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...and the kids prefer me cooking too. She has such a busy schedule (was school, now a nurse), so I figure it is the least I can do (food shopping and cooking). Plus it is a good reason to open a beverage, not that I ever need one...

I'm fortunate, the kitchen is mostly my domain, so I can do what I please. If the pizza baking works out on the grill, I doubt I'll cook them again inside, unless it is a really cold January day and I want to warm the house up a bit...

Yes, I used 00 flour (Anna Nepolitana) and went for 60% hydration + some sourdough discard. I'm guessing I hit 62%. We'll see today how it works out. I know the longer it takes to cook your pizza, the higher the hydration of the dough. I use The Elements of Pizza by Ken Forkish, The Pizza...

I'm on the fence at cooking at 700F. Do I make a neopolitan dough with just a bit more hydration, or do I make a NY style dough with a little less hydration? Decisions, decisions... That's half the fun of cooking...

How hot does that PP Emozione get? And how long do you preheat it? Just curious, love making pizza, especially in an outdoor oven...

I have a baking steel (16"x16", 3/8" thick) and it does really well in my oven. I have to watch my temps though, if I set the oven at max (550F) it sometimes climbs over 600F and shuts off, so I normally cook at 525F. The steel does way better than my stone(s) ever did, at least in the oven...

I'm glad to hear the customer service is so good from Rec Teq. My daughter works at a local Ace hardware store, so I get wholesale + 10% discounted price. Ordered a Deck Boss 800 w/frills today. They'll build it and deliver Tuesday, can't wait to do a few cooks on it. Have two older Weber...

I saw a post from someone local here, I missed them, but they were quite bright. My Son stationed in Alaska sent some pics early this morning, they get them all the time but he said they were the best he has seen since he's been up there. Was almost as bright as daylight...

I got it when the covid stuff started up since I was working from home so much. I really like the results, my issues are: 1) can only make about a 14" pizza, 2) it uses a ton of charcoal, you are better using charcoal as a base and logs as your main fuel source. It takes a while for the stone to...

Pizza tonight (finally a nice weekend that I can cook outdoors). My son bought some NY strips that "he" is supposed to grill tomorrow, should be interesting (he's 18, not sure he knows how to turn on a propane grill, definitely know he doesn't know how to start charcoal).

That's a good deal. The best I can get is 7.19 for a box of 100 or $59.99 for a case of 1000 at the restaurant supply store...these are black 5 mil nitrile gloves, powder free.

Welcome from Southcentral PA Jake! My Son stationed in Alaska just bought a Pitboss 850 as well (it was on sale for $150 off yesterday). You'll have to post your cooks so I can try to help him out in the future! He said something about caribou, I asked him if it tasted like chicken, lol.

I just had one, priority mail so USPS, that came into Harrisburg regional center, went to their local post office, got flagged, went back to the regional center, went down to Lancaster PA, back to Harrisburg, showed up on a Monday instead of a Saturday (which was fine, it was just pepper seeds...

My buddy's name is Michael, he just retired from the lab a couple of years ago. He loves golf and winemaking, maybe you know him? He's enjoying his retirement like you seem to be! FYI, my Dad grew up in Philly (Chestnut street).

My Son had to work today (hospital), so we had a GF lasagna last night, hit the easy button today. Simple 5 lb roaster chicken on the weber kettle. Red skinned taters and some green beans. Making a loaf of bread for my daughter. Listening to the Phillies, at least they didn't get swept by the...

Welcome from Southcentral PA! Where in NM? I have a buddy who lives near Los Alamos (actually White Rock), I know at times he can't grill outside when it gets ultra dry like it normally can. Welcome to the forum!

Where do you get the wheat berries? Local or mail order? And are they cheap enough to justify the mill cost, or is this more just trying to make the best flour you can (and know what is in it and where it came from)?

I'm gonna watch this thread. I love lamb (and venison), but my wife and daughters don't. They complain about eating Little Bo peep's sheep and Bambi, so I try and sneak it in whenever I can. I just know lamb is quite strong, so I'll be curious how much you can discern with 20% lamb in the...

FYI, used the same recipe, halved it, and made some large burger rolls. Had one with a pastrami sandwich for lunch, using them for burger rolls for dinner tonight. Another batch in the works, I think they are a great all around roll.

Seemed pretty good to me, had some residual sweetness like I remembered them from the Cuban restaurant. I used vege shortening instead of lard since I didn't have any on hand (and rarely use lard).