Homemade Pizza

  • 4 ½ cup of bread flour
  • 1 ¾ cup water (100 oF)
  • 2 TBL Sugar
  • 1 tsp Salt
  • Package of Yeast
  • ~1 tsp thyme
  • ~1/2 tsp oregano

 * add water to breadmachine followed by premixed dry ingredients, then put yeast on top.  Put machine on dough setting and watch doughconsistency, should be like wet-playdough. After program is done (1.5 hours) punch dough and put in fridge overnight then punch dough again.    Roll out

Note: for thin pizza you should roll out dough very thin.  Place on pizza peel with corn meal.  Heat KJ to 500-550 degrees, place heat deflector on pizza stone on high setting.  Heat the stone VERY well (at least 30 minutes) to ensure crispy crust.   Add corn meal to pizza stone before adding pizza to KJ.  Cook pizza until cheese starts to brown(around 15 minutes or so)

 

Steaks for Dinner!

For the inaugural meal on Bessie we decided to chef of some Ribeye steaks from Wegmans. Bessie was preheated to 600 degrees (wicked good charcoal) using Two grill grates (www.grillgrate.com).

Lightly seasoned with olive oil, salt and pepper. Cooked approximately 6 minutes per side. 1/4 turn after 3 minutes on each side.

Check out those grill marks. Finished steaks cooked to medium.

Beer me!

Kamado Joe “Bessie” Arrives!

After a long journey from LI, NY good ole “Bessie” arrives just in time for dinner.

A big thanks to Tom Maloney (my uncle) and Rob Maloney (my dad) for getting everything together and transporting in down to Maryland.

If your in the market for The Big Green Egg or Kamado Joe check out Shinnecock Hardware (in Hampton Bays & Southampton, NY)

Sous Chef Dylan Ready to Help