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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
One for you guys and one for @woodpusher?
woodpusher
TSC’s International Man of Meh
1/2 a chicken for a neighbour! We have some Sam!
Does GrubHub pick up and deliver overnight LOL
JWS VII
0
Made some pizzas on the Egg yesterday with some 00 flour. First time using this flour, but I can see why it’s recommended! Resulted in a crisp, yet tender crust. Pretty happy with how they turned out. Some pics of the process:
Done!
And today, due to a quiet day at work, I made some Japanese milk bread rolls to accompany dinner tonight:
Done!
And today, due to a quiet day at work, I made some Japanese milk bread rolls to accompany dinner tonight:
Care to share your pizza dough recipe?
JWS VII
0
Sure--it's from Ken Forkish's book on pizza which I highly recommend (also the author of Flour Water Salt Yeast, which is an amazing bread book):
350g warm water (90*-95*)
15g salt
0.3g instant yeast (I used Saf-Instant)**
500g flour (00 if you have it, but a quality all purpose works well too)
Combine all ingredients and mix together. Let the dough rest for 20 minutes, then knead for an additional minute or so. Let rise for 1-1.5 hours at room temperature. Remove the dough from the tub, divide and shape into three balls, cover, and let rise again for 5-6 hours at room temp. Make sure to flour the tops of the balls to avoid sticking if using cling wrap. Then make pizza! Mine were done in 6-8 minutes or so at around 600-650*, but it'll work fine in your conventional oven on a stone/steel as well (it just might take a little longer). You can also play with your broiler near the end of the bake to try and get some burned/crispy spots on the top.
**A note on the amount of yeast. Forkish is a big fan of small amounts of yeast with a much longer rise/proofing time, as it allows for more flavor to develop.
The food all looks delicious- but…
Next time try bbqing the corn in the husk
I’ve done that. And then the trick were you can cut it at the base and just squeeze the ear out of the husks. The oldest likes it naked like this with spots that are nice and toasted.
That's my favorite way. Taught to me by a grilling genius. Soak the unhusked corn in a cooler full of water with a handful of salt added. Let it sit for a few hours to get nice and hydrated. Then throw them on the grill and turns as each side darkens up. The silk just melts away as you grill them. Just peal off the blackened husks and eat. My wife (a roast corn expert) says their the best she's ever had. So, it seems I'm not all that bad as a husband.
Hmmm. The Corn on the Grill. Some mayo, cojita cheese, chile powder, tanjin, cumin, coriander. Elote! nothing better