MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-06-2006, 09:33 AM   #1
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default Grilled Pizzas - KCQuer style

In honor/memory of Scott, I intend to make pizzas on the grill this wknd. Ive been wanting to do this for a long time and had several discussions with Scott about it. Well, its time to stop putting it off and do it.

One question: Do I need a Kitchen Aid Mixer? I dont have one but me and the wife have been wanting one forever. Maybe its time to cruise Sams and make the purchase.

If I dont have the KA mixer, can I still make the dough?

I sure did enjoy reading Scott's posts about bread and pizza dough. He was a wealth of info on this subject. Ive gone back and found his pizza dough recipe and saved it to My Recipes folder. Rest in Peace Brother.
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote




Old 09-06-2006, 09:35 AM   #2
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default

Which recipe are you using? We'd been talking about pizza for a while.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Keeping Valspar in BBQ, one cook at a time.

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Old 09-06-2006, 09:43 AM   #3
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default

I copied this one from his post just a week or so ago:

Flour – “bread flour” Gold Medal “Better for Bread” 25.5 oz (5 3/4 cups)
Water (bottled or filtered if handy) 15.9 oz by weight or 1 3/4+ cups volume
Salt (kosher) 1 3/4 tsp
Oil (light olive oil or canola) 1 1/2 tsp
yeast (instant or active dry yeast) 1 tsp
sugar 1 tsp (I used honey instead and really liked the results)
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote


Old 09-06-2006, 09:46 AM   #4
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Default

You don't need a Kitchen Aid mixer...you can made really good bread dough entirely by hand...it just takes a bit longer.

Knowing KC he'd probably appreciate you breaking a sweat while kneading the dough!!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair

KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element),
Pit Boss Tailgater pellet pooper.
chad is offline   Reply With Quote


Old 09-06-2006, 09:49 AM   #5
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
Default

i buy it at the pizzaria. :) and yes, KC told me I cheated, and then asked me to send him some as well as try to get the recipes from the local places.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Old 09-06-2006, 09:49 AM   #6
jt
Babbling Farker
 
jt's Avatar
 
Join Date: 02-10-04
Location: BFE
Default

I've made bread & dough for over 30 years and didn't start using the mixer until a couple years ago.

Then again, that 6 quart KA is looking really good!
__________________
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E



jt is offline   Reply With Quote


Old 09-06-2006, 09:50 AM   #7
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default

Chad is right. On the other hand KC flat out loved that KA mixer!!! The one one bonus I get from using the KA is being able to reproduce my results easier. If anything there is more cleanup than doing it by hand.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Keeping Valspar in BBQ, one cook at a time.

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Old 09-06-2006, 09:52 AM   #8
Smoker
is One Chatty Farker
 
Join Date: 07-19-05
Location: Long Island NY
Default

http://www.think2020.com/jv/recipe.htm
Smoker is offline   Reply With Quote


Old 09-06-2006, 09:55 AM   #9
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

Quote:
Originally Posted by Smoker
I love that place and stop there whenever im uptown. I think the key behind that pizza is that old coal burning stove
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Old 09-06-2006, 09:57 AM   #10
Q_Egg
is One Chatty Farker
 
Q_Egg's Avatar
 
Join Date: 05-06-06
Location: St George, UT
Default

..... you can always knead it by hand. I bake large loaves on my cooker about every two weeks and have tried many different mixing and kneading approaches. My 'guru' has been Craig Ponsford who headed the U.S, baking team in France for their Coupe de Monde competition. Craig is a great advocate of flattening the dough out, folding it ( in thirds (left, right, top, bottom) rather than lots of kneading. I mix the bread flour or high protein flour, water, salt, and some of my starter, into a fairly firm dough, shape it, and place it in a large bowl covered with plastic wrap (~80*F) for 30 minutes .... take it out and fold again .... back in the bowl for 30 minutes .... then AGAIN ..... then leave in the bowl for the final time left for 3 hours total.

You can then either let it stand at room temp (>70*F) for another 3 hours and make the pizza, or place it in the refrigerator overnight. Take it out and let it stand for ~6 hours prior to making the pizza .

The critical issues are dough temp, flour/water ratio, enough salt to make the dough flavorful, folding enough to develop the gluten. Getting it the way you want it takes a bit of time an effort, but ... BIG DEAL ... all you ever risk is some flour and water (and your learning time).

For me, the neat thing about pizza dough is that it is fairly forgiving. I have had darn good results from fresh dough, old dough, wet dough, dry dough. The main thing is .... don't forget the salt, and remember our Brother KCquer while you're having fun.
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
----------------------------------
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
Q_Egg is offline   Reply With Quote


Old 09-06-2006, 10:06 AM   #11
CharlieBeasley
is one Smokin' Farker
 
CharlieBeasley's Avatar
 
Join Date: 09-12-05
Location: Owego, NY
Default

Brama By hand will work and like you I have wanted a KA mixer for a long time I found my 6qt refurbished on ebay. Having said that I won the bid and it was a direct ship from Amazon.com They are a good source I would watch for a sale and make the bread by hand this weekend. Thanks way you have the pizza and can save several hundred dollars if you watch (I Love My 6qt sausage, bread, and pasta so far!.
__________________
Charlie Beasley
New Owner of old Bandera (8 years or so)
New Smokette 008 (Love IT)
CharlieBeasley is offline   Reply With Quote


Old 09-06-2006, 10:06 AM   #12
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Default

OK dang it, now I might need pizza for lunch if I have time! You people are destroying any chance I have to look buff by the time we go to Hawaii in March!
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Old 09-06-2006, 10:10 AM   #13
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

Quote:
Originally Posted by Smoker
I gotta say smoker, thanks for ruining my day. Im not in the city today and and have a huge craving for good pizza. Lawng Guyland pizza sucks!!!! Roadtrip anybody?
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Old 09-06-2006, 10:53 AM   #14
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by Brauma
One question: Do I need a Kitchen Aid Mixer? I dont have one but me and the wife have been wanting one forever. Maybe its time to cruise Sams and make the purchase.
Going by this statement alone, yes, you absolutely need a KitchenAid mixer. You will not be able to make pizza dough without one. Run, don't walk, to Sam's!

__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Old 09-06-2006, 11:28 AM   #15
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

For a better price on a kitchenaid, go to their website and look for refurbished models. They have a 6 month guarantee, and you save a bundle, plus, they ship for free. I just got a professional 600 series 6 qt. model for $239 (regular is something like $470). According to Consumer's Report, it's the only one that will do dough really well. Of course, you could go with Viking, which is even better. (and more $$$).
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Japanese style grilled mussels. GARNAAL Q-talk 6 09-22-2011 10:45 AM
Southwestern Style Grilled Corn Boshizzle Q-talk 25 06-02-2011 07:28 PM
Gourmet style Grilled Cheese sandwich Grillman Q-talk 6 09-27-2010 08:41 AM
Mexican style grilled Chicken - ideas and how to's? Smiter Q Q-talk 22 09-22-2010 04:39 PM
Korean Style Grilled Beef ~ Not Bulgogi thirdeye Q-talk 19 08-02-2010 10:21 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:50 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts