Recent content by Rich G

@Richard S......NAILED IT!!!! :) Pies look great, love the look of the crust you got. Looks super puffy and soft! R

@John K BBQ , thanks for posting this great looking cook!! I have a pound of shrimp I was trying to come up with an idea how I was going to use it. Now I know! I'll probably sub some brown rice for the carb portion of the bowls, but the chimichurri shrimp looks like just the ticket! :) R

Don't think we didn't see the cocktail you slipped in there!! :) Looks like a great late summer meal from the grill! R

Looking good, Michael. I was gone for a bit, too..... I'm guessing Fall soccer is taking a bit of your time, too. Nice to have a day for some ribs! R

Thank you, sir. I was pleased with how they turned out on my first attempt! R

I was fortunate to get the finished potsticker picture.....things were moving a bit quick, and the in-laws were hungry when I was carving up the picanha! :)

HERE is one I did a few years back using the "indirect" method on the Q.....worked pretty good! R

...I roti'd some picanha this evening, which turned out really good..... I tried out something new (for me), though, that kind of stole the show......potstickers! Made the dough as outlined in THIS RECIPE. I used my pasta roller to roll out the dough, then cut out circles with a container I...

All good.....just my experience, and tainted by the amount of time it takes to really heat soak the stone I use in my bread making (which I readily admit is not likely necessary as the stones in most of those ovens are relatively thin anyway.) The main point is, get what you need to make the...

That looks about right to me. Indicates that you had good heat on the stone, but based on the top of the pie, not enough top heat. Any of the wood or charcoal fired units are always going to take longer to get hot, etc. I typically have not been satisfied with a 15 minute pre-heat when I've...

Ben, just curious....what did the bottom of the pie look like? Did you get good crust formation and browning? Top heat on the KP can be an issue (mine came with the steel which is an improvement), so the top of your pie is (unfortunately) about what I'd expect. R

Ben, sorry it didn't work out for you! While it's not as labor intensive as firing a wood-fired pizza oven (another neighbor of mine has one of those, and it's a 3-4 hour process to get the oven heat-soaked and ready for pizza), if it's not for you, it's not for you! Move on and find what...

If I were to buy a stand alone oven, the Ooni Koda 16 would be my choice. I've used my neighbor's, and that thing can COOK (a pie.) :) R

I haven't used the KP in a while, so I don't remember really, but I'd guess 30 minutes or so to really get hot, and to make sure the stone is heated through. Also, I've gotten the temp into 700's with Kingsford briquettes, but if you want to go hotter, I'd consider using lump charcoal instead...

Ben, here's a pic of how I set up the coals in my Kettle Pizza (full thread HERE.) I dump a FULL Weber chimney of lit over the top of all that unlit to drive the kettle to pizza temps! About 10 minutes before I launch my first pie, I roll a small split of wood (I usually have oak on hand) on...