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Re: BBQs
Posted: Sat May 23, 2020 1:37 pm
by dinny_g
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
Re: BBQs
Posted: Sat May 23, 2020 1:42 pm
by Jobbo
I can’t see how it’s possible to do cook pizza as well on any bbq as in an oven. The heat escapes as soon as you lift the lid. At least an oven opens from the side.
Re: BBQs
Posted: Sat May 23, 2020 2:58 pm
by dinny_g
It’s just to add a bit of smokey flavour.
Oven at full whack is the ‘best’
Re: BBQs
Posted: Sat May 23, 2020 6:10 pm
by McSwede
dinny_g wrote: ↑Sat May 23, 2020 2:58 pm
.
Oven at full whack is the ‘best’
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
Posted: Mon May 25, 2020 5:25 pm
by Richard
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/
Re: BBQs
Posted: Mon May 25, 2020 6:28 pm
by Orange Cola
Your tags are cringeworthy
Meat looks good, how did you cook it?
Re: BBQs
Posted: Mon May 25, 2020 6:53 pm
by Swervin_Mervin
dinny_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
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 pizzas
Won't cook quite as well as an oven but you do get the added flavour from the charcoal
Re: BBQs
Posted: Mon May 25, 2020 6:57 pm
by Richard
Orange Cola wrote: ↑Mon May 25, 2020 6:28 pmYour tags are cringeworthy
Meat looks good, how did you cook it?
Tags aid in the excitement of Instagram obvs
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
Posted: Mon May 25, 2020 7:01 pm
by dinny_g
Swervin_Mervin wrote: ↑Mon May 25, 2020 6:53 pmThe
easiest way is with a peel and a stone or skillet
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..
Re: BBQs
Posted: Mon May 25, 2020 7:12 pm
by McSwede
Richard wrote: ↑Mon May 25, 2020 6:57 pm
Orange Cola wrote: ↑Mon May 25, 2020 6:28 pmYour tags are cringeworthy
Meat looks good, how did you cook it?
Tags aid in the excitement of Instagram obvs
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
It looks bloody great! The top slice in the image posted further up even looks like a pig
Good effort!!
Re: BBQs
Posted: Mon May 25, 2020 7:20 pm
by Richard
It DOES look like a pig. I hadn’t noticed that
Check out the smoke ring too. Not overwhelming, but enough for a bit of flavour
Re: BBQs
Posted: Mon May 25, 2020 7:44 pm
by Swervin_Mervin
dinny_g wrote: ↑Mon May 25, 2020 7:01 pm
Swervin_Mervin wrote: ↑Mon May 25, 2020 6:53 pmThe
easiest way is with a peel and a stone or skillet
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..
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?
Re: BBQs
Posted: Mon May 25, 2020 8:01 pm
by Carlos
McSwede wrote: ↑Mon May 25, 2020 7:12 pm
Richard wrote: ↑Mon May 25, 2020 6:57 pm
Orange Cola wrote: ↑Mon May 25, 2020 6:28 pmYour tags are cringeworthy
Meat looks good, how did you cook it?
Tags aid in the excitement of Instagram obvs
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
It looks bloody great! The top slice in the image posted further up even looks like a pig
Good effort!!
That looks delicious
Re: BBQs
Posted: Mon May 25, 2020 9:32 pm
by dinny_g
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’
Re: BBQs
Posted: Mon May 25, 2020 9:36 pm
by Richard
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
Re: BBQs
Posted: Mon May 25, 2020 9:49 pm
by Carlos
They look cracking as well
On the bone Rich ?
Re: BBQs
Posted: Mon May 25, 2020 9:52 pm
by Swervin_Mervin
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’
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.
Re: BBQs
Posted: Mon May 25, 2020 10:20 pm
by Richard
Carlos wrote: ↑Mon May 25, 2020 9:49 pm
They look cracking as well
On the bone Rich ?
Yep. Thighs, each with two slashes to the bone for flavour absorption
Re: BBQs
Posted: Tue May 26, 2020 9:59 am
by JonMad
Crackling looks good!
I did wilted chard with onion, garlic and cream on the BBQ alongside a variety of meat. Worked well. Pic available, if you wish.
Re: BBQs
Posted: Tue May 26, 2020 10:07 am
by duncs500
Stick it up Jon.
