Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
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Hey @seawolf, have you made pizza using your Egg? I'd love to finally get something proper to cook mine in.
What do you usually put on your pizza?.. Whole thread dedicated to pizza on this other forum I'm on, so just curious… Especially since you're from the South...
breaks out the ranch sauce…
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@Chris I have! It's QUICK! I have my egg at about 750F, and it took about 3 minutes. I've been working on getting my dough right for years, and that's really the trickiest part. Let me know if you want to recipe.
There are some third party accessories (like the Pizza Porta) you can get to make your pizza experience even better. I've had pretty good luck with a plate setter and a pizza stone. Nothing like a wood-fired pizza.
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What do you usually put on your pizza?.. Whole thread dedicated to pizza on this other forum I'm on, so just curious… Especially since you're from the South...
breaks out the ranch sauce…
Chitlins, collard greens, and macaroni and cheese. All on a thick base of bacon grease.
Do non-Southerners put something else on pizza?
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@Chris I have! It's QUICK! I have my egg at about 750F, and it took about 3 minutes. I've been working on getting my dough right for years, and that's really the trickiest part. Let me know if you want to recipe.
There are some third party accessories (like the Pizza Porta) you can get to make your pizza experience even better. I've had pretty good luck with a plate setter and a pizza stone. Nothing like a wood-fired pizza.
Yeah, my dough is a constant source of frustration. I have hopes that higher heat will help with the consistency, but I suspect there flaw is somewhere else. I've always been a mediocre baker.
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What do you usually put on your pizza?.. Whole thread dedicated to pizza on this other forum I'm on, so just curious… Especially since you're from the South...
breaks out the ranch sauce…
Chitlins, collard greens, and macaroni and cheese. All on a thick base of bacon grease.
Do non-Southerners put something else on pizza?
We don't put things on pizza because pizza is perfect, you monster!!
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Yeah, my dough is a constant source of frustration. I have hopes that higher heat will help with the consistency, but I suspect there flaw is somewhere else. I've always been a mediocre baker.
Here's my recipe (makes 3 pizzas):
4-1/2 cups 00 flour
2 cups water
1-1/2 tsp kosher salt
1 tsp sctive dry yeastAdjust water or flour to make a slightly sticky dough.
Mix until incorporated. Mix on med-high for 10 minutes. Cover and proof until doubled in size. Portion into three equal parts. Proof again until doubled in size.
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
That's more like it. Thanks.
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
Seconded. They can be set up for direct or indirect cooking out of the box. It's crazy what you can do with a simple kettle grill.
And if you want to smoke stuff, @Filthy , while not required, I recommend one of these sized for your grill (26" recommended, around $330 if you have the budget and space):
https://www.smokenator.com/product/smokenator-2600-smoker-kits-for-weber-26-inch-charcoal-grills/I got consistently great results on spareribs, shoulder, and jerk chicken (smoked over allspice wood, leaves and berries!) using this setup before I had to ditch it for apartment living before I bought a house.
Here's what I based my jerk seasoning on (can substitute habanero for scotch bonnet–recommend scraping and rinsing the interior to remove some heat so that you can use a lot of them for flavor):
https://barbecuebible.com/recipe/jerk-seasoning/I then would make a hot sauce where I julienned fennel bulb and white onion and added that and habanero to simmering white vinegar. I would then add grilled pineapple to a blender, and after the vinegar, onion, fennel, and habanero have cooked down and then cooled down, add that to the blender and puree into an applesauce-like consistency.
My favorite was to do a bunch of drumsticks and dip those in the sauce as I ate them. This was good for entertaining, as it's just finger food and a dip.
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
Seconded. They can be set up for direct or indirect cooking out of the box. It's crazy what you can do with a simple kettle grill.
And if you want to smoke stuff, @Filthy , while not required, I recommend one of these sized for your grill (26" recommended, around $330 if you have the budget and space):
https://www.smokenator.com/product/smokenator-2600-smoker-kits-for-weber-26-inch-charcoal-grills/I got consistently great results on spareribs, shoulder, and jerk chicken (smoked over allspice wood, leaves and berries!) using this setup before I had to ditch it for apartment living before I bought a house.
Here's what I based my jerk seasoning on (can substitute habanero for scotch bonnet–recommend scraping and rinsing the interior to remove some heat so that you can use a lot of them for flavor):
https://barbecuebible.com/recipe/jerk-seasoning/I then would make a hot sauce where I julienned fennel bulb and white onion and added that and habanero to simmering white vinegar. I would then add grilled pineapple to a blender, and after the vinegar, onion, fennel, and habanero have cooked down and then cooled down, add that to the blender and puree into an applesauce-like consistency.
My favorite was to do a bunch of drumsticks and dip those in the sauce as I ate them. This was good for entertaining, as it's just finger food and a dip.
I can PM you my address if you want to gift me one
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I actually would have gifted you my last Weber, it was 26" and had a prep table attached. I had to give the fucking thing away when I moved because I couldn't find someone to take it off my hands. Shipping wouldn't have been cheap, but for that price it would've been yours.
Instead one of the movers took it.
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I appreciate the sentiment at least.
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I Started out with the egg brand starter. I've talked with some people that just use olive oil soaked paper towels. I have a looflighter and really enjoy how simple it is. Here is mine:
https://www.amazon.com/gp/aw/d/B000WYY65Y/ref=psdcmw_3742091_t1_B07JKCKYC1
So on the chilies, are you local or do you order them online pueblo or hatch?I need to figure out the best way to get them, I suppose a start is to google [emoji23]. I've got a vacmaster and would love to roast some and vacuum/freeze for later.
Has anyone use the meat church rubs? I've been using them lately and they seem pretty good.
Pizza is on my list for sure. Last summer I kept saying I was going to get on it and just never did. This year I will for sure
@filthy Yeah, the webbers are great. I also can't recommend ceramic grills enough. Its crazy what all can be done with them. Something to think about anyway. I can't speak for other brands but with the BGE you get a lifetime warranty too.
Sent from my SM-G965U using Tapatalk
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@kkibbey23 Hatch is such a juggernaut that they have ways you can get them. The problem is how damn expensive it is to have perishables drop-shipped.
https://www.hatch-green-chile.com/collections/roasted-hatch-green-chileI think second in line would probably be to get shelf-stable roasted chiles, and the last resort dried chiles that you would reconstitute.
At least in the Southwest, Whole Foods carries various brands of Hatch in the frozen section. Failing that, you can get seeds for Hatch and Pueblo and grow your own. Here's a good link for the latter:
https://farmdirectseed.com/products/pueblo-chile-aka-mosco-capsicum-annuum -
I've been using this jerk marinade for years and it's so damn good. It's especially good on thighs and wings in the egg with some good wood smoke. I usually make a bunch and freeze it either on its own, or while marinating chicken.
Place the following in a blender and go! Pour over chicken and coat well. Marinate for 6-24 hours.
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
thumb sized knob of ginger peeled and sliced -
Very similar to what I do! Try smoking that over allspice on that BGE if you haven't.
Memphis style spares tomorrow for Friday dinner and some Chipotle rubbed pork loin for a Hatch green chili cooked tomorrow night and eaten Saturday. Salting overnight and rubbing with homemade rubs tomorrow before smoking em.
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Very similar to what I do! Try smoking that over allspice on that BGE if you haven't.
Memphis style spares tomorrow for Friday dinner and some Chipotle rubbed pork loin for a Hatch green chili cooked tomorrow night and eaten Saturday. Salting overnight and rubbing with homemade rubs tomorrow before smoking em.
I've tried allspice berries, but what I really want to do is get some real pimento wood! https://pimentowood.com
Sounds like a great weekend!
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I Started out with the egg brand starter.
Same. Electric is so much easier! Yours looks great, and I have electric starter envy now.
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BBQ today.
Made a chipotle rub and a Memphis-style rub last night. Salted two St. Louis cut spare rib racks and two tenderloins.
Rubbed the loins with the chipotle rub and the ribs with the Memphis rub and threw them on the Pit Barrel over applewood coals.
Blistered some tomatillo
Pulled the tenderloins for Hatch chile stew.
Added the tomatillo
Cooked it down with roasted Hatch chiles:
Pulled one rack (left) that I "par-smoked" so that I can sauce and finish for dinner tonight. The other (right) I finished off and dusted with Rendezvous rub to replicate the Memphis dry style of rib. Had some of the latter and some chili for lunch.
And here's my vinegar/ketchup based, mid-South style sweet and tangy pork and chicken BBQ sauce. I use this as a condiment and will be saucing the par-smoked rack prior to service for dinner:
