Troble Posted May 31, 2020 Report Posted May 31, 2020 @Aussie Ora that’s a great idea! How did you set that basket up on your spit? 1
alimac23 Posted May 31, 2020 Report Posted May 31, 2020 Great looking pizza!!Sent from my iPhone using Tapatalk 1
Aussie Ora Posted May 31, 2020 Report Posted May 31, 2020 The basket has to cut outs on either end for the rod to go through and two screws that tighten down onto the rod to stop it moving [mention=2714]Aussie Ora[/mention] that’s a great idea! How did you set that basket up on your spit? Sent from my SM-T835 using Tapatalk
MacKenzie Posted May 31, 2020 Report Posted May 31, 2020 Troble, here we go again, killer pizzas just when I'm about to retire for the night. 1
Wingman505 Posted May 31, 2020 Report Posted May 31, 2020 (edited) Hurray, we’re learning... 😜 The fresh mozzarella has a lot of moisture, of course. That caused the middle of the pie to sog out after sitting for 10 minutes. We ate all but 2 slices before then. It was super crispy up until that point, though. I’ve learned that the pizza needs to be centered... Whatever side is closest to refractory material will cook/brown faster causing me to have to turn it. 😊. We use Ken Forkish’s NY style sauce and dough recipe. We love the amount of garlic in the sauce. Edited May 31, 2020 by Wingman505 5
Troble Posted May 31, 2020 Report Posted May 31, 2020 (edited) @Wingman505 solid effort. I rotate my pies at least once per cook and depending on how many pies I cook I rotate it multiple times. (Typically by the 4th or 5th pizza the heat starts dying off a bit and I rotate more) keep up the good work! Edited May 31, 2020 by Troble 1
Wingman505 Posted May 31, 2020 Report Posted May 31, 2020 (edited) 11 minutes ago, Troble said: @Wingman505 solid effort. I rotate my pies at least once per cook and depending on how many pies I cook I rotate it multiple times. (Typically by the 4th or 5th pizza the heat starts dying off a bit and I rotate more) keep up the good work! You set a high standard when it comes to KK cooking, especially pizza! Thanks @Troble. Yours look amazing as always. Edited May 31, 2020 by Wingman505 1
Troble Posted May 31, 2020 Report Posted May 31, 2020 (edited) 9 hours ago, Wingman505 said: You set a high standard when it comes to KK cooking, especially pizza! Thanks @Troble. Yours look amazing as always. I just have OCD. I hate not being good at something so I practice it till I’m at least decent. I’m now on week 7 for pizza and I’ll tell you what I learned was I was very cavalier with my dough the first few weeks. Once I started focusing on getting my dough balls consistent from the time I formed them to when I started rolling them out it made a huge difference in my crust. Paying careful attention during my prep was what turned the corner for me and it was only last week that I was truly happy with my sauce and final product. Keep practicing it’s a good skill to have and worth the effort Edited May 31, 2020 by Troble 3
Basher Posted May 31, 2020 Report Posted May 31, 2020 Who inspired the pizza cooks?It’s the underside that tells a good pizza.That was the bbq sauce that darkened the top side.Still living in a building site, but should be completed this week.Sent from my iPhone using Tapatalk 7
Troble Posted May 31, 2020 Report Posted May 31, 2020 (edited) @Basher the underside does tell the story! Yours is perfect mate. What temp did you cook it? Edited May 31, 2020 by Troble 2
Basher Posted May 31, 2020 Report Posted May 31, 2020 That was fairly stable around 250c. I think that’s about 480fSent from my iPhone using Tapatalk 1
Troble Posted May 31, 2020 Report Posted May 31, 2020 (edited) Spit fired rotisserie chicken schwarma pita wraps with carrots, cucumbers and homemade Tadziki & fresh Mediterranean salad Edited May 31, 2020 by Troble 9
Pequod Posted May 31, 2020 Report Posted May 31, 2020 48 minutes ago, Troble said: Spit fired rotisserie chicken schwarma pita wraps with carrots, incumbents and homemade Tadziki & fresh Mediterranean salad Looks great! Question: what is an incumbent? Around here that term is most often used to described the current office holder in an election. Although, lately we use different, less polite descriptives for those who hold power. 😏
MacKenzie Posted May 31, 2020 Report Posted May 31, 2020 Hot Italian sausages and rosemary roasted potatoes. 6
Troble Posted May 31, 2020 Report Posted May 31, 2020 1 hour ago, Pequod said: Looks great! Question: what is an incumbent? Around here that term is most often used to described the current office holder in an election. Although, lately we use different, less polite descriptives for those who hold power. 😏 Cucumbers. Sorry auto correct 1
Aussie Ora Posted June 1, 2020 Report Posted June 1, 2020 Pizza tonight yum....Sent from my SM-T835 using Tapatalk 8
Wingman505 Posted June 1, 2020 Report Posted June 1, 2020 (edited) @Christinelynn and I made a roasted spatchcock chicken with a cast iron filled with potatoes and onions. All seasoned with salt, pepper, and garlic and smoked with pecan wood.. We placed the cast iron pan below the chicken to catch drippings. The potatoes are horrible for you, but taste amazing. We weren’t going to post this because we smoked the spine for use in stock and it’s in the picture. The chicken still had about 40 minutes of cooking left when this was taken. Edited June 1, 2020 by Wingman505 7
tony b Posted June 1, 2020 Report Posted June 1, 2020 @Troble - Did I spot a Pliny the Elder in the background of that shawarma picture? 1
