High Plains Pies on the UUNI 3 - Ongoing w/ Pr0N

ShadowDriver · 01-27-2018, 03:49 PM

It's another beautiful Saturday here on the High Plains. It's in the 50s with a breeze (but not a gale) blowing.

Time to experiment with some glutenous pizzas (vs. the GF Bob's Red Mill action from weeks past).

Trying to get a rise from you folks, but I'll let it rest.

More shenanigans to come.

KORND4WG X · 01-27-2018, 03:58 PM

IamMadMan · 01-27-2018, 04:09 PM

Waiting in anticipation of something wonderful .....

KevinJ · 01-27-2018, 04:09 PM

ShadowDriver · 01-27-2018, 04:49 PM

I haven't seen the giant bag of popcorn in quite some time, and it gave me a hearty chuckle. Thanks!

About to get working on toppings - going to try another flammkuchen, some ale-braised portobellos, and another sweet variety with pears, goat cheese, and some sort of crazy orange-fig spread that CINCHOUSE discovered this week. Friends and compatriots inbound, so the Pr0n (yes, I said it) will probably be delayed.

Y'all have a great Saturday.

More to follow.

ShadowDriver · 01-28-2018, 08:21 AM

Mornin'. Yep, the Pr0N was definitely delayed from last night. I'll grab a sip of coffee and we'll get to it.

========
Had some good friends over from our time in England. Explained to them that they were acting as guinea pigs for recipes intended for use at next weekend's Super Bowl Shindig.

- Flammkuchen - We thoroughly enjoyed this, both in Germany and in our own back yard, so we decided to put it on tonight's menu.

Instead of the regular bacon lardons, we used pancetta this time around.

The dough worked well, but we're just amateurs with stretching and forming... but no matter the shape, it worked well.

Topped that "skin" with crème fraîche mixed with a pinch of nutmeg, the pancetta, sautéed onions (in that lovely pancetta grease), and a liberal sprinkling of gruyère.

It was so good, we made a second pie later on in the evening!

For our next trick, we took a page from the Roosevelt Brewing Company down in Portales, NM. We're huge fans of their "Shroomer" pizza:
The Shroomer: Ale-braised button mushrooms, chopped garlic, fresh basil, and parmesean - Yes, please!

I sliced a container of baby portabellas, and whipped up some of those ale-braised mushrooms. I used a really nice Blood & Honey from Revolver Brewing, added a good couple of knobs of butter, a bit of S & P, and then just poached over med-low heat until the mushrooms absorbed all that lovely liquid and butter.

With a brush of EVOO on the skin, on went the mushrooms, shaved elephant garlic, and parmesean cheese.

I need to work on my basil tearing technique, but the rest of the pie made up for my lack of artistic talent.

Dessert was using this very interesting orange-fig spread I'd mentioned at the top of the original post.

CINCHOUSE thinned a bit out using some white wine and spread it over the pears and goats cheese pie, post-bake.

This is where I had the only "argument" with my UUNI.

The glutenous pizza dough had continued to rise after we were making pies (duh!

)... and we didn't do as good a job of thinning all sides out, so...

BUT... even that side of the pie was delicious, with just a bit more crunch and a little carcinogen for flavor.

Wrapped up the night with a toast to absent friends and to those who could be here now.

Y'all have a great Sunday! Thanks for stopping by.

Smoking Piney · 01-28-2018, 08:47 AM

Great looking pies, Marc!

LordRiffenstein · 01-28-2018, 08:55 AM

Quote:

Originally Posted by ShadowDriver

The dough worked well, but we're just amateurs with stretching and forming... but no matter the shape, it worked well.

They all looked delicious!!
Making a nice round pizza is almost an art, we never to that though because I think they are boring

Stingerhook · 01-28-2018, 08:58 AM

Lookin mighty fine Marc.

Smoking Piney · 01-28-2018, 09:00 AM

Now you have me looking at an Uuni.......

angryelfFan · 01-28-2018, 09:30 AM

That Divina Fig Spread is a very nice product. Have you tried their Kalamata Fig Spread with Almonds? Sounds like a horrible idea but it is damn good. I don't tell people what it is before they try it and they love it.

AClarke44 · 01-28-2018, 09:35 AM

Great looking pies! Sounds like a fun night...

ShadowDriver · 01-28-2018, 09:40 AM

Quote:

Originally Posted by angryelfFan

That Divina Fig Spread is a very nice product. Have you tried their Kalamata Fig Spread with Almonds? Sounds like a horrible idea but it is damn good. I don't tell people what it is before they try it and they love it.

Bosslady says she found the orange-fig combo in (our little, tiny, crappy) Commissary deli-bakery corner (of all places).

So, that's kalamata olive-fig-almond? Get out of town! Sounds like a really interesting play on sweet, savoury, and a little crunchy.

EdF · 01-28-2018, 09:58 AM

You are really creative with those toppings! Thanks for the ideas!

robert-r · 01-28-2018, 10:27 AM

Cooking up a pie storm there! They all look delish.

01-27-2018, 03:49 PM	#1
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	High Plains Pies on the UUNI 3 - Ongoing w/ Pr0N It's another beautiful Saturday here on the High Plains. It's in the 50s with a breeze (but not a gale) blowing. Time to experiment with some glutenous pizzas (vs. the GF Bob's Red Mill action from weeks past). Trying to get a rise from you folks, but I'll let it rest. More shenanigans to come. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

01-27-2018, 04:09 PM	#4
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	__________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸

01-27-2018, 04:49 PM	#5
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	I haven't seen the giant bag of popcorn in quite some time, and it gave me a hearty chuckle. Thanks! About to get working on toppings - going to try another flammkuchen, some ale-braised portobellos, and another sweet variety with pears, goat cheese, and some sort of crazy orange-fig spread that CINCHOUSE discovered this week. Friends and compatriots inbound, so the Pr0n (yes, I said it) will probably be delayed. Y'all have a great Saturday. More to follow. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

01-28-2018, 08:21 AM	#6
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Mornin'. Yep, the Pr0N was definitely delayed from last night. I'll grab a sip of coffee and we'll get to it. ======== Had some good friends over from our time in England. Explained to them that they were acting as guinea pigs for recipes intended for use at next weekend's Super Bowl Shindig. - Flammkuchen - We thoroughly enjoyed this, both in Germany and in our own back yard, so we decided to put it on tonight's menu. Instead of the regular bacon lardons, we used pancetta this time around. The dough worked well, but we're just amateurs with stretching and forming... but no matter the shape, it worked well. Topped that "skin" with crème fraîche mixed with a pinch of nutmeg, the pancetta, sautéed onions (in that lovely pancetta grease), and a liberal sprinkling of gruyère. It was so good, we made a second pie later on in the evening! For our next trick, we took a page from the Roosevelt Brewing Company down in Portales, NM. We're huge fans of their "Shroomer" pizza: The Shroomer: Ale-braised button mushrooms, chopped garlic, fresh basil, and parmesean - Yes, please! I sliced a container of baby portabellas, and whipped up some of those ale-braised mushrooms. I used a really nice Blood & Honey from Revolver Brewing, added a good couple of knobs of butter, a bit of S & P, and then just poached over med-low heat until the mushrooms absorbed all that lovely liquid and butter. With a brush of EVOO on the skin, on went the mushrooms, shaved elephant garlic, and parmesean cheese. I need to work on my basil tearing technique, but the rest of the pie made up for my lack of artistic talent. Dessert was using this very interesting orange-fig spread I'd mentioned at the top of the original post. CINCHOUSE thinned a bit out using some white wine and spread it over the pears and goats cheese pie, post-bake. This is where I had the only "argument" with my UUNI. The glutenous pizza dough had continued to rise after we were making pies (duh! )... and we didn't do as good a job of thinning all sides out, so... BUT... even that side of the pie was delicious, with just a bit more crunch and a little carcinogen for flavor. Wrapped up the night with a toast to absent friends and to those who could be here now. Y'all have a great Sunday! Thanks for stopping by. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

01-28-2018, 08:47 AM	#7
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Great looking pies, Marc! __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

01-27-2018, 03:58 PM	#2
KORND4WG X is Blowin Smoke! Join Date: 06-04-13 Location: Seattle WA

01-27-2018, 04:09 PM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Waiting in anticipation of something wonderful .....

01-28-2018, 08:58 AM	#9
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Lookin mighty fine Marc. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

01-28-2018, 09:00 AM	#10
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Now you have me looking at an Uuni....... __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

01-28-2018, 09:30 AM	#11
angryelfFan is one Smokin' Farker Join Date: 01-28-16 Location: Ann Arbor (but still a Buckeye fan)	That Divina Fig Spread is a very nice product. Have you tried their Kalamata Fig Spread with Almonds? Sounds like a horrible idea but it is damn good. I don't tell people what it is before they try it and they love it. __________________ PK Original Weber Smokey Mtn 18.5" Humphrey's Battle Box Shirley 24 x 42 Straight Back

01-28-2018, 09:35 AM	#12
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Great looking pies! Sounds like a fun night... __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]

01-28-2018, 09:58 AM	#14
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	You are really creative with those toppings! Thanks for the ideas! __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

01-28-2018, 10:27 AM	#15
robert-r is One Chatty Farker Join Date: 03-29-15 Location: AntHome 92025	Cooking up a pie storm there! They all look delish. __________________ 18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330