OT - What are you doing right now? Mk2

gmanrva

Happy Sunday!!

SGH

gmanrva said:

Happy Sunday!!

Right back at you brother 👍

SGH

Acn

TTC

Where @Acn?

YukonRon

YukonRon

Doing a few racks of ribs today for my friends.

SGH

YukonRon said:

Doing a few racks of ribs today for my friends.

Standing by anxiously. Bring it on brother 👍

nolaegghead

Working on stuff

Acn

TTC said:

Where @Acn?

TTC said:

Where @Acn?

@ttc - Gunpowder River in northern Baltimore County.

Botch

The Cen-Tex Smoker said:

Little visit to the Wayback Machine today. Fried okra from the garden just like we used to make growing up (except we didn’t add Meat Church Holy Voodoo to the cornmeal flour mix back then- too bad because that was awesome) 

LOVE fried okra; it's very hard to find around here.  

frazzdaddy

MJG said:

Hanging out with my new buddy Murphy!  

No idea why the orientation is off or how to fix. 🙄

Boxers Rock!!

kl8ton

northGAcock said:

Sea2Ski said:

Going fishing for the big boys. 

You back yet? 

Yeah. . . what he asked! 

TN_Egger

Just took $40 from my hacker friends on the golf course.  Which brings me just slightly less in the hole for the year.

The Cen-Tex Smoker

Botch said:

The Cen-Tex Smoker said:

Little visit to the Wayback Machine today. Fried okra from the garden just like we used to make growing up (except we didn’t add Meat Church Holy Voodoo to the cornmeal flour mix back then- too bad because that was awesome) 

LOVE fried okra; it's very hard to find around here.  

Go buy some and I’ll send you the recipe. It’s not A particularly difficult Thing to cook. 

Eoin

Did a spatchcock chicken, some spicy wedges and small sirloin steaks. The steaks were a bit thin, did Anne's cremated and the others pink. Nice meat (heritage + 28 days aged is standard at this butcher).

Wolfpack

Cooked a brisket- put it on at midnight and ran at 250. I didn’t put a thermometer in it till 10 am and it was DONE. First prob blew through like butter and it was past done at 206. Not my best effort but wasn’t expecting a 14 pounder to be done that quickly. Might have to chop for sandwiches. 

Oh well- got my rotors and pads finished up so at least something turned out right today. 

The Cen-Tex Smoker

Wolfpack said:

Cooked a brisket- put it on at midnight and ran at 250. I didn’t put a thermometer in it till 10 am and it was DONE. First prob blew through like butter and it was past done at 206. Not my best effort but wasn’t expecting a 14 pounder to be done that quickly. Might have to chop for sandwiches. 

Oh well- got my rotors and pads finished up so at least something turned out right today. 

I had the exact same cook yesterday. Egg ran up to 325 overnight Friday  and brisket was done at 9am for 6pm start time. It held ok but the chopped today was awesome. 

keener75

Totally F'd up pizza night. Started the 48-72 hr "Biga" pizza dough recipe friday night. Incorporated it with Final dough saturday morning and made dough balls a few hours later and refrigerated until about 1500 hrs today. Everything was going smoothly until it came time to launch the pie into the ooni. First attempt I threw all the toppings into the oven but the dough stuck to the peel. What a mess as I had meatballs, pepperoni and cheese cooking on the stone with no dough. I have an aluminum peel and lined it with corn meal. Second pie was even worse as I was getting frustrated and careless. For the third and final dough ball we split in half and made two smaller pizzas. Covered the peel in flour instead of corn meal and it seemed to be better.
Do you think a wooden peel would help with the sticking issue?

SciAggie

@keener75 Yes. Launching from a wooden peel helps. 

keener75

This is what they looked like before the launch.
i didn’t think to take a picture when sh!t hit the fan.

YukonRon

Did these for some friends who sent me some deer meat and seafood this week.

These turned our great, for "fall off the bone" style cooking. Not my favorite, but they prefered it that way.

The 3rd rack ....gone. We trounced it.

thetrim

Shoot, @keener75 they did look pretty awesome!  I have a new ooni and need to get my dough game up and running. I'll be in the same boat you are once I get going...

keener75

YukonRon said:

Did these for some friends who sent me some deer meat and seafood this week.

These turned our great, for "fall off the bone" style cooking. Not my favorite, but they prefered it that way.

The 3rd rack ....gone. We trounced it.

They look amazing Ron! Peach preserve included I presume?
"Fall off the bone" is my jam.

keener75

thetrim said:

Shoot, @keener75 they did look pretty awesome!  I have a new ooni and need to get my dough game up and running. I'll be in the same boat you are once I get going...

Thanks @thetrim. Gotta admit, I was pretty excited for the final result. Oh well...practice makes perfect. That's what I keep telling my kids anyways:)
The dough recipes seem to have the biggest playbook IMO. Soooo many variations to try! It's kinda like sex...even bad pizza can end up being pretty good.

YukonRon

keener75 said:

YukonRon said:

Did these for some friends who sent me some deer meat and seafood this week.

These turned our great, for "fall off the bone" style cooking. Not my favorite, but they prefered it that way.

The 3rd rack ....gone. We trounced it.

They look amazing Ron! Peach preserve included I presume?
"Fall off the bone" is my jam.

Yes, Smucker's in fact. Took the remaining preserves, and mixed in a tomato/molasses based sauce, and used that on the final hour of the cook.

Botch

keener75 said:

Everything was going smoothly until it came time to launch the pie into the ooni. First attempt I threw all the toppings into the oven but the dough stuck to the peel. What a mess as I had meatballs, pepperoni and cheese cooking on the stone with no dough. I have an aluminum peel and lined it with corn meal....
Do you think a wooden peel would help with the sticking issue?

   Been there, dun that!  
 
Once I bought a second peel, a wooden one, those problems were drastically reduced, and once I discovered a second technique, they were eliminated.
 
That second technique:  once I had the dough was fully stretched to where I wanted it, on the countertop, I'd lightly dust the top of the dough with flour, and carefully make sure I spread it over every single square inch of the dough (not a lot of flour, just make sure its brushed everywhere).  
Then, using a dedicated salt shaker, sprinkle a minimal amount of cornmeal (not the finest grind, you want course) onto the top of your wooden peel.  Pick up the dough, flip it upside-down onto the peel; now, you have a stack of (bottom to top), the peel, a light dusting of course cornmeal, a light dusting of flour, and the dough.  Add your ingredients to the top of the dough (don't dally), and give the pie a quick shake before approaching the Egg.  If the pie is sticking in any spot, you can (if you're by yourself), lift the edge, lean over, and blow under the pie, that'll release it.  If you're cooking for civilized guests, lift the edge enough to separate the sticking part, and throw more cornmeal under it.  
I've always liked the extra crunch that cornmeal gives the bottom of a pizza, but only in very small amount; just yesterday both ATK and Cook's Country (PBS) made pizzas, and they glopped about two tablespoons of corn meal onto the peel (way too much IMNSHO).  
 
Final point:  back when I was going bonkers on making pizzas I was trying every kind of mozz I could get my hands on.  My favorite grocer had tubs of mozz "balls", about the size of grapes, packed in water.  I tried them on a pie, before I got the "sticking" issue resolved, and when I "snapped" the pie onto the blistering-hot stone the pie, and "most" of the ingredients, stayed on the peel.
The round mozz balls all dutifully rolled onto the stone, slumped, and turned black.  Fun stuff!  

Battleborn

Grilled breast with DP Mediterraneanish with some garlic and rosemary butter basted on it. Rosemary sweet potatoes and some grilled peppers

keener75

@Botch thank you for the information. I really appreciate the detailed instructions. When you say "don't dally" I think that was the biggest lesson I took from today. I had the stretched dough sitting on the floured/cornmeal peel for at least 5-10 mins before each launch. I'm gonna try your "stacked" approach next time. I was so caught up in the dough recipe that I was thrown for a loop when actual cook came into play.

Eggpharmer