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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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08-14-2016, 11:12 AM | #16 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
Im enjoying "learning to bake" Lets face it, i have mastered bbq the challenge is gone. Seriously though, its fun learning all this new stuff. I still learn stuff from bbq cooks but not so much with every attempt. When i bake something i have no idea how things will turn out....so many things to try for the first time.
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Let's all just calm down and smoke a fatty |
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08-14-2016, 11:22 AM | #17 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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That looks great! I can't wait to try that myself when I finish my "007" conversion.
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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08-14-2016, 11:25 AM | #18 |
Babbling Farker
Join Date: 04-12-07
Location: USA
Name/Nickname : Phillip
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To answer your question at the of the original post....yes, all the time. I also drink my coffee immediately after it's brewed.
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Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory! |
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08-14-2016, 11:44 AM | #19 |
is One Chatty Farker
Join Date: 01-20-11
Location: Grants Pass, Oregon
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Jim |
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08-14-2016, 11:58 AM | #20 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Definitely happens to the best of us. ....after the dough is rested though it's ALL GOOD!
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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08-14-2016, 12:03 PM | #21 |
Full Fledged Farker
Join Date: 01-14-16
Location: Barrington NH
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I'm in with the corn meal crowd,,cant be to bad,i cant stand grit's,corn bread,any of that stuff but it's fine under pizza :)
get a peal,for real. hot pizza is why they make beer !!
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08-14-2016, 12:06 PM | #22 |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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I use Kraft/store brand cheese and usually get slices to stack and dice, rather than using the pre-shredded. But what makes it for me is using a 60/40 mozzarella/provolone combination, then sprinkling lightly (lightly for me) over the top with freshly grated parmesan.
Something I'd forgotten that OP made me remember is that I like pizza best two different ways: 1) after sitting for a good 5 minutes so it can gel really well, and 2) sloppy molten right out of the oven so it burns the roof of my mouth. Each way has its own rich charms. |
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08-14-2016, 03:38 PM | #23 |
is one Smokin' Farker
Join Date: 07-29-16
Location: ramona ca
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Nice pie, I use corn meals and burn my mouth everytime
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08-14-2016, 03:43 PM | #24 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I'm glad I'm not the only one who thinks "this farking pizza is too hot to hold - so I'll quickly shove it in my mouth!"
Nice pie!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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08-14-2016, 04:23 PM | #25 |
is one Smokin' Farker
Join Date: 06-14-14
Location: East Bay, CA
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Been having good luck with corn meal between the dough and the peel.
I used to dust the stone, but it burned too fast and left too thick a layer of char on the pizza. Looked really pretty with the sheets of flame washing over the stone though.
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UDS, Weber OTP(the Swiss Army Knife of cookers) |
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08-14-2016, 05:22 PM | #26 |
is one Smokin' Farker
Join Date: 01-07-14
Location: Cavalier, ND
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Does anyone else eat hot pizza knowing they are going to get cheese burns on the roof of your mouth but do it anyway?[/QUOTE]
YUP |
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08-14-2016, 05:39 PM | #27 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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I use a screen for about the first minute or so (depending on how hot) then just slide it off.
Having said that...asymmetric pies are far superior to symmetric pies. Believe me when I tell you this thing.
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UDS (2) Vintage Kamado's Master Built Electric Smoker (with a window):loco: Built in Bull BBQ Gasser Mini WSM 22.5" Weber OTS 22.5" OTG Blue 22.5 OTG Anova Sous Vide |
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08-14-2016, 07:50 PM | #28 |
Babbling Farker
Join Date: 07-16-14
Location: Central, NJ
Name/Nickname : John
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Ha I forgot to answer that question. When I'm hungry and there's hot pizza logic goes out the window and ive definitely been burned a few times.
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08-15-2016, 07:53 AM | #29 | |
Babbling Farker
Join Date: 04-23-14
Location: Tallmadge, OH
Name/Nickname : Matt
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Quote:
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God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia! Weber Original 22" - RIP UDS Fiskgriddle Weber Kettle Premium - Copper |
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08-15-2016, 10:06 AM | #30 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
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Tags |
007, Pizza |
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