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Any Time is Grillin Time

ocnbrze said:
I would have braised the beef first and then sear it to seal in the juices and then smoked it.
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That couldn't have hurt a thing and might have helped. It was plenty juicy and it was plenty tender. It just wasn't the slow simmered corned beef brisket that I've eaten all of my life and love.

Tonight I fired up the Blackstone. I had a meal in mind but my store didn't have any pork cutlets. I bought a half pork loin., sliced it, and took a meat hammer to the slices making my own cutlets. I fried those on the griddle with some frozen breaded okra. It was a quick easy meal that was exactly what I was hungry for.
 
I once again have added to my outdoor cooking toys. I've been envious of my BIL's wood fired pizza oven (well I will still be) but now I'll have one of my own. It also has the option of using propane, so I have the best of both worlds.
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That's way cool! I trimmed a house a few years back and later went back and finished a couple of rooms in the basement. They had a pizza oven that was built into their exterior wall on their deck. They made pizzas for us one day. It was either LP or natural gas but the oven was very impressive and did an excellent job on the pies. You'll have to brag up your pies so we can be even more jealous.

I have yet to cook a pizza on the smoker. I've heard they are great leaving me to think that wood smoked / baked option is more than a gimmick. Having both heat sources available would be excellent. What sort of wood fuel does it accommodate? With the door closed in the pic I can't tell if it's pellet, chip, or plank.

Have fun... and do share a cook pic.
 
olbriar said:
That's way cool! I trimmed a house a few years back and later went back and finished a couple of rooms in the basement. They had a pizza oven that was built into their exterior wall on their deck.
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My brother in laws is a built in on his outdoor kitchen. Big ceramic dome where he puts firewood on one side and the pizzas on the other, just like a restaurant, but smaller scale. His is still way better than mine.
olbriar said:
They made pizzas for us one day. It was either LP or natural gas but the oven was very impressive and did an excellent job on the pies.
Click to expand...
Getting that high, even heat makes such a better pie. That's what I'm looking forward to.
olbriar said:
You'll have to brag up your pies so we can be even more jealous.
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I share pics because I love cooking. I'm also as happy to share techniques for anyone else to enjoy. I learned most of what I know about cooking from the web.
olbriar said:
I have yet to cook a pizza on the smoker. I've heard they are great leaving me to think that wood smoked / baked option is more than a gimmick.
Click to expand...
Smoker cooked is great, though my best luck has been on cast iron skillets. Spread dough on the bottom of a preheated pan, add toppings, and cook. I've done it as low as 450 as that's all my old Traeger went up to. The Weber goes up to 650 (I think) so I cook at 550 for pizzas. The big thing is to preheat the pan in the grill. And use corn starch in the pan before the dough and it will slide right out of the pan.
Just an example of some I've cooked in the past.
1681265546945.png

olbriar said:
Having both heat sources available would be excellent. What sort of wood fuel does it accommodate? With the door closed in the pic I can't tell if it's pellet, chip, or plank.
Click to expand...
There is a burn box that slides into the rear that will accommodate small firewood (the wooden handle in the rear on the picture), it can be swapped out for the included propane burner. I'll play to see what works best. I may even combine the propane with the cold smoker to get consistent heat and smoke together. Who knows. I expect this will also be a fun conversation piece at campgrounds.

One more thought for you related to this and your new Blackstone. That makes a damn good flatbread pizza on a premade crust like Boboli (national brand) or others that may be sold in your local grocery store. Get it hot and toast one side (I do it until it is just starting to blacken in some spots) then flip it over, add sauce (ptional), cheese, and toppings and let them cook. You can play with a steamer lid to fine tune the cook.
 
Unforgiven said:
My brother in laws is a built in on his outdoor kitchen. Big ceramic dome where he puts firewood on one side and the pizzas on the other, just like a restaurant, but smaller scale. His is still way better than mine.

Getting that high, even heat makes such a better pie. That's what I'm looking forward to.

I share pics because I love cooking. I'm also as happy to share techniques for anyone else to enjoy. I learned most of what I know about cooking from the web.

Smoker cooked is great, though my best luck has been on cast iron skillets. Spread dough on the bottom of a preheated pan, add toppings, and cook. I've done it as low as 450 as that's all my old Traeger went up to. The Weber goes up to 650 (I think) so I cook at 550 for pizzas. The big thing is to preheat the pan in the grill. And use corn starch in the pan before the dough and it will slide right out of the pan.
Just an example of some I've cooked in the past.
View attachment 166419

There is a burn box that slides into the rear that will accommodate small firewood (the wooden handle in the rear on the picture), it can be swapped out for the included propane burner. I'll play to see what works best. I may even combine the propane with the cold smoker to get consistent heat and smoke together. Who knows. I expect this will also be a fun conversation piece at campgrounds.

One more thought for you related to this and your new Blackstone. That makes a damn good flatbread pizza on a premade crust like Boboli (national brand) or others that may be sold in your local grocery store. Get it hot and toast one side (I do it until it is just starting to blacken in some spots) then flip it over, add sauce (ptional), cheese, and toppings and let them cook. You can play with a steamer lid to fine tune the cook.
Click to expand...
Those pies look seriously good! New toys are fun... and the learning the tool is fun too. And then the eating of the efforts... mmmm!
I watched a YT of flatbread pizzas. I'll have to give that a try. I love a good pie. My wife is not a big pizza eater. Too many carbs turns her off.
It doesn't slow down my pizza eating and she will eat a slice and fill up on salads or something.
 
Unforgiven said:
I once again have added to my outdoor cooking toys. I've been envious of my BIL's wood fired pizza oven (well I will still be) but now I'll have one of my own. It also has the option of using propane, so I have the best of both worlds.
View attachment 166418
Click to expand...
what brand is this? i have been eyeing the Ooni Karu 16 Multi-Fuel Pizza Oven

also do you make your own dough? that is my only hesitation on getting one.
 
ocnbrze said:
what brand is this? i have been eyeing the Ooni Karu 16 Multi-Fuel Pizza Oven

also do you make your own dough? that is my only hesitation on getting one.
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It is some Chinese "Hello Dr" brand, nothing foreboding, LOL.

I'm learning to make my own dough, and I'm getting better. But the grocery stores around here carry fresh dough already made that I just need to spread out, so I've done that as well. I've found making the dough is easy, the challenge is making it ahead of time, and then shaping it into a circle. I never worked in a pizza joint, so just learning that technique has taken me time. I have to do it in my hands, not on a counter. And I'm still learning.

Big thing for me is knowing the ingredients in my food and having a pizza made at home for $7 that is as good as one that would cost me $25 to get at a pizza joint. So I'll keep making the dough and working it and getting better. It still tastes good, but sometimes it isn't as aesthetic as what I'd get in a box.
 
My store has no fresh dough. They sell a crust in the biscuit area that fits in a 9 x 12 that's not bad. Years ago Chef Boyardee sold a pizza kit in a box. You mixed the dough with warm water and then let it rise for 30 min or so. Then you worked it into your pizza pan. It was pretty good pie crust but they quit selling it. I always precooked my toppings and crusts. Not completely cooked but simi cooked with the topping less greasy and the crust just browning.
Then I put the pies together to bake. I thought it made a better pie. They were just baked in a conventional oven... nothing like the fancy ovens you guys are talking.
 
One of the favorites when my children were little was open face pizza burgers. Hamburger buns buttered with a bit of garlic salt then griddled and smashed until toasted. Then a spoon or so of marinara sauce, hamburger or Italian sausage or pepperoni, and cheese. Bake until cheese is melted and you have 16 mini pizzas and happy kids. A Blackstone future.
 
I seasoned up my griddles today and had some sausage pattys for dinner. Also, my pizza oven arrived and it's better than I expected. I can't wait to use it and I'll update when I do. It is a lot more fuel versatile that I expected. I got some charcoal pellets that should really do the trick for temp.
 
so i just was at Best Buy and i found this:
it looks really cool. i have been watching some youtube vids on this product and it looks promising. there are mostly good reviews on it. one thing i like is that you can get a griddle for this. it also has an air fryer option as well.

best buy has it going for $329:
 
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