The BBQ & Grilling Thread

KenB925 · 03-12-2018, 12:14 PM

I posted this in the foodie thread too.

I did a practice run of pizza, my wife wants me to make pizza for our 3 year olds birthday next sunday. I was impressed, this thing is awesome!

I have been making pizza fairly regularly for 7 years. I make the dough and sauce from scratch. Until now I have been cooking on a pizza stone in my Traeger (pellet grill) which can pull about 435 to 450 degrees max, but it has a good convection effect.

About a year ago I change from using bread flour to 00 Caputo flour, it made a much bigger difference then I expected. It requires less water hydrate and be very elastic (compared to bread flour), it stretches better and makes a nice consistent crust.

The difference it texture from the pizza stone/grill to the Forno is surprising. I found that cooking on a 650 degree floor (close to 1000 degrees on the dome) is about perfect, pizza is done in no more then 2 minutes. What is surprising is the texture of the cheese. I think its is cooking so fast that it doesn't have time to lose moisture, it is soft and creamy. Fresh mozzarella also has no time to lose its moisture, if you have worked with fresh mozz in a conventional oven you know that it can leave puddles of water, not here.

EL Jeffe 5 · 03-12-2018, 12:18 PM

Quote:

Originally Posted by TXSTYLE

Happy New Year! Thanks P1et! And to those of you expressing concern or at least wondering about me, I truly appreciate it!

Far too much going on since late October: new house, new business, health concern, and more. Just needed to step back and "prioritize".
Our home is finished (after some delays) and we are moved in and still decorating and settling in. But truly blessed and more than anything, I am happy for my wife and kids.

I will be posting but not nearly as much.

Cheers! And I can't post up in here without a "drink update"....

My current project: I converted this bookshelf into a liquor rack at my bar:

Damn Bro I think I need pay you Visit

KenB925 · 03-12-2018, 12:49 PM

Quote:

Originally Posted by EL Jeffe 5

Damn Bro I think I need pay you Visit

better take an Uber.

UncleWede · 03-12-2018, 01:45 PM

Quote:

Originally Posted by Kidscollege$

You "think"? I was gonna go with pork chops...

I just got a plate and was told "cook it" When I wnet back inside and dug in the trash, I found a wrapper that indeed said Rib eye. The brats were pretty good . . .

EL Jeffe 5 · 03-12-2018, 04:15 PM

Quote:

Originally Posted by KenB925

better take an Uber.

I got F30lolz on speed dial

TXSTYLE · 03-19-2018, 02:31 PM

Just a pair of slabs!

lsturbointeg · 03-19-2018, 02:38 PM

KenB925 · 03-26-2018, 12:03 PM

Posted in foodie thread too, but it fits here!

I made the al pastor. I became a little obsessed with the idea of vertically roasting like you see in a mexican or greek (gyros are on my list) restaurant, but without the motorized gas vertical rotisserie. It worked great!

I got a pork shoulder, sliced it thin. Made a rather elaborate marinade, coated the pieces individually, took a 2" thick piece of pineapple and used it as the base. A couple of thick wood skewers and I was ready to stack on the meat. A thick slice of onion on top and we were ready to go. It took about 2 to 2 1/2 hours to be done.

I am going to change my set up and process a little bit next time to avoid burning the onion and edges at the top (first try), the dome in the brick oven retains massive amounts of heat and the top of a tall item gets blasted. I wrapped it quick, so I really didn't lose any meat, but the onion was charred.

It was juicy and delicious, I also made a roasted tomatillio salsa to go with it.

Joekerr · 03-26-2018, 12:25 PM

^

G35POPPEDMYCHERRY · 03-26-2018, 12:34 PM

Quote:

Originally Posted by KenB925

Posted in foodie thread too, but it fits here!

I made the al pastor. I became a little obsessed with the idea of vertically roasting like you see in a mexican or greek (gyros are on my list) restaurant, but without the motorized gas vertical rotisserie. It worked great!

I got a pork shoulder, sliced it thin. Made a rather elaborate marinade, coated the pieces individually, took a 2" thick piece of pineapple and used it as the base. A couple of thick wood skewers and I was ready to stack on the meat. A thick slice of onion on top and we were ready to go. It took about 2 to 2 1/2 hours to be done.

I am going to change my set up and process a little bit next time to avoid burning the onion and edges at the top (first try), the dome in the brick oven retains massive amounts of heat and the top of a tall item gets blasted. I wrapped it quick, so I really didn't lose any meat, but the onion was charred.

It was juicy and delicious, I also made a roasted tomatillio salsa to go with it.

Can I live at your house

....

KenB925 · 03-26-2018, 12:36 PM

Quote:

Originally Posted by G35POPPEDMYCHERRY

Can I live at your house

....

You can follow the smell of the smoke...like my neighbors do

Matt@EuroJerks · 03-26-2018, 04:38 PM

Well done. Bravo!!!!

KenB925 · 03-26-2018, 05:42 PM

Quote:

Originally Posted by Matt@EuroJerks

Well done. Bravo!!!!

Thanks!

P1 · 04-11-2018, 04:51 PM

Ordered a new digital thermometer for my smoker. Should be here on Friday...

Plus some pink butcher paper!

Never_Enough · 04-13-2018, 03:16 PM

It's my birthday weekend so tonight I will be grilling a big fat porterhouse.

david in germany · 04-13-2018, 04:24 PM

Quote:

Originally Posted by Never_Enough

It's my birthday weekend so tonight I will be grilling a big fat porterhouse.

Happy birthday, mine was yesterday.

UncleWede · 04-16-2018, 12:41 PM

You guys have to wait for a birthday occurrence to have a good steak??? smh

Alfisti · 04-16-2018, 12:47 PM

It's hideously expensive here. Grocery store steak, say a rib steak, is a solid $13 pound. The really good stuff from the better grocery stores is $20 pound and up.

KenB925 · 04-16-2018, 12:56 PM

Sorry, no pictures this time. I fired up the forno again, this time I made some roasted garlic chicken thighs in the same cast iron as before. With a nice pan sauce. I raked some coals to the front and put the pan directly on them for 'direct heating' and then put the lid on for cooking.

At the same time I roasted some carrots in another cast iron, and some fingerling potatoes on a sheet pan.

I used some of my pizza dough from the freezer to make mini loafs of with melted butter and a bit of grated parm.

It was quite possibly some of the best chicken any of us had ever eaten.

I'll definitely do it again, this time I was busy 'experimenting' using hot coals instead of a burner etc, by the time the food was done we were eating instead of taking pictures.

P1 · 04-16-2018, 01:14 PM

Did a brisket on Saturday...

KenB925 · 04-16-2018, 01:33 PM

looks delicious

lsturbointeg · 04-16-2018, 02:15 PM

Quote:

Originally Posted by Alfisti

It's hideously expensive here. Grocery store steak, say a rib steak, is a solid $13 pound. The really good stuff from the better grocery stores is $20 pound and up.

yeah, i gotta start finding a good place to buy meat cause Sam's Club is alright but i bet there's stores out there with better prices.

03-12-2018, 12:14 PM	#705
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	I posted this in the foodie thread too. I did a practice run of pizza, my wife wants me to make pizza for our 3 year olds birthday next sunday. I was impressed, this thing is awesome! I have been making pizza fairly regularly for 7 years. I make the dough and sauce from scratch. Until now I have been cooking on a pizza stone in my Traeger (pellet grill) which can pull about 435 to 450 degrees max, but it has a good convection effect. About a year ago I change from using bread flour to 00 Caputo flour, it made a much bigger difference then I expected. It requires less water hydrate and be very elastic (compared to bread flour), it stretches better and makes a nice consistent crust. The difference it texture from the pizza stone/grill to the Forno is surprising. I found that cooking on a 650 degree floor (close to 1000 degrees on the dome) is about perfect, pizza is done in no more then 2 minutes. What is surprising is the texture of the cheese. I think its is cooking so fast that it doesn't have time to lose moisture, it is soft and creamy. Fresh mozzarella also has no time to lose its moisture, if you have worked with fresh mozz in a conventional oven you know that it can leave puddles of water, not here. Attached Images
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03-19-2018, 02:31 PM	#710
TXSTYLE "Salud" 15250 Rep 4,971 Posts Drives: M8 Gran Coupe Comp & X5M Comp Join Date: May 2013 Location: The GYM! (The Burbs - N TX) iTrader: (0)	Just a pair of slabs! __________________
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03-19-2018, 02:38 PM	#711
lsturbointeg Lieutenant General 9206 Rep 14,521 Posts Drives: 2011 535i Jet Black Join Date: Aug 2014 Location: Asian lost in OH iTrader: (0)	__________________ ~F90Conversion~21"3Piece Forged AvantGardeWheels~KWV1Coilovers~CQUENCE slotted/drilled rotors~GoodridgeStainlesslines~MeisterschaftQuadEx haust~Akrapovic 4"tips~VRSF DP~VRSF CP~TurboSmart BOV~K&N filter~CarbonFiberExteriorComponents~GladenAlphaCo mponents~MatchUp7BMW~Punch P300-12T~ Follow me on Instagram: lsturbointeg
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03-26-2018, 12:03 PM	#712
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	Posted in foodie thread too, but it fits here! I made the al pastor. I became a little obsessed with the idea of vertically roasting like you see in a mexican or greek (gyros are on my list) restaurant, but without the motorized gas vertical rotisserie. It worked great! I got a pork shoulder, sliced it thin. Made a rather elaborate marinade, coated the pieces individually, took a 2" thick piece of pineapple and used it as the base. A couple of thick wood skewers and I was ready to stack on the meat. A thick slice of onion on top and we were ready to go. It took about 2 to 2 1/2 hours to be done. I am going to change my set up and process a little bit next time to avoid burning the onion and edges at the top (first try), the dome in the brick oven retains massive amounts of heat and the top of a tall item gets blasted. I wrapped it quick, so I really didn't lose any meat, but the onion was charred. It was juicy and delicious, I also made a roasted tomatillio salsa to go with it. Attached Images
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03-26-2018, 12:25 PM	#713
Joekerr Banned 7935 Rep 1,923 Posts Drives: 2017 Audi S6 Join Date: Jan 2008 Location: Toronto, ON iTrader: (0)	^
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03-26-2018, 04:38 PM	#716
Matt@EuroJerks Lieutenant 498 Rep 476 Posts Drives: 2021 Jeep Cherokee Join Date: Sep 2016 Location: CT iTrader: (1)	Well done. Bravo!!!!
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04-11-2018, 04:51 PM	#718
P1 Lieutenant General 11735 Rep 11,191 Posts Drives: 2004 3/4 ton Duramax Join Date: Aug 2007 Location: United States iTrader: (1)	Ordered a new digital thermometer for my smoker. Should be here on Friday... Plus some pink butcher paper!
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04-13-2018, 03:16 PM	#719
Never_Enough Banned 2241 Rep 2,476 Posts Drives: Satan's Chariot 2.0 Join Date: Sep 2013 Location: PA iTrader: (6) Garage List 2018 Charger Hellcat [0.00]	It's my birthday weekend so tonight I will be grilling a big fat porterhouse.
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04-16-2018, 12:41 PM	#721
UncleWede Long Time Admirer, First Time Owner 18525 Rep 9,432 Posts Drives: G01 X3 M40i Dark Graphite Join Date: Jun 2005 Location: Oxnard, CA iTrader: (0)	You guys have to wait for a birthday occurrence to have a good steak??? smh
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04-16-2018, 12:47 PM	#722
Alfisti Brigadier General 7013 Rep 3,313 Posts Drives: 2008 Saab 9-3 Combi Join Date: Nov 2014 Location: Toronto, Canada iTrader: (0)	It's hideously expensive here. Grocery store steak, say a rib steak, is a solid $13 pound. The really good stuff from the better grocery stores is $20 pound and up.
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04-16-2018, 12:56 PM	#723
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	Sorry, no pictures this time. I fired up the forno again, this time I made some roasted garlic chicken thighs in the same cast iron as before. With a nice pan sauce. I raked some coals to the front and put the pan directly on them for 'direct heating' and then put the lid on for cooking. At the same time I roasted some carrots in another cast iron, and some fingerling potatoes on a sheet pan. I used some of my pizza dough from the freezer to make mini loafs of with melted butter and a bit of grated parm. It was quite possibly some of the best chicken any of us had ever eaten. I'll definitely do it again, this time I was busy 'experimenting' using hot coals instead of a burner etc, by the time the food was done we were eating instead of taking pictures.
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04-16-2018, 01:14 PM	#724
P1 Lieutenant General 11735 Rep 11,191 Posts Drives: 2004 3/4 ton Duramax Join Date: Aug 2007 Location: United States iTrader: (1)	Did a brisket on Saturday...
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04-16-2018, 01:33 PM	#725
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	looks delicious
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