Been away a while, Re-intro


 
MKEvenson

MKEvenson

TVWBB Wizard
It's been a year or two that I have been missing. I was active in BBQ comp for about 1 1/2 yrs, got out due to increasing costs. I have been making pizza at home on my 2 Stone pizza oven since Jan of last year and active on the pizzamaking.com forum.

I currently own and use a 22" Weber kettle, a Smokey Joe and a UDS.

I will get back here with some current pics, as soon as I upload to Image Shack. Photobucket has been giving me fits since they changed owners or operators, or whatever they did.

Good to see some of the familiar names and LOTS OF NEW ONES.

Happy Qing to you all.

Oh, I am a "little older now" funny how that happens!

Mark



smokedayvi007.jpg



my pal and constant companion, really he just loves to eat.

mickandrosiejenkinsmlak.jpg
 
Last edited:
While I have been away, I have been learning how to make pizza. I have spent lots of hours developing the dough, making the sauce and baking the pies.
If any are interested in more depth on the subject including baking on the grill or smoker check out

http://www.pizzamaking.com/forum/index.php

These pies were made from a dough consisting of either Caputo 00 Pizzeria flour, avail at some Whole Foods, and King Arthur Bread Flour, avail at most grocery stores. Water, salt, EVOO and sometimes sugar. Exact amounts that I use are based on bakers percent, where flour is 100 %, measured in grams and all other ingredients are a % of the flour.
So for example 2% salt, if the flour were 200g then the salt would be 4g.etc

I use a 2 Stone pizza oven. These come in various models. mine is the grill model and the heat source is a camp stove converted to 60K BTU in one burner.

http://www.2stonepg.com/

If any are interested drop me an email or I guess we can discuss here. I am not sure, and can't remember how much non-BBQ food related discussion and pics are encouraged.

Margherita pie. San Marzano tomatoes hand crushed into sauce. Fresh Mozzarella cheese, fior de late, and fresh basil. A bit of EVOO drizzled on top.

jgko.jpg



Basically the same as above but with spicy Italian sausage

5qnp.jpg



Vermont smoked pepperoni, one of the best pepperonis I have found

9yvo.jpg


this is called a CRUMB shot

j4wd.jpg



and finally the UP SKIRT shot

q4rs.jpg



thanks for looking.

Mark
 
Welcome back Mark. I have missed you. Hope you are doing well and will be joining us more often. Those are some Mighty Fine looking Pizzas. How come you never offered to make me one? Lol
 
Steve Whiting said:
Welcome back Mark. I have missed you. Hope you are doing well and will be joining us more often. Those are some Mighty Fine looking Pizzas. How come you never offered to make me one? Lol
Click to expand...

Steve, last time we were together was before my pizza mania. You and Donna are more than welcome and invited to join Cheryl and I for a pizza fest. spend the weekend with us and we can do pizza one day and BBQ the next. You are always welcome in our home.

Love you both.

mark
 
mk evenson said:
Steve, last time we were together was before my pizza mania. You and Donna are more than welcome and invited to join Cheryl and I for a pizza fest. spend the weekend with us and we can do pizza one day and BBQ the next. You are always welcome in our home.

Love you both.

mark
Click to expand...

That sounds awesome Mark. Looking forward to it.
 
You must log in or register to reply here.

 

Back
Top