What's Cooking?

I'm doing mesquite-rub, garlic pepper, grass-fed Angus top sirloins with baked russets and green beans.
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kazlx said:
Almost all of my cooking is cast iron anymore. Either that or the Traeger...
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I love me some cast iron. I've got a few run of the mill Lodge's that I've picked up over the years. My grandmother was famous for the things that she cooked in her cast iron skillet, which was pretty much everything. She passed away several years ago, and my mom kept the skillet for sentimental reasons, but didn't use it or store it properly. A couple years ago she asked me if I'd like it, which I jumped at. When I got it it was pretty corroded, and needed lots of TLC. Unfortunately it needed to be completely stripped, which meant Nana's seasoning would be gone, and then re-seasoned. The process was definitely a labor of love, using a couple rounds in a lye bath with some vigorous scrubbing with steel wool. Eventually I got it back down to the bare metal, and then started the process of re-seasoning. It was actually a very rewarding process knowing I was giving such an heirloom new life. Once I had it stripped down some markings were revealed that helped me trace the origins of it. It's not from one of the makers that are considered truly collectible, but it was made in the late 40s or early 50s, basically meaning it was the skillet that she cooked in for most of her adult life. As my mom put it, lots of love in the form of good cooking came from that skillet. I now use it once or twice a week, and it is easily one of my most prized possessions.

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I was working a 2 month stint in Huntsville Al. The Resident Inn had crappy cookware. I went down to the Super Wallmart and found myself a Lodge skillet. I was checking out and the Cashier said to me. "a wife can do quite a bit of damage with one of these". She was FUNNY
Happy cast iron cooking

This was my first long road trip, I was there without a car (cheap ass company) so I shipped my Mtn Bike via UPS. This is when I found out that Huntsville is Mtn bike heaven. Now I rent one when ever I go back.
 
Cornholio said:
Continuing on my journey to make pizza nights easy I tried a couple of pies back to back in the same pan last night. Once I was done with the first I cleaned the pan and was able to get it back to room temperature pretty quick to start pie #2. I think I’ll buy another cast iron pan to be able to rotate for 4 pizzas within an hour.

First I did a pepperoni and olive pizza for the kids, with the kids “help” of course.
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Then I did one for us using grilled onions, sweet Italian sausage, and mushroom.
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Nice! They look great. Did you make those in the Egg? Or stovetop? I want to make those myself, got to figure it out. And did you say earlier that Wize Guys sells dough? I’m checking it out
 
MolarM said:
Nice! They look great. Did you make those in the Egg? Or stovetop? I want to make those myself, got to figure it out. And did you say earlier that Wize Guys sells dough? I’m checking it out
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Yes, made on the egg. It acts similar to a brick oven since the ceramic dome helps heat the pizzas as well, plus it gets a subtle wood fire taste.

I tried one in the oven recently that came out pretty good too but we have a dual door oven that has a smaller section up top that I used. I think I went 500 degrees for 14 or so minutes with that method but will vary by oven.

Wise Guys, as well as most other pizza joints, sell their dough. I get their medium balls for $5 each. Going to hit up First Class soon since they are across the street from me now.

For the pan, I just butter it up a bit and add a little olive oil. Let the dough sit out for ~30 minutes then spread it in the pan and add toppings. Super easy.
 
@MolarM I just googled “cast iron pan pizza” and there are tons of oven methods/recipes. Many of them preheat the pan where on the Big Green Egg we do not do this. My guess is the oven needs a bit more help to get the pizza going versus the BGE which has a lot of heat coming from the charcoal as well as the radiant heat from the ceramic materials. I learned my ways from other BGE users on their forums.

The one I did in the oven turned out fine but was a little under done so maybe you’ll need to do the preheat method in the oven.
 
Cornholio said:
@MolarM I just googled “cast iron pan pizza” and there are tons of oven methods/recipes. Many of them preheat the pan where on the Big Green Egg we do not do this. My guess is the oven needs a bit more help to get the pizza going versus the BGE which has a lot of heat coming from the charcoal as well as the radiant heat from the ceramic materials. I learned my ways from other BGE users on their forums.

The one I did in the oven turned out fine but was a little under done so maybe you’ll need to do the preheat method in the oven.
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Hey Cornholio- Thanks for the details! I'll make them in the oven. Can't wait to try it! Thx
 
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