Syzygies Posted July 26, 2017 Report Share Posted July 26, 2017 So I've been unduly cautious about testing the upper range (475 F) of my DigiQ DX2 BBQ Guru controller. Is my fan powerful enough? Will the probes survive? However, for consistent results baking sourdough bread, I need all the precision I can get. (Today's version of my evolving recipe is attached.) On the phone some time ago with BBQ Guru, they suggested protecting the probe as best I could. I picked up this nice piece of bendable copper in the plumbing section of Lowes. The trick is to bend it enough to clear obstacles, but not so much that the probe itself won't slide through. Easy to do by hand. One opens the top damper wider than for a low & slow, but otherwise my "medium" Pit Viper fan had no trouble reaching cruising altitude, and locking on to 425 F. (My dome reads 450 F, which is where I like to be, modulo concerns that my stone gets too hot, risking burning the crust. My goal here is to learn what temperature works, even if I let the stone preheat for hours.) (I'm waiting on both a new gasket system, and a chance to try the Dennis stone.) Sourdough Bread-Recipe.pdf 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2017 Report Share Posted July 26, 2017 (edited) Thanks for posting the recipe and the copper tubing tip, Syzygies. Edited July 26, 2017 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 27, 2017 Report Share Posted July 27, 2017 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 27, 2017 Report Share Posted July 27, 2017 Lovely colour and beautiful shape. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 27, 2017 Report Share Posted July 27, 2017 I had this tri tip I forgot about gave it a local coffee double black Diamond rub I get down here Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 27, 2017 Report Share Posted July 27, 2017 @ Tony, you are weeks ahead of me, nothing beats fresh sweet corn, it is to die for way better than my beans dish. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 27, 2017 Report Share Posted July 27, 2017 Aussie, just look at that steam and juice, tasty tri tip for sure.:) 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 27, 2017 Report Share Posted July 27, 2017 That bread looks perfect, wow bet it taste perfect too Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 27, 2017 Report Share Posted July 27, 2017 @MacKenzie - that's just a simply OUTSTANDING breakfast! Kudos all very the place to you. Beautiful cook. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 27, 2017 Report Share Posted July 27, 2017 All ya'll are killin' it! Keep on rockin' people! Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 29, 2017 Report Share Posted July 29, 2017 I've been bad about posting cooks, so can't remember if I've posted these. Saw @DennisLinkletter ask for pics. Sorry if these are re-runs. Paella. Always a winner, especially when you nail the socarrat. And four racks of beef plate ribs for our Make Memorial Day Great Again event. Also had two pork butts on there, but they were done before I snapped this. 2 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted July 29, 2017 Author Report Share Posted July 29, 2017 Just now, Pequod said: I've been bad about posting cooks, so can't remember if I've posted these. Saw @DennisLinkletter ask for pics. Sorry if these are re-runs. Thank you VERY BIG!! Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 29, 2017 Report Share Posted July 29, 2017 18 minutes ago, DennisLinkletter said: Thank you VERY BIG!! You betcha. One more. Been working on a clone of Papa Del's deep dish, from Champaign-Urbana, IL. My hands down favorite deep dish, and definitely NOT Chicago style. This powered me through 9+ years of student life at University of Illinois (sure as heck wasn't there for the sports). If you can get it out of the pan neatly, it isn't Papa Del's. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 30, 2017 Report Share Posted July 30, 2017 Need to mozzy over there and try one someday. And NO, it's not Chicago pizza! Dude, 9+ years - smells like a PhD from here! In what discipline? Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 30, 2017 Report Share Posted July 30, 2017 16 minutes ago, tony b said: Need to mozzy over there and try one someday. And NO, it's not Chicago pizza! Dude, 9+ years - smells like a PhD from here! In what discipline? Aerospace engineering 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 30, 2017 Report Share Posted July 30, 2017 @Pequod - those are some wonderful cooks. Kudos to ya! Congrats on surviving the last legal form of hazing still allowed on campus'. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 30, 2017 Report Share Posted July 30, 2017 (edited) 16 hours ago, Pequod said: Aerospace engineering So you ARE a Rocket Scientist!!! @CeramicChef - hence the reason that I never went on to get mine after my Masters degree. Edited July 30, 2017 by tony b 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 30, 2017 Report Share Posted July 30, 2017 1 hour ago, tony b said: So you ARE a Rocket Scientist!!! @CeramicChef - hence the reason that I never went on to get mine after my Masters degree. I have been. Work on developing other, less aerothermal technologies now. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 30, 2017 Report Share Posted July 30, 2017 Hey I think I may be an aerospace engineer too. I watched every episode of Star Trek at least ten times. Anyway that slice looks soo good even though I prefer a thin crispy crust. I can't wait to do some of the cooks you guys and gals are doing. It pains me so to keep goin to the garage to check on Colossus without being able to do any magic. Soon, turn the page, tomorrow is when the help arrives. Best wishes Quote Link to comment Share on other sites More sharing options...
dozer996 Posted July 30, 2017 Report Share Posted July 30, 2017 Dream on CC, there will be no pizza leftovers from dozer's cook. Ate it all...best pizza cook I've done to date Quote Link to comment Share on other sites More sharing options...
