Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
Turbocharger!
speeds the whole process right the fuck up
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
Turbocharger!
speeds the whole process right the fuck up
Hell yes
I have a hand fan and bellows I use, but leaf blower is next level
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
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Right, pizza dough. What is everybody's favourite recipe & I'm after some tips.
I use a standard one, and it comes out great. But I'm bored of great, I want awesome. I have a wood fired ooni which is awesome so cooking oven not an issue. I got a pizza from a small vendor shack a few months ago which was phenomenal. Really bubbled up on the edge and quite chewy, whilst super thin where the toppings are. Anybody got a clue on what I need to make this crust?
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
Right, pizza dough. What is everybody's favourite recipe & I'm after some tips.
I use a standard one, and it comes out great. But I'm bored of great, I want awesome. I have a wood fired ooni which is awesome so cooking oven not an issue. I got a pizza from a small vendor shack a few months ago which was phenomenal. Really bubbled up on the edge and quite chewy, whilst super thin where the toppings are. Anybody got a clue on what I need to make this crust?
Add semolina to get the chew?
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
My Kamado Joe finally arrived this weekend after a long covid delivery delay (it was sitting at an Auckland delivery depot for weeks)
Only cook so far has been a reverse sear steak which went pretty well. The Meater is fantastic.
If the weather holds off I'll test out the pizza stone this evening. Any tips for hitting higher temperatures? On the first cook I struggled to hit the high temps for my sear. I presume thats an amount of charcoal or an airflow issue?
So to get to searing temp, best way to do it is open the bottom vent all the way and then leave the lid of the KJ open. You will get a roaring charcoal fire quickly that way.
Also, if you have your deflector plates on for indirect cooking previously, remove those as they will hinder the direct heat needed for searing. On the KJ if you have the "Divide & Conquer" attachments, you can actually put your grill lower into the pit for even hotter.
If doing a reverse sear and you need to remove the grill and then deflector plates, I could not recommend more using something like these Grill Grippers.
They make doing so much easier.
@nzzp I cooked many a pizza in my KJ and I found the secret was to do as above, remove deflector plate, bottom vent fully open and lid open. Once you get the roaring charcoal fire going, put in the pizza stone, close the lid, and leave the vents fully open top and bottom.
Once your pizza stone is good and hot, the pizza goes in, I would then throttle both upper and lower vents to say half way or even 3/4 for the top vent. That traps the heat inside the KJ and importantly spreads it evenly thru the interior so that in 5 minutes or so, you have an awesome pizza. Just keep an eye on it as it will overcook quickly with the heat that you can achieve on the KJ.
Oh god, how I miss my KJ
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
yes. i have the giant 36 volt leaf blower for the actual garden. and the little 18 volt for lighting fires
not just the Joe
the firepit in the gully
and i take it camping too. -
@roninwc said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
My Kamado Joe finally arrived this weekend after a long covid delivery delay (it was sitting at an Auckland delivery depot for weeks)
Only cook so far has been a reverse sear steak which went pretty well. The Meater is fantastic.
If the weather holds off I'll test out the pizza stone this evening. Any tips for hitting higher temperatures? On the first cook I struggled to hit the high temps for my sear. I presume thats an amount of charcoal or an airflow issue?
So to get to searing temp, best way to do it is open the bottom vent all the way and then leave the lid of the KJ open. You will get a roaring charcoal fire quickly that way.
Also, if you have your deflector plates on for indirect cooking previously, remove those as they will hinder the direct heat needed for searing. On the KJ if you have the "Divide & Conquer" attachments, you can actually put your grill lower into the pit for even hotter.
If doing a reverse sear and you need to remove the grill and then deflector plates, I could not recommend more using something like these Grill Grippers.
They make doing so much easier.
@nzzp I cooked many a pizza in my KJ and I found the secret was to do as above, remove deflector plate, bottom vent fully open and lid open. Once you get the roaring charcoal fire going, put in the pizza stone, close the lid, and leave the vents fully open top and bottom.
Once your pizza stone is good and hot, the pizza goes in, I would then throttle both upper and lower vents to say half way or even 3/4 for the top vent. That traps the heat inside the KJ and importantly spreads it evenly thru the interior so that in 5 minutes or so, you have an awesome pizza. Just keep an eye on it as it will overcook quickly with the heat that you can achieve on the KJ.
Oh god, how I miss my KJ
Getting a kamado hot is the easy part as long as you are using lump. The hard part is cooling it down
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
yes. i have the giant 36 volt leaf blower for the actual garden. and the little 18 volt for lighting fires
not just the Joe
the firepit in the gully
and i take it camping too.Leaf blowers are the best fire lighting tool since matches.
Off topic but they are also great for cleaning out the car of loose material before a vacuum
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
yes. i have the giant 36 volt leaf blower for the actual garden. and the little 18 volt for lighting fires
not just the Joe
the firepit in the gully
and i take it camping too.Giant? 36 volt?
Mine runs on petrol. It’s fucking loud and wales the whole Neighbourhood.
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
yes. i have the giant 36 volt leaf blower for the actual garden. and the little 18 volt for lighting fires
not just the Joe
the firepit in the gully
and i take it camping too.Giant? 36 volt?
Mine runs on petrol. It’s fucking loud and wales the whole Neighbourhood.
Neanderthal
i have makita everything, it's a brilliant system. Just move the batteries around.
Good thread jack to jump from food to garden tools
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
yes. i have the giant 36 volt leaf blower for the actual garden. and the little 18 volt for lighting fires
not just the Joe
the firepit in the gully
and i take it camping too.Giant? 36 volt?
Mine runs on petrol. It’s fucking loud and wales the whole Neighbourhood.
Neanderthal
i have makita everything, it's a brilliant system. Just move the batteries around.
Good thread jack to jump from food to garden tools
Indeed. And I sort of lied. It’s not mine. It’s the gardners who I pay to do it. Crazy Romanians.
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
yes. i have the giant 36 volt leaf blower for the actual garden. and the little 18 volt for lighting fires
not just the Joe
the firepit in the gully
and i take it camping too.Giant? 36 volt?
Mine runs on petrol. It’s fucking loud and wales the whole Neighbourhood.
Neanderthal
i have makita everything, it's a brilliant system. Just move the batteries around.
Good thread jack to jump from food to garden tools
Indeed. And I sort of lied. It’s not mine. It’s the gardners who I pay to do it. Crazy Romanians.
lol!!
When i last lived in a townhouse complex many years ago, the fucking caretaker used to get his petrol leaf blower out on a Saturday morning far too early for my liking. Fuck i hated that guy with a passion.
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@mariner4life Try knocking off the booze a bit earlier the night before. 11:00 am isn't all that early.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life Try knocking off the booze a bit earlier the night before. 11:00 am isn't all that early.
in my 20s it was!
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I have been trying out a new (to me) technique on the sourdough recently with quite impressive results.
Doesn't apply to those that use dutch ovens or cast iron casseroles to bake in though. I think it may replicate some of the actions that achieve a better loaf spring in that method though.
I started doing my loaves in a dutch oven but found it unnecessary once I had learned how to get good structure in the dough/shaping. I use a baking stone in the oven and a small dish of water.
Previous technique was to get the oven nice and hot and just before putting the shaped loaf in, splash a bit of the water to get the environment steamy. This also seems to lift the temp slightly which counters opening the oven door. This was all on the theory that a better heat kick was needed and the steam hinders the crust from hardening too early and locking in the shape.
Results were good but sometimes I wasn't pleased with the spring. I always put this down to structure or level of proofing as I tend to get a bit slack on consistency and timings trying to make life as easy as possible.
Anyway I came across a video with one of these sourdough geeks experimenting with turning the oven off at different times of the bake.
With the dutch oven method most call for say 20 mins lid on 20 minutes lid off in a pre-heated dish.
The dutch oven traps the moisture for the first 20 and allows spring while the second 20 completes the bake and firms the crust.
This standard oven method has me do everything the same as before (pre-heat, splash water etc) but when you put the loaf in you turn the oven off for 20 minutes then back on for 20.
It works surprisingly well. After 20 minutes the loaf resembles one done in the dutch oven (like a par-baked one) all sprung up with a good ear. At that stage I reckon you could even put in aside or freeze it if you wanted to delay the final bake for some reason.
After the second 20 great crust, well baked loaf.I am thinking that this somehow replicates batch baking in a bakers oven where many loaves go in and the air temp takes a while to recover and get back to where it was.
I am guessing that this happens to an extent in the dutch oven as well. Putting a cold loaf into the pre-heated pot drops the pot temp down for a while and the loaf isn't exposed to high temps.I found it interesting anyway and a bit surprised that in all the endless stuff out there these days about sourdough making this isn't common info.
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Not a recipe as such (although one does feature).
I get Nga Taonga's newsletter. In the run up to ANZAC Day they have a feature on the origin of the famous biscuit but more specifically this amazing woman who baked over 4 1/2 tonnes of gingernuts for the troops
Mrs Barnard’s Gingernuts Recipe (and updated version)
Mrs Barnard’s original recipe made a LOT of biscuits for the troops. We halved the quantities and still produced between 60 and 100 biscuits!
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Grill Grate Lifter Gripper, Stainless steel Grill Accessories works for Big Green Egg Primo Grill Dome Kamado Joe Charcoal Grill Smoke : Amazon.com.au: Garden
