Epic food porn

[Jay5.9L]

While in Texas last week we tried some "famous" Texas bbq and I realize I don't love the Texas style sauce. I think it was vinegar based? Anyway I was underwhelmed. Jay5.9L's ribs look way better!

Awh thanks!

 

[Coco]

Did a pastrami yesterday - It turned out great!

 

[Greg]

Guinness Stew for dinner on St Patrick's Day! Catherine cooked and knocked it out up the park!

 

[nnnnnate]

Can I get pizza dough and sauce recipes please? I’ve got sourdough starter so if you’ve got something that uses that I’ll offer bonus points.

Edit: I’m going to try a poolish tomorrow. I started 500 g 00 flour, 500 g water, and 1/8 tsp dry yeast mixed and sitting on the counter. Tomorrow I’ll add 500 g 00 flour, 250 g water, 20 g salt.

The sauce recipe I’m going to try is: 28 oz San marzano tomatoes, 1.5 tbsp olive oil, 1 clove garlic, 0.5 tsp salt, 0.25 tsp oregano, all in a blender.

The recipes are from flour, water, salt, yeast. I got some sourdough discard from a neighbor but it wasn’t much so I’m building it up and will be able to use it next week.

 

[nnnnnate]

The sauce kind of sucked but I was happy enough with the dough. I made three and the first and third went well, the bottom ripped open on the second while it was in the oven.

 

[frieed]

At the request of @nnnnnate
Pizza recipies and techniques.

Starter: I have one that has been around for about 18 years... it's not very sour, but rises really well. I keep it at 100% hydration in the fridge and am very willing to share.

Dough: makes 1200g 75% hydration dough (very soft) for 4 10"-12" pizzas. mix in the morning to cook in the evening.

• 360g 100% hydration starter (I build this up to the needed amount for a couple of days as needed from my storage starter).
• 334g water
• 506g 00 pizza flour
• 15g salt

Sauce: makes more than enough for the above dough. Mix up the night before (I use a stick blender).

• 28 oz can Cento crushed tomatoes (San Marzano)
• 4g crushed garlic
• 1/4 oz. pkg fresh oregano ( or 1 tsp dried)
• 5g salt
• 2g sugar
• 10g olive oil

Cooking:

• large big green egg
• 15" fibrament baking stone on top of the BGE plate setter. Separated 1" with chunks of square tube.
• Adding a chunk of hickory to the coals just before you put the pizza on will jump the dome temp to cook the top better.
• Reynolds non-stick foil to get the pizza onto the stone then after a moment, yank it out from under the pizza.

 

[frieed]

The sauce kind of sucked but I was happy enough with the dough. I made three and the first and third went well, the bottom ripped open on the second while it was in the oven.

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View attachment 171797
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Your biggest problem with that pizza is the pineapple..
To get the crust consistently thick, I spread it out on a piece of non-stick foil. This lets you push the dough around all you want to get the thickness even. Put the pizza on the stone with the foil and after a minute or so just yank the foil from under the pizza.

 

[Kevin B.]

Sauce: makes more than enough for the above dough. Mix up the night before (I use a stick blender).

• 28 oz can Cento crushed tomatoes (San Marzano)
• 40g crushed garlic
• 1/4 oz. pkg fresh oregano ( or 1 tsp dried)
• 5g salt
• 2g sugar
• 10g olive oil

Fixed that for ya.

 

[frieed]

Fixed that for ya.

Trust me, I started there and it was way too much for a basically uncooked sauce.

 

[nnnnnate]

Thanks. I bought a Gozney Arc XL on Saturday. Its propane and can heat the stone to 850+.

I had two balls of dough still from Sunday so I made more pizza last night. I think the dough was over proofed but it they still worked out alright. I roll out the dough on a huge cutting board that's been floured. I rolled the dough from the center out with a 2" wide roller leaving about 1" on the edge for a thicker crust. When the dough is made I slip my metal peel under and throw it in the pizza oven. I was shooting for about 700* measured with a laser in the center of the stone.

What kind of cheese do you use? I saw people like to add a little pecorino. I only used mozzarella so far. I bought a can of "new york style sauce" when I bought my oven and used it last night. It was a lot better than what I used Sunday.

 

[Jay5.9L]

FYI: Costco has a nice lodge griddle for $25. Smash burgers will be on the menu.

 

[nnnnnate]

I made pizza dough from sourdough starter starting it last night and cooking it today. I followed the recipe from "the elements of pizza" by ken forkish that I got from the library app. (Who knew the library had cooking books?) Something was off and it didn't rise much at all. The dough was really stiff and hard to spread out and then got tears and holes in it. My wife said the dough from last week was better. I added some fresh Parmesan cheese which added a nice flavor.

I think the stone was a bit too hot. I also need to add a different type of cheese in there too. The mozzarella is good, especially with some Parm, but it's missing something.

 

[Jay5.9L]

So this became that:

 

[Gravy]

Pollo Tacos and supercross last night was 😗👌

 

[moab_cj5]

Camp steak for dinner tonight...

 

[STAG]

 

[Pile of parts]

View attachment 173940

Looks like your having some of those beef takweeedas from the Lighten the Mood thread.🤣

 

[Kevin B.]

Smoked this brisket about sixteen hours, then while it rested I smoked a white queso and hatch chili mac and cheese. Served with a wild plum BBQ sauce I made earlier this year.

How did I survive all those years without a smoker?

 

[Tonkaman]

No pictures, but Elaina and I just ate at Nobu in the Bahamas. The meal was comped so we ate whatever we wanted. $1000 in to dinner and I’m still kinda hungry… ☹️

 

[TRD270]

Stupid snow, I combated it with some slow cook chili