Quote :

"Did you do the dough by hand or roll it out with a pin?"

i got it started with a pin and once i had it about 6" i did the rest by hand til it was about 12". i had problems with holes with my homemade dough the first time. this pizzeria dough was much easier to use and tasted a lot better. for the price, convenience, and quality, it's just not worth the trouble to make it myself. the crust was exactly how i wanted it. i used flour when i was rolling it out, but i put a little cornmeal on the peel before i put the dough on it and that helped it slide a lot better.

Quote :

"I went through 3 of them with my Primo (not knowing the first time, forgetting the 2nd, and a run away box on the third one). I thought that was the model I had but I guess not. I'll have to check my new one and see what it says. As for the stock thermometer, can you not calibrate it? Mine has a nut on the stem so that you can calibrate it if its off from the factory (they usually are)."

what kind or thermometer are you using now? i looked at the stock thermometer when i first put the grill together and i didn't see a way to calibrate it. everything i read online reports that the akorn dome thermometer is just junk. i got a deep frying thermometer that goes up to 750 today, so i'm going to try to rig it up in the hole. i just want something to get me in the ballpark when i'm cooking at high temps. it's not a big deal.

[Edited on July 6, 2013 at 3:14 PM. Reason : uhui]

7/6/2013 3:09:51 PM

^ Cool I will try that, which pizza place did she buy the dough from?

7/7/2013 10:48:32 AM

I want to try it with a papa Murphys pizza LOL

7/7/2013 11:11:40 AM

We're in Wilmington.

7/7/2013 11:17:29 AM

College rd near krispykreme

7/7/2013 12:39:04 PM

my dough came from Pizzetta's in Leland

7/7/2013 12:42:06 PM

made bbq pizza tonight. homemade bbq sauce, little bit of rub, leftover smoked pork butt, mozzarella, cheddar. it was awesome.

7/7/2013 7:13:29 PM

saute a vidalia onion in a little olive oil. put some brats on top of the onions. pour a bottle of beer in the pan. let it simmer for a while while the beer reduces. get the grill good and hot, direct heat with a chunk of hickory. put a little char on the brats. toast some potato hotdog buns. bun, brown mustard, brat, onions from the reduced beer.

7/9/2013 10:43:16 PM

i'm gonna smoke a fatty tomorrow. chipotle habanero cheddar, maybe some other cheese, and jalapenos rolled up in sausage then rolled up in bacon.

then i'm gonna bake a chocolate cake on the grill

7/12/2013 11:30:03 PM

here's my fatty before it went on the grill. smoked it with applewood at about 250 until i got about 165 deg in the middle. took a little over 1.5 hrs. it's wrapped up resting in a cooler right now.



and here's my smoked chocolate cake. took about an hour at 350 deg. it's cooling before i dump it and glaze it. i broke off a crumb and tasted and it definitely has a little smoky flavor. i think it's gonna be pretty good.

7/13/2013 5:15:18 PM

here's the cake after i glazed it. it was pretty good. i should've taken it off a little sooner as it was just a little dry. we had supper with neighbors and everyone seemed to like it, so whatever.



i forgot to take a pic of the fatty cut open. it was awesome and didn't last long.

7/13/2013 10:53:15 PM

reverse seared some chuck eyes this evening to a perfect medium rare. roasted some corn as the grill was coming up to searing temps. dusted some fresh pineapple with cinnamon and sugar and put a little char on it too.

7/14/2013 5:48:57 PM

NEED MOAR PICS

7/14/2013 5:56:29 PM

How do you reverse sear on this grill. I prefer doing a reverse sear, my gas grill has a sear burner, though. So typically I grill and immediately sear

7/14/2013 5:58:22 PM

i put a full chimney of lit lump in the bottom like normal. i have a lower grate that normally holds my diffuser, but instead of the diffuser, i wrapped half of it in heavy duty foil. i put the lower grate in and then put my cooking grate over that. this gives me half indirect zone and half direct zone. put the corn on there to start roasting on the indirect side. meanwhile, i lit another half a chimney of lump and let it get glowing red. i pulled the corn, lifted out the cooking grate, and put the half chimney of lump on the non-foil side of my upper grate. put the cooking grate back on and put my warming rack on. put the corn on the warming rack to finish. put the steaks on the indirect side and got them to about 100 deg internal, flipping once. then i moved them over to the direct side over the coals on the upper grate. they're only a couple inches off the coals at this point. i seared the piss out of each side and made sure my internal temp was about 125. pulled them and let rest. corn was done by this time. while the steaks were resting, i charred the pineapple over the direct side.

does that make sense?

7/14/2013 6:06:53 PM

Added coals to half of an upper an upper level grate? Lol

WORDS.

[Edited on July 14, 2013 at 6:23 PM. Reason : and masked the other half.]

7/14/2013 6:21:38 PM

yep

7/14/2013 6:23:26 PM

Cool.

I'll buy a kamado eventually, when I get my own place. I like what you can do with it. But the reverse sear was something that I wanted to know how to do.

7/14/2013 6:25:11 PM

i'm gonna build an upright drum smoker just for the capacity if i wanna do a bunch of butts for a large group or a full packer brisket, but other than that, i don't really have a need for another grill. the akorn will do everything.

7/14/2013 6:34:11 PM

smoked a 7 pound boston butt. Applewood rub, still using my old sidebox smoker. Loaded the sidebox with a chimney worth of coal, then topped it with 5 pounds of soaking wet lump applewood and mesquite. Sealed the chimney damper, cracked the intake, came back in 2 hours and flipped the meat. Added the next 5 pounds of wood. 5 hours total on the heat, grill stayed 215-240 the whole time. Meat is juicy, tender and fell right off the bone. JUST was firm enough to carve, though the sections near the bone sorta crumbled instead of staying together in slices. The crust turned out perfect, VERY strong smoke flavor. I love heavy smoke, esp as with apple or mesquite I don't have the 'make your face go numb' side effects that made my family quit eating my heavy hickory smoked meats.

7/14/2013 8:41:58 PM

that sounds horrible

7/14/2013 9:28:05 PM

damn dude that sounds like way too much smoke. smoke can be overdone easily... i've learned that the hard way. mesquite has an awfully strong flavor to be using that much of it with pork.

7/14/2013 10:02:25 PM

too much will turn your meat bitter and eating it gives me a headache

[Edited on July 14, 2013 at 10:08 PM. Reason : sliced boston butt ]

7/14/2013 10:06:23 PM

7/14/2013 10:06:52 PM

yeah... boston butt should be cooked so that when you take it off you can pluck the bone easily from the center and the meat basically falls apart (i try to get it to 195 at the center)... typically takes longer than 5 hours... closer to 10-12 usually, but i usually do a 2 pack from sams. don't know the weight off hand.

7/14/2013 10:25:29 PM

wow 10 pounds of lump lol

7/15/2013 8:23:55 AM

reverse seared 2 pork tenderloins. seasoned them with weber steak and chop. indirect at about 350 for a little over 20 mins til i had about 120 deg internal. opened the vents wide open and moved to direct side and seared on all sides until i had 140 internal. came up to 147 during the rest. here's what i had:




[Edited on July 27, 2013 at 7:34 PM. Reason : lump with chunks of applewood]

7/27/2013 7:31:48 PM

I'm Krallum and I approved this message.

7/27/2013 7:51:17 PM

had some really good burgers tonight

7/31/2013 9:24:56 PM

cedar plank salmon smoked with applewood chips OMG

8/1/2013 11:49:19 AM

whole fresh picnics on sale for $.99/lb at piggly wiggly this week. just rubbed one down. gonna have it for lunch tomorrow.

8/3/2013 8:20:09 PM

forgot to put cover on after it cooled down the other night now the bottom is full of water

8/4/2013 7:17:54 PM

damn, that sucks. make sure you get it dried out well so it doesn't rust.

[Edited on August 4, 2013 at 7:28 PM. Reason : didn't take a single pic of the picnic. it was really good.]

8/4/2013 7:28:17 PM

^^ how did the bottom get full of water. Did you leave the vents open after a cook?

8/5/2013 5:40:19 AM

No, the vent was closed. I always close the vents to choke out the fire and save charcoal after cooking. It must have rained so hard that enough water leaked around the closed vent.

8/5/2013 6:36:31 AM