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So I've been making all kinds of curry over the last month. Rogan josh, beef masala, and butter chicken. I make home made naan bread to go with them. So good.
What curry should I try next?
Panfried sea bream and steamed pork & chive dumplings were the main features...the rest are pretty straight-forward. Not sure how "traditional" we got it but this is the first time we didn't really have family (i.e. parents) involved due to the pandemic.
cha lua huh.. interesting, have never had that in my goi cuon, but i'm willing to give it a try one of these days..
Speaking of hoisin, i've recently upp'd my sauce game by missing in some crunchy peanut butter and heating it up in a small saucepan with the hoisin, cutting in a bit of water or vinegar to thin it out.. add some roasted peanuts and sriracha and that'd make for a BOMB goi cuon dipping sauce.
So, my old pizza stone was maybe 1/4" thick and 12" round. That's weak. So I got a new one that's 16" round and just over 3/4" thick. After heating the oven up at 550° for an hour, we made pizza - fresh dough (from a local bread maker), basil pesto, onions and mozzarella.
I guess in my excitement, I forget to take a photo of the crust 😅 it was browned perfectly on the bottom. I plan on trying out the stone in my Big Green Egg. I may try to make my own dough as well, although this dough was fantastic.
So finally got around to ordering the pieces for the Egg so that I can cook pizzas. I definitely should have done this sooner they came out fantastic. The main thing is you want the pizza as high as you can get up in the dome of the Egg. Cook temp was around 675-725. Pizzas took about 7-8min to cook.
Being the first time I wanted to start simple. Did 2/3 Mozz 1/3 Xtra Sharp Cheddar. That was the mixture I went with all night for the pizzas.
Crust perfectly crisp with nothing burning since I made sure to buy good high temp 00 flour so it wouldn't burn. I do need to work on getting just enough flour on the bottom and not a ton of extra. I don't find that it really detracts from the taste at all though with the 00 flour.
Some pepperoni next. Increased the cooking time a little to just test the results from the first one. 9min was definitely too much for a 10in.
For the last one, I tried some veggies. I think this might take a while to figure out. They got soft. Maybe I need to grill them separately and add them on in the middle of the cook. For this pie, I also tried to use less flour on the bottom and it got stuff and I had to use a large knife to slide under to get it unstuck while tossing some more flour underit. Messed up the veggies a bit then.
I didn't want to have any leftover freshly shredded cheese so I just put all the remaining cheese on the pie. This was definitely a lot of cheese compared to the other two. Probably double.
Not sure you could smoke a pizza. I just used mine as a high temp oven in this case. Best bet would be maybe to smoke some chicken or something ahead of time and just use it as topings. I will be saving some of my pulled pork next time for that very purpose. Going to try making hawaiin bbq chicken pizza tomorrow night but that chicken will just be cast iron cooked to get a nice char on the edges.
Yeah I've done smoked chicken on pizza before, I meant use the smoker to cook like you did. I've seen people smoke frozen pizzas before, not sure how that would turn out but always been tempted. I would love to get a pizza stone and do more of a baking style like this
Pizza round 2. Did hawaiin bbq chicken this time as the main one. First one with jalapenos for me, second one without for the girlfriend, and then a supreme minus mushrooms for me to lunch the next day.
Been a while since I made a legit, non-processed dinner. Tonight was chicken shawarma (boneless skinless thighs that marinated overnight) over quinoa salad (quinoa, green apple, cranberry, forgot the feta), roasted peppers and grape tomatoes, pickled red onions, diced cucumber and red onion, and hummus. Served with pita.
So having a kid is a major time suck, but I've been able to escape a few times this summer to get some grilling done.
First up, beer can chicken, fresh pasta salad, and grilled asparagus. I was blown away by how moist it was but that it still had a crispy skin.
After that, I finally got to use the Big Green Egg that I got over a year ago to make some pork pinwheels. They were a little dry once done but the flavors were great. It had feta, sundried tomatoes, and spinach as a filling. I served them with some roasted potato wedges.
Fast forward to last weekend. My father came to visit and I decided to give pizza another try in the BGE (the first try was not pictured, nor was it good). I had already done wings on it, thanks to @CCColtsicehockey for the tips. I picked up a PSWoo (silly name), which raises the main grill grate to the felt line and has an add on for a 16" grate that sits about 5" above the main grate, which is the perfect place for my 16" pizza stone. The pizza came out really good too. I'm sure the dough from a local bakery helped, but I was really happy with it.
Thursday night we decided to make another pizza since we had a second batch of dough. I couldn't get the grill up to 700° this time for some reason, but the pizza was still pretty good. Unfortunately, the dough was almost a week old and you could tell it was starting to ferment. It was still good, but it definitely had more of a tangy taste to it.
I'm just happy that the pepperoni still curled a little bit, despite not hitting the desired temps.
I have to adjust the lid on the egg and replace the gasket, which I'll hopefully do this weekend, and then I can get back to cooking stuff.
Love to see that you're finally getting to use the egg. I think I need to make pizza again now that I see those. Pizza comes out so good and yeah the dough from an actually bakery or your favorite local pizza place definitely makes it even better.
I do need to give the beer can chicken a try. Yours looks really good.
Bought a spiral cut ham for Christmas dinner and decided to use the bone and make ham and bean soup since I've never made it before, I boiled the beans and the ham bone after browning the ham bone in a pan.
And added extra ham after the ham bone had boiled for an hour or so. Can't wait to try some!
New Year the other night...
You better have pork belly in there too! 
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