Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Got some Oysters, Crab Cakes and Pizza
Photo Egg
Posts: 12,137
Comments
-
Sounds great! Interesting combo though.
Looking forward to the results. I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Standing by.
-
First time to fry oysters. Came out great!
Thank you,DarianGalveston Texas -
If you had it to do again, would you still buy the Koda 16 or just the smaller Koda?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Hands down the 16”...Carolina Q said:If you had it to do again, would you still buy the Koda 16 or just the smaller Koda?
Even if you only make smaller pies, the extra space to move and rotate the pies is worth it to me.
And you can see, the taller opening makes it easy to slide in cast iron pans.Thank you,DarianGalveston Texas -
-
Shew weee!
-
Looks great!
-
Ok, the pizza was again a learning curve. The dough was cold proving since last Friday. Too long. I’m sure someone more into the chemistry can tell us why, but I think the longer prove created a higher sugar content in the dough. I used jar pizza sauce that had too much sugar. I used cheese that wife bought and it turned out to be mozzarella flavor Velveta. It burned real bad. But the pizza oven did great.
Thank you,DarianGalveston Texas -
Try using plain old peeled roma tomatoes. I use Cento imported from Italy and run thru a food mill. Hand crushed would work too if you don't have a mill. Sprinkle with onion and garlic powder, pepper, oregano and a drizzle of evoo. Go easy on these.
Love the leopard spotting on the bottom!
Oh and I suggest real cheese next time. LOL
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Agree on ALL.., Ha HaCarolina Q said:Try using plain old peeled roma tomatoes. I use Cento imported from Italy and run thru a food mill. Hand crushed would work too if you don't have a mill. Sprinkle with onion and garlic powder, pepper, oregano and a drizzle of evoo. Go easy on these.
Love the leopard spotting on the bottom!
Oh and I suggest real cheese next time. LOL
Thanks buddy.Thank you,DarianGalveston Texas -
You seem to be enjoying the oven. Looks like a fun evening with good eats.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
It’s been fun. And at least it gets me out of the house.Mattman3969 said:You seem to be enjoying the oven. Looks like a fun evening with good eats.
ThanksThank you,DarianGalveston Texas -
I like the L-shaped burner too. Seems like that would speed things along and make uniform cooking easier.Photo Egg said:
Hands down the 16”...Carolina Q said:If you had it to do again, would you still buy the Koda 16 or just the smaller Koda?
Even if you only make smaller pies, the extra space to move and rotate the pies is worth it to me.
And you can see, the taller opening makes it easy to slide in cast iron pans.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Photo, no concern about the oil catching on fire? I have the same 16 and earlier today my olive oil caught on fire after I let it preheat too long as I got sidetracked. Still working on the Neapolitan style pizzas but love it none the less.
-
I always have a fire extinguisher close.lolMoleman said:Photo, no concern about the oil catching on fire? I have the same 16 and earlier today my olive oil caught on fire after I let it preheat too long as I got sidetracked. Still working on the Neapolitan style pizzas but love it none the less.
The crab cakes were just cooked in butter, but in a larger cast iron pan.
The oysters were cooked in about 1/2” of vegetable oil in a smaller cast iron pan that I kept closer to the front, right side where it was not blazing hot. I also had the ooni turned to lowest setting. I wish it would go a little lower.
The bubbling oil that goes airborne does ignite into tiny fire burst. But nothing that seemed dangerous.
I would never attempt anything like frying chicken. But the small pan of oysters turned out excellent.Thank you,DarianGalveston Texas -
The shrimp I've done twice have been fantastic as well. Maybe my issue was I was using cast steel which probably got hotter much quicker because of less thermal mass. But I'm also glad as I was able to only use one hand to pull it out and get it contained. I also wish it would go a little lower in temps.
-
Other folks that might be interested in the new Ooni Koda 16 might like to see that J Kenji is a fan...
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Man, that pizza looks mighty fine from over here.
What didn't you like about the crust? Doesn't look overproofed, given the rise/oven spring seen in the pics. Sugar content should decrease as fermentation time increases, because the yeasties cosume it. Any oil in the dough?
Re: tomatoes, I really like these from HEB.
Comes in a couple of flavors (plain, garlic, etc), and nonorganic too (I think). Labelled as "San Marzano region", but I haven't compared the price to Cento or other San Marzano tomato brands . Great as a no-cook pizza sauce, or for pasta sauce. I also like it for the jar - easy to store in the fridge, and then add to my collection of "random jars without lids" in the kitchen
And I'll bet that oven will make some killer Drago's-style char-grilled oysters.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
As usual...great information!caliking said:Man, that pizza looks mighty fine from over here.
What didn't you like about the crust? Doesn't look overproofed, given the rise/oven spring seen in the pics. Sugar content should decrease as fermentation time increases, because the yeasties cosume it. Any oil in the dough?
Re: tomatoes, I really like these from HEB.
Comes in a couple of flavors (plain, garlic, etc), and nonorganic too (I think). Labelled as "San Marzano region", but I haven't compared the price to Cento or other San Marzano tomato brands . Great as a no-cook pizza sauce, or for pasta sauce. I also like it for the jar - easy to store in the fridge, and then add to my collection of "random jars without lids" in the kitchen
And I'll bet that oven will make some killer Drago's-style char-grilled oysters.
Thank you. See, I was completely opposite about long proving and sugar.
Crust was ok, but more bread like.
Thanks for tip on jarred tomatoes. Will grab some next trip.
Flour was local bulk Package.
Thank you,DarianGalveston Texas
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum