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      01-28-2020, 09:45 PM   #837
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Made a couple of pizzas. First time I used Caputo 00. Makes a big difference vs. regular bread flour.
It’s surprising how big of a difference it makes, even when compared to bread flour.

How are you cooking it?
Tonight I just used trusty pans in the oven at 550, which is as hot as I can get it. I also have a round Emile Henry pizza stone that I can use in the oven or on the grill, although I haven't tried it on the grill yet. I have also made it with the dough straight on the grill (grilled pizza) but it's been a while and I find it to be a bit of a PITA to deal with. Wish I had your setup!

I also made some smaller round personal pizzas and froze them for future quick meals. Those work out pretty well. Just put them frozen on the pizza stone for 8-10 minutes. Much better than anything from the supermarket, albeit for an investment in effort.
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      01-28-2020, 11:05 PM   #838
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Tonight I just used trusty pans in the oven at 550, which is as hot as I can get it. I also have a round Emile Henry pizza stone that I can use in the oven or on the grill, although I haven't tried it on the grill yet. I have also made it with the dough straight on the grill (grilled pizza) but it's been a while and I find it to be a bit of a PITA to deal with. Wish I had your setup!

I also made some smaller round personal pizzas and froze them for future quick meals. Those work out pretty well. Just put them frozen on the pizza stone for 8-10 minutes. Much better than anything from the supermarket, albeit for an investment in effort.
I’ve never done pizza directly on the grill. For years I made pizza on a stone in a treager, it took quite a bit longer (about 12 minutes) but the results were very good.

I’m sure yours taste great too!
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      01-29-2020, 07:18 AM   #839
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I had devilled chicken for dinner at a nearby Sri Lankan restaurant on Monday. Been there several times, and enjoy their unique culinary style.....
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      01-29-2020, 09:19 AM   #840
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I’ve never done pizza directly on the grill. For years I made pizza on a stone in a treager, it took quite a bit longer (about 12 minutes) but the results were very good.

I’m sure yours taste great too!
Putting it directly on the grill is good, but can be a little tricky the first couple of attempts. Heat can be your friend or enemy. Obviously, you have to get the dough down without it slipping between grates or folding over, etc. Once flipped, it can be a race to get sauce and toppings on and melted / cooked before the dough burns even if using zones.

I saw grilled pizza many years ago on a show called BBQ University and have the related grilling book, which I like a lot. It’s an interesting thing to try a few times and brings a unique flavor, but not my preferred way of making pizza now that the novelty has worn off.

https://www.amazon.com/How-Grill-Com.../dp/0761120149
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      01-30-2020, 02:48 PM   #841
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going to a place tonight that food network voted best burritos in the country. sound legit?
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      01-30-2020, 03:00 PM   #842
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going to a place tonight that food network voted best burritos in the country. sound legit?
the more I know, the more suspicious I am. I'll be looking forward to your report.
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      01-31-2020, 07:18 AM   #843
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Flight of tequila and carnitas burrito
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      01-31-2020, 01:43 PM   #844
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Why they put all that shit on the board with the tequila???????????? Did it taste THAT bad?
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      01-31-2020, 02:44 PM   #845
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it's flavorin
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      02-01-2020, 08:50 PM   #846
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Wet or Dry????

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      02-02-2020, 08:52 AM   #847
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Wet or Dry????
YES!
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      02-02-2020, 08:56 AM   #848
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I am expecting there will be some nice contributions to this thread here on Super Bowl Sunday.
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      02-02-2020, 10:02 AM   #849
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I am expecting there will be some nice contributions to this thread here on Super Bowl Sunday.
That is a safe assumption. I’ll be starting a fire in a few hours, I’m sure others will too.
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      02-02-2020, 10:06 AM   #850
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I’m not doing anything fancy to warrants pics myself, just burgers and hot dogs later today. But I can report that the weather here (about an hour north of stadium) is exceptionally nice today after a lousy day yesterday.
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      02-02-2020, 04:30 PM   #851
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Dry-aged rib eye from my favorite butcher Waldwick Prime Meats. http://www.waldwickprimemeats.com/
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      02-02-2020, 04:34 PM   #852
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Earlier had duck fillets with sweet/sour sauce,roasted potatoes with broccoli and cauliflower all washed down with IPA beer.
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      02-03-2020, 10:27 AM   #853
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It has been a long time since I've made deep dish pizza, and I wanted to experiment with cooking with a 'fire wall' in the oven.

The pizzas turned out great, the first one was more for the kids (of course they didn't want to eat it because it looked different I guess), half italian sausage and pepperoni and half cheese. The second one was spicy Italian sausage and pepperoni.

I'll definitely be using the fire wall technique again.
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      02-10-2020, 10:20 AM   #854
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I made baguettes in the oven this weekend, the dough making process is quite a bit different from the sourdough i made before, and the brick ‘firewall’ worked great, I was able to keep a nice even temp, and do a second round.

I also did another salt domed fish, a red snapper this time, and some ribeye steaks seared in a pan and finished in the gas grill
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      02-10-2020, 10:23 AM   #855
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Keep it coming, KenB925
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      02-11-2020, 11:27 AM   #856
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Keep it coming, KenB925
Thanks, I plan on it.

I'm not sure what to make/do/learn next, my wife doesn't want any more bread any time soon "its so good, you have to stop making it"

I would love to make shellfish again, I miss shrimp, crab, lobster, calamari, but an allergy has developed in the house. So thats out.
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      02-11-2020, 11:57 AM   #857
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Lunch not dinner, but... heated up a homemade frozen personal pizza I mentioned in a previous post.
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      02-11-2020, 12:01 PM   #858
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where's the pepperoni?
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