A couple of weeks back, we received a selection of sauces from Silverton Foods. Silverton foods makes many sauces including Apple Rum, Cherry Habanero and Pineapple Bourbon to name a few. The one that jumped to our attention first was the Apple Rum Sauce. Who could pass up a combination like fruit and alcohol?! You know we love our fruit and alcohol here on the blog…well without the fruit, haha. The thought of a sweet apple flavor with a nice kick from rum sounded like a winner! Check out our review below.
Our good friends over at Thermoworks have released a new wireless thermometer called “Smoke“. The Smoke is a wireless thermometer that includes two probes. That way, you can wirelessly monitor both the pit and the food. As a barbecuer, this is important. The proper temperature is the difference between delicious bbq and charcoal. Plus, since this is all done wirelessly, you can do it while watching your favorite game or snoozing on the couch. We tested this thermometer while making a nice Honey Garlic Smoked Chicken. The chicken provided approximately 2 hours for us to test the thermometer and check its limits. The thermometer performed flawlessly and actually exceeded expectations. Check out our review below.
I am a huge fan of pizza. We try to make a few pies every week. So when I had the opportunity to try out the Pizzeria Pronto I jumped on it. I have been looking for a relatively affordable, pizza oven that would give me the perfect pizza with the perfect crust. The key to a perfect pizza oven is one that cooks the top and the bottom simultaneously. You want a nice crispy crust and with an even heat distribution. That way you don’t have to constantly be playing with the pizza.
I am a huge fan of the Thermapen. It is fast, accurate, durable and an extension of my arm in the kitchen. It is the one kitchen/bbq tool that I could not live without. I honestly don’t know how people can cook without checking temperatures. I have had my Thermapen for almost 5 years and it works as good today as it did the day I purchased it. The other day the great people over at Thermoworks sent me the newest Thermapen to try out. I was a bit skeptical that I would need a new Thermapen. However, The Thermapen Mk4 is not just an incremental update, it is a brand new kick butt thermometer. The new features make this not only a kick butt thermometer, but the best Thermapen ever! Check out my review below.
I collect barbecue sauces wherever I go. I don’t care if it is a farmer’s market, grocery store, big box store or even a back alley. Ok, the back alley might be a stretch. But you get my drift. On my latest trip to World Market I noticed that they had a nice selection of sauces. So I gravitated toward the KC sauces and picked up some Cowtown. This sauce is known around the bbq community as a great sauce. It even won best sauce in the world at the American Royal. Not too many sauces can say that.
A couple weeks ago I was given the opportunity to test and review some grill grates. When these arrived I will be honest, I was a bit skeptical. How could you improve on grill grates? Metal bars that hold food over an open fire. Don’t they all do the same thing? Well I was wrong. Grill grates are interlocking aluminum panels that sit on top of your current grill grates. The Aluminum panels amplify the grill and convert it to infrared heat. They also even out the cooking surface, prevent flareups and give you the ultimate grill marks. They are a great grill accessory that is quickly becoming the most used tool in my arsenal.
Dana and I are huge fans of Green Chiles. We love them on burgers and are huge fans of green chile enchiladas. We have them all of the time when we go out to eat. A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles. These are top notch chiles, fire roasted, seeded and then flash frozen. They then deliver them right to your door in a cooler filled with dry ice. Pretty much the only way to get Hatch chiles on the east coast. Once we received them we knew right away that we wanted to make some green chile enchiladas.
The other day the fine folks over at iDevices sent us a Kitchen Thermometer. The Kitchen Thermometer is a dual probe bluetooth thermometer that connects right to your iPhone, iPad or iPad mini. With your bluetooth connected device you can wirelessly monitor your thermometer, chart the temperature and set up alerts. This is not your mom’s kitchen thermometer. Well, unless your Mom is one connected lady. To test this device, I wanted to try it out on a large piece of meat. So, I went to the local store and found that pork tenderloins were on sale. I added a little bacon to the cart and we were all set for a great meal. The Kitchen Thermometer from iDevices was great. Check out the bottom of the post for a full review.
The famous Miss Kay was invited by LouAna to talk about why she loves cooking, her favorite recipes, and more. This warm, personal interview shows a side of Miss Kay that you haven’t seen before, and it’ll make your mouth water for her delicious fried chicken.
See more of Miss Kay’s story on YouTube.
On my trip to Virginia Beach last summer, I picked up some County Grill & Smokehouse Bar-B-Que and Rib Sauce. County Grill is a great smokehouse and bar in Yorktown, VA. I would say it’s one of the best barbecue restaurants in Virginia. If you find yourself near Yorktown, VA you should stop by. To test this sauce, I tasted it as-is right out of the bottle and also heated it up over some perfectly smoked ribs. The sauce was tested over a sweet rub and a spicy rub to see how it reacted to various rubs. Therefore, I believe I was able to test it over most variables that it would encounter in your house.
With a toddler running around the house Dana and I have limited time to cook. We love lasagna, but having to haul out the giant stock pot to boil the noodles is a pain. Besides the extra dishes, the extra time needed to boil the noodles adds precious time to our already chaotic day. So we had high hopes when we tried out the No-Boil Lasagna noodles. The thought of just assembling the lasagna without the hassle was too good to be true. Or was it?
The other day, I received the greatest grilling innovation in the mail, The KettlePizza! The KettlePizza is an attachment for Weber charcoal kettles. This awesome attachment turns the standard Weber kettle into a fire breathing brick oven. At temperatures reaching over 700 degrees this amazing innovation makes awesome pizzas. To test out the KettlePizza, I decided to go back to basics and come up with a new basic pizza dough.
Basic Pizza Dough #2
Place the yeast, water and honey in the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.
Add the salt and then mix. Then slowly add the flour to the mixture 1/2 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated. The amount of flour required to make a dough ball that is not too sticky will vary with temperature and humidity. Mine took a little more than 2 1/4 cups. Once you have a good dough ball, place it on a floured surface and knead for 10 minutes. If you have a mixer with a dough hook place it on medium speed for 10 minutes.
Lightly oil a bowl and then place the dough into the bowl. Turn the dough over a couple times to make sure that all sides get greased. Then cover with plastic wrap. Let the dough sit for about an hour or until it doubles in size. Then divide the dough into two separate dough balls. If you only wish to make one pizza place the extra dough ball in the refrigerator.
Allow the dough balls to rest for another hour before making the pizza.
This is the perfect time to set up your KettlePizza if you have one, or preheat your oven to 475 degrees. If you don’t have a KettlePizza you might want to look into it.
Start a chimney full of charcoal. Once the charcoal starts to grey, then pour it into the Weber kettle. Fill the back half in a moon shape. Add a few chunks of wood to get the heat up.
Place the KettlePizza and pizza stone on the kettle and allow it to heat up. I found that the thermostat reached 700+ degrees in about 25 minutes. The pizza stone required an additional 15 minutes or so to heat up.
As you can see, they have punched out the word hot into the KettlePizza. The allowed for great visuals as the flames jumped up.
Once the KettlePizza was heated up and the dough was risen, it was time to make pizzas. Cover a pizza peel or upside down pizza pan with cornmeal or semolina.
To form the pizzas, place the dough on a well floured surface and slowly work the dough into a flat disk. If you use a rolling pin you will end up with a flat pizza. If you like big crusts then work the edges out by hand. You can even through the dough up and spin it in the air to get a nice round shape. The dough will make two 14 inch pizzas. Then place the dough onto the pizza peel. Top with your favorite toppings and you are ready to make pizzas.
I cooked these pizzas using the KettlePizza at 700+ degrees for about 6 minutes. If you do not have a kettlepizza you can cook the pizzas in a preheated 475 degree oven on a pizza pan or on a preheated pizza stone for 10-16 minutes.
When fully cooked, the crust should be slightly golden the the cheese should be melted.
As you can see the KettlePizza delivered a perfect pizza with a nicely browned crust.
- 2 teaspoons honey
- 1 package active dry yeast (about 2¼ teaspoons)
- ¾ cup warm water (100° to 110°)
- 2¼ cups all-purpose flour (about 10 ounces), divided
- ½ teaspoon salt
- Cooking spray
- 2 tablespoons stone-ground yellow cornmeal
- Place the yeast, water and honey in the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.
- Add the salt and then mix. Then slowly add the flour to the mixture ½ cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated. The amount of flour required to make a dough ball that is not too sticky will vary with temperature and humidity. Mine took a little more than 2¼ cups. Once you have a good dough ball, place it on a floured surface and knead for 10 minutes. If you have a mixer with a dough hook place it on medium speed for 10 minutes.
- Lightly oil a bowl and then place the dough into the bowl. Turn the dough over a couple times to make sure that all sides get greased. Then cover with plastic wrap. Let the dough sit for about an hour or until it doubles in size. Then divide the dough into two separate dough balls. If you only wish to make one pizza place the extra dough ball in the refrigerator.
- Allow the dough balls to rest for another hour before making the pizza.
- I cooked these pizzas using the KettlePizza at 700+ degrees for about 6 minutes. If you do not have a kettlepizza you can preheat an oven to 475 and place the pizza on a pizza pan or on a preheated pizza stone for 10-16 minutes.
- When fully cooked, the crust should be slightly golden the the cheese should be melted.
Overall the recipe came out great. I would not change a thing with this recipe. 5 out of 5 stars.
The KettlePizza was amazing! Not only did it give me the brick oven pizza that I wanted, it was easy to use. All I can say is look at the picture of the crust. You can’t get perfect pizza like this in a standard oven.
The KettlePizza is definitely a great alternative to building a brick oven. Plus, it is a lot cheaper. A basic Weber Kettle is about $99 and the basic KettlePizza retails for about $149.95. It is noted that a Deluxe Kettle Pizza is required to get the KettlePizza and pizza stone.
The KettlePizza for this post was supplied to me free of charge from http://www.kettlepizza.com. While the KettlePizza was free, the review found on this blog is truthful and honest in my opinions, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.