What are you cooking for dinner this weekend?

[Too Tall]

I think that we need to get a pizza making group chat/Facetime thing going.

I accept that.
As unromantic as it sounds I've been knocking out the best pizzas of my life in our electric oven at 500F using a 1/4" steel plate.
Don't you think that most of the issue with outdoor grills is lack of dome insulation? Heck, the second you open the lid you've lost your temps.

[guido]

My next one is back indoors. Cooking outdoors does strike a deep part of our nature, but ovens have evolved for a reason...

[nrs5000]

While we are on pizza I have a bunch of fire bricks left over from a chimney tear down and I have the notion to turn them into a brick pizza oven. Anyone done a project like this?

[rwsaunders]

I have worked in the past from a prefab kit, but I bet that you could do it if this dude could do it. From what I recall, the refractory brick might need some time to come up to heat in order for the system to work.

DIY Brick Pizza Oven | MyOutdoorPlans | Free Woodworking Plans and Projects, DIY Shed, Wooden Playhouse, Pergola, Bbq

[dgaddis]

I accept that.
As unromantic as it sounds I've been knocking out the best pizzas of my life in our electric oven at 500F using a 1/4" steel plate.
Don't you think that most of the issue with outdoor grills is lack of dome insulation? Heck, the second you open the lid you've lost your temps.

One tip I've seen is when you put the pizza in close the lid, and close the top vent a good bit so you trap more heat, but not so much to put out the fire (important if doing more than one pizza).

Also this is why you don't too much heat, you'll burn the crust before you get the toppings done.

[Too Tall]

I've been VERY tempted to attend a weekend workshop on this subject. Building a brick oven does not look hard to do it does require the right configuration. For instance, my (cough) clever neighbor over-studied pictures of outdoor pizza ovens than created a design and had his mason make it for him. That oven is a good boat anchor.

I have worked in the past from a prefab kit, but I bet that you could do it if this dude could do it. From what I recall, the refractory brick might need some time to come up to heat in order for the system to work.

DIY Brick Pizza Oven | MyOutdoorPlans | Free Woodworking Plans and Projects, DIY Shed, Wooden Playhouse, Pergola, Bbq

[Noteddy]

Very interested in this as well. I also know someone who built something that looked like a pizza oven, but only toasts marshmallows in it. While still not trivial, I'm kind of tempted to dip a toe with a project like Assemble a Brick Pizza Oven in a Day

[Octave]

On an unrelated note, anyone here have any expertise or experience with homemade korean food?

Last night we took our first shot at making our own gareotteok (rice flour cakes) an then used them to make tteokbokki which was delicious, but the rice cakes were less chewy than I would've liked and a bit more crumbly than I am used to, which I'm sure is chalked up to technique.

Ratio was 150g rice flour, 4.5oz H2O, 1/2t salt. Kneaded, steamed, rolled and cut then rubbed with sesame oil before cooking. I'd attach a picture, but as with most korean food, it tasted a lot better than it looked.

[BSUdude]

Anyone have any experience (firsthand or otherwise) with the Uuni Pizza Oven? Based on looks alone it appears like it might be a bit chinsey, but it seems to get good reviews...

I too am dissatisfied with the lack of temp control I have with grilling pizza vs baking in oven, but I am currently using a standard gas grill for the task.

Brick pizza ovens sound sweet but it's going to take some time to heat that brick up. More like a BGE type experience than a "damn pizza sounds good" at 5pm on a Saturday.

[rwsaunders]

Perhaps there are more elegant ways to bake a pizza on a gas grille, but in all cases, retaining heat and getting the temperature above 650 degrees are two key factors. Not my pics, no affiliation, etc.

[Dave Thompson]

I've got a Camp Chef gas grill. Each burner is rated at 30,000 Btu. With the lid closed the temp gets up to 800*f easily. The pics that rw posted above show an inelegant but useful way to retain and even out the heat. I'm going to try it as soon as we're back in Baja in a few weeks.

[Too Tall]

Dave your pizzas looked great.

I've got a Camp Chef gas grill. Each burner is rated at 30,000 Btu. With the lid closed the temp gets up to 800*f easily. The pics that rw posted above show an inelegant but useful way to retain and even out the heat. I'm going to try it as soon as we're back in Baja in a few weeks.

[rwsaunders]

Back on track from the pizza chatter, deconstructed Chicken Cordon Bleu.

[jdp211]

Untitled by jacob Perlmutter, on Flickr

Bacon, poached egg, and mushroom ramen

[Too Tall]

When the only thing in your fridge is sharp cheese, sad tomatoes and a head of romaine.

IMG_2340 by Josh Simonds, on Flickr

[Matthew Strongin]

Untitled by jacob Perlmutter, on Flickr

Bacon, poached egg, and mushroom ramen

That looks amazing

[guido]

My SO requested a Fritatta. Homegrown greens medley (chard, beet greens, russian Kale), homegrown lipstick peppers, homegrown onions, homegrown parsley, homegrown thyme, salt and pepper. 12 local eggs.

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[rwsaunders]

I shouldn't look at these posts before I have dinner.

[spopepro]

My dealer sent me a message. "1998 Rioja gran reserva for $35 a bottle" he said. So it was time for some "tapas". Mussels fra diavolo, chickpeas with chorizo and pickled peppers, sweet potato spinach tortilla, some olives, peppadews, and manchego.

[Too Tall]

spopepro - I can practically smell that here. Solid work young man.