Supper I made tonight

[quebert]

Good to see another pizza geek. What are you using for your pizza oven? 700 sounds awesome. My oven only gets to 550 but I still get a decent pie. My grill does 650 but my crust burns up more than I like.

I have an Ooni Koda, I made maybe 5 or 6 pizzas in a home oven and after awhile just kinda wanted something better. Oddly enough a few days after I bought mine, every Ooni was sold out and back ordered for months. It gets to 932f, but I don`t have 00 flour, so I crank it down into the 600`s and make NY style with some high gluten. I made a few in my regular oven that were pretty good, but I never could go above 500f and didn`t have a stone to bake them on. They come out a lot better, and in my oven I had to preheat for like an hour, here 15`ish minutes and I`m good to go. I want to get a Koda 16 now so I can make bigger pies or just have more room to work with. I still love love love detailing, but food is one of my favorite things so I`m into the pizza thing too. And one day I`d love to have a huge 70x70 oven in my backyard where I could cook like 6 pizzas at the same time. I didn`t know much about making pizzas, I found pizzamaking.com which is the pizza forum equivalent of here. And this is where I learned most of what I know about detailing. I have a sourdough starter in my fridge that just matured, so my next thing will be figuring out how to make a good sourdough pizza.

The people around me I`ve been making test pizzas for all want more, and a few even said they`d pay, so I`m going to set up a renegade pop up pizza shop outside my house a few nights a week from 4-9 and see if I can sell around 24 pizzas a night. And I`ll use whatever money I make to buy a nice polisher and all the cool detailing products so I can be like my heroes BudgetPlan1 & TheGuz.

 

[Dan]

Yeah bigger pies are definitely more legit looking. I just got a 17” stone for my oven. I’d love a dedicated oven outside but space is an issue for now. I’ve toyed with the idea how of hacking my oven for higher temps but I seem to get decent results at 550

Here is a recent pie, about 6:50 cook time for a 16”:

 

[PA DETAILER]

Yum!

 

[quebert]

550`s good for a NY style. 16-18"`s perfect for a NY style. For the size you made the only thing an oven like mine would be better for is preheat time would be a lot lower. Mine`s really made for Neaopolitian style, which are a lot smaller than the one you made. I love a good NY pizza, I love a Neo too. I love Detroit and Sicilians, hell I just love pizza Well, I`m not a huge fan of Chicago, way too much sauce for me.

Unless you have some crazy high end home oven I`m going to guess 16`s the biggest you can make in it? I wanted to do an 18" in mine last year and found out it wasn`t gonna fit I would eat half of yours in 1 sitting, nice browning spots from the cheese, and I see pools of grease in the cupped up pepperoni. That is a delicious looking pizza sir. One thing I REALLY like about my pizza oven, the legs fold up and I can carry it under 1 arm. I`d love a huge brick oven backyard one, but for the price the Ooni`s are wonderful. I did make a batch of 90 second Neapolitan`s with 00 flour and they came out nice. 60-90 seconds to bake a legit pizza still blows my mind. Of course with a temp of 932f just 10 seconds to long and you could have a completely black crust lol. 6 minute NY bakes are much more forgiving.

 

[Liz@Autopia]

When I pulled it out the oven I drizzled it with Mike`s Hot Honey. Everyone seems to be raving about it. It`s chili infused honey, never had it before today. But I`ll be putting it on all my pizzas for the foreseeable future. And cornbread, waffles, chicken, and whatever else I make. It would be dynamite as a glaze on bacon (writing that down now so I don`t forget) It`s towards the low end of the heat spectrum imho. But the kick from the chilis mixed with the sweetness is just awesome.

If you like sweet and spicy, see if you can find this out there. It`s a nice balance of sweet and heat. We`ve been putting it on tons of stuff lately, most recently some coconut shrimp and it was awesome!

 

[Dan]

550`s good for a NY style. 16-18"`s perfect for a NY style. For the size you made the only thing an oven like mine would be better for is preheat time would be a lot lower. Mine`s really made for Neaopolitian style, which are a lot smaller than the one you made. I love a good NY pizza, I love a Neo too. I love Detroit and Sicilians, hell I just love pizza Well, I`m not a huge fan of Chicago, way too much sauce for me.

Unless you have some crazy high end home oven I`m going to guess 16`s the biggest you can make in it? I wanted to do an 18" in mine last year and found out it wasn`t gonna fit I would eat half of yours in 1 sitting, nice browning spots from the cheese, and I see pools of grease in the cupped up pepperoni. That is a delicious looking pizza sir. One thing I REALLY like about my pizza oven, the legs fold up and I can carry it under 1 arm. I`d love a huge brick oven backyard one, but for the price the Ooni`s are wonderful. I did make a batch of 90 second Neapolitan`s with 00 flour and they came out nice. 60-90 seconds to bake a legit pizza still blows my mind. Of course with a temp of 932f just 10 seconds to long and you could have a completely black crust lol. 6 minute NY bakes are much more forgiving.

Yeah I love all types but the crust is the star for me and Chicago just doesn’t do it for me. Keep us updated with your journey. Since I got the bigger stone the other one is going to get some use on the grill. As much as I like pizza my AC has a heck of a time fighting with a 550 degree oven!

 

[Dan]

Nice warm day like today is a good reason to grill a pizza.

 

[quebert]

Hello all, I got a new cooking toy so I thought I`d update with a few pics from my cook today. Toy`s a Masterbuilt Gravity Series 560, it`s a gravity fed charcoal smoker/grill.

Cooked a rack of spareribs for 5 hours at 235, charcoal + 3 chunks of apple wood and 2 hickory. 3 hours uncovered, 1.5 hours wrapped, 30 minutes foil opened with sauce applied. I used Mike Lambert`s Sweet Rub `O Mine for the rub, and his Sweet Sauce `O Mine for the saucing. When I wrapped I put some butter and sprinkled some light brown sugar. I am not a BBQ`er (at all) still learning, but this is what all the pitmasters seem to do so I tried it. Absolutely outstanding, I think maybe I sprayed them a few times too many with the apple cider vinager + water mix because I was parinoid they would be dry, so the bark wasn`t exactly what I expected. But this is the 1st time I`ve made ribs on it. An with the Wifi I could check my phone and get the ambient temp at any time. Wasn`t worried about the meat temp, but I was curious how accurate the grill`s PID is. I am impressed at how it stayed +/- 5 degrees for most of the cook. I also put an Inkbird probe in so I could verify the reading from the smokers built in sensor. Both were almost exact the entire cook. The technology they have blows me away. I remember the few times I cooked on a Webber, I remember spending forever trying to maintain the temp exactly where I wanted. it was a ton of work lol. And it didn`t have digital controls so I had no idea I just had to eyeball or use a meat stick thermometer. This goes from 160 to 700f. Can hit 700 in I think 13 minutes. I plan to do some rib eyes soon and sear them at 700. Anywho, it`s cool a$$ toy for sure, and for the 1st rack of ribs I ever smoked they were damn good. So easy even a monkey could do it. NO way in hell could I have made ribs come out like this on a Webber lol. I plan to do an overnight pork butt soon. Was also impressed a 4.5lb meaty rack of ribs were only $10.50 at Aldi`s. That`s a pretty damn awesome store.

I also did a spiral ham for Easter, couldn`t have been easier as they`re already cooked so you`re just getting it to temp. Everyone loved the smokiness.

 

[William_Wallace]

What`s more American than a juicy double Bacon cheese burger?
A juicy double Bacon cheese burger with glazed doughnuts for the bun.

The legend behind this burger`s it was either a favorite of deceased R&B singer Luther Vandross, or it was in fact his own creation. To many it sounds gross, and it is definitely a weird creation. But I find there`s something oddly satisfying about it. It`s sweet, it`s savory and it`s something you`re only gonna find in good ole `Merica!

It would have been much better with home made, or Krispy Kreme, or at least some smaller doughnuts. I could have cut one in half, but I decided to go full Luther here. I made small 2.5oz patties and smashed them over blazing heat so they came out with a nice crust, but were still juicy in the middle. And instead of 2 slices of Bacon per patty, I just put 2 on top - everything in moderation! lol. This is typically something you only see at county fairs and an occasional baseball stadium. Not an item I`d want very often, but I was craving a doughnut and something savory so this hit the spot.

that is hilarious.....that’s like a prison last supper before the DP

 

[BudgetPlan1]

that is hilarious.....that’s like a prison last supper before the DP

Must really have something to do w L Vandross cuz that`s what they`re called here. Tasty, but crazy messy

 

[quebert]

Must really have something to do w L Vandross cuz that`s what they`re called here. Tasty, but crazy messy

Or it was just invented by a chef named Luther, but even if not true the folklore story`s funny. RIP to Luther but I could picture him eating one, he definitely loved food.