ncsupack1 said:
Have the day off and thinking of hitting up my local butcher to see what he's got going. Wanting to grill later today.
Cash post gifs, so in my best Ben Stiller voice, "Do it... do it!"
Grilling Thread
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Last: 1 mo ago by Seawolf2010
Cash post gifs, so in my best Ben Stiller voice, "Do it... do it!"
It's gonna be surf and turf later today...picked up the Mrs a nice Filet mignon, I'm having ribeye...also got two lobster tails to grill. Be a nice treat after cleaning the boat up for Sunday.
Can't believe this thread seems to be dying here.
Burgers and dogs tonight. Saturday, may be dinner out. However, Sunday should be good, and I will post pics.
Burgers and dogs tonight. Saturday, may be dinner out. However, Sunday should be good, and I will post pics.
BTG, I picked up some extra thick bone -in pork chops at Acre Station this week when down there with my work. Going to grill one of the next two nights. Along with your seasoning suggestion on some grilled shrimp. I will report in ....I know it will be smacking good. And the cooler temps will make it even better !!
Pizza on the grill tonight. One of my favorite meals
100%.
Nothing like that 800 degree charred pizza crust.
How do you do your crust or do you buy it? Lilly's Pizza in Raleigh sells theirs. Hard to beat.
What toppings?
Nothing like that 800 degree charred pizza crust.
How do you do your crust or do you buy it? Lilly's Pizza in Raleigh sells theirs. Hard to beat.
What toppings?
Doing store bought because I am just feeling too lazy to make my own. I have a really good recipe I got from a client (Ill post it if I can find the email). Doing pepperoni and prosciutto for sure. I have some salami and sausage as well, but havent decided if I am going to use them. Gonna see how I feel after my roundCivilized said:
100%.
Nothing like that 800 degree charred pizza crust.
How do you do your crust or do you buy it? Lilly's Pizza in Raleigh sells theirs. Hard to beat.
What toppings?
Couldn't find the email, but I printed it out. All his words, but its a very tasty pizza
Is that all purpose flour or bread flour? Thanks for the recipe. May give it a shot this week.
I believe it was AP flour, but I think either would work
Late to this conversation, but do you use AP flour?FlossyDFlynt said:
I believe it was AP flour, but I think either would work
Could the flour your client uses possibly be semolina flour? Wife and I were discussing it at lunch today (over pizza), and she's ordered some semolia in order to begin making her own pizza dough and pastas. Apparently this product makes great pizza dough and pastas.
She's a great cook, so I'm all for this experiment. Her comment was "I'll make the dough and you grill them for us". Works for me.
Interesting , my wife has stated making her own dough since the shut down. Pretty dog gone good. Made homemade pizza last night. Not cooked on the grill, but on the brick in the oven. Very good pizza. In trying to be healthy , we use chicken meat balls and turkey pepperoni and Canadian bacon , along with fresh veggies.
Home made pizza sounds like a popular meal on here. And my wife is a excellent cook, too.
Home made pizza sounds like a popular meal on here. And my wife is a excellent cook, too.
Lucky man!
Two bags of this were just delivered. I don't read Italian, nor do I bake. However, I'm looking forward to finding out how this tastes in dough and other Italian dishes.
I"m a carnivore and love pizza loaded with meats. Your chicken meat balls pie sounds good. My wife prefers veggies, so we usually have one of each type.Tootie4Pack said:
Interesting , my wife has stated making her own dough since the shut down. Pretty dog gone good. Made homemade pizza last night. Not cooked on the grill, but on the brick in the oven. Very good pizza. In trying to be healthy , we use chicken meat balls and turkey pepperoni and Canadian bacon , along with fresh veggies.
Home made pizza sounds like a popular meal on here. And my wife is a excellent cook, too.
She's almost through with her canning now, and has said she's shifting into "baking mode" over the next few weeks. Blessed more than I deserve.
Turned out very good
Great looking pizza. Nice job.FlossyDFlynt said:
Turned out very good
FlossyDFlynt said:
Turned out very good
That crust looks great.
I have actually never made it myself. He was using AP as far as kneading the dough, then using semolina for the board once the dough was rolled out.Bell Tower Grey said:Late to this conversation, but do you use AP flour?FlossyDFlynt said:
I believe it was AP flour, but I think either would work
Could the flour your client uses possibly be semolina flour? Wife and I were discussing it at lunch today (over pizza), and she's ordered some semolia in order to begin making her own pizza dough and pastas. Apparently this product makes great pizza dough and pastas.
She's a great cook, so I'm all for this experiment. Her comment was "I'll make the dough and you grill them for us". Works for me.
I dont have a stand mixer and doing the whole thing by hand seems like a ton of work. Also the amount it would make is enough to feed a crowd, so basically just looking for an excuse to have people over at some point to make it.
Grilled those extra thick chops last night. Outstanding! Wife cooked sweet potatoes , fresh brown sugar crowder peas, and new potatoes. She cooked a Vivian Howard recipe tomato pie since she is a pescatarian. The tomato pie is delicious.
And that grilled pizza looked mighty good !
And that grilled pizza looked mighty good !
I don't know how that pie tasted but it looks perfect!
It was very tasty. Harris Teeter dough, sauce from a can (cant remember the brand name), prosciutto, red pepper flake, grated parmesan layer, layer of mozzarella, layer of pepperoni, topped with oregano. Really enjoyed the flavor profileCivilized said:
I don't know how that pie tasted but it looks perfect!
Had a steak cooked for me at Franks in Pawleys Island the other night. Does that count?
Tootie, I chuckled when I saw your post about chops from Acre Station. I picked up chops and steaks on Friday from our butcher.
Chops are 1.5 in, pocketed. Going to stuff and grill them later this afternoon. Steaks on Monday.
Chops are 1.5 in, pocketed. Going to stuff and grill them later this afternoon. Steaks on Monday.
Depends on how done the steak was, and if it was good or not.metcalfmafia said:
Had a steak cooked for me at Franks in Pawleys Island the other night. Does that count?
Bell Tower Grey said:Depends on how done the steak was, and if it was good or not.metcalfmafia said:
Had a steak cooked for me at Franks in Pawleys Island the other night. Does that count?
Medium and delicious.
1.5" chop, grilled over charcoal. Stuffed with diced apple, bacon, onion, Mascarpone cheese and a little brown sugar. Side salad and French bread..
Dad gum that looks delicious ! Well done !
Chops from last night
Looks good, JoCo. Been missing your posts. You been helping Trent get things ready for 2 weeks at the farm?
Good looking chops guys! Looks like I'm doing the pork loin sandwiches again from about a month ago. Happy Labor Day!
Thanks BTG! I've been so busy lately I haven't even had the chance to help him out. Hopefully it will be good weather though and he'll have a crowd out there.
We're planning to go. Maybe we will see you there.JocoPack said:
Thanks BTG! I've been so busy lately I haven't even had the chance to help him out. Hopefully it will be good weather though and he'll have a crowd out there.
It was storming outside so I didn't get to grill these, but Mrs. and daughter decided to make pizza tonight and cooked them on the stone in the oven.
They had fresh mozz, basil and tomatoes. I had sausage, beef, pancetta, mushrooms and mozz.
They had fresh mozz, basil and tomatoes. I had sausage, beef, pancetta, mushrooms and mozz.
That's restaurant quality right there!Bell Tower Grey said:
It was storming outside so I didn't get to grill these, but Mrs. and daughter decided to make pizza tonight and cooked them on the stone in the oven.
They had fresh mozz, basil and tomatoes. I had sausage, beef, pancetta, mushrooms and mozz.
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