Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 ... 25 26 27 28 29 30 31 32 33 34 35 36 [37] 38 39 40 41 42 43 44 45 46 47 48 49 ... 56   Go Down

Author Topic: PelletFan Picture thread  (Read 110234 times)

0 Members and 2 Guests are viewing this topic.

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Online Online
  • Posts: 6879
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: PelletFan Picture thread
« Reply #540 on: June 21, 2020, 10:33:06 AM »

That's too simple of a reason.  I thought he was up to some of his engineering tricks again.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

NorCal Smoker

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 141
Re: PelletFan Picture thread
« Reply #541 on: June 22, 2020, 11:05:58 PM »

Note to self, don't use a 63% hydrated dough when you are trying to make a hand tossed type pizza and you are cooking it for 15 minutes!





Bentley,
I am curios what your note to self is.  I think pizza looks great!  What am I missing? 
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: PelletFan Picture thread
« Reply #542 on: June 23, 2020, 03:11:55 PM »

I wanted more of a hand tossed mouth feel dough.  I guess it would be more of a what I would consider thick crust style, a softer type.  Actually more of a hybrid between what I call a thick crust and a NY style.  Pretty sure to achieve it I should have lowered the hydration of the dough since I wanted to "bake" it more then "grill" it.  It was a good looking pizza, just not the crust I was looking for.  To be honest, I am not even sure how to articulate it!  But I am going to try a regular AP flour with "normal" amount of yeast and 50% hydration and see if I get the results I want.  Also gonna cook it about 500°.

Logged
Bacon is a Gateway Food...

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: PelletFan Picture thread
« Reply #543 on: June 27, 2020, 06:08:00 PM »

All this talk of Chili Dogs...


Logged
Bacon is a Gateway Food...

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3361
  • This pistol is most fun for the buck
Re: PelletFan Picture thread
« Reply #544 on: June 27, 2020, 09:38:05 PM »

WHAT!  Chili on a hamburger!  "[D]ogs and cats living together - MASS HYSTERIA!"
                                                 Peter Venkman, "Ghostbusters"
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

ylr

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 445
  • Cheap Screw Specialist
Re: PelletFan Picture thread
« Reply #545 on: June 28, 2020, 12:09:52 PM »

There's a small restaurant in Owensboro that sells chiliburgers, but I've never had one with cheese. Don't like cheese in my chili....
Logged
Pit Boss 820

okie smokie

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2001
  • Live fast, die young, have a good looking corpse.
Re: PelletFan Picture thread
« Reply #546 on: June 28, 2020, 06:17:59 PM »

Chili,cheese, onion, pickle, mayo!  Yum! :cool: :clap:
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: PelletFan Picture thread
« Reply #547 on: June 28, 2020, 07:07:35 PM »

That burger called out for onions, but lazy is lazy...Not a pickle, mayo of mustard guy with my chili cheeseburgers.  Now Tommy's in Los Angeles, they did chili, tomato, pickle, mustard and onion.  Could never get into that.  You could obviously get it anyway you like, but that was their SOP!  For me, a great chili cheeseburger was chili, extra onions and the cheeseburger!  But my idea of a great cheeseburger is just mayo and onions!

There's a small restaurant in Owensboro that sells chiliburgers, but I've never had one with cheese. Don't like cheese in my chili....

And see, I am that way with chili fries, which are non existent in Mayberry and pretty much the Mid Atlantic as far as I can tell.  I just want fries, chili and heavy onions, cheese would ruin it.   But on the West Coast, most people want Chili Cheese Fries!
« Last Edit: June 28, 2020, 07:12:29 PM by Bentley »
Logged
Bacon is a Gateway Food...

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3361
  • This pistol is most fun for the buck
Re: PelletFan Picture thread
« Reply #548 on: June 28, 2020, 07:41:33 PM »

But on the West Coast, most people want Chili Cheese Fries!

Where I'm from most people want French fries topped with cheese curds and gravy.  Poutine!
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: PelletFan Picture thread
« Reply #549 on: June 28, 2020, 08:35:04 PM »

Would like to try it one day!
Logged
Bacon is a Gateway Food...

Canadian John

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2698
  • HAPPY COOKING, Canadian John
Re: PelletFan Picture thread
« Reply #550 on: June 29, 2020, 10:23:57 AM »

 
 Poutine originated in our neighbouring province of Quebec where it remains as a staple to this day.  The original was fries, curds + gravy. High on taste, saturated fat + calories.

 The original concoction has led to several many variations such as vegetarian,(usually onions and green peppers added to the mix).   The evolution parallels pizza  with all the toppings and crusts.  It's not

uncommon to see a long list of many poutine selections on a menu.

 One thing a good poutine must contain is freshly fried French fries + fresh cheese curds..
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: PelletFan Picture thread
« Reply #551 on: June 29, 2020, 03:24:24 PM »

And this is what type of gravy?
Logged
Bacon is a Gateway Food...

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3361
  • This pistol is most fun for the buck
Re: PelletFan Picture thread
« Reply #552 on: June 29, 2020, 04:38:07 PM »

And this is what type of gravy?

Just a simple brown gravy mix (or homemade) is all you need.  Cheese curds on top is traditional but I like to add shredded cheddar.  A friend uses country gravy and eats it for breakfast, but he's a hard-core Flin-Flonite and he's never turned down a meal of anything.

(I can write that 'cause I don't think he reads PelletFan.  He roughed me up more than once when we were young and he's not changed much.)
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: PelletFan Picture thread
« Reply #553 on: June 29, 2020, 05:03:55 PM »

A Mining Hooligan you say...


Flin Flon (pop. 5,185 in 2016 census; 4,982 in Manitoba and 203 in Saskatchewan) is a mining city in Canada.

Logged
Bacon is a Gateway Food...

glitchy

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 746
Re: PelletFan Picture thread
« Reply #554 on: June 29, 2020, 07:36:46 PM »

I’ve only had them with brown gravy. The dish leaves you satisfied and feeling guilty.
Logged
MAK 2* General (2021) | KBQ C-60 | Weber Summit Charcoal w/SnS LP, customized Big Joetisserie, Vortex, and Hunsaker Griddle | Weber Genesis II - S345 | Weber Traveler | Fireboard 2 Drive
Pages: 1 ... 25 26 27 28 29 30 31 32 33 34 35 36 [37] 38 39 40 41 42 43 44 45 46 47 48 49 ... 56   Go Up