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    • By gander2112
      I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test.
       
      Grill: Kamado Joe Classic III
      Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT)
      Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast.
      Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano.
       
      Topping - Pizza 1: Whole Milk Mozz, Sausage and Pepperoni
      Topping  - Pizza 2: Buffalo Mozz, Proscuitto
       
      Cook temp 650F
       
      The first pizza burnt a bit on the bottom. The steel cooks hotter than a pizza stone, so I am chastised. As a pro, I used to cook in a pizza oven at 625, but it was a standard pizza oven with a refractory brick baking surface. Not ruined, but not perfect.
       
      The second pizza was perfect. After a minute or two on the grill, I added a pizza pan under it to prevent the heat of the steel burning the bottom.
       
      Both pizza's: The crust was chewy, with great open crumb. Cheese melty and delicious, and awesome.
       
      Dinner: Success. 





    • By DerHusker
      So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video:  https://www.atbbq.com/thesauce/chili-blanco/)
       
      I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red.
      ·         2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts)
      ·         Carne Asada Seasoning (I used Fajita seasoning)
      ·         2 tbsp Extra Virgin Olive Oil
      ·         1 large yellow onion, diced
      ·         3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano)
      ·         1 jalapeno, seeded, diced
      ·         1 tbsp All Purpose Rub
      ·         1 tbsp ground cumin
      ·         1 tsp Mexican oregano
      ·         4 cloves garlic, minced
      ·         3 tbsp unsalted butter
      ·         1/4 cup flour
      ·         2 (15 oz) cans of great northern beans, drained, rinsed
      ·         1 quart unsalted chicken stock
      ·         1 cup heavy cream (I used Caciqui Crema Salvadorena)
      ·         8 oz cream cheese, cubed
      ·         1 bunch cilantro, minced
      ·         4 oz (1 cup) pepper jack cheese, grated
       
      Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken.

      Sliced al the breast in half to increase the surface area

      and then sprinkled on the fajita seasoning.

      I grilled the chicken on my preheated Grill Grates I got from BPS.

      Brought then inside to cool

      while I started prepping the veggies and other ingredients.

      Onion and Poblano diced

      and now the Anaheim’s added.  

      I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results.

      I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it.
       
      Thanks for looking
    • By DerHusker
      Since my Husker Game was finally on in the evening we had a watch party at our house. I wanted something we could eat while watching the game, so I decided on Runzas (AKA Bierocks) and corn on the cob. (Both of which are Nebraska staples) I followed Cowgirl’s recipe with a few changes this time.

       
      This time I subbed out a 1 lb. chub of Jimmy Deans regular sausage for one 1 lb. of hamburger. I also tripled the amount of garlic. Both tweaks really added to the flavor and I’ll be doing so on all future batches.

       
      Here’s a link to a thread of my first attempt making these where the original recipe can be found.

      https://www.kamadoguru.com/topic/23518-dutch-oven-bierocks-or-runzas-or-whatever-you-want-to-call-them/

      Started out making up the dough.



      Prepped all the ingredients and took them all out to my gas side burner.




       

      Sweated the onion and added the hamburger.



      After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.



      The dough had risen nicely so



      rolled it out into a log



      and cut it into 8 roughly equal pieces and formed each piece into a ball.



      I then rolled each piece into an approximate 7” round and placed 2 giant spoonful’s in the center.



      I folded up the edges and pitched them together and placed each into my Dutch Oven that I had already smeared with butter. I repeated this process until it was full. I prepped my kamado for the Dutch Oven and preheated it to 325.



      I then closed the lid and let this bake for approximately 35 minutes. And here is the result.



      I carefully cut around each one and plated one up with a ear of corn and wash this down with a Pizza Port Brewing Swami’s I.P.A. (IPA not shown)



      Yum!

       
      Everyone thought they were delicious and the game results were good as well.


       
      Thanks for looking.
    • By MickeyTheShoe
      Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit. 
       
       





    • By MickeyTheShoe
      Hi All, has anyone used a 1/4 piece of steel as their top stone. If you have how did it go? Im wondering if it would help the undercarriage cook faster. Similar to this:
       
      https://shop.bakingsteel.com/collections/steels/products/baking-steel-round
       
      Sorry if it’s been covered, I tried doing a search but didn’t have much luck. 
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