What's On The Grill Tonight? (2 Viewers)

[KlausVanWinkle]

I tried pizza for the first time on the new Primo kamado grill last night. I think the dough was too thick and the pizza stone was too high up in the grill because the top cooked before the bottom cooked through. So for lunch today, I did a redo. cranked the grill up to 700-degrees, half as thick dough and put the stone directly on the ceramic heat diffusers. Top and bottom were both done at the same time.

Lunch Today:

 

[Bogo]

How long you preheat the pizza stone versus crust thickness and type means a lot for cooking a pizza properly.

 

[spressomon]

Adam, is that a baking steel sitting atop the stone? If so 700 is too high ... even for Neapolitan dough you shouldn't need to take it past 600F. Get the kamado heat soaked for an hour or so along with the baking steel. In fact I get very good results with my baking steel for Neapolitan dough at 550-600F max.

If you're using stone, due to lower thermal conductivity compared to steel, you need to be in the 700-800F range to get good dough bloom and cornicione.

And you can get more efficient use of the coals by not using the stone underneath the baking steel.

Glad to see you in the kamado game!

 

[KlausVanWinkle]

Adam, is that a baking steel sitting atop the stone? If so 700 is too high ... even for Neapolitan dough you shouldn't need to take it past 600F. Get the kamado heat soaked for an hour or so along with the baking steel. In fact I get very good results with my baking steel for Neapolitan dough at 550-600F max.

If you're using stone, due to lower thermal conductivity compared to steel, you need to be in the 700-800F range to get good dough bloom and cornicione.

And you can get more efficient use of the coals by not using the stone underneath the baking steel.

Glad to see you in the kamado game!

No. It's a "well seasoned" pizza stone that we use in the oven. It's a little thin, hence doubling the ceramic. I tired it at 550 the night before up in the dome, but the top cooked before the bottom. The stone seems to heat up at about the same rate as the grill. And the whole thing takes about 45mins - 1hr to get up to 700-degrees. But I don't know how long the gasket will last at 700-degrees though. I cheated a little on this one and used Kingsford just to get rid of it.

The baking steel might be a good way to go just so I don't have to crank the grill up that high. Would thick cast iron, like a griddle, work the same way?

 

[spressomon]

Generally steel will be better for pizza crust. I'm using a 3/8" thick Baking Steel and love it. But if you already have a suitably sized CI griddle give it a try.

Good read: The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

 

[KlausVanWinkle]

Generally steel will be better for pizza crust. I'm using a 3/8" thick Baking Steel and love it. But if you already have a suitably sized CI griddle give it a try.

Good read: The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

Thanks for the link. It was an interesting read. The steel/cast iron approach would be good for using less charcoal or using the oven (when I got the Kamado, my wife got new appliances and cookware. So we're really invested in cooking this year).

I'm going to give the Cast Iron griddle a try tonight without any stones. Although leaving a stone on the top rack might help with cooking the top, but I guess the lid of the grill would have the same effect.

 

[spressomon]

Yes if the stone is heat soaked and you can support it just above the pie then this will be even better than the heat soaked dome! Expecting a full report

 

[Trunk Monkey]

So, usually grilled but did these cast iron on and in the oven. I have a bit of a man crush on Alton Brown, so I decided to try out his way of doing steak. Couple of big ribeyes, pan seared for 30 seconds a side and then finished in the oven at 500*. Was more rare than I'd like, I prefer medium, these were more medium rare. For the mess and all the smoke inside, I don't know that the flavor was THAT much better than off the grill outside.

 

[spressomon]

^ FWIW I still, even after trying Alton's stove top CI sear then roast off to finish (reverse-reverse sear? ), to cook thicker steaks/chops (1-1/2" or thicker) ala reverse sear over hot-hot hardwood coals. The CI doesn't seem to generate enough carbon to get the charred flavor component.

 

[KlausVanWinkle]

^ FWIW I still, even after trying Alton's stove top CI sear then roast off to finish (reverse-reverse sear? ), to cook thicker steaks/chops (1-1/2" or thicker) ala reverse sear over hot-hot hardwood coals. The CI doesn't seem to generate enough carbon to get the charred flavor component.

We've been trying to figure that combo out also. Reverse searing on the grill (indirect until 120IT, then on the lower grate right over the fire) created steaks that looked like they were baked. On thinner steaks, stove top cast iron works great. I'm thinking maybe an initial sear right over the coals, then finishing in cast iron while basting like Alton Brown.

 

[splitshot]

First attempt at home, Rouladen, some crazy yummy smells coming from the kitchen..

 

[LX5708]

Tri-tip on the Traeger...

 

[splitshot]

First attempt at home, Rouladen, some crazy yummy smells coming from the kitchen.

Gravy at the end is to die for.

 

[KlausVanWinkle]

Sriracha glaze marinated Shrimp, grilled carrots and smashed roasted potatoes (not pictured). Timing these suckers is a pain. The ones in the middle hit 120-130F IT real fast. I might need to start using the entire firebox so I can lay the skewers long ways.

 

[LX5708]

 

[LEX]

Roasting a Cabrito

 

[JohnVee]

@LEX Looking good. And I like your bbq pit. Do you miss not having taller sides or a top?

 

[JohnVee]

@splitshot One of the best meals I ever had was Rouladen at a German place in Madison, VA on Rt29. The Bavarian Chef November 30, 2014. I could eat that gravy on anything. Loved the decor. I make sure to carry an empty cooler every time I head that way but they're rarely open during my travel time. They have another location in Fredericksburg, VA. Gives another reason to go to Iron Pig when on I-95.

 

[LEX]

@LEX Looking good. And I like your bbq pit. Do you miss not having taller sides or a top?

Thanks and it turned out great. It was my first time grilling in it. Since it wasn't windy, taller walls and a top weren't a concern. I used a sheet of foil that you see there to cover it every now and then to help cook it even.

 

[KlausVanWinkle]

I saw nicely marbled tri tip sirloin at the store on Thursday so I bought some. Seared each side to get grill marks, then let it rest while I got a cast iron hot on the grill and researed both sides in the cast iron while basting with butter. Put it on top of an olive oil, vinegar and goat cheese dressed greens mix. Also grilled a shallot alongside the steak and cut it on top of it. Plus of course grilled bread.

Did all of this at 10pm for myself. I'm sure the neighbors loved it.