Hey good looking....what you got cooking? (9 Viewers)

[FJ60Cam]

I'd do the same. The only seafood I buy from Kroger is fish sticks. I had one too many bad tilapias and shrimp.

I fired up Joe again...

Summbitch gets hot. It was still climbing when I choked it down.

I put some chipotle Gouda on mine, pepper jack on everyone else's...

The only thing missing was a homegrown tomato. They were served with a baked potato.

 

[pmccraney]

Tried something from the garden I've never done before. They will probably taste like dirty socks marinated in bilge water, but at least I tried to be all organic and hipster (screw those tiny houses though):

 

[wct49]

Shrimps the other night.

 

[tcb]

I've been on a sweet potato hashbrown kick... topped with bacon and over medium eggs.. damn, it'll put hair on your chest.

 

[FJ60Cam]

We cooked some pizza on the KJ last night. The pizza is a take 'n bake from a little Italian food shop.

Their large is a little bigger than my pizza stone, so I rolled the edges back to the stone's diameter. I still cooked it on the cardboard like tray (impossible to remove from it), but need the stone to shield the heat.

Rolling the edge provided the perfect opportunity for a "Crazy Crust" like we used to do at Little Caesars when I worked there back in the day. I smeared on some butter and then topped with garlic and parmesean.

That had the be the best pizza I've ever had. The crust was perfect. It a little snap as you cut cleanly through it with zero effort.

I had trouble keeping the temp up
With the heat deflector and the stone, so I'll have to play with it some more. Maybe preheat it longer and hotter?

Eventually, I'll try to assemble it all from scratch and cook it on the stone directly. Man this thing is so much fun.

 

[wngrog]

More coal. Heat longer.

 

[fountainhead]

I've tried several different temps with the pizzas. The brick oven temps led me to believe I'd need to get the egg up above 700, but that's a bad idea. I've found that anything above 600 burns the bottom before the top has enough time to thoroughly cook. 500 - 550 seems optimal for a 10 - 11 minute cook. I preheat the egg and try to stabilize it around 600 with the stone in place. Once you open the lid long enough to get the pizza situated it will drop into the 500 - 550 range. Let it sit for 10 - 11 minutes and it should be good to go.

 

[Bossman]

Many, many moons ago I worked at and later managed a pizza joint. Our ovens were set at 600 degrees. Cheese, in our case we used more expensive provolone, was the greatest consideration. More commonly used mozzarella cheese is prone to burning at higher temperatures. JT is right on the money as usual.

 

[FJ60Cam]

I've tried several different temps with the pizzas. The brick oven temps led me to believe I'd need to get the egg up above 700, but that's a bad idea. I've found that anything above 600 burns the bottom before the top has enough time to thoroughly cook. 500 - 550 seems optimal for a 10 - 11 minute cook. I preheat the egg and try to stabilize it around 600 with the stone in place. Once you open the lid long enough to get the pizza situated it will drop into the 500 - 550 range. Let it sit for 10 - 11 minutes and it should be good to go.

Many, many moons ago I worked at and later managed a pizza joint. Our ovens were set at 600 degrees. Cheese, in our case we used more expensive provolone, was the greatest consideration. More commonly used mozzarella cheese is prone to burning at higher temperatures. JT is right on the money as usual.

That's about what I was shooting for - somewhere in the 500-600 range. I too worked at a couple of pizza joint (great place to pick up the ladies, even a wife) and remember our ovens were set around 550-600. LC used a provelone/mozz blend, the smaller joint I worked at used straight mozz. The burning cheese thing makes perfect sense now.

It sounds like I'm close. I just need to get it stabilized at a hotter temp and let the heat soak into everything a little longer.

'preciate the tips!

 

[Bomar]

Sitting on go. Ready for alarm fire it up.

 

[Bomar]

I just hope it eats...still a rookie at this but it sure is fun.

 

[FJ60Cam]

How much burn time do you think you'll get from that? Enough to cook that all the way?

 

[Bomar]

I can get atleast 15 hours out of that coals

 

[Bomar]

The crew kicked that briskets ass. I had a clean cutting board in about hour and half. Really enjoyed it.

 

[MEMCruiser]

That brisket was one of the best things I have eaten in the last year without a doubt. Thanks Bomar. By the way Tisa made some great Potato (potatoe) salad.

 

[MEMCruiser]

since you guys are purveyors of all things fine I need some info on coffee. I have a keurig and am looking at moving to something else. I do like a good capaccuino (sp) but only get them when usually in europe or big US cities and have never made one at home. What do you guys use?

 

[MScruiser]

Well, thats about all I can take. I am going to have to look into a BGE or KJ. The weber sure as s*** cant get to 800 degrees, and I want some grill marks.

 

[wngrog]

You will never look back. Ever.

 

[Bomar]

These grills are the real deal.

 

[wct49]

I am no grill master. I was very skeptical of the price of an egg but I promise you its paid for itself. Deb has mastered it and I can cook a filet and no eff it up so thats a win.
They are awesome.