dam
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Post by dam on Oct 28, 2021 10:23:46 GMT
Doesn't like my Imgur link....
Are we doing pizza here? That reminds me, got to mix my poolish for tomorrow's dough!
After trying a different dough every time, I've settled on one, Vito Iacopelli's poolish. I was a bit dubious, as I thought he was just a YouTubWanker, but he's quite likeable and his poolish recipe is working very well in my Ooni.
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H-alphaFox
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Post by H-alphaFox on Oct 28, 2021 11:14:13 GMT
As long as it was cooked in a bbq, tried it once and it failed. Need to really ramp the heat up if I go again.
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dam
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Post by dam on Oct 28, 2021 11:46:17 GMT
I think you'll struggle to get the heat required. I am a pizza snob though.
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H-alphaFox
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Post by H-alphaFox on Oct 28, 2021 12:01:34 GMT
It shouldn't be too hard, just need to maintain nearly 500 degC for a little under an hour. 30 mins to get the stone up to temp then whatever cooking time you need.
In saying that I think having a starter chimney is going to help greatly, I didn't have one last time.
I never thought I needed one of them but it turns out they are brilliant.
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Deleted
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Post by Deleted on Oct 28, 2021 13:33:34 GMT
Yeah, I've done them on the bbq and it was simple enough. Would highly recommend.
/kamado snob
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Post by spacein_vader on Oct 28, 2021 16:52:30 GMT
I've done it on a Weber but with a stone. Stones are only about £20 fr your friendly river based emporium. All you need to do is crank the heat and wait till you know the stone is thoroughly heated through.
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Deleted
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Post by Deleted on Nov 2, 2021 17:44:04 GMT
Pork kebabs marinated in shawarma spices   |
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H-alphaFox
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Post by H-alphaFox on Jan 1, 2022 12:06:05 GMT
Time to work out what to do with that prime rib. 7.5kg is just a tad big but it's defrosting now so all in I guess.
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Post by Danno on Jan 1, 2022 20:30:05 GMT
Time to work out what to do with that prime rib. 7.5kg is just a tad big but it's defrosting now so all in I guess. I'm on my fucking way with a lot of horseradish |
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H-alphaFox
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Post by H-alphaFox on Jan 1, 2022 21:22:06 GMT
Time to work out what to do with that prime rib. 7.5kg is just a tad big but it's defrosting now so all in I guess. I'm on my fucking way with a lot of horseradish You'd need a lot, it's a stonking hunk of meat. That's' what she said.I think just a good 5 or 6 hour cook is in order, nothing special and let it rest is the main thing. Then with the 6.5kg of leftovers I'll make a no bean chilli out of it for freezing. Need to make space in the freezer for the 4 kilos of pork belly. |
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Post by dfunked on Jan 1, 2022 21:23:14 GMT
I'm also on my way
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Post by LegendaryApe on Jan 1, 2022 21:47:14 GMT
This is how orgies start.
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H-alphaFox
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Post by H-alphaFox on Jan 1, 2022 21:50:46 GMT
La Grande Bouffe
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Post by dfunked on Jan 1, 2022 22:02:24 GMT
Get that meat thermometer out... I think I'm done!
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H-alphaFox
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Post by H-alphaFox on Jan 1, 2022 22:44:19 GMT
It's not a thermometer.
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Deleted
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Post by Deleted on Jan 3, 2022 17:09:45 GMT
Got these lovely Bratty's cooking, have my homemade sauerkraut, made a currywurst sauce on the bbq and doing some chips with it. We normally go to Germany for the markets so this was our last Christmas hurrah.  |
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EMarkM
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Post by EMarkM on Jan 3, 2022 17:29:36 GMT
@rummonkey - Enjoy it mate; looks aces.
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Post by Dougs on Jan 3, 2022 20:01:31 GMT
That looks tremendous
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Deleted
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Post by Deleted on Mar 29, 2022 15:00:27 GMT
Got these pork shoulders searing before a braise on the Bbq in a stock with some spices. Grilling the chillies off for a salsa too  |
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Psiloc
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Post by Psiloc on Mar 29, 2022 15:13:41 GMT
I've got a Weber GBS kettle and an ECB. I honestly find real low and slow to be better on the ECB, is that weird?
Even if I get temps perfect on the Weber I always end up drying things out. Not really sure what I'm doing wrong.
/bookmarks thread
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Deleted
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Post by Deleted on Mar 29, 2022 15:27:57 GMT
Heat deflector, water ontop of the heat deflector, wrapping at a certain point and keep glazing always gives me good results.
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EMarkM
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Well, quite...
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Post by EMarkM on Mar 29, 2022 16:44:24 GMT
Love me a Weber. Had a few over the years, amongst changing family circumstances.
Currently we have a little Smoky Joe, which suits the three of us perfectly.
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Deleted
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Post by Deleted on Mar 29, 2022 17:44:14 GMT
Turned out pretty amazing  |
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Post by technoish on Mar 29, 2022 17:52:43 GMT
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Post by spacein_vader on Mar 29, 2022 18:11:24 GMT
A nuclear winter where you still have mains power. BBQ and smoking are some of the oldest and simplest cooking methods known to man. It seems weird to me to see all the super high tech "solutions" to cooking like this when all you need is any bbq with a lid, a bit of know-how and some patience. I'll go back to shouting at clouds now. |
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Post by technoish on Mar 29, 2022 18:53:21 GMT
A nuclear winter where you still have mains power. BBQ and smoking are some of the oldest and simplest cooking methods known to man. It seems weird to me to see all the super high tech "solutions" to cooking like this when all you need is any bbq with a lid, a bit of know-how and some patience. I'll go back to shouting at clouds now. It's like, why did anybody ever invent the indoor oven! Open fire is exactly the same. There could be nuclear fall out in Ukraine we might want to avoid! And also, solar panels. Finally, BBQs do release harmful particles. |
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Post by spacein_vader on Mar 29, 2022 19:45:16 GMT
A nuclear winter where you still have mains power. BBQ and smoking are some of the oldest and simplest cooking methods known to man. It seems weird to me to see all the super high tech "solutions" to cooking like this when all you need is any bbq with a lid, a bit of know-how and some patience. I'll go back to shouting at clouds now. It's like, why did anybody ever invent the indoor oven! Open fire is exactly the same. There could be nuclear fall out in Ukraine we might want to avoid! And also, solar panels. Finally, BBQs do release harmful particles. I'm not saying indoor cooking is bad, but indoor cooking that seeks to replicate outdoor cooking seems a bit redundant at best. |
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Psiloc
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Post by Psiloc on Mar 29, 2022 20:45:50 GMT
Heat deflector, water ontop of the heat deflector, wrapping at a certain point and keep glazing always gives me good results. Hmm, so coals even at the bottom plus a deflector? I’ve been doing it offset using the coal baskets |
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Psiloc
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Post by Psiloc on Mar 29, 2022 20:46:45 GMT
I’d have tried a Slow n’ Sear by now if they weren’t so expensive
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Post by 😎 on Mar 29, 2022 20:57:19 GMT
BBQ season is here and I wheeled out my Kamado only to find the grill plate decided to thoroughly rust over the winter. Boooooooo. I can probably scrub it clean with wire wool and reseason it but such a ballache. Especially when I wanted some tasty brisket.
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