Author Topic: Grilling (Read 26622 times)

ryeguy2006a · « **Reply #40 on:** June 16, 2021, 11:16:22 AM »

We buy the dough, but everything else is scratch made. I should have taken a picture.

roadking77 · « **Reply #41 on:** June 16, 2021, 05:40:01 PM »

Not me this time,

, never grilled a pizza (Ok maybe one or two with my brother at the campground during bike week, but that was a red baron special). I have been wanting to though. I tried making pizza dough. It came out ok, but just not the same as the pizza shop. I have been toying with the idea of building an outdoor pizza oven just need some more spare time!

FormTA · « **Reply #42 on:** June 16, 2021, 06:11:19 PM »

Jack, I have made many, many pizzas from scratch. I, like Kerry am trying to find the perfect crust. I even read and tried adding beer as the fermentation taste is what I'm told is key. But basically just flower, water or milk( I have to use almond milk as my daughteris a allergic), yeast, butter substitute or oil, garlic powder, onion powder l, oregano and maybe rosemary and thyme.

Do you have a tasty recipe for crust and or bread/cheese sticks?

Jack · « **Reply #43 on:** June 16, 2021, 06:46:48 PM »

To be completely honest my wife is the one that makes the dough and she is good at it. But she has been baking and cooking all of her adult life. The dough never looks good especially during move it from the counter to the grill, thats why I grill one side flip and load up with toppings.

Jack · « **Reply #44 on:** June 18, 2021, 04:51:27 AM »

No pics but I've grilled twice this week already and everyone is saying that "I'm improving" I thought I was good already LOL. Anyways I've done burgers and this time I got the grill supper hot and only flipped the burgers twice. The burgers were very juicy (little pink) but with a nice char on the outside.

« **Reply #44 on:** June 18, 2021, 04:51:27 AM »

roadking77 · « **Reply #45 on:** June 18, 2021, 07:30:52 AM »

Nice! I did chicken wings last night. Not to toot my horn, and I am no Steve Raichlin but I do ok for myself on the grill. My son is the forever skeptic which is just his nature. He always puts down my cooking whether indoors or out (I do about 90% of the cooking in our house, no offense to my wife but a cook she's not). When I said I was going to cook wings he opted for a piece of fish that he cooked himself. THEN, he told me as I was cooking the wings, "leave a couple plain, I dont like all that bbq junk you put on them", so thats what I did. THEN, as he came out and looked at the wings on the grill exclaimed "Those with the BBQ look really good, put some sauce on a couple for me"!! Long story shortened, there were no leftovers!

nas t eh · « **Reply #46 on:** June 18, 2021, 05:31:50 PM »

Quote from: FormTA on June 16, 2021, 06:11:19 PM

Jack, I have made many, many pizzas from scratch. I, like Kerry am trying to find the perfect crust. I even read and tried adding beer as the fermentation taste is what I'm told is key. But basically just flower, water or milk( I have to use almond milk as my daughteris a allergic), yeast, butter substitute or oil, garlic powder, onion powder l, oregano and maybe rosemary and thyme.

Do you have a tasty recipe for crust and or bread/cheese sticks?

I have a cheat for pizza dough on a BBQ while camping, use Pita bread for the crust. Then just put everything on top and cover with a larger frying pan to heat cook the toppings and melt the cheese. Great camping pizza no fuss.

roadking77 · « **Reply #47 on:** June 29, 2021, 12:52:21 PM »

2021-06-29_02-44-47 by Kerry Grubb, on Flickr

This ones for you Luke

Both were cooked for several hours dry rub. Then I put the wet bbq sauce on rack and let it cook for another 15 min or so on each side. My son only likes the dry rub so only one of them has the sauce.

Also started the 'addition' to my grilling station. Not quite finished yet so no pics.

FormTA · « **Reply #48 on:** June 29, 2021, 06:20:30 PM »

Thanks Kerry!

Some shrimp on the barbie here. It was disappearing quick!

5th T/A · « **Reply #49 on:** June 29, 2021, 08:46:39 PM »

You have stop posting these mouth watering pictures, it’s making me jealous and hungry!

Jack · « **Reply #50 on:** July 17, 2021, 06:34:56 AM »

Not much grilling with all of the rain (it has been raining almost daily in the northeast), but managed to grill eggplant kabobs... One of my favorite grilling veg with hamburger meat.

roadking77 · « **Reply #51 on:** July 17, 2021, 09:04:15 AM »

Everything looks great Jack, My wife loves eggplant. Me on the other hand, I dont eat veggies.

Jack · « **Reply #52 on:** July 17, 2021, 03:04:20 PM »

Actually for whatever reason the grilled tomatoes and peppers were really good maybe because I let them cook nice and slow for a long time. I've also grilled peppers to have with sausages, grilled just tastes that much better.

firebirdparts · « **Reply #53 on:** July 20, 2021, 09:21:58 AM »

My mouth's watering. That does look good.

roadking77 · « **Reply #54 on:** July 20, 2021, 02:43:31 PM »

2021-07-20_09-38-00 by Kerry Grubb, on Flickr

2021-07-20_04-36-01 by Kerry Grubb, on Flickr

2021-07-20_09-37-32 by Kerry Grubb, on Flickr

2021-07-20_09-36-49 by Kerry Grubb, on Flickr

Almost finished my addition to my grilling station. I had a folding plastic table that I was using but it needed replaced. Built this 'bar' like area. Has a high shelf on the grilling side for a work surface, and a mid shelf just because. I have a piece of stainless that I am going to put on the top, but I need to get it bent first.

Also, got a new grill. I have been looking at the kamodo style for awhile. Green egg is beyond my pay grade so I figure next best thing. This was on sale at TSC for $249 which is about the same or less than a decent gas grill. Havent used it yet but looking forward to it.

« **Reply #54 on:** July 20, 2021, 02:43:31 PM »

Jack · « **Reply #55 on:** July 20, 2021, 05:59:24 PM »

Looking good Kerry, I always wanted those egg style grills but could not justify the cost. Please let us know how your works out.

roadking77 · « **Reply #56 on:** July 21, 2021, 06:13:56 AM »

I felt the same Jack, and my 20 year old weber works just fine. In fact I had to order new vent fins for the bottom that rusted out and they came the same day I put the new grill together. Im like a kid looking at a toy in the store everytime I go to TSC. I always check out the grills. I made up my mind that it was going to be my fathers day gift. We were there for something and I finally built up the nerve to get one and they had none in stock

Last week we stopped at another one and lo and behold they had one inside in the box. Price was $299. I thought about it for a few minutes but decided to pass. THEN as we left I saw one on the sidewalk with a clearance price of $249 and that sealed the deal. Went back in and bought it. By reading the directions it cooks a little different than the weber but I am looking forward to get it smoking.

roadking77 · « **Reply #57 on:** July 26, 2021, 02:04:52 PM »

2021-07-24_04-20-28 by Kerry Grubb, on Flickr

Picked this up over the weekend. Not sure if any of you guys are using a chimney starter. I always thought they were just a gimmick and I have a pretty good system for lighting my grill. But I have to say, after using this thing its pretty awesome. Cut the go to time on the grill in half. From the time I lit to the coals in the grill and ready to cook was 20 min. top.

Jack · « **Reply #58 on:** July 26, 2021, 04:25:51 PM »

Those are good but I'm curious to know your old system. I use to use small sticks and build the coals over them, works pretty good but you have to move the coals around and contain the fire.

roadking77 · « **Reply #59 on:** July 26, 2021, 04:58:19 PM »

I pile the charcoals in a cone pretty tight, taking my time to stack them just right. Douse with fluid and light. I leave the vents wide open, and the grill uncovered. After about 10 minutes or so the fire goes out, I put the top on the grill so it will create a draft. After 30 minutes or so the coals are glowing, I take my tongs (I have an old pair I use just for charcoal) and smash the pile flat and spread them out to cook. Always works good, but with the 'chimney starter' I dont need to use the fluid and the coals were ready in about 15-20 minutes.

roadking77 · « **Reply #60 on:** August 04, 2021, 03:22:17 PM »

Tried my first pizza on the grill,

Epic Fail! Grill was too hot, I put the crust on for 8 minutes, top looked good, bottom almost but not quite burnt. Took it off, added sauce and toppings, cooked for another 6 or so, bottom finished the burnt process, top almost cooked. It tasted fine but overcooked. I think I know better next time. It did taste pretty good for what it was. I also put another crust on whilst the first one was getting the toppings. It was on for 8 solid minutes by timer and burnt to a crisp. I frisbied that one into the woods for the animals to eat.

FormTA · « **Reply #61 on:** August 05, 2021, 03:11:11 AM »

Lol! The Frisbee into woods has me rolling!

Jack · « **Reply #62 on:** August 05, 2021, 03:37:55 AM »

You know what they say Kerry practice makes perfect, have fun practicing.
I think it was on Monday I grilled pizza as well, it was not pretty but good. Dough is the key, my wife makes it from scratch and very thin, so cooking time is reduced. We also made buffalo chicken pizza but we precooked the chicken otherwise the dough would have burned before the chicken cooking through.

roadking77 · « **Reply #63 on:** August 05, 2021, 05:39:19 AM »

I would love to know how to make a good pizza dough. I tried several recipes but just doesnt seem the same. I use canned dough now and its not too bad, just not quite the real thing.
The kamodo gets extremely hot fast if your not carefull. There is also an option 'smoker plate' that goes below the grill and directs the heat up around the sides and back to the top of the food. I ordered one of these a week and half ago and still waiting. Hope this may make a difference.

Jack · « **Reply #64 on:** August 05, 2021, 05:56:13 AM »

You can also try the pizza stones, one of the kids got me one for Christmas and I've only used it once because it needs to get very hot and I just don't have the patients. It might work well in the kamodo.

« **Reply #64 on:** August 05, 2021, 05:56:13 AM »

roadking77 · « **Reply #65 on:** August 05, 2021, 11:39:34 AM »

Thats how I cooked mine Jack. I got a pizza stone many years ago and use it quite often. Wasnt sure about using it on the grill, but I did anyway. I also ordered a new one from Char griller with the heat deflector. I suppose I will get them someday.

Jack · « **Reply #66 on:** August 05, 2021, 04:20:03 PM »

Kerry, some supermarkets sell ready fresh made dough that people use to make bread, you might find good dough and try again. Pizza and the dough should cook quickly especially if it's thin.

FormTA · « **Reply #67 on:** August 05, 2021, 08:35:28 PM »

Ya, I have been trying for years to perfect pizza dough with no luck. It just too thick and just not the right flavor. I have heard of folks using beer to get the hops flavor. Gotta try that next.

roadking77 · « **Reply #68 on:** August 06, 2021, 07:30:09 AM »

Our store has pre cooked doughs add the topping and throw in the oven. They arent too bad. Last couple of times I got pizza dough in a cardboard tube, kinda like the crescent roll thing. Pop the can and it springs open with a roll of dough. Its actually not that bad.

roadking77 · « **Reply #69 on:** September 13, 2021, 06:33:46 AM »

2021-09-10_05-29-48 by Kerry Grubb, on Flickr

2021-09-10_05-29-38 by Kerry Grubb, on Flickr

My latest attempt at grilled pizza. Came out really good. Half cheese, half mushroom, and half pep's and half sausage.

FormTA · « **Reply #70 on:** September 13, 2021, 06:36:06 AM »

Oh wow! Those look amazing! I can taste them from here!

Jack · « **Reply #71 on:** September 13, 2021, 07:51:07 AM »

Nice job, they look very good.

5th T/A · « **Reply #72 on:** September 13, 2021, 09:10:02 AM »

My mouth is watering, they look delicious!

Jack · « **Reply #73 on:** November 20, 2021, 07:04:58 AM »

Managed to squeeze one more before putting everything away for the season, nothing special but still good.

kentucky yeti · « **Reply #74 on:** November 20, 2021, 07:34:02 AM »

Nice! I stand outside, but under a roof, at my grillin' and chillin' area and can I grill all winter. But it ain't winter here like it is up there with y'all. The teens are usually as cold as it gets. And this year, I have one of those patio heater things that I bought used/nonworking. Cleaned the burner/thermocouple and now it works great, so in the cold weather, I can stand by that while the grill does its thing.

roadking77 · « **Reply #75 on:** November 20, 2021, 07:48:39 AM »

Looks good Jack, but why stop for the cold, that just means you stand closer to the grill

Just so happens at this very moment my wife and son are at the butcher shop getting steaks for the grill tonight. Today is my sons 30th birthday. We took him to dinner last night and will be grilling a steak tonight.

After a few months of steady use I have to say I love my egg cooker. Heats up pretty quick and holds the heat. Close the vents when finished and the fire goes right out to the point that any leftover charcoal can be reused. The good and the bad is that I only use lump hardwood now. I like it fine but a bit harder to find than the kingsford briquettes. I am a bit ashamed to say I have not grilled out in at least the last month, no real excuse why. Next weekend will be Turkey!

kentucky yeti · « **Reply #76 on:** November 20, 2021, 12:47:41 PM »

up to 46* outside and I am grilling burgers as we speak.

5th T/A · « **Reply #77 on:** November 20, 2021, 03:39:46 PM »

What is considered cold is all relative. My wife pretty much grilles year round except if it’s real windy. Years ago I remember watching an episode of ice road truckers. The road was shut down for several hours due to an accident. It was -15 Fahrenheit, some of the truckers broke out their grilles and cooked some kind of meat while they were waiting. They weren’t wearing hats or gloves, but they did eat fast before it cooled down.

It’s 48 and sunny in northern Illinois today, can’t complain for mid November.

roadking77 · « **Reply #78 on:** November 21, 2021, 09:18:55 AM »

I dont have any problem grilling in cold weather. Some great memories I have with my 2 brothers tailgating before the football game, grilling and knocking back a couple of cold ones finishing up with a fat cigar, all in sub freezing temps.

Jack · « **Reply #79 on:** November 21, 2021, 06:23:32 PM »

The cold doesn't bother me but I don't want to deal with shoveling snow to get to the grill. But hopefully we don't get snow until January... which reminds me I got to get my snowblower going.

« **Reply #79 on:** November 21, 2021, 06:23:32 PM »

News:

Author Topic: Grilling (Read 26622 times)