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OT - A Blustery Fall Day

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CTMike
CTMike Posts: 3,247
edited November 2020 in EggHead Forum
What better way to spend it than doing some outside clean up and getting my stick burner fix in:





I also picked up this 8’ SS table for a steal:



The tables sides will get wrapped with cement board and covered in veneer stone to match the oven surround. 
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

RECOVERING BUBBLEHEAD
Southeastern CT. 
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Looking forward to the pies!
    "I've made a note never to piss you two off." - Stike
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  • CTMike
    CTMike Posts: 3,247
    edited November 2020
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    Thanks John - I’m using Forkish’s “I slept in but still want pizza tonight” dough recipe. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • CTMike
    CTMike Posts: 3,247
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    Well unfortunately the pies weren’t photo worthy - in all honesty they were a mess, couldn’t launch them off the peel tonight for some reason.


    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    CTMike said:
    Well unfortunately the pies weren’t photo worthy - in all honesty they were a mess, couldn’t launch them off the peel tonight for some reason.


    That’s hot!
    "I've made a note never to piss you two off." - Stike
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  • CTMike
    CTMike Posts: 3,247
    edited November 2020
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    JohnInCarolina said:
    CTMike said:
    Well unfortunately the pies weren’t photo worthy - in all honesty they were a mess, couldn’t launch them off the peel tonight for some reason.


    That’s hot!
    Dome was around 1,250 F, thermometer embedded in the dome was reading 750 F. Now I know why the crust burns so easily on pizzeria purchased dough (contains sugar) when the dome thermometer is reading 550 F. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • paqman
    paqman Posts: 4,670
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    Wooden peel works best to launch.  If the peel was warm from previous pies it may be the cause. All pies are photo worthy!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • CTMike
    CTMike Posts: 3,247
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    paqman said:
    Wooden peel works best to launch.  If the peel was warm from previous pies it may be the cause. All pies are photo worthy!
    I hadn’t thought of that - but now that I think about it, Frank Pepe’s in New Haven uses wooden peels to launch, metal for retrieval. Thanks for the tip.
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • CornfedMA
    CornfedMA Posts: 491
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    I’ll 2nd that. I’ve successfully launched pies off a metal peel but it required a lot of extra flour on the peel. To the point that it affected the texture of the crust. Went to wood and never looked back. Still use the metal to pull them though. 

    I’m a big fan of the Forkish recipes. The one you used has bailed me out on many Sunday mornings. 
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  • northGAcock
    northGAcock Posts: 15,164
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    Looks like you had yourself a mighty fine day. Best part of your day was likely the SA Octoberfest. I have a few residing in my frig for special drankin.......always look forward to that release. Cheers Mike.
    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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