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SamFerrise

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  • Re: Homemade Pizza Sauce

    If you are using fresh tomatoes it is important to remove much of the watery seeds and pith.  Use Roma or similar tomatoes that make a good consistency sauce.  Sterilize all your parts and use the water bath process.  Do not premix with spices before canning.  Always mix spices fresh with your tomatoes.
  • Re: Homemade Pizza Sauce

    No need to ever cook your pizza sauce. There are many schools of though here, however, pizza sauce is not pasta sauce.  They are spiced differently and meant to compliment a vast array of toppings.  Your typical Margherita pizza uses a very simple tomato sauce, usually plum tomatoes crushed by hand with most of the watery juice drained off.  Our family was in the pizza businees for many years and I have my family recipe which we like and I think it is a good sauce.  Since I only make small batches now I have improvised it somewhat while maintaining the original taste.  We used a canned tomato product not available to the general public called Bonta.  It is a very thick sauce with citric acid and a little salt added.  It had to be watered down because of the concentration.  Over the years I have experimented and found a good mix that almost duplicates the recipe.  I use one 28 oz canned of crushed tomatoes,  

    At my local Italian deli they carry a brand called 6-in-1 crushed tomatoes in 28 oz cans.  This brand is a commercial grade and also comes in #10 cans which are about 1 gallon size.  This is a good start for anyone who wants to add their own spices to taste.

    1 - 28 oz can crushed tomatoes
    1 - 14 oz can tomato paste

    Add enough water to get the consistency you like, sometimes I will add some red wine to it.
    1 Tsp sea salt
    1 Tsp black pepper
    2 Tsp paprika
    1/2 to 1 Tsp garlic powder
    2 - 3 Tsp dried parsley or fresh if in season
    2 - 3 Tsp dried oregano
    Mix in whatever else you like, however, keep it simple and you will be amazed at the results.

    Mix it and taste for saltiness and then let it sit for several hours before tasting again.  I always make my sauce a day in advance so all the flavors marinate and the sauce will thicken as well.  San Marzano tomatoes are a myth.  The only true San Marzano tomatoes come from the Naples area of Italy and are grown in the rich volcanic soil near Mt Vesuvius.  I pay anywhere from $1.89 to $2.69 for a 28 oz can of 6-in-1 tomatoes which are grown in Escondito California.  Escalon has a factory near the tomato farms and the tomatoes are picked and put into the canning process the same day with no artificial ingredients. 
  • Re: Breakfast pizza for dad

    Sick!

  • Re: Jerk Chicken Recipe?

    This is an outstanding marinade for any meat or fish.  Be aware that this is a rather spicy recipe.

     

    Jamaican Jerk Marinade/Sauce

    5 scallions (green onions)
    5 sprigs of fresh thyme (about 1 tablespoon chopped)
    2 teaspoon salt
    1/2 teaspoon black pepper
    1 tablespoon brown sugar
    2 teaspoon ground allspice
    1 teaspoon nutmeg
    1 teaspoon cinnamon
    2 Scotch Bonnet peppers (Habanera)
    1/3 cup soy sauce
    2 tablespoon vegetable oil
    1/4 cup vinegar
    1 onion
    1/2 cup orange juice
    2 cloves garlic
    1 teaspoon grated ginger

     

    Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

    You will be making a puree with all the ingredients above. You will need a blender or food processor.

     

    Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel... keep the entire peppers.

    Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

    For best results use this sauce immediately, but marinate your meat for at least 2 hours before grilling or roasting in the oven or on the grill. 

     

  • Re: Grid lifter/placer

    Grid tongs are cheap and much safer.  You want to grab the hot grids with something that will hold them securely and safely.  Channel locks are good, but I leave them in my toolbox where they really belong.  They don't look good hanging on my cart.  A piece of bar stock is not very secure and a slip can easily occur.  Safety is always the number one component of any job or recreational activity.
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