Search results

Been intending to do this post for some time, but since we're gearing up to head to EAA this week and start over I guess it's now or never! Going to be a long post but promise there is actually a bit of Weber kettle action included. I'm going to try to get them up as fast as possible, will...

Those look nice- basil and pesto are magic on pizza! Something you might give a try that I learned from another group that's about wood-fired ovens: Rice flour actually works better than corn meal to dust the peel with. It doesn't take up moisture from the dough. I couldn't find it...

Man, those look good. This might have to go in the mix for when we have good grilling weather and ask "what haven't we had lately?" Just an idea to add- mango might be worth a try done this way too. I like pineapple just fine, but mango over charcoal undergoes a change of flavor depth that...

Perfect fajitas, but that's not a margarita! Actually, I'm intrigued- will have to keep an eye out for that beer somewhere.

Checking into this because it looks great, I haven't done Peruvian for a while, and there's links to some stuff I want to try. Muchos gracias.

Man, that looks good. I've got a Pullman that I was playing with in the outdoor brick oven last summer, I should have brought the darn thing home and been baking more bread while it was cold out....

That's a pretty impressive cook.

Once you get used to doing them in the smoker, most of the rest tend to be a letdown....

Wow, very nice work.

You're gonna be using that rotisserie a lot more.

Getting just a taste of wood fired cooking with the kettle but not being able to maintain those temperatures for more than a few minutes was my impetus to build a real oven. If you're not afraid of DIY work it's a fun project- but a LOT of work.

So, this inspired me to pick up a Lodge fajita skillet set and visit the local Mexican meat market. Not perfect on the first go but it won’t be the last!

Basil/pesto and pork is a very underrated and underused combination that has never been a letdown when I've tried it.

Wooden peel, dough meant for it, and a light touch on the toppings instead of a five pound school lunch lady pizza are the keys. It takes a lot of hours of work before they start to look kind of pretty, and I'll be honest occasionally one still gets turned into a calzone here because it sticks...

Ugh, there's not much I hate more than seeing an intriguing recipe and then having to wade through a bunch of touchy feely story BS to actually see it! But on the flip side, I've been around this forum long enough that it kinda feels like family and it's a little different than just trying to...

This summer I've been trying to make a point of experimenting with different breads whenever we fire up the brick oven to make pizza and have several hours of heat to work with. This is a rather different direction from the hearth breads, pitas, etc. you'd normally think of with wood fire, I...

That's a great looking skillet. And we happen to be overrun with garden peppers right now so I'm gonna have to put a fajitas cook on the list.! Probably going to have to change up the other part, though- at our place, fajitas rhymes with margaritss!

Looks good to me, and I don't see any cold weather misery. Far bette to swim in water than have to blade snow or fall down on ice....

Got to get me some of those egg shaper things for our Blackstone out at the cabin.

It's definitely worth doing. Glad this post popped up and put it on my radar again, I had kinda forgotten about Pernil and have some pork shoulder in the freezer that needs a plan of attack.