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Cleaning Fat off the Platesetter, before Pizza FOOM!
Comments
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Bahahahahatheyolksonyou said:
My bad, you said ash tool.johnnyp said:
Mine didn't even come with hair. I got jippednolaegghead said:Looks like you burned the hair off that ash tool.XL & MM BGE, 36" Blackstone - Newport News, VA -
@Darby_Crenshaw did you have the clam chowder just lying around, or did you prepare it special for the pizzas? That looks great!
NOLA -
I hate to "out" people, but Darby's real life persona is actually John Lloyd Stryker. He's a billionaire and heir to the Stryker Corporation fortune. You can look all this up and see that he is a BGE cook, and is a very private, recalcitrant and reclusive individual. He is brilliant with both apes and charcuterie, and has forgotten more than most of us, including me, will ever know about cooking meat and fire. (the forgetting part is partially due to his penchant to drink 10 year old Drie Fonteinen Oude Geuze).
Anyway, he likes to toy with "the plebeians". I gotta hand it to him, if I had his money, I would probably have a personal chef. Maybe not, I like to cook. Anyway, kudos to him for hanging with us commoners. And I'd like to add, I've learned more from his misanthropic, sarcastic hyperbole than any other single person on this forum.
And he'll probably go off on me, but I'm fresh out of sh!ts to give. 4-evah
nola out.
______________________________________________I love lamp.. -
The pizzas look fantastic. @Darby_Crenshaw care to share your dough recipe? Or any others care to share, I have done pizzas many times but am always underwhelmed by my crust making skills.
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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I dig the "sleeper" Za. To answer questions and give legitimate advise (which you do) I didn't find it to be an arrogant "hey look at me" post. Enjoy the eatsLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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still sliding Dominos pies on your stone & snapping photos I see, you're pitiful
happy in the hut
West Chester Pennsylvania -
I agree, I have had 1 good pizza cook, but my last the crush was burned. not sure if I need to raise the stone. I cook mine (usually) on my XL at a temp around 600, I rotate around 4-5 min and usually remove at 10-12. Any feedback? The one i did right the family loved, not sure what my difference was.NERVOUS said:Care to share any details about the setup you used to cook these pizzas? I'm curious about cook temp, cook times, and BGE configuration (i.e. raised grid, indirect setup, etc).Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Nice pizza @Darby_Crenshaw !
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Nice pies brother! You sure did have a fatty plate setter.Sandy Springs & Dawsonville Ga
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been to long since ive cooked one, been on a greasey greek pie kick latley with the local places
i might try that red onion one some time, seems like i get into making them for a few weeks then dont for years. for those that dont know what a newengland greek style pizza is, its a relatively thin crusted pizza thats swimming in oil, literally drips down your arms when eating it
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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Come on @nolaegghead if you are going to call a guy out at least know how to spell his name. It spelled Jon. You forgot to mention that he also is a regular contributor to the Howard Stern show.Large and Small BGECentral, IL
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set up was fairly straight forward.NERVOUS said:Care to share any details about the setup you used to cook these pizzas? I'm curious about cook temp, cook times, and BGE configuration (i.e. raised grid, indirect setup, etc).
i had the platesetter legs up, main grid on that, then a small raised grid (sized to fit my small) on top of that to raise the thing into the dome.
high in the dome gets some radiant heat bouncing back off the lid, and also the hot flue gasses, to brown the top before the bottom is done.
i had to wait more than an hour for the BGE to burn clean, because i haven't run at high temps for an extended period in a looong while. so it smoked like a banshee.
when it burned clean, i was at 600-700 or so (started to wane as the fuel was running out). pies took maybe 4 to 5 minutes (thin crusts, thin toppings).
to be honest, getting the crust perfect on the bottom and the top to be browaned can often be a crapshoot. but this worked out like i knew what i was doing (i do not, i do not do pizzas as much as we used to).
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thanks bro.DoubleEgger said:Just burying the hatchet and acknowledging a solid cook. That's all.
i was thinking maybe, but not prepared to stick my neck out. haha
thanks again
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
sorry for these one at a time replies.Eggdicted_Dawgfan said:Anyone who is unsure if @Darby_Crenshaw can cook should google @stike and read for a bit. Me thinks it's the same person. @Darby_Crenshaw any chance of posting some pictures from the thread "Final Report: 100 Day Dry-Aged Rib Eye (LOOONG)"? Awesome post but as you may know the pictures are absent. Would love to see the pics if you still have them and care to share.
anyway. thanks
yeah, a lot of those pics got screwed up (links) with my old photobucket account. i am missing hundreds. >shrug<
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If I had Rons money I would have a different personal chef for each day of the weeknolaegghead said:I gotta hand it to him, if I had his money, I would probably have a personal chef.
@Darby_Crenshaw
Cool video and great looking pies for sure.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
dough recipe: take one part of a store bought dough... and use that.Hokie_Smoker said:The pizzas look fantastic. @Darby_Crenshaw care to share your dough recipe? Or any others care to share, I have done pizzas many times but am always underwhelmed by my crust making skills.
my wife said the local grocery store was out of pizza dough, but she saw they had "organic" pizza dough left. no idea what the difference is, but she grabbed a couple, because we had pizza on the brain and had no time.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
damn i didn't see any of these replies. weird. just went back to the htread, and now i am seeing more replies than there were a half hour ago, but all from last night? i'm confused....buzd504 said:@Darby_Crenshaw did you have the clam chowder just lying around, or did you prepare it special for the pizzas? That looks great!
anyway. well, we like to do a clam pizza, without chowder. basically some form of minced clams (fresh if you can), olive oil, thin sliced onion (white or red), a generous hit of black cracked pepper, salt, red pepper flakes, and then arugula to top it *after* you cook it. sometimes we toss thin crisped guanciale or even thin sliced deli ham. something to crisp up.
we went out once to Legal Seafood (fresh seafood restaurant near boston area), and they had a clam pizza. it was really pretty good, and instead of an olive oil base on the plain crust, it had a seafood sauce. we were thinking newberg, or maybe bechamel (we've done bechamel sauce too), and the waitress said "actually, we just use our clam chowder". doink.
well, they sell it now, in a small pint container, and we just use that.
i do think we should have added more minced clams on toppa the chowder, but it works just fine without
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Outstanding!! Someone on here actually referred to his wife as "my wife" instead of "the wife" (as in the car or perhaps the dog) or the even more insulting "SWMBO". Thank you!Darby_Crenshaw said:
my wife said...
As for clam pies, my son is enamored of Frank Pepe's (New Haven) clam pizza. I have never been though they have a satellite store not 10 minutes from my house. I keep meaning to try one... and if I like it, make one of my own. I had an email discussion with Kenji from Serious Eats about it once and he said that the cheese used is romano, and that it's just a dusting. If you want mozzarella, you have to request it. There's also black pepper, oregano, pepper flakes, and lots of garlic. Key is to bake really fast, otherwise the clams overcook. I told him I could do a 725° pie in my oven in 4 minutes or so and he said that should be fine.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
we didn't use any cheese this go -round, but yeah, a dusting of romano or locatelli or parmesan. either before or after cooking.Carolina Q said:
Outstanding!! Someone on here actually referred to his wife as "my wife" instead of "the wife" (as in the car or perhaps the dog) or the even more insulting "SWMBO". Thank you!Darby_Crenshaw said:
my wife said...
As for clam pies, my son is enamored of Frank Pepe's (New Haven) clam pizza. I have never been though they have a satellite store not 10 minutes from my house. I keep meaning to try one... and if I like it, make one of my own. I had an email discussion with Kenji from Serious Eats about it once and he said that the cheese used is romano, and that it's just a dusting. If you want mozzarella, you have to request it. There's also black pepper, oregano, pepper flakes, and lots of garlic. Key is to bake really fast, otherwise the clams overcook. I told him I could do a 725° pie in my oven in 4 minutes or so and he said that should be fine.
i didn't think you were a seafood-dude, though?
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I don't eat enough seafood, but I do like it. The only thing I will NOT eat is oysters. And maybe soft shell crabs, though it's been so long since I had those, I really don't remember. Tastes change - maybe I'd even like those now. Never oysters though!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
The clam pizza is very intriguing. I think I will make a bechamel sauce with clam juice for the sauce then top with clams, sautéed onion, garlic, and a little crispy crumbled bacon with a little Romano on the top. While not as tasty, canned clams would probably more forgiving as far as getting over cooked for the first attempt. Sounds good to me. Thanks for the idea.Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
Pics, run of the mill or not, are still helpful to newbs like myself where I can see good examples and ideas for configuration. Thanks for sharing!Darby_Crenshaw said:
I figure there's no reason to post cooks that are run of the mill. This is run of the mill.DoubleEgger said:Nice to see a posted cook. Solid pie.
My hit parade was about eight ten years ago. Posted a lot of stuff. A lot of new or original stuff actually
now i prefer to just answer if i can helpLow Country EggHead
Charleston, South Carolina
Large BGE (2016-05) & XXL BGE (2016-11) -
if you can do a savory bacon, that may be better. needs a salty/savory component. and the sweet hickory or maple bacon (i find) doesn't work as well with the lighter taste of the dish.NonaScott said:The clam pizza is very intriguing. I think I will make a bechamel sauce with clam juice for the sauce then top with clams, sautéed onion, garlic, and a little crispy crumbled bacon with a little Romano on the top. While not as tasty, canned clams would probably more forgiving as far as getting over cooked for the first attempt. Sounds good to me. Thanks for the idea.
we have also tried minced garlic too. it's a pretty flexible pizza, you can push or pull it depending on what ingredients you have.
the sauce (bechamel or clam chowder) should be thinly spread. we had an even coating of it, but not very deep or thick
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The chowder is certainly an easy option but I'm not crazy about potatoes on pizza thus the bechamel. I have seen clam pizzas on different cooking shows but have yet to find anyone that makes them in the Orlando area. Definitely agree on the savory bacon and maybe thinly siding the garlic and lightly browning in olive oil then onto the pizza? Thanks for the suggestions.Darby_Crenshaw said:
if you can do a savory bacon, that may be better. needs a salty/savory component. and the sweet hickory or maple bacon (i find) doesn't work as well with the lighter taste of the dish.NonaScott said:The clam pizza is very intriguing. I think I will make a bechamel sauce with clam juice for the sauce then top with clams, sautéed onion, garlic, and a little crispy crumbled bacon with a little Romano on the top. While not as tasty, canned clams would probably more forgiving as far as getting over cooked for the first attempt. Sounds good to me. Thanks for the idea.
we have also tried minced garlic too. it's a pretty flexible pizza, you can push or pull it depending on what ingredients you have.
the sauce (bechamel or clam chowder) should be thinly spread. we had an even coating of it, but not very deep or thickNarcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
For some ideas, google Frank Pepe's clam pizza. Lot's of info on how the shop that originated it does it. If I didn't have a butt about to come off the egg shortly, I'd be tempted to drive to New Haven! It's only 50 miles!! Or the 10 minutes away Pepe's, though everyone says it's nowhere near as good.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
no potatoes in the stuff we used, FWIW i wouldn't want them either.=, in the sauce.NonaScott said:
The chowder is certainly an easy option but I'm not crazy about potatoes on pizza thus the bechamel. I have seen clam pizzas on different cooking shows but have yet to find anyone that makes them in the Orlando area. Definitely agree on the savory bacon and maybe thinly siding the garlic and lightly browning in olive oil then onto the pizza? Thanks for the suggestions.Darby_Crenshaw said:
if you can do a savory bacon, that may be better. needs a salty/savory component. and the sweet hickory or maple bacon (i find) doesn't work as well with the lighter taste of the dish.NonaScott said:The clam pizza is very intriguing. I think I will make a bechamel sauce with clam juice for the sauce then top with clams, sautéed onion, garlic, and a little crispy crumbled bacon with a little Romano on the top. While not as tasty, canned clams would probably more forgiving as far as getting over cooked for the first attempt. Sounds good to me. Thanks for the idea.
we have also tried minced garlic too. it's a pretty flexible pizza, you can push or pull it depending on what ingredients you have.
the sauce (bechamel or clam chowder) should be thinly spread. we had an even coating of it, but not very deep or thick
even without bechamel, you can just float everything in olive oil, which we have done too.
all good
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Very nice pies Darby! The Carmelized onoins pie would be my indulgence.
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