Boys, I am getting Big Green Egg delivered today!!!

[Scrapman]

OMG bunch of BBQ freaks in here gezussssssssssssss .....

i just go to wherever buy one and cook it up when feel like it then toss the cheapy grill in the trash .......

sorry guys i do not have a one acre yard with grass my back yard is 4 ft by 10 ft

anyway we do not BBQ here no body likes the BBQ food because family did it too much for years


once in awhile summer time we have them with in laws huge gas grille


but wtf hot dogs burgers ribs thats about it

 

[The Joker]

Joker get that pizza dough recipe from your wife and post a link here. My wife got me a stone and I was going to try it out this weekend.

:0074

 

[Scrapman]

:0074

i USED TO MAKE PIZZA DOUGH AGES AGO PLACE I WORKED AT BUT WAS DONE IN 50 LBS BATCHES.

Any way heres what you need Yeast Oil lilo bit of salt and the flour all mixed together with water but not too much add water till it gets playdoughy texture then when done mixing take it out and make your pie


just finger the dough into the pan of course after flattening it with a rolling pin :0008

 

[airportis]

i USED TO MAKE PIZZA DOUGH AGES AGO PLACE I WORKED AT BUT WAS DONE IN 50 LBS BATCHES.

Any way heres what you need Yeast Oil lilo bit of salt and the flour all mixed together with water but not too much add water till it gets playdoughy texture then when done mixing take it out and make your pie


just finger the dough into the pan of course after flattening it with a rolling pin :0008

yum

 

[layinwood]

Joker get that pizza dough recipe from your wife and post a link here. My wife got me a stone and I was going to try it out this weekend.

If you really want to make good pizza dough you need a small scale so you can measure out the flour properly. I say this because the flour itself can have a lot of moisture in it or not have much in it which changes the portions of water to flour. If you do it by weight of the flour then it never changes. Hopefully this made sense because I'm not giving a ton of detail.


Best pizza I've made on my KJ is a Neapolitan style. Super thin cooked at 800 for exactly 90 seconds.

 

[Sportsaholic]

I make homemade dough weekly, imho the trick is to get the yeast to activate.....Personally I like cookie sheet pizza, corners are the best and don't let me catch you snagging a slice from there....

Whatever bowl you are using to prep your dough make sure you run warm to hot water into to take the chill off, your yeast won't activate well with cold water or bowls. For a cookie sheet pie I like thin crust I use just over 1/2 cup of warm water (to cold it won't activate well, to hot it will kill off the yeast) , kids and wife like a thicker crust so they get 3/4 cup of warm water....For thin crust add 1 pkg dry yeast, 1.25 for thicker....Next add 1 tbs sugar, 1 tbs EVOO (a tad more for thicker), stir-cover with a towel and let sit 10-20 mins depending on room temp.....When the yeast has activated it will have a nice head on it you're ready to add flower...I also add some Italian Seasonings to flavor up the dough. I never add salt....In the summer I grab fresh chives & basil from the garden....

Keep adding/kneading flower until you have a nice consistency of dough, warm and spray a rising bowl to place dough into, spray the top of the dough and cover with a towel......Depending on your room temp the dough should double anywhere's from 30-60 mins.....Sometimes I let rise all afternoon and knock down the dough a few times.....Spread out the dough on your pan and let the dough rise again then add toppings..... I cook at about 500 degrees for about 10 mins for a crispy crust, sometimes I cook it on the grill......


Good dough is a process that takes time.......:0008

 

[The Joker]

Joker get that pizza dough recipe from your wife and post a link here. My wife got me a stone and I was going to try it out this weekend.

2 cups King Arthur all purpose flour ( I don't know if the brand really matters, but she swears by it)
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon of fresh chopped garlic (finely chopped)
1⁄2 cup cold butter
2⁄3 cup warm water
1⁄2 teaspoon Fleischmanns instant yeast

Whisk salt, sugar and flour. Add cold butter but don't use a wisk - use your fingers, work the cold butter into the mixture until it is mixed together thoroughly, but it is okay if you have small chunks of butter within the mixture. Add the garlic and mix in.

In a big measuring cup, combine warm water and Fleischmanns yeast. Add to the flour mixture then combine until the mixture becomes dough. Knead the dough using a floured surface until the dough is like pizza dough.

Let rest for at least 30 minutes.


Now you shape the dough however you want - with your hands or a rolling pin - whatever you want.

Preheat egg AND pizza stone. Around 500 or so.

Put pizza crust on egg without sauce and toppings for 8 min then pull off and let it cool down.

Now do the tomato sauce-toppings. Bake at 500 on stone until cheese is melted and begins to brown.


The recipe for the dough may be too much for one pizza so be prepared to make a large and then a small or medium. It took me a few tries to get the fist initial bake done - some were too flimsey and some overcooked, but eventually I got it right with 8 min.

Making this kind of pizza takes a lot of prep. You should make dough and have it on stone within an hour. Next time I do this, I will take photos.

 

[The Joker]

i USED TO MAKE PIZZA DOUGH AGES AGO PLACE I WORKED AT BUT WAS DONE IN 50 LBS BATCHES.

Any way heres what you need Yeast Oil lilo bit of salt and the flour all mixed together with water but not too much add water till it gets playdoughy texture then when done mixing take it out and make your pie


just finger the dough into the pan of course after flattening it with a rolling pin :0008

<div style="background-color:#000000;width:520px;"><div style="padding:4px;"><iframe src="http://media.mtvnservices.com/embed/mgid:arc:video:comedycentral.com:0a39fb5e-ed01-11e0-aca6-0026b9414f30" width="512" height="288" frameborder="0" allowfullscreen="true"></iframe></div></div>


..

 

[Wineguy]

There are great points throughout this that I will definitely reference back to for sure. Thanks to all for taking the time and more additions will be great for everyone.

 

[saint]

2 cups King Arthur all purpose flour ( I don't know if the brand really matters, but she swears by it)
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon of fresh chopped garlic (finely chopped)
1⁄2 cup cold butter
2⁄3 cup warm water
1⁄2 teaspoon Fleischmanns instant yeast

Whisk salt, sugar and flour. Add cold butter but don't use a wisk - use your fingers, work the cold butter into the mixture until it is mixed together thoroughly, but it is okay if you have small chunks of butter within the mixture. Add the garlic and mix in.

In a big measuring cup, combine warm water and Fleischmanns yeast. Add to the flour mixture then combine until the mixture becomes dough. Knead the dough using a floured surface until the dough is like pizza dough.

Let rest for at least 30 minutes.


Now you shape the dough however you want - with your hands or a rolling pin - whatever you want.

Preheat egg AND pizza stone. Around 500 or so.

Put pizza crust on egg without sauce and toppings for 8 min then pull off and let it cool down.

Now do the tomato sauce-toppings. Bake at 500 on stone until cheese is melted and begins to brown.


The recipe for the dough may be too much for one pizza so be prepared to make a large and then a small or medium. It took me a few tries to get the fist initial bake done - some were too flimsey and some overcooked, but eventually I got it right with 8 min.

Making this kind of pizza takes a lot of prep. You should make dough and have it on stone within an hour. Next time I do this, I will take photos.

Many thanks for taking the time. I will try it out this week. We have a rare snowstorm coming through and they are forecasting 4-8 inches which is a lot, for Saturday. I just picked up a 7lb pork shoulder from Costco, going to fire up the egg to about 240-250 and get it on at about 10pm tomorrow night. I've never done one on the egg. I figure with the neighborhood snowed it the pulled pork should be done around 12-2 give or take so I can have the whole hood over for some pulled pork sandwiches. Vinegar based sauce in this neck of the woods !

 

[The Joker]

Many thanks for taking the time. I will try it out this week. We have a rare snowstorm coming through and they are forecasting 4-8 inches which is a lot, for Saturday. I just picked up a 7lb pork shoulder from Costco, going to fire up the egg to about 240-250 and get it on at about 10pm tomorrow night. I've never done one on the egg. I figure with the neighborhood snowed it the pulled pork should be done around 12-2 give or take so I can have the whole hood over for some pulled pork sandwiches. Vinegar based sauce in this neck of the woods !

No problem. It takes a certain amount of skill to get the dough to be perfect and I don't have that skill like my wife does. Hopefully you have better luck than I did. My wife refuses to eat biscuits out of a can or freezer. Her family has made them from scratch for decades so she know what she is doing when it comes to pizza dough.

I do love a good vinegar based sauce.
I do hate a high frustose BBQ sauce they sell in grocery stores. My neighbor smoked a shoulder and then put that shit on there - time, effort and a good shoulder wasted.

 

[The Joker]

At some point I will post my recipe for a rolled flank steak.....it takes time to type that shit out.....

 

[saint]

I do hate a high frustose BBQ sauce they sell in grocery stores. My neighbor smoked a shoulder and then put that shit on there - time, effort and a good shoulder wasted.

Totally agree. The whole point of the vinegar based sauce is to let the pork flavor shine. Slopping it in sweet baby Rays etc destroys what you spend hours creating. Might as well put that shit on some tofu and call it pulled pork.

Rolled flank steak- I am intrigued. Expect a bump in the spring.

 

[SixFive]

This would not be fun for me, and I would never own one. I would rather rake leaves than cook a piece of meat all day. That said, my mom got one when they first came out, and she is an artist with it. I have never had better whole bone in chicken or ribs anywhere.

 

[SixFive]

At some point I will post my recipe for a rolled flank steak.....it takes time to type that shit out.....

Forgot flank steak. Mom makes that on the BGE too, and it's fantastic.

PS I love Seeet Baby Ray's.

 

[saint]

Earmuffs Joker!


Here's the beauty about the electric temperature regulators. I slapped a pork shoulder from costco ($12) on at 10pm, set the temperature at 250, and when I checked it at 7am, that bitch was at 251 degrees while is sleeted and snowed all night with temps in the 20.

The shoulder fed about 12 people, pulled pork, eastern NC sauce, sandwiches. Highly recommend- cheap, delicious, crowd pleaser. After I took it off at 195 degrees I wrapped it in foil and towels and put it in a cooler and we didn't break into it until 4 hours later and it was still steaming hot.