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yankeedave's Profile

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Putting pizza stone on charcoal grill

Thank you, it's not too late for a good answer. I have mostly confined myself to my home oven with a stone or clay tiles. I got frustrated with the grill because I was losing too much heat every time I opened the cover. An outdoor wood-fired oven is something I've wanted for a long time but I just haven't done it. Instead I've come to accept the limitations of my home oven and now I just try to get the best pizza I can using it.

Oct 23, 2013
yankeedave in Home Cooking

How does rinsing affect the crunchiness of potato chips?

After visiting the Route 11 potato chip factory in Va. recently, my wife asked me what the difference is between kettle and regular chips. I was at a loss for an answer so I started doing some research. I've learned that kettle chips typically aren't rinsed before frying, but I haven't been able to learn how that affects the final product. I understand that rinsing would remove some starch from the potato slices, but so what? Any food scientists out there who can explain this to me?

Oct 07, 2011
yankeedave in General Topics

Road Racing Bar/Restaurant.....Chanticleer or ??

I know this is a long time for a reply but I was googling for information about this restaurant. I'm quite sure it's long gone, but I remember going there on a 1971 visit to NYC with my family. My dad was a WWII vet who knew Dreyfus from the war. I've long wondered what became of him and the restaurant.

Aug 12, 2011
yankeedave in Manhattan

Putting pizza stone on charcoal grill

Some do, some don't, some use corn meal. But I've never seen one use parchment paper.
With practice, I may get to the point where I don't need the flour. But for now it beats having the dough stick to the peel.

Jun 14, 2011
yankeedave in Home Cooking

Putting pizza stone on charcoal grill

Maybe it's just a hangup of mine, but I'd like to do what a professional pizzaiolo would do, or as close as I can get to it within the limitations of my home kitchen. And they don't use parchment paper. As for the flour, as long as you don't overdo it, you move quickly, and you dust it off a bit when it comes out, it's fine.

Jun 14, 2011
yankeedave in Home Cooking

Putting pizza stone on charcoal grill

I always feel as if I'm cheating using parchment paper to slide the pizza onto the stone. Plus I don't want anything between the pizza and the stone. With practice, you can use flour quite effectively, you just have to make sure the peel is evenly coated, be careful not to spill any liquid onto the peel, and move quickly so the liquid doesn't soak through the dough.

Jun 14, 2011
yankeedave in Home Cooking

Putting pizza stone on charcoal grill

Some good thoughts there. In my experience I've gotten some excellent pizzas from my grill using a stone, but the biggest drawback is that, with a charcoal grill, you lose a lot of heat every time you open it. And the charcoal only maintains its maximum temperature for a short time, so closing the lid and waiting for it to get back up to full temp is not a great option because your coals are going to start dying down. It's not like a wood-fired oven where you can keep feeding the fire, or rotate the pizza without losing heat. Your window of opportunity is pretty short. So if you're doing multiple pizzas, which you probably will, since most grills will only hold relatively small pizzas, they're likely to be inconsistent - the first one will cook up really fast, the second one a little longer, the third one even longer and it may not have any charring at all.

Jun 13, 2011
yankeedave in Home Cooking

Best pizza in NYC that's sold by the slice?

I'll be in the City in a few weeks and would like to hit some of the better pizzerias in town but I know some of them only sell whole pizzas. I'll be alone so I'd rather find some places that sell by the slice. I know Patsy's does and would like suggestions on others. Also advice on when to go, if possible, to avoid long lines. Thanks.

Aug 11, 2009
yankeedave in Manhattan

Putting pizza stone on charcoal grill

I'm just trying to replicate as closely as possible a commercial coal-fired oven, with higher temperatures than I can get in my home oven. A grilled pizza with grill marks on the bottom and a "grilled" flavor is not really what I'm looking for.

Mar 16, 2009
yankeedave in Home Cooking

Putting pizza stone on charcoal grill

Since I have a barrel-type grill another alternative might be just to try to keep the stone to the side so that's it's not directly over the coals, at least initially. I have no proof but I can't help thinking that as long as it heats up gradually enough, the stone should be able to withstand some pretty high temps without cracking.

Mar 12, 2009
yankeedave in Home Cooking

Putting pizza stone on charcoal grill

ipsedixit wrote:
"Can you use a pizza stone on a grill? Yes, absolutely.
Should you use a pizza stone on a grill? No. At least not in my opinion.
Part of the appeal of grilling a pizza is to have the crust take on a nice char, and some of the smoky flavor from the charcoal. Using a stone sort of defeats this purpose IMO."

Thanks for all the responses - as to the char, it seems to me that if the stone is hot enough, the crust will get charred, it just won't have grill marks. Also my purpose would not be to get a smoky flavor but to bake the pizza at a higher temperature than I can get in my home oven, closer to what you would get in a coal- or wood-fired oven, or a commercial pizzeria-type gas oven.
My thought on the cracking issue would be to put the stone on as soon as the coals have turned ashy, with the lid open at first to give it time to heat up more gradually, then close the lid and let it heat up the rest of the way.
Well, I haven't seen anything to dissuade me from at least trying it. If anybody's interested, I'll post the results. Probably won't be for a few weeks, I'm just thinking ahead.

Mar 12, 2009
yankeedave in Home Cooking

Putting pizza stone on charcoal grill

There are tons of recipes for grilled pizza, but they almost all suggest putting the pizza directly on the grill, usually after prebaking it to firm it up a little. Is there any reason not to use my pizza stone in the grill? My thought is that if I get enough charcoal in there I can fire that baby up way past any temp I could get in my electric oven. The grill owner's manual warns against getting the temp too high as they claim it'll wear out the bottom of the grill faster, but it's not as if it's going to eat right through it all at once like acid, so why not? If it means I have to buy a new grill next spring, OK.
The only other concern I can think of is that it may get so hot that I won't have any idea what the temp is inside the grill - the built-in themometer only goes up to 500F - but as long as I keep an eye on the pizza, so what? Thoughts? Anybody tried this?

Mar 12, 2009
yankeedave in Home Cooking