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Steak and mushroom pizza, Red Eye rub, oak-smoked mozzarella

Stormbringer
Stormbringer Posts: 2,268
edited May 2018 in EggHead Forum
Some fillet tail, cut and lightly dusted with Red Eye Express then pan fried to rare. Mushrooms pan fried in butter, dried and a little Red Eye applied too. Mozzarella that had been cold-smoked over oak a couple of weeks and sealed to let the flavours penetrate. Cooked a 375C raised into the dome, turning every 2 mins. Washed down with a South African pinotage, great way to spend a Sunday evening.

Loaded onto the Superpeel ready to be deployed:

Cooked and ready to cut:

Crust porn:

Base looking good:

A great steak pizza wine:

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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Legit brother.
    Sandy Springs & Dawsonville Ga
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  • jdkeithbge
    jdkeithbge Posts: 310
    Holy smokes.  Do you deliver from darkest England to TX?  I think you just raised the bar on pizza cooks around here.
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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  • StillH2OEgger
    StillH2OEgger Posts: 3,841
    Great work. Envious of anyone who can achieve a circular crust, but you're soaring way past that.
    Stillwater, MN
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  • Stormbringer
    Stormbringer Posts: 2,268
    edited May 2018
    Thanks folks. I was particularly pleased with the oak-smoked moz, will definitely be doing that again.

    @jdkeithbge very generous of you, Eggers such as @SciAggie, @Carolina Q and @westernbbq (to name only three) have bars at a level I still aspire to. And unfortunately delivery is not yet rolled out past SWMBO's dinner plate. :)
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Carolina Q
    Carolina Q Posts: 14,831
    Beautiful pie! Not sure I've ever had a steak pizza, need to try that!

    Ha! Flattered to be mentioned by someone with your skills and in the company of a WFO owner and a Roccbox guy who makes 30 sourdough pies at a time! Me with my yeast dough and "vintage" electric oven (though more recently, back to my large egg). Thanks, Adam!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Theophan
    Theophan Posts: 2,654
    WOW!!!  And I mean WOW!!!  Never seen a pizza that looked like that, and it looks GREAT!
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  • Stormbringer
    Stormbringer Posts: 2,268
    Carolina Q said:
    Beautiful pie! Not sure I've ever had a steak pizza, need to try that!

    Ha! Flattered to be mentioned by someone with your skills and in the company of a WFO owner and a Roccbox guy who makes 30 sourdough pies at a time! Me with my yeast dough and "vintage" electric oven (though more recently, back to my large egg). Thanks, Adam!
    I really like steak and mushroom pizza, the addition of redeye express gives the pizza an umami style taste, so I'd recommend trying it out. Even in your oven :). In the UK, fillet tail is relatively inexpensive as butcher's can't sell it off as fillet (too thin). The meat on that pizza was about $2.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • northGAcock
    northGAcock Posts: 15,172
    Beautiful photos you have there. Got to believe the food was every bit as good.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Hoster05
    Hoster05 Posts: 312
    Most excellent.  May I ask what your dough recipe was?
    Mankato, MN - LBGE
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    That looks incredible, nicely done!
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  • Stormbringer
    Stormbringer Posts: 2,268
    edited May 2018
    Hoster05 said:
    Most excellent.  May I ask what your dough recipe was?
    @Hoster05 thanks. The dough recipe is in this blog post, derived from a Dan Lepard recipe:


    I shaped the crust using the approach below:


    Finally, this is how I cook pizza in the Egg. There are many ways of cooking pizza, with different configurations of platesetter and so forth, this one works for me:



    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Foghorn
    Foghorn Posts: 10,089
    Great cook. 

    Love me some pizza. 

    And love me some pinotage. 

    How does that one compare to others that you have had?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • nolaegghead
    nolaegghead Posts: 42,109
    The solution to: "Shall we have steak or pizza" is upon us.  Fine job.
    ______________________________________________
    I love lamp..
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  • Nature Boy
    Nature Boy Posts: 8,687
    Dude. That is an epic cook right there! Nicely executed sir.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Stormbringer
    Stormbringer Posts: 2,268
    edited May 2018
    @Foghorn it's a very good everyday drinking Pinotage. Lanzerac do an estate reserve too, which is very special, up there with some of the best we've had, e.g. Kanankop estate.

    @nolaegghead I laughed out loud when I read that, nice one. SWMBO also chuckled.

    @Nature Boy really digging the umami effect that Redeye gives to a steak and mushroom combo. Takes the flavours to a whole new level.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Foghorn
    Foghorn Posts: 10,089
    Thanks @Stormbringer. We have fairly limited access to pinotage here in the US. I can get a few. They go great with anything BBQ. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Stormbringer
    Stormbringer Posts: 2,268
    Foghorn said:
    Thanks @Stormbringer. We have fairly limited access to pinotage here in the US. I can get a few. They go great with anything BBQ. 
    Can you get Qupe Syrah? I’ve found that to be a decent all-rounder BBQ wine. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • thetrim
    thetrim Posts: 11,377
    That looks amazing!  Nicely done
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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