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jonj

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Posts posted by jonj

  1. Nice, Tony! I use a pimento chip and leaves packet as well when I do jerk. Long ago, I could get pimento sticks but they have become stupidly expensive to import over the last decade.

    I have used the Boston Bay rub (obtained after you posted one of your jerk cooks a while back). I’m now using Carib Dry Jerk seasoning mostly. If you feel curious, you might give it a try.  It uses Jamaican spices (escallion, scotch bonnet, pimento, and thyme).

    I’ll have to try the Jah Love sometime.

    • Like 1
    • Thanks 1
  2. After my first pizza experiment with my new baking steel, I decided to go again but with fresh yeast and a shorter cold fermentation period this time. I again used the 24-48 hour Elements of Pizza recipe, but used a 30-ish hour fermentation instead of 48. Everything was looking good last night; the dough was getting to room temp and the KK and steel were at temperature (500° and 450°, respectively). However, a new variable entered the picture at an inopportune moment.

    Pizzas fully loaded and ready

    1940561148_1_PizzasReady.thumb.jpg.0b74d8e11eae6abc701ceaff8a6136b1.jpg

     

    Oops! Rain…well, just a popup shower, not a big deal.

    605437992_2_RainStarts.thumb.jpg.ab5ba125a6dafad1cc4e46e24377e6f7.jpg

     

    “Popup shower” becomes steady downpour, 1 1/2” of rain in the first hour. Regardless, the KK and steel are at temperature and I can’t wait it out any longer. Pizzas go in under an umbrella in the rain.

    1430980011_3_RainContinues112inch.thumb.jpg.596cbaed43d68cf81cad7e28c63e4f7b.jpg

     

    I removed pizza number 1 at about 7 minutes, given my experience last week. It had a lot of bubbles and was a little toasty, so it declined to be photographed (although it tasted fine). Pizza number 2 comes out at 6 minutes, KK at 550° with steel down to about 375°-400° (I needed a fifth hand to check the steel temperature and only had four available). 

    615509279_4_Pizza2Out.thumb.jpg.b9cd20983ea23cd7988a9c04e69def52.jpg

     

    Bottom crust.

    429400689_5_Pizza2Bottom.thumb.jpg.19ba34caecc782a2a2c26f638f5b4b77.jpg

     

    Cut crust (picture for MacKenzie).

    837221281_6_Pizza2Crust.thumb.jpg.97757d45808efa4169de140653e693f4.jpg

    Under the circumstances, I'm pretty happy with how these came out. Crust was very flavorful and nice chew factor. Lots of air pockets. I'm still trying to work out what combination of KK dome temperature, steel temperature, and time provide the ideal outcome for this particular dough recipe. As we are not "less is more" pizza people, we need a dough which will carry the load, so to speak. I think this one has that potential. I just have to work out the heat and timing a bit more.

     

    • Like 6
  3. Tried out my new Baking Steel and Forkish's 24-48 hour dough yesterday. I intended to use the 24 hour rise but it was terribly hot and humid Saturday, so I held off until Sunday, hence 48 hour rise. With everyone baking these days, yeast can be scarce so I had to use our on-hand older yeast. I don't know if it affected the final outcome as this was my first try at this dough (I usually use the KA flour recipe Charles posted a few years ago). Cooked pizza #1 at 550°F dome with steel at 525°F (9 min) and #2 at 500°F dome with steel at 475° (8 min). I pulled #1 and immediately inserted #2 without waiting a few minutes for heat recovery as #1 was a little overdone for my taste.

    Dressed pizzas, FULLY loaded, roughly 13" by 14".

    631752472_PizzasDressedIMG_2818.thumb.jpg.c7b9fd90eb71e42bbbac4ba24c6ee7a4.jpg

    #1 on steel in KK. Used the deflector (!) underneath on main grate.

    1444048510_Pizza1onSteelinKKIMG_2820.thumb.jpg.69900efc6e4f158d672db48362e350dc.jpg

    #1 off at 9 minutes

    2057603445_Topof1IMG_2823.thumb.jpg.d7e453091e3c14c18c2a3bbbcb217cbb.jpg

    Bottom crust of #1. A little overdone as crust exhibited cracking when bent, as shown below:

    1628091602_Bottomof1IMG_2826.thumb.jpg.222d1db5477d6000bd83b1fd1567ba5f.jpg

    #2 off at 8 minutes with slightly lower grill and steel temps

    636113866_Topof2IMG_2824.thumb.jpg.767c11e49eb9c0f4878ec0fcd359d00c.jpg

    I was going for a kind of New York style crust, but since this was the first time with the recipe, I didn't really know what to expect. The crust had good flavor, but was a little tough. Not cracker, but definitely chewy. I was a little suspicious of the yeast, but I got good first rise and a doubling rise during the 48 hour refrigeration period.  

    • Like 12
  4. I have done several prime ribs on the KK (non-rotisserie) using a reverse sear using a method similar to those described by Mcjudsten and tony b.

    Dry rub the roast (usually 6 - 7 pounds, boneless) and refrigerate overnight. Smoke (I use cherry and apple, either chunks or the cold/hot smoker) on the main grate at 200° - 225° F until internal temp reaches 112° (about 3 hours), then pull and open KK vent to achieve 500°. Sear all 6 sides on lowest sear grate, about 1 1/2 minutes per side. Internal temp will be about 120° - 124° depending on how how much searing is done. Pull roast, wrap with foil and towel, and let rest in a cooler until desired serving temperature is achieved, 30 - 45 minutes. Very straightforward and delicious.

    Here are a couple pics of the last one:

    622398799_PrimeRib2.thumb.jpg.6eb598c24f3821ea44b29acdadf650b0.jpg

    893544125_PrimeRib3Carved.thumb.jpg.a9c2f80a11aa44b93a5778bbce6031f8.jpg

    • Like 8
  5. As a contrarian on the grate grabber issue, I use mine a lot. I also use gloves but sometimes the grate handles are too close to the interior wall of my 23 to get a good grasp on it, particularly with precious meat on the grate. 

    As an esthetic piece of gear, the grate grabbers are quite fetching as well.

    • Like 4
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