Jump to content

Labor Day Akorn Pizzas N' Hot Wings


 Share

Recommended Posts

I've been cooking pizza and wings to get to know my Akorn. It's nice because I can change up the toppings and sauce to keep the flavours fresh while I experiment with keeping temperatures on the Akorn. 

I fill the bowl about 85% and I use half a Weber cube in two bits to get it going. When I hit 450 I close the top to a fraction and put the bottom down to three. Let it stabilize for a few minutes. Then I throw the wings on the grate. These are not tossed in anything just pow on the grill. No heat deflector either. I find that after 15 I open em up and give them a flip. Check em in another ten, move around any that need it. Pull when crispy, usually around 35 minute mark. 

post-6598-0-71116700-1409636031_thumb.jp

Half with S&P and the rest in good ol' Frank's. 

post-6598-0-97068400-1409635973_thumb.jp

Crank it up to 500, slide on the pizza stone and slip in my pan of olive oil, garlic, dried chill pepper and rosemary. 

post-6598-0-47136700-1409636012_thumb.jp

Pizza. Still going with Gordon Ramsay's recipe with AP substituted for Namaste Gluten-Free flour. We do not notice a difference at all. It's great. I was light on cheese simply because we didn't have a ton around and personally I don't like it too cheesy. Spent a lot of time in Italy and it's more about sauce and crust there. 

Prosciutto and basil

Carne Asada and Red Onion (used leftover carne asada) 

post-6598-0-70872100-1409636001_thumb.jp

As you can see the crust is perfectly browned. Again, no heat deflector. I presume those that need it are cooking a thick crust, cringe. Well, that's just my opinion. Cook time at 500 degrees as 7-9 minutes.  

post-6598-0-62740600-1409635965_thumb.jp

Link to comment
Share on other sites

Excellent looking food. 

 

 

Great view you have there from your grilling area.  That's gotta be nice.

 

 

How do you use the pan of olive oil, garlic, dried chill pepper and rosemary goodness?  I could see putting it on pizza crust sections.  Great combination.

Link to comment
Share on other sites

Excellent looking food. 

 

 

Great view you have there from your grilling area.  That's gotta be nice.

 

 

How do you use the pan of olive oil, garlic, dried chill pepper and rosemary goodness?  I could see putting it on pizza crust sections.  Great combination.

Yes, it sure is sweet to have the view. That's actually just a smidgen of what we see, it's panorama mountains along the patio. We are lucky here in Vancouver, a mountain or ocean view is pretty much standard. 

 

I use the garlic herb chilli oil as a drizzle for on top of the pizza. One method is to transfer it to a small vinegar jar and then do droplets on top. This way you can keep the extra for next time, but I find myself spooning it up more than often. 

 

Another favourite of ours is Johnny's Garlic Seasoning from Costco. That stuff reminds me of the shakers in the New York pizza joints. So it's worth having it on hand if you want to shake things up. 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By Rob_grill_apprentice
      This weekend I tested making Butter chicken recipe from Milk Street Book, ‘Fast and Slow’ by Christopher Kimball.  Only change I made was use roasted garlic.   I made the Naan Dough with Poolish method.    I used a portion of Naan dough to make a Butter Chicken pizza.   Here are the pictures of the final result,   Both where very delicious.   


    • By VeLoRoK
      Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.


    • By Rob_grill_apprentice
      Pizza tasted very good.   I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza.   For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella.  The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs.   This pizza will now be part of my pizza repertoire.   






    • By Tom_V
      First cook on Joetissorie on the Akorn, and yes it fits perfect! I used a combination rub of KC's and Dinasour BBQ Cajun Foreplay. (Dinasour BBQ is the BEST BBQ restaurant in NY State) I also made a paste with same ingredients and rubbed under breast skin and inside cavity. Akorn running at 400-425 deg. Amazing flavor!



       
       
    • By Cranky1
      Hi all,
      Just got an Akorn 16820 and mother nature decided to go all cool and wet on me. Looking forward to trying this thing out.
×
×
  • Create New...