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[ness]

2 minutes ago, snagged in outlet 3 said:

I’ve had my finger over the buy button a few times but on one.   Which one did they get ?   Pizza looks awesome!!!

Koda 16. Propane powered and the larger deck. He likes the control and ease of use of propane and I think I’d agree. There may be some flavor from wood, but at 90 seconds it probably won’t be much. 

[ColdWaterFshr]

The Ooni ovens are the real deal.  Cranked out some pizzas on the 11 point last fall that were as good as any restaurant.  90 seconds is right.  super hot.  Good dough, real buffalo mozzarella, good toppings.  I want one of those ovens.

[snagged in outlet 3]

11 minutes ago, ness said:

Koda 16. Propane powered and the larger deck. He likes the control and ease of use of propane and I think I’d agree. There may be some flavor from wood, but at 90 seconds it probably won’t be much. 

That’s the one I keep looking at.  I think you can do steaks in them too.  Thx

[ness]

10 minutes ago, ColdWaterFshr said:

The Ooni ovens are the real deal.  Cranked out some pizzas on the 11 point last fall that were as good as any restaurant.  90 seconds is right.  super hot.  Good dough, real buffalo mozzarella, good toppings.  I want one of those ovens.

I remember you posting about that. Propane version?

[ColdWaterFshr]

32 minutes ago, ness said:

I remember you posting about that. Propane version?

No, it was the pellet version.  Smaller and more basic than what I could see in your photo.  Still, once it got up to temperature, it was HOT.  The back end was hotter than the front end, so you had to be attentive with the peel and keep it turned every 20 seconds or so.  Delicious.  Put the basil on AFTER it came out so it didn't crisp.  I really want one for camping.  Made the dough in advance in a bread machine at home.  Ziploc'd it and put it in a cooler.  Brought it slowly to room temp in a very low heat dutch oven before rolling it out on the gravel bar.  Flour.  Rolling pin.  Perfecto.

[snagged in outlet 3]

9 hours ago, ColdWaterFshr said:

No, it was the pellet version.  Smaller and more basic than what I could see in your photo.  Still, once it got up to temperature, it was HOT.  The back end was hotter than the front end, so you had to be attentive with the peel and keep it turned every 20 seconds or so.  Delicious.  Put the basil on AFTER it came out so it didn't crisp.  I really want one for camping.  Made the dough in advance in a bread machine at home.  Ziploc'd it and put it in a cooler.  Brought it slowly to room temp in a very low heat dutch oven before rolling it out on the gravel bar.  Flour.  Rolling pin.  Perfecto.

You guys are gonna make me get one....😁

[Mitch f]

So Ooni, Otto Wilde Grills, and Blackstone seemed to be the social media kings this year...they all look useful and thought about buying a Blackstone. I never pulled the trigger. The Blackstone seemed to be the least “one dimensional”.

[rps]

31 minutes ago, Mitch f said:

So Ooni, Otto Wilde Grills, and Blackstone seemed to be the social media kings this year...they all look useful and thought about buying a Blackstone. I never pulled the trigger. The Blackstone seemed to be the least “one dimensional”.

I have the next to smallest Blackstone. I love it.

It does a variety of things well. Your can, of course, sear meats. Seared, marinated shrimp are incredibly easy. Squashes, eggplant, and onion slices are things of beauty. I suspect I should try stir fry, but then I would have to learn to flip food to the top of my head. My favorite? Hash browns.

This last summer those living on our street held monthly, socially distanced block parties. I rolled the Blackstone to the cul-de-sac, where we set up and did the grilling. Several of the men had serious grill envy.

If you buy one, take your time and season it carefully and well before use.

[snagged in outlet 3]

37 minutes ago, Mitch f said:

So Ooni, Otto Wilde Grills, and Blackstone seemed to be the social media kings this year...they all look useful and thought about buying a Blackstone. I never pulled the trigger. The Blackstone seemed to be the least “one dimensional”.

You can always buy a griddle for your gas grill.  My buddy at work loves his. 

[rps]

Cooking something new to me for dinner tonight. I bought a portion of teres major at the butcher shop. $8.99/lb. Supposed to be the second most tender cut on the cow. I have rubbed it and have it wrapped in cling film. In a bit I will drop it in the sous vide at 130. This evening I will quick sear it and serve it in medallion form with sriracha horseradish cream.