It’s Canada day here, cooks all weekend hopefully

[Darryl - swazies]

The dough didn’t rise a lot, we will see

 

[Darryl - swazies]

Lol

 

[Darryl - swazies]

Working our way in

 

[Darryl - swazies]

I just wanted to say thanks again, Dan, Rich and Brett for those last final tips.
The pizza was really good, dough was a little flat but we can work on that.
The cook was potentially a bit hot, but I like a bit of colour on my cooks.
Also going in and out with many pizzas brought the temp down as we cooked.
The second one was much cooler than the first.
We lost a soldier during this cook.....I have 2 more stones but I think I can even still use this one again as pizza is small.
Pep, mush and bacon
Spinach, mush, tomato and bacon
Flank steak, jalapeño, hot banana with verde and guacamole on the side.
We learned a few things.

 

[Rich G]

GREAT looking pies, Darryl!! If you learned a few things, AND got to eat all of those yummy looking pizzas, then that was a banner day!

Sorry about your broken stone......I shall raise a slice in his honor tomorrow.

R

 

[Brett-EDH]

I just wanted to say thanks again, Dan, Rich and Brett for those last final tips.
The pizza was really good, dough was a little flat but we can work on that.
The cook was potentially a bit hot, but I like a bit of colour on my cooks.
Also going in and out with many pizzas brought the temp down as we cooked.
The second one was much cooler than the first.
We lost a soldier during this cook.....I have 2 more stones but I think I can even still use this one again as pizza is small.
Pep, mush and bacon
Spinach, mush, tomato and bacon
Flank steak, jalapeño, hot banana with verde and guacamole on the side.
We learned a few things.

Looks like a bunch of wins to me. Nicely done. You only get better with time.

I use and like my 3/8 inch A36 steel. It never cracks. And keeps real hot during pizza sessions.

 

[Darryl - swazies]

Looks like a bunch of wins to me. Nicely done. You only get better with time.

I use and like my 3/8 inch A36 steel. It never cracks. And keeps real hot during pizza sessions.

Yeah my concern with the stone is real.
I have 2 cheapies I guess they are, and this was one of them. I don’t want to break my 2 cheapies because I will not put my $100 stone on there just to break it......I can use this one again for sure, the size that is left will cook pizza again. Might look into steel....I know nothing about the steel pans.
Maybe you can show me yours since I showed you mine....................
Do yo7 also have a pic of what the bottom of the pizza looks like with steel while cooking?

 

[Darryl - swazies]

GREAT looking pies, Darryl!! If you learned a few things, AND got to eat all of those yummy looking pizzas, then that was a banner day!

Sorry about your broken stone......I shall raise a slice in his honor tomorrow.

R

Can’t wait to see what you cook if you get something going tomorrow.

 

[Ryan Burke]

I have a Big Green Egg pizza stone and have used it for ten years with my Kettle Pizza attachment. Still going strong. Expensive but it lasts.

 

[Darryl - swazies]

So, it still is a long weekend, and I have been enjoying it daily and I still have enough left in me for one more cook.
Cubanos was the final cook that was in the minor details but after chatting with the MRS we both decided on shrimp tacos. Many reasons why someone would make tacos 2 times in one weekend, just ask MR. Richards....
But here are a few of my own. Lots of salsa verde still....it may only last a couple weeks at the most.
Shells are still here and open.
I have a new spice I picked up with faith and been waiting forever to try it.
We both love tacos
Gives me an excuse to make a few tasty taco toppers.
Generally we would make a very refreshing corn and bean salsa, and usually a mango salsa too.
The MRS still has avocados here and she says she wants to use them up. So we will see what we make as far as taco toppers go......she even said something about rice, and she knows my thoughts on rice in tacos vs. burritos.
She was saying something about my spice and adding it to the rice, so she might be on to something there.
My guess is guacamole, rice possibly and either the bean and corn salsa or the mango. The mango really packs a bunch of great flavour, like a surprise into taco meals.
Going out to grab lunch stuff for the week so we will see what we come home with.
The spices in the pic....that gringo grande is so darn good I felt like the Cajun spice has to have something going for it.
It smells really really good.

 

[Bob H.]

Coming from the “ what are you cooking for July 4rth “ thread I hope to cook all 3 days.
Today already has lots of cocktails so we will see if we can survive until a Sunday cook.
We went to a local brewery today for lunch and had pitchers of beer and delicious lunches. Grilled cheese and corned beef on a bun.
They make good grub.
Came home and started sides right away.
Got the Q going, and fire roasted all the veggies for a salsa verde.
I added red Romas’ for more flavour and fluid......still came out as a verde salsa.
Made 3 jars, gave my new neighbours one, instant hit.......seen them about 30 minutes later outside and they were thanking me a lot.
They told me they were having quesadillas and I said this is perfect timing for you guys.
They opened it up right after I left apparently and started dipping in nacho chips in it.
I said to get the sour cream going and the salsa ( spicy ) going and it will be a good time for their dinner.
Anyways....pics of salsa prep, guacamole, and got the marinade started at 4 for the flank.
The flank is 1 pound and very wide so I cut it the right way in half, so we will see 2 flanks at the end....going to fit tacos better.
It’s one of those weird rainy days when it rains for 5 minutes every hour.
We got the salsa made n the performer but the flanks are getting cooked on the JJ in the garage where we are currently rednecking it up in lawn chairs with Neil Young rocking with our cocktails.

"Old man take a look at my life, I'm a lot like you....." I am old enough to have played this on the radio when it was current.....

 

[Rich G]

Can’t wait to see what you cook if you get something going tomorrow.

For the first time in a long time, I'm not cooking at all this weekend! We hosted Friday night, and I did some Chile Colorado with chicken and pork. Going to the neighbor's tomorrow, and celebrating a birthday for kid #3 tonight at her grandparent's place.

As much as I enjoy cooking, it's nice to have people cook for me sometimes, too!

R

 

[DanHoo]

@Darryl - swazies the pizzas look good. Sorry to see your stone broke.

Knock on wood I've been lucky. That said I was concerned about a stone breaking causing pizza to tumble into the coals so it put a coal grate from a 22 inch kettle under the stone. Maybe it helps reduce the stress, maybe it helps distribute the heat, or maybe I'm just lucky.

I've had a 14 in BGE stone for over a decade, and a rectangular stone even longer. I only have two cooks on the new 16.5 in that was on sale,
but so far I've never had a stone crack.

 

[Darryl - swazies]

Picked up just under a pound of 16 - 20 black tigers.
Looking good, looks like 2 per taco, maybe 3 if they shrink enough while cooking.
Get a citrus marinade going, probably only for about 30 minutes then cook.
Nothing overly fancy tonight, going to fry a bit of corn and mix some rice in with it with the Cajun spice.
Corn rice, mango, guacamole and shrimp......first time shrimp tacos since I picked up my Webers.

 

[Darryl - swazies]

Shrimp tacos came out pretty good.
Rice became crispy, added a new texture to the taco.
Shrimp marinade was a lot of lime, garlic, olive oil, water, black pepper and the Cajun seasoning.
Sliced mango, Saturday’s verde, guacamole, white crumble cheese and lime wedges.
Shrimp cooked to a just done, juicy tacos, run down your arms juicy.
Chips with 2 dips on the side.
Tacos 2 times in one weekend!
Hope everyone is enjoying their July 4rth weekend.