Anybody grilling?


 
DanHoo said:
I moved the patio table out and rolled the grills under the covered patio. The open sides are east and north so the E330 will be fairly dry and easy to get to. The others are easier to move around, but the WSK will be the most used.

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When I know it will rain hard like today and the rest of the week, I'll roll the entire team under cover. It only takes a couple of mins to clear space to grill and I know the grill of choice will be dry.

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OK, so I got the talking part done 😁
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I do my own pizza dough...
Try Tipo 00 flour. It's super fine and has a lot of gluten for extra pull. It's what they use in Naples. It makes amazing pizza, especially the fast and hot thin crust types. Here's a cool write up...I do a 2 cup recipe with less salt (there's plenty in the toppings)
thepizzaheaven.com

Caputo 00 Flour: Everything You Need to Know - The Pizza Heaven

Are you wondering how Italian pizzerias get amazon pizza crust? The secret is Caputo 00 flour. This article will teach you why.
thepizzaheaven.com thepizzaheaven.com
 
Odd you say the 00 has high gluten. Actually everything I have read and seen about 00 and experienced is it has much lower gluten than AP or bread flour and is specifically why it is specified from time to time. For a more tender product i.e. cakes, pasta, etc
 
LMichaels said:
Odd you say the 00 has high gluten. Actually everything I have read and seen about 00 and experienced is it has much lower gluten than AP or bread flour and is specifically why it is specified from time to time. For a more tender product i.e. cakes, pasta, etc
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Yeah I mixed that up in my head...it's better for pizza because it makes a crispier crust. so it must also be good for things like croissants. It does definitely make a nice crispy crust especially if you brush it with olive oil.
 
Brian (Mass.) said:
Yeah I mixed that up in my head...it's better for pizza because it makes a crispier crust. so it must also be good for things like croissants. It does definitely make a nice crispy crust especially if you brush it with olive oil.
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I have noticed when used for a pizza crust they tend to be more "flaky" like a pie dough.
 
DanHoo said:
So....

Is ANYONE GRILLING???
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Pork shoulder roast on the Summit Charcoal- was out at 4:30 this morning starting the coals.

Should be a 10 hour cook more or less.

Temps in the 40’s with intermittent rain throughout the day here.

So far the summit is holding temps like a champ.

So glad I went for broke and bought my last charcoal grill first. An all around versatile grilling machine that should last forever- for me at least.

Happy new year fellow grilling enthusiasts!
 
Brian (Mass.) said:
I do my own pizza dough...
Try Tipo 00 flour. It's super fine and has a lot of gluten for extra pull. It's what they use in Naples. It makes amazing pizza, especially the fast and hot thin crust types. Here's a cool write up...I do a 2 cup recipe with less salt (there's plenty in the toppings)
Click to expand...
The amount of protein (gluten) can vary. Here's a clue: gluten is protein, but not all protein is gluten. Most of the protein in white flour comes from the gluten, though. So here is an approximation...you have a 30g serving size with 4g of protein = 4/30 = 13.3% gluten, assuming all of the protein comes from gluten.

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It's pouring rain today, but here's some stuff we did last weekend. Used almost everything but the kettle last weekend.

Planning to cook outside tomorrow during a break in the rain.

We're spoiled here and can grill outside all year.
 

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Just processed a whole beef tenderloin. Made IIRC 11 nice steaks, have some leftover scrap I'll process on Monday or Tuesday into stir fry, or tenderloin tips or just some burger, Also on that bulbous "head" tenderloins always have I worked that piece off and made a nice little "roast" out of that for me and the Mrs. Maybe on some day when the pellet popper can come out to play. Also just processed an 8.75 whole pork loin into 2 nice roasts. A smaller one 2lbs I will give to oldest daughter and son in law, and the remainder for my dad's birthday dinner tomorrow. He turned 96 today
 
Thanks Larry,
There was some extra work to do. I'm not a fan of the rawhide shoestrings on the grill tools to hang them, so I slotted the spatula and scraper handles so I could put them on the hooks without the rawhide or trying to put them on with a small hole in the handle.

Gerry
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I'm searing Ahi in cast iron tonight. I was going to grill but the wind is blowing the rain onto the covered patio. We lost power for a bit so I'm planning on cooking inside on the gas stove with or without power.

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