Shuley Posted March 21, 2017 Report Share Posted March 21, 2017 I've been doing a variety of cooks (as usual). Trying to get better at posting. I always seem to see something on here that gets me in the mood for something so hopefully I can do the same for someone else. First, "Chicago style pizza" from ATK which I now know is not authentic because if the cornmeal. It's still a tasty pie.... Current favorite veg Best salmon to date Steak and spaghetti night. I learned the valuable lesson to never go below 1.5 inches in thickness. They were cooked the the right IT but I couldn't develop the crust in time to maintain that IT. I have 2+inch steaks that I am going to do an experiment on later this week I gave ckreef's cracker crust a whirl and I was surprised how much I liked it and how filling it was. It's not an imitation crust because it comes together so quickly, it's something all on its own. I'll definitely be doing it again. Family loved it I smoked two corned beef points on Saturday. Turned out pretty well but you definitely can't taste the smoke as well as regular brisket. I just realized that last plate looks a little sad. It was tasty and we had some delicious bakery bread with it as well. 4 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted March 21, 2017 Report Share Posted March 21, 2017 Everything looks great and I think HalfSmoke is the one who can say for sure about using cornmeal but I think I saw recipe that included cornmeal in the crust for more texture! Garvin Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 21, 2017 Report Share Posted March 21, 2017 The pizza and everything else look GREAT! I know a lot of people who love the ATK recipe. Nothing wrong with that. I'd just call it "Deep Dish" and leave the "Chicago" off. I'm on the hunt for a Papa Del's deep dish clone. There's a recipe at pizzamaking.com that I may give a go. Papa Del's is from another Deep Dish terroir about 2-1/2 hours south of Chicago, Champaign-Urbana, the home of the University of Illinois where I spent nine years of my life getting myself learnt (didn't take). Papa Del's is a thick, bready dough. Very distinctive and beloved by all Illini alumni. Heck, when I was recently asked by my old department to serve on the alumni board, I Couldn't help myself as I found myself asking the department head if Papa Del's was involved. He assured me it was, so I said, "Sign me up!" Anything for a great pizza... Quote Link to comment Share on other sites More sharing options...
Stile88 Posted March 21, 2017 Report Share Posted March 21, 2017 You have been busy everything looks amazing shelly Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 21, 2017 Report Share Posted March 21, 2017 Great cooks will be trying that cracker crust next Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 21, 2017 Report Share Posted March 21, 2017 It is always fun to look at your assortment of tasty cooks, Shuley.:) Keep those ideas coming. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 22, 2017 Report Share Posted March 22, 2017 Nice cooks, Shuley! Keep'em coming! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 22, 2017 Report Share Posted March 22, 2017 Yeah, @Shuley, what he said! +1^ Beautiful cooks. Quote Link to comment Share on other sites More sharing options...
