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erik6bd

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Posts posted by erik6bd

  1. I don't see the need for the double stones, either. When you say you used "Dennis' stone," on the bottom - are you referring to the deflector stone (comes with the grill) or his pizza stone (a separate accessory) - they are made of different materials. If you have Dennis' pizza stone, you should be using that solo on the top grate. No worries about cracking, even at high temps for pizza. 

    btw - I'm also a fan of parchment over cornmeal. I think it works better. After a couple of minutes on the stone, you can lift up the pizza and pull out the parchment if you have a thing about it. I just leave it on until the cooks over most of the time. 

    Yes Dennis's baking stone and I was going to do a pizza on top with the primo stone and do a calzone on the bottom baking stone but by the time I put the pizza on I realized I didn't have time to do the calzone before the pizza would be done so I just took the pizza out and made another pizza the first pizza I did at 550 and the bottom crust was not golden brown enough so I turned it up to 750 and did the second one with much better results. I should specify I did thin crust.

     

     

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  2. Interesting. What is your thinking on the   double double stones there? I get why on the top rack and stone but why the other?
    I mean you cant argue with THAT awesome result as it works but just curious. Only setup I have not tried
    I stopped using paper and started using cornmeal tho, got tired of pulling chared bits of it off the bottom.
    Shape the dough , or toss when you get good at it lol, on flour then transfer to mealed peel, dress and deposit.
    YMMV
    Zo0


    I see on the other forums they do one on top of each other or 1.25 inch spacer between them. You would have to read on there why they do it. I did what I did because I see so many people cracking the thin pizza stones so my thought was to put the thick stone from Dennis first to keep the hot direct heat off my thin primo pizza stone.

    As far as you doing flour and meal I don't like the taste you get on the bottom of the crust so I use the parchment paper directly on my wood peel then put your dough on the toppings then when it's done I use a metal peel and pull the pizza off with out the paper just go on top of the paper directly under the crust the I grab the paper and toss it out.

    I think the crust tastes better doing it that way myself.


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  3. I did a paper test on the KEN Onion limited edition but I can't bring myself to actually use it. It's a true work of art In my eyes. I think it will go In with my knife collection.

     

     

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    127c26af4056f31763459b2fadc27a84.png

     

     

     

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    • Like 3
  4. Great looking knife .but that limited to 100 Ken onion there is something about that

    Outback Kamado Bar and Grill



    I did a paper test on the KEN Onion limited edition but I can't bring myself to actually use it. It's a true work of art I'm my eyes. I think it will go In with my knife collection.


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    • Like 1
  5. That's their rocking santoku. I have that exact knife in their Artisan SG2 line. Sexiest knife on my knife board. It's just a shapely blade like the curves of a woman. Really great purchase. 

    Anyway my son is starting college next fall. I'm currently broke - enough said. 

     

     

    Me to it's called paypal credit then I still might have to rent out a room in my house to pay them back

     

     

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  6. Just received my Miyabi Black and all I can say is it's totally amazing. I'm cutting up stuff I don't even need just too cut it up. 22b35d02e9d0c6c3035ac15df5d59a34.jpgbb0b56bc898dc9e428e5463165402558.jpg
     
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    Made some skillet bacon potatoes and onions just so I could use this killer knife some moref146ea501b5109eafce8bbba5b437740.jpg

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    • Like 3

  7. Yes they have a few left. Was $799 doing the last few for 1/2 price $399. I can tell you the Damascus from Nichols Damascus is over $300 just for a blank so that gives you an idea how great this price is.
    https://nicholsdamascus.com/product/stainless-blackhole/


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    Received my Ken Onion knife today and boy it's really nice they still have a few more if anyone's interested in one. Half price is always a good thing. 0a9779dff0680374c3e14ec337115a98.jpg

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  8. Tease lol might spoil myself on some nice knives for Christmas

    Outback Kamado Bar and Grill



    Yes I have a thing for custom knives but hey if she can go buy $800 handbags then I can some cool knives. I just tell her how much they are and I pay all the bills so I'm goodc5db186fd27554edd3ddc5e15194c3b4.jpg3d1c6b82e7aedb420a58980e94dc22aa.jpg60878301e3732f76f815c6ff2b0c4f65.jpg

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    • Like 3
  9. Doesn't surprise me, that was a really good deal. I should have bought it and sold them individually on ebay. 
     

    Exactly.... I bought the 12 piece set with the magnetic block for $900 new on eBay. Plus picked up this Miyabi Black edition and the Shun Ken Onion limited edition of only 100 made. Can't wait to try them all out.f0cb5814062f67455e54d48f4d613dd5.png6cad123ee95f1a8d33f9849f395a1029.png


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    • Like 5
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