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OH MAN! Look what the UPS man just dropped off...a new EGGessory
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I keep meaning to try that, but I will get mine from a scrap metal dealer for pennies a pound. Might go 3/8" or even 1/2" thick, depends on what I find.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I don't know if you caught the group buy we had a while ago. That's why they are available round now. I bet Andre got a couple hundred orders fo that. They are great though, and I'm in the steel businessCarolina Q said:I keep meaning to try that, but I will get mine from a scrap metal dealer for pennies a pound. Might go 3/8" or even 1/2" thick, depends on what I find.
Steve
Caledon, ON
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I don't know if you caught the group buy we had a while ago. That's why they are available round now. I bet Andre got a couple hundred orders fo that. They are great though, and I'm in the steel businessLittle Steven said:Carolina Q said:I keep meaning to try that, but I will get mine from a scrap metal dealer for pennies a pound. Might go 3/8" or even 1/2" thick, depends on what I find.
Yep...we put round on the map! Lol
Just a hack that makes some $hitty BBQ.... -
That's what nola did.Carolina Q said:I keep meaning to try that, but I will get mine from a scrap metal dealer for pennies a pound. Might go 3/8" or even 1/2" thick, depends on what I find.
Just a hack that makes some $hitty BBQ.... -
well, I didn't know that! no wonder...obviously I have not been here that long.this one, 1/4", weighs at least 15lbs, a 1/2" would weigh 30lbs. I wouldn't want to lift it out of the egg every time.
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With my 00 flour, I produce better pies off a stone on my egg. I primarily use my baking steel for a flat top...which I totally love doing.Just a hack that makes some $hitty BBQ....
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Cool! Thanks for sharing this. Looking forward to sewing the results.
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@cazzy I used to use OO , but I found that it makes the crust too hard. I went back to bread flour, and am thinking of going to a softer flour. What is your dough recipe, if you don't mind?
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I saw the group buy. No way I'm spending that much for a piece of steel plate. Last time I bought scrap, it was about 15¢ a pound. Might be more now, and though it won't look as nice, it won't cost me a hundred bucks either! Maybe $30 at most. Andris is making a killing! And besides, I can do pretty much the same thing with a couple of stones in my oven - one under, one over the pie. I've had 'em for years.My version of Pizzeria Bianco's Pizza Rosa. Done in my oven, with the two stones.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I know that zippylip, who is a good personal friend, uses King Arthur's and not 00. In my limited experimentation half AP and half 00 works great. I just buy pizza flour from an Italian food importer now which is about that mix.
Steve
Caledon, ON
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@Carolina Q , I broke two stones in the old Webber, so I figured it was time for an upgrade.
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I guess you are frugal. Growing up in the GD must cause that.Carolina Q said:I saw the group buy. No way I'm spending that much for a piece of steel plate. Last time I bought scrap, it was about 15¢ a pound. Might be more now, and though it won't look as nice, it won't cost me a hundred bucks either! Maybe $30 at most. Andris is making a killing! And besides, I can do pretty much the same thing with a couple of stones in my oven - one under, one over the pie. I've had 'em for years.My version of Pizzeria Bianco's Pizza Rosa. Done in my oven, with the two stones.
:-SSteve
Caledon, ON
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TheShaytoon said:I wouldn't want to lift it out of the egg every time.
I haven't done a pizza in my egg in at least a year. The oven is just fine and so much easier. My stone lives there. No matter what I'm cooking. Almost.I'm about to put another pie in shortly. The egg is highly overrated for pizza!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Lodge isn't good enough, but a scrap of metal is. I thought you liked the good stuff? You're no snob and that's pretty dissapointing. :(Carolina Q said:I saw the group buy. No way I'm spending that much for a piece of steel plate. Last time I bought scrap, it was about 15¢ a pound. Might be more now, and though it won't look as nice, it won't cost me a hundred bucks either! Maybe $30 at most. Andris is making a killing! And besides, I can do pretty much the same thing with a couple of stones in my oven - one under, one over the pie. I've had 'em for years.
My version of Pizzeria Bianco's Pizza Rosa. Done in my oven, with the two stones.Just a hack that makes some $hitty BBQ.... -
The last thing I wanna do in the middle of a TEXAS summer is to fire up the oven inside the house.anyways, the one who dies with the most toys wins, right?
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A scrap of metal is just as good as a pizza steel. It's what Andris used when he "discovered" this. He brought a piece home from work. A36 is A36, no matter how pretty it looks.cazzy said:Lodge isn't good enough, but a scrap of metal is. I thought you liked the good stuff? You're no snob and that's pretty dissapointing. :(
A Lodge is NOT a Griswold! And besides, where I live, Griswold is often cheaper than Lodge!Pay attention!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:
A scrap of metal is just as good as a pizza steel. It's what Andris used when he "discovered" this. He brought a piece home from work. A36 is A36, no matter how pretty it looks.cazzy said:Lodge isn't good enough, but a scrap of metal is. I thought you liked the good stuff? You're no snob and that's pretty dissapointing. :(
A Lodge is NOT a Griswold! And besides, where I live, Griswold is often cheaper than Lodge!Pay attention!It was worth it for me, as I like nice looking things that I overpay for...as long as I get them at a discount of course.The only Griswold I know is Clark from National Lampoon's Vacation!I'm still in my 30's!Just a hack that makes some $hitty BBQ.... -
I have used zippy's dough and the one from Forno Bravo.TheShaytoon said:@cazzy I used to use OO , but I found that it makes the crust too hard. I went back to bread flour, and am thinking of going to a softer flour. What is your dough recipe, if you don't mind?500gr Molino Caputo Tipo 00 flour325 gr water (65% hydration)10 gr salt3 gr dry active yeastJust a hack that makes some $hitty BBQ.... -
Looks neat.. I'm new 'round here, and haven't gotten into pies on my egg, but whats the upgrade of this over the normal stone?
I make a damn mean pie on my stone.
-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
I add a little more salt, and add 25g more water. its a bit wet, so maybe I'll cut it down.
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Damn I wish NOLA was here! He would explain the thermal transfer between iron and steel, probably down to 330 steel chemistries. I was so looking forward to meeting up with Him!cazzy said:I saw the group buy. No way I'm spending that much for a piece of steel plate. Last time I bought scrap, it was about 15¢ a pound. Might be more now, and though it won't look as nice, it won't cost me a hundred bucks either! Maybe $30 at most. Andris is making a killing! And besides, I can do pretty much the same thing with a couple of stones in my oven - one under, one over the pie. I've had 'em for years.
Lodge isn't good enough, but a scrap of metal is. I thought you liked the good stuff? You're no snob and that's pretty dissapointing. :(My version of Pizzeria Bianco's Pizza Rosa. Done in my oven, with the two stones.
Steve
Caledon, ON
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And I don't remember them. In another 30-ish years, neither will YOU!cazzy said:I'm still in my 30's) I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Come on Michael that GD thing was pretty damn funny. Can't come up with a response or maybe you have forgotten or gone to bed?
Steve
Caledon, ON
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FWIW, the baking steel is a pretty nicely finished piece of steel, and I think well worth the $79. There is a copycat product called the Pizza Steel which sells for $72, and it actually is a piece of scrap that the guy grinds in his garage. Not worth the $.I have baked on a steel and I like it a bit better than my stone. It holds heat longer when doing several pies IMO. Some day I will pick one up, but I have two good stones right now, there are other eggcessories I want first (Woo and CI Grate to name 2)Enjoy your steel - I am sure you will love it!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Sorry man. "growing up in the GD" means...what?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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Sorry, bud. Even I am not THAT old! Hard as it is to believe, I even missed WWII.Smart ass.[-X
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
If this back and forth is anything like the Golden Girls show my mom told me about, I might need to watch it!Just a hack that makes some $hitty BBQ....
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You're 30something. You wouldn't understand. And btw, 30something was a show too.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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