Recent content by Jamie Mathews

Trying to make some decent backyard bbq. I have a weber 26.75 inch kettle. I have the slow n sear attachment i bought, thinking it could help me keep around 250 degrees for a decent chunk of time. I didn't love the effort required, so I bought a decent Traeger pellet cooker. Holds temp all...

Micchael, that was hysterical, thanks...

Jamie, I'm pretty new to this, and one of the intimidating things is that if I ask the same question to 10 experienced grillers, I get 14 different responses. Anyway, what do you think is the surest way to get a good-tasting steak? Let's say you have ribeyes that are 1 inch thick...some here...

Jamie, I'm a big fan, not just because we share the best first name around. I own "Way To Grill" and "The Art Of Cooking With Live Fire". I'm starting to love roasted chicked with a little smoke. Do you have a favorite way to cook a whole bird on the grill - simple indirect, beer-can...

Beautiful. Did you remove both the breastbone and the backbone? I haven't gotten the hang o fthat yet, I've mutilated a couple of burds along the learning curve...I'm impressed you got such nice-looking skin without cooking direct at all.

This is the greatest forum ever...

Rita, you are the best, thanks. I also could care less about having a pizza that's a perfect circle. I'm going to try store-bought dough Thirsday night, and homemade dough this weekend. The process worked to the extent that it was the best pizza I have ever made. I just get frustrated when I...

Don, I see your crusts are thinner than most. Do you assemble the pizza on the peel? Or do you shape the dough off the peel, then put it on the peel? I still can't fathom "sliding" the pizza off the peel onto the stone. I am not exaggerating when I tell you that if I turned the peel upside...

I see all these youtube videos with guys who just tilt their peels down to a 45 degree angle, and the pizza slides off onto the stone. I want to strangle those guys. I'm trying again tomorrow night. I like my crust thin and burnt (if anyone has ever been to Peppe's in New Haven CT, they...

Thanks to all for the help. I'll try thi sagain soon. I got great results with the pizza kettle attachment...it was no problem pegging the thermometer way past 700, pizza was done in no time. Not the best pizza I've ever had, but it was the best pizza I ever made myself. I'm sure I'll do...

Rita, do you trim the excess parchment that's sticking out beyond the edges of the dough? SOmeone here mentioned that may burn if not trimmed...

Does the parchment under the dough, have any impact of the process of cooking the dough?

Mike, does the thickness of the crust affect the ease with which it slides of the peel onto the stone? I had these crusts really, really thin, I just like my pizza that way. In many of the youtube videos I saw, when the pizza slid effortlessly off the peel, the crusts were at least 2 or 3...

Thanks Don. I did use the rolling pin aggressively while the dough was on the peel, and I also left the assembled pizza on the peel for at least 15 minutes before putting it on the stone. I had some flour and cornmeal on the peel, and I'm telling you, that pizza was really, really stuck on...

Doug, I saw a few peels on youtube, looked like gravity made the pizza slide off the peel onto the stone. I'm telling you, my dough was really stuck to the peel. When I make the pizza on the peel, I out some cornmeal and flour on the peel. Then I put the dough on, and flatten the dough out...