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      01-02-2019, 10:39 AM   #947
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Looking good guys!

For NYE, I decided to make Al Pastor and some salsa verde with avocado, so GOOD.

I will say, the salsa verde is better after 24 hours in the fridge. The pic it terrible however.
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      01-03-2019, 09:38 AM   #948
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I decided to dig a little deeper in my quest for the 'perfect' pizza. I made a batch of 100% fresh milled hard red winter wheat, with very high yield (very little sifted off after milling). Just looking at and feeling the dough, I don't think this is what I am looking for. I suspect finer sifting will give better results, or blending with 00 flour (which is what I have been doing with excellent results).

I also made a batch of my 'best yet' dough...so nobody will be disappointed on pizza night. It is mainly 00 flour, and I sneak in some olive oil and fresh milled whole grain flour after the gluten develops.
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      01-03-2019, 11:31 AM   #949
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Finally got a smoker - but it won't be fired up till spring arrives.

Went with the Pit Barrel Cooking Co. for my smoker - based on everything I read, I felt it was the one best suited for me, really like the set it and forget it idea basically.

Can't wait for spring to try it out.
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      01-07-2019, 09:43 AM   #950
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I made some pizza yesterday. I made two batch of dough, as I usually do when I'm testing something new. I always make whatever the current favorite is so that, we are guaranteed to have some good pizza to eat, and to have something to compare.

I was a little worried about the whole wheat flour, I was afraid the crust would taste 'woody' like the cheap whole wheat bread we were subjected to as kids. That was not the case at all.

The freshly milled whole wheat flour add a depth of flavor that you just don't normally get in a pizza crust. The dough had much more texture, but it still developed gluten nicely and stretched just like a pizza dough should. It is really good for pizzas that are simple/minimalist and let the crust shine.

One note, the dough over proofed a little bit, I was planning on cooking saturday, I ended up doing it on sunday. The crust got a little 'extra' puffy, which I don't really mind.

The next thing I am going to try with pizza is a 50/50 blend of fresh milled whole wheat and 00 flour.
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      01-07-2019, 10:11 AM   #951
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I also tried two 'new' pizzas, a 'blanco' with a roasted garlic cream sauce, topped with fresh mozzarella/garlic confit/and a little fresh garlic.

The other odd ball was a Bianco recipe, 'Rosa' with is red onion, parm, olive oil and pistachios. The crust is critical on that pizza.
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      01-07-2019, 12:40 PM   #952
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Damn, but I want a slice all of a sudden
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      01-07-2019, 03:19 PM   #953
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Quote:
Originally Posted by KenB925 View Post
I made some pizza yesterday.
i'll take that over Pizza Hut and Dominos any day

made some steaks for lunch today! brought some for work for dinner as well


looks at those char lines!


resting for a few minutes and the juices is just over flowing


Perfection!
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      01-07-2019, 04:16 PM   #954
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Quote:
Originally Posted by lsturbointeg View Post
i'll take that over Pizza Hut and Dominos any day

made some steaks for lunch today! brought some for work for dinner as well


looks at those char lines!


resting for a few minutes and the juices is just over flowing


Perfection!
What do you season with?
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      01-07-2019, 04:37 PM   #955
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What do you season with?
i'll mix it up. as always with my steaks so they're very tender i'll use Kosher salt and let it sit for about 1-1.5hrs than wash it off completely. the boys wanted Applewood so I used the Applewood Rub from McCormick's with Olive oil and let it sit for about an hour before throwing it on the grill. anytime I grill I always ask the Fam Bam what flavors they want and I have a few recipes I can whip up
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      01-07-2019, 05:24 PM   #956
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Quote:
Originally Posted by lsturbointeg View Post
Quote:
Originally Posted by Not_Judy View Post
What do you season with?
i'll mix it up. as always with my steaks so they're very tender i'll use Kosher salt and let it sit for about 1-1.5hrs than wash it off completely. the boys wanted Applewood so I used the Applewood Rub from McCormick's with Olive oil and let it sit for about an hour before throwing it on the grill. anytime I grill I always ask the Fam Bam what flavors they want and I have a few recipes I can whip up
Nice. Kosher salt and fresh cracked pepper is always my go to.
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      01-07-2019, 06:45 PM   #957
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Quote:
Originally Posted by lsturbointeg View Post
i'll take that over Pizza Hut and Dominos any day

made some steaks for lunch today! brought some for work for dinner as well


looks at those char lines!


resting for a few minutes and the juices is just over flowing


Perfection!
Thanks!

Those grilled steaks look awesome too.

I think I may play with my rotisserie soon, chickens better watch out!
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      01-07-2019, 07:54 PM   #958
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A friend and I also took the opportunity to brew some beer over the holiday weekend, we’ll be filtering and kegging this weekend.

It is a rye pale ale
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      01-08-2019, 12:05 PM   #959
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It is a rye pale ale
For some reason I had flashbacks to milking on GPa's dairy farm
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      01-08-2019, 03:16 PM   #960
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Quote:
Originally Posted by lsturbointeg View Post
i'll take that over Pizza Hut and Dominos any day

made some steaks for lunch today! brought some for work for dinner as well


looks at those char lines!


resting for a few minutes and the juices is just over flowing


Perfection!
From TEXAS with love...
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      04-10-2019, 09:50 PM   #961
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The SUMMER and GRILLING/BBQ Season is upon us!!!

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      04-11-2019, 04:28 PM   #962
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Quote:
Originally Posted by Now_Rudi View Post
Quote:
Originally Posted by lsturbointeg View Post
Quote:
Originally Posted by Not_Judy View Post
What do you season with?
i'll mix it up. as always with my steaks so they're very tender i'll use Kosher salt and let it sit for about 1-1.5hrs than wash it off completely. the boys wanted Applewood so I used the Applewood Rub from McCormick's with Olive oil and let it sit for about an hour before throwing it on the grill. anytime I grill I always ask the Fam Bam what flavors they want and I have a few recipes I can whip up
Nice. Kosher salt and fresh cracked pepper is always my go to.
Try Maldon salt. French coarse grain sea salt that gets absorbed by meat very easily. Works great for grilling.
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      04-11-2019, 04:32 PM   #963
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Not sure how it took me so long to find this thread can't wait to put up some pictures of what comes off this bad boy this summer! First year I have had it. I gave it a few test runs before winter got here but can't wait for a full season of grilling.

This is a duel fuel grill meaning you can run gas or hardwood (charcoal or pellet or any combo). And to ignite the charcoal you run the gas for 3 mins and it's glowing red! So much better than my old Webber with the chimney stack and 20-30 mins before you could cook on it.
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      04-11-2019, 04:43 PM   #964
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Yes sir!!! One of my favorite past times during Spring and Summer!!
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      04-11-2019, 04:51 PM   #965
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Quote:
Originally Posted by e90alpinem3 View Post
Not sure how it took me so long to find this thread can't wait to put up some pictures of what comes off this bad boy this summer! First year I have had it. I gave it a few test runs before winter got here but can't wait for a full season of grilling.

This is a duel fuel grill meaning you can run gas or hardwood (charcoal or pellet or any combo). And to ignite the charcoal you run the gas for 3 mins and it's glowing red! So much better than my old Webber with the chimney stack and 20-30 mins before you could cook on it.
Nice grill, mine has a stainless 'box/tray' for lump charcoal or wood that I have not tried yet. I may have to bust it out, that looks good.
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      04-13-2019, 07:47 AM   #966
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Quote:
Originally Posted by e90alpinem3 View Post

This is a duel fuel grill meaning you can run gas or hardwood (charcoal or pellet or any combo). And to ignite the charcoal you run the gas for 3 mins and it's glowing red! So much better than my old Webber with the chimney stack and 20-30 mins before you could cook on it.
very nice fancy smancy grill you got there

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Yes sir!!! One of my favorite past times during Spring and Summer!!
and winter!
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      04-13-2019, 09:40 AM   #967
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already tenderized and marinating skirt steaks for a late afternoon Sunday grilling!
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      04-14-2019, 08:26 PM   #968
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Does anyone have a Big Green Egg or Kamado Joe here?
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