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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-22-2014, 01:47 PM | #46 |
Full Fledged Farker
Join Date: 06-07-12
Location: Big Bear Lake, CA
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Pizza, pizza, pizza
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MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B] |
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03-22-2014, 04:00 PM | #47 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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ongrats Looking forward to seeing your fruits of labor
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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03-22-2014, 04:03 PM | #48 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Congrats! Can't wait to see it!
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Stick burner. |
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03-22-2014, 09:32 PM | #49 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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OK... Thanks for you patience
As I mentioned, assembly took less than an hour. The only tool required was a phillips screwdriver. The legs slid in place with spring loaded pins to hold them in and the side shelves are secures with threaded knobs. I fired it up to burn off any residue from manufacturing and it took about 20 minutes to get to a stone temp of 650. Once it was burned off I put together some pizzas for dinner. Since I want to learn the oven first I used fresh dough from Trader Joe's. I bought the plain dough and divided it into two balls and let them rest at room temp for three hours. The first pizza didn't quite make it to round , but was close enough. For the first attempt I went with a pizza margherita using TJ's pizza sauce, fresh mozzarella and fresh basil with a drizzle of EVOO. I put it into the oven at a stone temp of 650 degrees. This picture is crappy because it was getting dark. It cooked for about 4 minutes until it was done. Once done I stuck it into the home oven to hold while I made a second pizza. This one got closer to round . This one has artichoke hearts, mushrooms, prosciutto, fresh spinach and whole milk mozzarella and a drizzle of EVOO. I put it into the Blackstone at a stone temp of 675 and it also took about 4 minutes. After cooking I topped it with fresh arugula. Here is both pizzas... Here is the crust on the pizza margherita... And here is the second pizza... I'm impressed with the Blackstone. I need to work on the temp and timing to see what is best for me, and I want to start making my own dough and sauce, but that will come with time.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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Thanks from: ---> |
03-22-2014, 09:36 PM | #50 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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Wow. Ronelle, those look great! Especially for the inaugural cook! On my over now. I have bacon, home made Italian sausage, and a few ideas
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[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
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03-22-2014, 09:55 PM | #51 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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Thanks for the thread. I've been cooking pizza on the egg and have been on the pizza forum. Want one of these bad!
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03-22-2014, 10:00 PM | #52 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Nice looking first bake with the B.S. I think you will really enjoy using it.
Did you crank back the regulator 1 turn and where was your front dial set? |
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03-22-2014, 10:05 PM | #53 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Fine looking pies RonL!!!
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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03-22-2014, 10:09 PM | #54 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yep, one turn on the regulator, and about half way on the front dial. It seemed that the outer crust (cornicione?) took a long time to brown, but that may be because the pies were small. I think a bigger pie would have cooked better.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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03-22-2014, 10:15 PM | #55 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Nice pies, Ron.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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03-22-2014, 10:18 PM | #56 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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You are correct. The outer crust will brown quicker. Tonight when I used mine I turned the front dial full blast before pulling off and I had real good results. My pies are about 15 inches.
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03-23-2014, 12:58 AM | #57 |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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The first pizza didn't quite make it to round , but was close enough.
That is called a rustic pizza.
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03-23-2014, 08:09 AM | #58 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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They look good to me Nice new toy I really ned to try to make those on my Egg
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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03-23-2014, 08:21 AM | #59 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Looks great Ron. Now you've got me searching for pizza ovens, thanks.
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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03-23-2014, 08:41 AM | #60 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Did you grab this from woot a couple of weeks ago? Will ya bring it with ya when ya come visit? If not, maybe UPS a couple of pies my way? :)
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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