Drew Posted May 14, 2018 Report Share Posted May 14, 2018 11 hours ago, tekobo said: Awesome pizza cook @Drew. I am going to get back to trying out the Ken Forkish doughs now that I have got my yeast quantity and measures right. I also watched a programme about Nancy Silverton in LA and subsequently bought her book, Mozza. Her pizza recipe is quite involved but I plan to try it to see how it compares. I'm loving home made pizza on the KK. A world away from store bought domestic oven versions! Let me know if you think the book is worthwhile. Nothing like throwing a wrench into my recipes after one successful cook. Lol Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 14, 2018 Report Share Posted May 14, 2018 tekobo- "I'm loving home made pizza on the KK. A world away from store bought domestic oven versions!" I had the worst store bought pizza from a restaurant that is a pizza franchise. I wish I had taken pixs it was so awful, in fact it was so bad that I thought I should make a pizza take it in and show them what it is supposed to look like. 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 15, 2018 Report Share Posted May 15, 2018 (edited) My boss came down to the local office the other day. Asked a coworker if she made homemade pizza. Then proceeded to tell her about this "really good" frozen pizza you cook "homemade" in your oven. I just laughed to myself and walked away. Most of the world is clueless. Edited May 15, 2018 by ckreef 2 2 Quote Link to comment Share on other sites More sharing options...
skreef Posted May 15, 2018 Report Share Posted May 15, 2018 Pretty sad when Home Pizza taste better than Pizza Joint. Im looking forward to @ckreefPizza's 2 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted May 15, 2018 Report Share Posted May 15, 2018 Started with just enough hot water to dissolve salt and sugar, added ice to chill, then added a quart of buttermilk along with a couple packages of drumsticks and let them brine for 24 hours. Used a new little toy to hang them on the main grate at 225-235 until 170 internal. Used a small cube of "mapple" for light smoke. Served along with fresh broccoli seasoned with salt, pepper, lemon, parmesan and of course, purple crack. Also field peas. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 15, 2018 Report Share Posted May 15, 2018 Delicious, it all looks so very tasty. 2 Quote Link to comment Share on other sites More sharing options...
Drew Posted May 15, 2018 Report Share Posted May 15, 2018 Did two pork butts yesterday. One for me and one to send the nanny home happy. Used salt free dizzy dust and then made tacos with the pulled pork, hot pepper vinegar sauce , and avacado mayo slaw. Home made half sour pickles on the side. 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 15, 2018 Report Share Posted May 15, 2018 Nice cook Dave looks delicious Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 15, 2018 Report Share Posted May 15, 2018 Drew those butts are looking yummy! Home made pickles wow Quote Link to comment Share on other sites More sharing options...
tony b Posted May 15, 2018 Report Share Posted May 15, 2018 Interesting use of the cold smoker, too. I've never used it on a regular cook like that. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 15, 2018 Report Share Posted May 15, 2018 Great cook, Drew, I bet Nanny was very happy. LOL Quote Link to comment Share on other sites More sharing options...
tony b Posted May 15, 2018 Report Share Posted May 15, 2018 @amusedtodeath - in the table setting pic, is that a hen house down the hill? Is that where those chicken legs came from?? 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted May 15, 2018 Report Share Posted May 15, 2018 1 minute ago, tony b said: @amusedtodeath - in the table setting pic, is that a hen house down the hill? Is that where those chicken legs came from?? Yes, that is a hen house - sans hens... We are maintaining it so when my wife retires she can carry through with her threats of getting some chickens for it... That is all on her...! We have a neighbor behind us that does have birds, and he brings us fresh eggs from time to time... I'm afraid those drumsticks are from Kroger... 1 Quote Link to comment Share on other sites More sharing options...
Drew Posted May 16, 2018 Report Share Posted May 16, 2018 3 hours ago, tony b said: Interesting use of the cold smoker, too. I've never used it on a regular cook like that. Tony, I use it for any cook where I’m smoking for a while. If it something short like a chicken or chop I just throw a chunk on the coals. What do you do otherwise? Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 16, 2018 Report Share Posted May 16, 2018 On 5/14/2018 at 11:35 PM, Drew said: Let me know if you think the book is worthwhile. Nothing like throwing a wrench into my recipes after one successful cook. Lol Tell me about it! I won't be trying the Mozza recipe for a few weeks yet. I need to re-visit the Ken Forkish Enzo and 48hr doughs first to see if I can make them reliably. I may also want to go back to @Pequod's Chicago South Side for a bit of yummy reassurance before I launch myself on the Mozza recipe and @ckreef's latest. So much food, so little time! On 5/15/2018 at 12:03 AM, MacKenzie said: I had the worst store bought pizza from a restaurant that is a pizza franchise. I wish I had taken pixs it was so awful, in fact it was so bad that I thought I should make a pizza take it in and show them what it is supposed to look like. That's so funny @MacKenzie. You know what that has taught you don't you? Eat pizza at home! 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 16, 2018 Report Share Posted May 16, 2018 22 hours ago, amusedtodeath said: Started with just enough hot water to dissolve salt and sugar, added ice to chill, then added a quart of buttermilk along with a couple packages of drumsticks and let them brine for 24 hours. Used a new little toy to hang them on the main grate at 225-235 until 170 internal. Great toy and great looking cook. Of course, I want your drumstick hanging toy. Where did you get it from? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 16, 2018 Report Share Posted May 16, 2018 1 hour ago, tekobo said: Great toy and great looking cook. Of course, I want your drumstick hanging toy. Where did you get it from? You will be able to hang wings on it as well as drum sticks. 1 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted May 16, 2018 Report Share Posted May 16, 2018 1 hour ago, tekobo said: Great toy and great looking cook. Of course, I want your drumstick hanging toy. Where did you get it from? https://www.amazon.com/gp/product/B01LXT4PA9/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1 I looked at a bunch of these and settled on this one. I like the locking legs and the option of using the drip tray if I wish to put veggies underneath or just use it for indirect cooking, but I've found I really like using it without the tray because I get so much better browning, almost like rotisserie. I've also hung leg quarters on it and they held fine, I think I preferred the quarters even more than just the drums, and as @MacKenzie says, it works for wings also. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 16, 2018 Report Share Posted May 16, 2018 30 minutes ago, amusedtodeath said: I looked at a bunch of these and settled on this one. I like the locking legs and the option of using the drip tray if I wish to put veggies underneath or just use it for indirect cooking, but I've found I really like using it without the tray because I get so much better browning, almost like rotisserie. I've also hung leg quarters on it and they held fine, I think I preferred the quarters even more than just the drums, and as @MacKenzie says, it works for wings also. That looks good. Potentially less hassle and more stable than threading the legs through skewers as I have done in the past. Happily, there are a few different versions available in the UK. Will look to see if they have locking legs like yours. AND they do wings too. Yippee. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 16, 2018 Report Share Posted May 16, 2018 21 hours ago, Drew said: What do you do otherwise? I'm an early convert to Syzygies' cast iron Dutch oven smoker pot for longer smoking sessions. 1 Quote Link to comment Share on other sites More sharing options...
