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OT - Pie day

Canugghead
Canugghead Posts: 12,243
in EggHead Forum
Just another round of pies.
Plain cheese (mainly for the youngest), pepperoni, pineapple and smoked ham, ...

Korean pulled pork with kimchi, ran out of red onion, to be garnished with kimchi mayo sauce and cilantro...

Brushed with olive oil and baked with crumbled goat cheese, added caramelised onion after baking and drizzled with balsamic vinegar glaze. Quite nice but not as popular as the Korean one... 

canuckland
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Comments

  • lousubcap
    lousubcap Posts: 34,077
    Stepping out with these incredible cooks and presentations, as it should be.  Ten pies is one He!! of an undertaking.  I would savor any and all.  Beautiful.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    Isn’t pie day March 14? Your cooks look great, despite your calendar being incorrect. 
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  • Canugghead
    Canugghead Posts: 12,243
    Thanks cap, no way I can pull this off without swmbo's Assist. I do the easy part, dough and fire; she's in charge of planning and prepping all the fixings. We were just wondering if ten pies will be enough before long!
    canuckland
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  • Dyal_SC
    Dyal_SC Posts: 6,286
    Gracious , I’m envious. Looks great!
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  • Canugghead
    Canugghead Posts: 12,243
    @GrateEggspectations I said day, not Day  ;)
    canuckland
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  • Stormbringer
    Stormbringer Posts: 2,253
    Another epic pizza cook. How many did that feed?
    -----------------------------------------------------------------------
    | 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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  • bluebird66
    bluebird66 Posts: 2,791
    Wow, fantastic job!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • johnmitchell
    johnmitchell Posts: 6,784
    Spectacular!!!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    Incredible as usual!  Those pies look absolutely perfect.

    My only question is: how do you keep the first one hot as you’re finishing the last?  My Neapolitan style pies tend to cool pretty quickly after they come out of the oven.
    "I've made a note never to piss you two off." - Stike
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  • Foghorn
    Foghorn Posts: 10,080
    Oh my.  That looks like the pizza buffet I frequented as a kid - only 1000 times better.  In my youth I would have eaten about half of all of those.

    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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  • lkapigian
    lkapigian Posts: 11,160
    Good God that looks incredible!
    Visalia, Ca @lkapigian
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  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    JohnInCarolina said:
    Incredible as usual!  Those pies look absolutely perfect.

    My only question is: how do you keep the first one hot as you’re finishing the last?  My Neapolitan style pies tend to cool pretty quickly after they come out of the oven.
    IIRC, @Canugghead often makes a big batch and often freezes several. So maybe not a concern?
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,610
    Wow they all look great!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Canugghead
    Canugghead Posts: 12,243
    Thanks all for the kind words. For those of you wondering about the quantity, these are not for consumption at one sitting. We ate some for lunch when fresh, sent some to a kid's family last night, visiting another kid's family tonight. Will still have leftovers, they reheat well in regular oven or air fryer, freeze well as well. It's getting the best ROI, with all the prep and setup we might as well cook extra and spread the love. 

    @Stormbringer we've taken them to potluck of 30+, because there were other food, reheating 7-8 is enough. Guests were happy to take the leftovers.

    @JohnInCarolina we usually precook. If you're cooking 'live' you can throw the earlier ones back into your Roccbox for quick reheat.

    @Foghorn I hear you, oldest of our four grandkids is 4, hence my earlier comment about making more down the road.

    @GrateEggspectations you got that right.

    canuckland
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  • Canugghead
    Canugghead Posts: 12,243
    Extra toppings great for omelette the morning after.

    canuckland
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  • caliking
    caliking Posts: 18,943
    A pizza smorgasbord!

    Yours are the gold standard for me... dough looks like it proofed (proved?) just right, the toppings aren't all smooshed together in the middle, and the crust looks beautiful. I'll get there one day.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,080
    caliking said:
    A pizza smorgasbord!

    Yours are the gold standard for me... dough looks like it proofed (proved?) just right, the toppings aren't all smooshed together in the middle, and the crust looks beautiful. I'll get there one day.
    I've been thinking that for a while.  I've come around to "even if I don't ever get there, it's going to be a fun journey".

    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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  • Canugghead
    Canugghead Posts: 12,243
    @caliking @Foghorn It's Forkish 24-hr dough cold fermented in fridge overnight. During winter months it took about four hours RT rest to be ready, this time just under three hours. swmbo takes her time 'decorating' the pies like cakes! I've come a long way since the uuni 2s ( ooni's predecessor) pellet oven, what a PITA that was; a small WFO; now the gas portable. Still learning and experimenting  :) btw, if you really want to 'get there' quantity wise, the pre req is having four grandkiddos  ;)
    canuckland
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