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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Smokydave

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Smokydave last won the day on October 20 2017

Smokydave had the most liked content!

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About Smokydave

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core_pfieldgroups_99

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    Morton, PA

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    Springfield, PA

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  1. Trying to perfect my Detroit style pizza. Used the King Arthur recipe for the dough and did 2.5X so it would fit my giant Lloyd pan. I added garlic powder and Italian seasoning to the dough which I’m sure will make the purists shudder, but it was pretty tasty. My family likes it loaded up so we used mozz and muenster (can’t find brick cheese anywhere), pepperoni, chopped kalamata’s, and thinly sliced onions. Cooked at 450, no stone or steel and the crust was nice. Not as chewy as I wanted but we ate it all. Bottom pic is the finished product, although it’s hard to tell.
  2. I got the large Lloyd pan for my birthday last month. Reading the comments about the pans on this forum made me ask for it. Boy it JUST fits on my KK. I saw ck’s post and tried the King Arthur recipe this past weekend. Made a 2X batch of dough Friday afternoon and let it rest in the fridge overnight. I was concerned that it was too little dough for the pan—as it warmed up and I stretched it, I kept making holes in it because it was so thin. Tough to fill to the corners. In the end, for this pan I would do a 2 1/4 times recipe. Anyway, mozzarella, fontina, parm, canned crushed tomatoes strai
  3. Has anyone heard when the coco will hit the U.S.? Looks like no details on the KK website either.
  4. Are you still looking for CoCo Charcoal? I am an hour outside of Philly in NJ. I have an extra 15 boxes! Thanks

  5. Ok let’s try this a third time. Now that coco is on its way after a long hiatus, is anyone interested in a pallet share in the Philadelphia/South Jersey area? Looks like shipping to the East Coast is pretty expensive so I’d love to spilt the cost!
  6. I just ordered this and two boxes of coffee wood. Can't wait! Man I would have given my eye teeth to have been able to order some coco charcoal too!
  7. Smokydave

    Awesome Picanha

    I see a muddler in the pic and an empty glass--How many caipirinhas were part of the cook?
  8. Wow--that's awesome! Congratulations! Sorry about the completely maddening hassle with the trucking company and the extra expense. The ache will fade and then you'll be beaming when you show off your BBQ hardware!
  9. You must be in agony. What an amazing moment it is when the crate is on the ground and you're alone with it for the first time!!! The first real smoker I ever had was a offset stick-burner. My wonderful wife bought it for me as a Christmas present and I didn't know until we had to drop everything we were doing and wait for the trucking company to get around to making a delivery whenever it suited them. It missed Christmas delivery and took some days afterwards. It was brutal. Burning a whole day waiting for nothing sucks. I just took delivery from Dennis this week. When I set up
  10. Makes me want to cry. Our butchers here are plain vanilla. Can't even get a whole brisket! Their idea of pure bred pork is taking hot dogs fresh out of the box.
  11. In a bunch of posts I've lamented my not finding good sources of quality, reasonably priced meat in my area. I just can't find the same cuts some of you do. I've now found a source for a few things at an ethnic food store about 45 minutes from me. They seem to be a purveyor of Hispanic and Latin American/South American items. In last night's cook, I put on some picanha (sirloin cap), which I was absolutely stunned to find. I've had it a dozen times at places like Fogo de Chao and it is absolutely delicious. I wasn't sure how it would turn out since I can't cook like these "churrascaria"
  12. Has anyone had a sign created using the logo? Neither of my crates came with the logo emblazoned on them for me to use.
  13. Dennis, are you well and completely done with this idea? My wife is looking for gift ideas for me and I thought one of the baking steels/griddles would be nice...
  14. We took a family vote and it was decided to brine and smoke the turkey this year. I made an executive decision to dry brine instead of wet and based on the results, I won't be going back to soaking a bird again. I think the combination of a fresh turkey and the brine made it the moistest and most flavorful turkey we've had in a very long time. I only brined for one day, but understand I could have gone for 2-3, so I will try that next time. I was concerned about the meat being too salty, but that wasn't an issue and even the drippings made for a great gravy. Since I made my own gravy with
  15. Couple of pizza's we did last month. Best ones I've ever made, although I had to quadruple the dough recipe. I don't know how the author thought anyone could get two pies from the amount of dough that would have been produced from the recipe. As it is, I got 2 good sized pies and a smaller one (not pictured because it got eaten before I could could snap the shot). One meat lovers, one veggie. Kids love loaded pies so I don't typically do the thin margherita-types. I did let the dough rest in the fridge overnight and it seemed to make it easier to work with.
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