Foodies BS Thread.

mmmmmmmmm.

 

Fried chicken mashed taters and broccoli

 

I'm finding the grill gives me the best results for my pizza. One day I'd like to build an outdoor wood fired brick oven.

 

I've been making pizza with the 3 day napoletana recipe for a while. Been cooking them as hot as possible - 600 plus in the egg smoker. They get better the hotter I get the oven. Really wish I had a brick oven.

 

Interesting. Are you cooking it over really high heat? The difference between my pizza at 500 in the kitchen oven and 650-700 in the smoker is night and day. The crust is really light and bubbly with good char on the outside. A 12" pie cooks in literally 2 minutes. I've tried to use the same crust to make a Chicago-style in a cast iron skillet and it cooks up rock hard in the 30 minutes it takes to bake one of those. No bueno.

 

Went with a tortilla pizza on the grill tonight. Whole wheat tortilla, rao sauce, shredded mozzarella, pepperoni, diced onions and green peppers, topped with garlic and basil along with a sriracha swirl. Simple, inexpensive, and oh so good.

 

Damn! That looks awesome!

 

For a last minute quick meal, I can't complain. As much as I enjoy pizza with fresh rolled dough, sometimes this is the next best alternative. 2 minutes prep, 7 minutes on the grill... I'm a happy guy

 

I totally need a pizza stone.

 

A pizza stone is one of the best investments ever for food enthusiasts. Followed up with a pizza peel and cutter. This was from last week on a random beautiful evening. I prefer extra crispy crust...

 

Have never tried that, but after hearing your description, I think I will!

 

I use a cast iron skillet anywhere I would a pizza stone. Lodge cast iron is as cheap or cheaper than a pizza stone ($15-$20) with all the versatility of a skillet. A stone holds heat and conducts it to the pie and helps the oven recover temp faster. A thick skillet has more mass and better conductivity, meaning it will conduct heat to your pie faster and deliver more heat back into the oven for a quicker recovery. Not slamming stones, but it is something to consider for those of you who haven't invested in a stone. Pizza steels are all the rage now, with a the same properties as the cast iron but even more mass for better performance.

 

Hey Ryan. I need to unfuck one of my cast irons. What's the best way to strip the seasoning and to re season? Do I need to strip it?

 

http://www.smoked-meat.com/forum/showthread.php?t=34817

 

Bigger pizzas are definitely a limitation of using a skillet and where a stone or steel works better.

 

Yup, I use my cast iron skillet for pizza as well. I like to go back and forth between the two, depending on what kinda mood I'm in. Here's one I made from a while back.

 

Garden fresh salad from last night

 

My food eats your food.

JK, looks good.

 

lulz. My food eats my food too. This is how I usually roll.