Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

No reverse sear. Just direct grill until internal 125 deg or so.

Yes Jim, we are enjoying it, for sure !

Perfect !!!

Don't know how I missed it, this morning !

Missed it as well, exceptional TimberRunner!

Also, great job on the shrimp and scallops Paul, excellent, as usual!

After I saw your first post on your new pizza oven, I watched a YouTube video about them because I was thinking of buying one, and a common issue that was mentioned was the heat transfer from the back, with a low profile that burns the crust. Is there a way to fix that issue?

Nonetheless great pizzas sir!

Judges score on appearance, 9.5

That chicken looks over the top good.

GFY

Ribs, sausage and duck poppers. Happy independence.

Now that is a July 4th Food Celebration!

Looks awesome TimberRunner, Mallards, and Jalapeno with cheese?

Mallards or gadwall (gray ducks). Cream cheese, a little cheddar and some generic bbq seasoning.

Grilled shashlik for Slavyanka’s birthday today. For some reason, pork neck meat makes the best kebabs. So tasty.

Managed to find top sirloin cap (Picanya) at the grocery store, so tried it for the first time. Tasty and good, but will wait for it to go on sale next time. It’s the one third from the bottom.

Hot dogs, corn salad,and American whiskey! Yep, I’m flying the American flag! God Bless America!

Happy fourth of July!

Tell us about the corn salad, please. How is the recipe?

Thinking we might play with the sugar content of the dough, as I'm sure it is what burns ??

Right on Marty, looks fantastic !!

Happened upon some anchovy paste, on the weekend;



We ain't afraid of guts, gills, tails n heads !

Used it in lasts dinner;



Good eats !

Hi Paul, this is the recipe I use for my Pizza dough, it's great. I make thin-crust pizzas as I prefer more toppings than bread. I also make my own sausage from scratch. You may enjoy this pizza dough, easy enough to make.

In Mixer Stand Add

2 1/2 Cups APF
2 Tsp Fine White Sugar
1 1/2 Tsp Instant Yeast

Mix together ¾ Cup + 2 TBS ICE COLD WATER with 2 Tbs EVOO, then with the mixer on medium-low speed add water slowly into flour. Mix slowly until the dough comes together, about 1 minute.

Grease the countertop and knead with a few palm folds, then roll into a ball and place in greased glass bowl cover with plastic wrap and rest for 2 ½ hours.

When risen split ball in ½. With cut side down on a floured board work with fingers until 8” diameter, then with floured pin roll out to 2 x 12” pies. You can use more than half to make a bigger pie, I typically make 14” pies.

Cheers

Thanks Darren,

This is what Deb has been using;

I can’t imagine 1 T of sugar is making your crust burn.


What temp are you cooking?

Also,

You will see a vast improvement in your crusts if you make the dough and then refrigerate it to retard the yeast growth for 3 days.

Pull it out, let it proof, roll it make a pizza and bake