BBQs
Re: BBQs
Easiest way to do fresh dough pizza on the BBQ is to oil some foil, lay the dough on the oiled foil, apply your toppings and put the foil directly on the rack.
If you fold the foil over a few times so the folds are perpendicular to the rack, it holds its shape.
Maple wood adds a lovely flavour
If you fold the foil over a few times so the folds are perpendicular to the rack, it holds its shape.
Maple wood adds a lovely flavour
Re: BBQs
The other day when I made Holy Fuck chicken flatbread's I made extra dough. Defrosted that and rolled out 3 really thin pizza bases and family members chose there own toppings. As above the oven was flat out and the cooked in no time. Best pizza at home ever!! Will be doing again!!!
Re: BBQs
Sunday roast meat roasted on the BBQ
It was, as you might expect, fucking lush
For more BBQ based adventures - https://www.instagram.com/richardmajor86/
It was, as you might expect, fucking lush
For more BBQ based adventures - https://www.instagram.com/richardmajor86/
- Orange Cola
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Re: BBQs
Your tags are cringeworthy Meat looks good, how did you cook it?Richard wrote: ↑Mon May 25, 2020 5:25 pm Sunday roast meat roasted on the BBQ
It was, as you might expect, fucking lush
For more BBQ based adventures - https://www.instagram.com/richardmajor86/
Mustang GT 5.0 V8 -- Jaguar F-Pace
- Swervin_Mervin
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Re: BBQs
The easiest way is with a peel and a stone or skillet I nearly nabbed a bbq lid out of a skip the other day to use on mine for pizzasdinny_g wrote: ↑Sat May 23, 2020 1:37 pm Easiest way to do fresh dough pizza on the BBQ is to oil some foil, lay the dough on the oiled foil, apply your toppings and put the foil directly on the rack.
If you fold the foil over a few times so the folds are perpendicular to the rack, it holds its shape.
Maple wood adds a lovely flavour
Won't cook quite as well as an oven but you do get the added flavour from the charcoal
Re: BBQs
Tags aid in the excitement of Instagram obvsOrange Cola wrote: ↑Mon May 25, 2020 6:28 pmYour tags are cringeworthy Meat looks good, how did you cook it?
I cooked it over a bowl of water,, coals on the other side, at about 150C for roughly 2 hours
Just salt, pepper and oil
Re: BBQs
I’ve done both and a peel and stone is not the easiest. It is the best way to do Pizza’s in the BBQ but not the easiest..Swervin_Mervin wrote: ↑Mon May 25, 2020 6:53 pmThe easiest way is with a peel and a stone or skillet
Re: BBQs
It looks bloody great! The top slice in the image posted further up even looks like a pigRichard wrote: ↑Mon May 25, 2020 6:57 pmTags aid in the excitement of Instagram obvsOrange Cola wrote: ↑Mon May 25, 2020 6:28 pmYour tags are cringeworthy Meat looks good, how did you cook it?
I cooked it over a bowl of water,, coals on the other side, at about 150C for roughly 2 hours
Just salt, pepper and oil
Good effort!!
- Swervin_Mervin
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Re: BBQs
I've also done both and beg to differ How can it not be easier to slide pizza on and off the stone than faff with foil and oil etc?dinny_g wrote: ↑Mon May 25, 2020 7:01 pmI’ve done both and a peel and stone is not the easiest. It is the best way to do Pizza’s in the BBQ but not the easiest..Swervin_Mervin wrote: ↑Mon May 25, 2020 6:53 pmThe easiest way is with a peel and a stone or skillet
Re: BBQs
That looks deliciousMcSwede wrote: ↑Mon May 25, 2020 7:12 pmIt looks bloody great! The top slice in the image posted further up even looks like a pigRichard wrote: ↑Mon May 25, 2020 6:57 pmTags aid in the excitement of Instagram obvsOrange Cola wrote: ↑Mon May 25, 2020 6:28 pmYour tags are cringeworthy Meat looks good, how did you cook it?
I cooked it over a bowl of water,, coals on the other side, at about 150C for roughly 2 hours
Just salt, pepper and oil
Good effort!!
Re: BBQs
I like to make my fresh dough bases wafer thin so even with plenty of flour, they can sometimes stick on the peel, sometimes stick on the stone etc
As this is impossible with foil and oil, in my book, it’s easier but as I say, if you get it right, the stone is best.
However, the differences are pretty negligible so I don’t bother with a stone any more
Also, my cooking grate is 60 cm x 40 cm so I can make giant pizzas with 3 or 4 different topping combos so I tend to do that. Stones tend to be small.
But hey, whatever works best for you is ‘best’
As this is impossible with foil and oil, in my book, it’s easier but as I say, if you get it right, the stone is best.
However, the differences are pretty negligible so I don’t bother with a stone any more
Also, my cooking grate is 60 cm x 40 cm so I can make giant pizzas with 3 or 4 different topping combos so I tend to do that. Stones tend to be small.
But hey, whatever works best for you is ‘best’
Re: BBQs
Tonight, we had chicken
For those not following me on insta, it’d been marinating all day in a mix of soy sauce, honey, fish sauce, garlic, sliced chillies and 5 spice.
The rice has peppers, mushrooms and onions, which I charred on the BBQ
For those not following me on insta, it’d been marinating all day in a mix of soy sauce, honey, fish sauce, garlic, sliced chillies and 5 spice.
The rice has peppers, mushrooms and onions, which I charred on the BBQ
- Swervin_Mervin
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Re: BBQs
Skillet I have is 14" so also a decent size but yeah, not 60x40! You'd need a big peel for that. I do mine pretty thin as well - enough to need to patch the holes sometimes. The key is a wooden not metal peel and plenty of coarse semolina. Never sticks.dinny_g wrote: ↑Mon May 25, 2020 9:32 pm I like to make my fresh dough bases wafer thin so even with plenty of flour, they can sometimes stick on the peel, sometimes stick on the stone etc
As this is impossible with foil and oil, in my book, it’s easier but as I say, if you get it right, the stone is best.
However, the differences are pretty negligible so I don’t bother with a stone any more
Also, my cooking grate is 60 cm x 40 cm so I can make giant pizzas with 3 or 4 different topping combos so I tend to do that. Stones tend to be small.
But hey, whatever works best for you is ‘best’