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Eggtoberfest in Duvall, WA

JD McGee
JD McGee Posts: 250
edited November -0001 in EggHead Forum
Couldn't make it to Atlanta...so I decided to do my own here at home. Tonight I cooked up a couple of fillets and baked potatoes. Tomorrow I'm doing "Pizza Margherita's", and Sunday is "Tuscan Hearth Bread". Here are a few pics from tonight's cook and tomorrows pizza dough.[p]IMG_3141.jpg[p]IMG_3131.jpg[p]IMG_3136.jpg[p]Fillets were awesome...pizza dough ready for tomorrow...and "Buster Dog" had some killer leftovers...Life is Good!!!
Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com
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Comments

  • UGAVET
    UGAVET Posts: 577
    JD McGee,
    could you tell me how you make your dough?
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  • Unknown
    Unknown
    JD McGee,
    Next year we should have Eggfest West in my Parking lot on Main street Duvall.
    Konrad

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  • JD McGee
    JD McGee Posts: 250
    Konrad,[p]Sign me up...
    Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com
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  • JD McGee
    JD McGee Posts: 250
    ugavet,[p]Whew...I can...but it would take forever to type. The recipe is from "American Pie" by Peter Reinhart. In a nutshell it's:[p]5 cups unbleached all-purpose flour
    3 1/4 teaspoons kosher salt
    1 teaspoon instant yeast
    1 3/4 cups plus 2 tablespoons cool water (65 deg)[p]I use a Kitchen Aid stand mixer with dough hook. Add all the ingredients and mix on low for about 4 min...or until dough forms a ball. Let rest for 5 min and mix again on med low for 2 min or until dough clears the sides of the bowl. Transfer to flour dusted board...dust top of dough and shape in to a ball. Place ball in an olive oil coated bowl, cover and let rest for 30 min. Put in fridge overnight. Next day remove dough 2 hrs before baking...transfer to floured surface (be careful not to press too much on the dough...keep in the gasses) divide in to 6 equal peices, brush with olive oil and form in to balls, place on lined sheet pan (also oiled) cover loosely with plastic wrap and let sit at room temp for 2 hrs. You are now ready to shape your pizza dough. Good Luck and Happy Eggin'![p]JD

    Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com
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  • Unknown
    Unknown
    JD McGee,
    just got a large egg for my birthday and am really egg-cited so far.
    i'm in Lake Marcel, just up the road a spell. nice to see other folks in the area, i look forward to learning/sharing with you guys.
    cheers,
    scott
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  • Unknown
    Unknown
    JD McGee,[p]For artisan bread tips this is a great site.[p]Konrad
    [ul][li]http://www.theartisan.net/[/ul]
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