the regular oven on low to keep it warm while we got my girlfriend's pizza on the KJBJ. Her's was the pre-rolled flat dough, and she decided to pull it after 10 minutes. All things considered, this pizza cook was a raging success and we were blown away at how well our pizzas turned out. The only thing that could have been improved was leaving her pizza on for the full 14 minutes like I did with mine. Her's had some places toward the center of the pizza that were slightly doughy, but still edible. The only reason she decided to pull it early, is that her dough was more uniform and thin and she didn't think it need as much time as mine did since mine was thicker. If you've been on the fence about making pizza in your kamado, give it a try! We'll definitely be doing this again! Next time, we're going to make our own dough! Enjoy! https://Pizza Cook by Derrick Orlando, on Flickr https://Pizza Cook by Derrick Orlando, on Flickr https://Pizza Cook by Derrick Orlando, on Flickr https://Pizza Cook by Derrick Orlando, on Flickr
  19. This is my very first entry for a Kamado Challenge, and also my first pizza attempted on the Akorn. Sorry if I'm missing a step or some pictures. I actually don't have any pictures of the pizza on the grill because it was so hot. You'll see that my concerns were valid with my first attempt... All of my ingredients, minus the dough that was in the fridge Browning my ground beef Chopped up the peppers and onion Pulled my dough out into what was almost a circle Added my mustard base Topped it with my ground beef I then added pepper jack cheese and green bell pepper A little more pepper jack then orange bell pepper Sprinkled a little cheddar jack on there Added my onions, poblano, and jalapenos with a little extra cheddar And after the dough warmed up and stuck to the parchment paper and four hands lifted and ever so gently keep dusting corn meal under it to finally get it off, I threw it onto a SCORCHING (around 650) pizza steel in the Akorn on the elevated stand, and around 4 and a half minutes later I was quite shocked... Luckily, I had another dough and enough ingredients to quickly make another one the exact same way, but on a slightly cooler (615ish) grill for 3 and a half minutes, and got a great result! Companied with a Leffe Blonde Belgian Abbey Ale. It was a lot of fun doing this, and I apologize for not having any actual grill shots, but this was VERY time sensitive. As this is my first challenge, I'll accept constructive criticism on the post, but don't you dare criticize that second pizza!
  20. Hi all, I have a question about how people cook pizzas on their kamados. I've seen lots of posts about how lifting the pizza higher in their kamado works better because it cooks the topping better/faster/etc AND provides a nice crust underneath. 1) Does cooking high the dome really do what people keeping saying it does (cook the toppings better/faster due to heat reflected from the lid)? 2) Or, is more so because that you are increasing the distance from the heat source to avoid overcooking your dough (burning it) before the toppings are cooked to your liking? I personally think it is 2). At least, that's been my experience on my CGK and Big Joe. I added a poll here about it. Please vote there and of course comment here.
  21. After throwing away several cracked pizza stones and becoming tired of spending yet another sum for yet another stone, I decided to go back to the method I had used for years; a simple aluminum pizza pan. It appears to work the best for me. No more black bottoms, no more cracked stones, and no more making a messy trying to slide the fresh pizza off a peel. This short video shows how I do it. Does anyone else do it this way? http://youtu.be/hBz6urBMdGE
  22. I have a problem! It's a nice problem to have but it’s still a problem. Yep! My tomato plants are going crazy and I need to find ways to use all these tomatoes. I figured one way was to make a few pizzas. One is a version of Margherita Pizza utilizing lots of thin tomato slices. Here are most of the ingredients I used. Tomatoes sliced and ready to use. Fresh Basil and Oregano from my garden. Took everything out to my gas grill / outdoor prep area. Cut my dough in half And constructed my pizza. Here is the results. And plated with a nice IPA. Perfect crust. Yum!
  23. So the #1 request I've had from the Mrs is pizza. Well we finally found a night we could do it. Mrs. byg & the little one made up the pizzas while my oldest supervised the kamado as we brought the temp up. Fired up a couple of these to feed the family. They were delicious. I've never seen my girls eat like that before. The only thing missing was a big plate of wings to go with them.
  24. Hi all! Ok, here are my second and third cooks on my new KJ. And, hopefully some lessons learned that I can pass on. Cook #2 - pizza. Settled the KJ at about 600 with the stone on the grate in the highest position. KJ performed very well. Me ... less so. Most of the lessons learned here are dough related. Used premade dough from local Publix. Actually pretty good dough, but I handled it poorly and had it ready (and topped) so long before the KJ was ready that it was pretty much glued to the corn-mealed cookie sheet. In the transfer to the stone I lost a lot of heat and the shape of the pizza. For all that, it came out well except ... the center crust was thinner than the edges and overcooked a little. I reviewed several sites / videos about rolling out, stretching, etc. and think I can lick that one next time (not to mention not getting the pizza ready too far in advance). Pizza was Conecuh sausage, pepperoni and bacon with mozarella and goat cheese. Cook #3 - Steaks. Went with reverse sear with KJ at about 250 for the first portion. Used a probe in the wife's filet (figured it was less forgiving - and so was she!). Did a ribeye for myself. Pulled at IT of about 115 and rested while KJ cranked to 700. Seared 30-45, flip, repeat 4 times total. Pulled and were still IT a little shy so I went back on for a few minutes (mistake!) I know they will come up on their own, but my faith waivered - so a tad past perfect, but not bad. Also, I used "grocery store" choice cuts to make sure I didn't massacre some really good meat in my first outing. Pleased overall with the technique and results, but not the best steaks in the world (blaming the meat!). Did simple cracked pepper and salt before and a couple of chips of pecan during the first phase. My learning curve here was mostly temp control. Really incredible how tiny changes make a big difference! Also, would pull about 110 and sear a bit longer next time. Ready to tackle some prime beef next round. Happy for any and all commentary and direction/correction. Thanks all! Amazing forum. Barry
  25. So another way to use up more tomatoes is to make a pizza that keeperovdeflame has dubbed “The Judge”. (Inspired by jackjumper101. See link: http://www.kamadoguru.com/topic/12778-tomato-galette-pizza-the-judge/) Here are most of the ingredients I used. Grape tomatoes sliced and ready to use. Fresh Basil and Oregano from my garden. Minced garlic in OO and prosciutto. Took everything out to my gas grill / outdoor prep area. Cut my dough in half And constructed my pizza. Put it on the kamado for 8 minutes at 500 degrees. Check the crust. Yep, it’s done. Results. Oh Yum! Mine wasn't nearly as pretty as keeper's but he was right, this is delicious.
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