Welcome to the heart of Mid-Western Ontario! Grey County Grillin' is all about outdoor cooking. Join me as I smoke, grill and cook chicken, ribs, beef, pork, you name it! And all on my Napoleon Apollo smoker, my Big Easy Oil-Less Turkey Fryer, Red Weber Kettle, Traeger, and other kitchen gadgets.
When a new video is released, it will go live On Fridays between 3PM and 4PM.
I'm open to ideas and suggestions, so feel free to fire away.
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This video is a year old, and you may have already figured it out. You're missing a little bit of "flick" when your getting the pizza off of the peel. You're pushing it off of the peel. Give it a little shove at first and let the pizza fall onto the stone. pull the peel and you'll have a more uniform pizza shape. Just takes some practice like anything else.
The pizza looked pretty good, just out of shape due to it catching on the peel. To help you to slide it off the peel, you need to use 70% semolina and 30% as "bench" flour to form your dough. It will slide right off the peel. Look up Maestro Vito Iacopelli for help with your dough. I like this set up. Cheers.
i bought a jerky gun and tried this recipe but, ground beef jerky is not anywhere near the traditional jerky. It is terrible. I ended up feeding it as treats to my dog. Now to sell the jerky gun. Damn
It's so easy to make your own roast beef. Given most stores in America are charging like $15/lb, you can go buy your own roast for like $7-8, season it how you want, cook it how you want, and it doesn't have all the preservatives and processing that deli meats have. It's also pathetically easy to do... you don't even need a grill (can do it in an oven and brown/sear in a skillet).
How long did it take to bake the pizza? And were you able to manage the temperature to 700? Isn't 700 the Max kettle can handle? Thanks for your demonstration
Awesome job Madison (Zach thinks so too)!! Amazing speech and a great and different topic! Also great to create an awareness on this topic. I came across this channel by accident and subscribed after watching some vids I liked and found interesting. Then when I watched this and realized with the story and siblings names I put it alllll together and couldn't believe it! I'm Zach's step-mom Shanny lol 🤭. I've been extremely thankful that all of Zach's siblings all got to grew up in good loving homes such as himself and not have to continue in the living situation they all were in before.
I put corn meal on the stone, the pizza was made on parchment paper. I take the pizza and parchment paper out to the grill on the peel and place the pizza and parchment paper on the grill. I remove the paper once it starts to burn. By that time the crust has already set and the paper slides right out.
“…brisket in the garbage bag where it’s gonna stay…” and may I add: “where it should stay FOREVER!” I get it man, everybody wants a RU-vid career, but c’mon - serioulsy?!? Your techniques, prep, execution and explanations are absolute shit and either you have very little understanding of what you’re doing - your use of the Prague powder really leaves something to be desired. Unlike other commenters, I’ll give you a few hints of what went wrong in just the first 3 minutes of your video, ready?? 1) For the love of God! Do not remove all the fat from the brisket - leave at least 1/8” to 1/4”. 2) This is NOT pastrami! There is NO SUGAR in any forms/variations of Montreal smoked meat PERIOD. 3) Invest in a pestle and mortar. You cannot just unevenly smear unbroken seeds and spices on and expect these to just magically expel their oils, aromas and flavors without first being crushed - amateur hour, sheesh! Also your spice mix is waaaay off: Oh! You’re doing your own thing? Great! Just don’t call it “Montreal Smoked Meat”. 4) Prague powder #1 is to be precisely measured by weight to the tune of 2.5gr per Kg of meat - only an ignoramous would measure a Nitrate additive by volume and not taking into account weight of the meat prepared.. you are one dangerous buffoon sir! 5) Using commercial off-the-shelf rubs for the second coating demonstrates your profound ignorance and lack of respect for what you are doing. That was after only 3 minutes of watching your video. What else would I have found if I had watched the whole thing???
All you need to launch the pie into the oven is a wooden pizza peel. The wooden peel is for launching, and the thin steel one is for removing. You should still make sure the wooden peel is adequately floured with regular flour and some semoline flour or cornmeal, just like you did here with the cutting board. I like to use semolina flour instead of cornmeal, but that's just a preference thing. Having a handle on the wooden peel and having it floured makes it very easy to launch. Good luck. Happy eating!
Having too much flour on the base of the pizza is not what you want and burnt flour is going to give a bitter horrible flavour. You should barely need any to avoid it sticking.
ABSOLUTELY NO USELESS UNTIL I CAN FIGURE OUT HOW TO GET THE DAMN TIMER TO START ON THIS PIECE OF SHIT, BTW, THANKS FOR NOT SAYING HOW THAT IS DONE, AT MY WITTS END ON THAT, WHAT A GRAND WASTE OF MY TIME THIS HAS BEEN
What was your total cook time not including the hour rest and what was the approximate weight? Maybe I missed it. Great simple to the point video! Thank you
Finally someone who gets simple and to the point, Makes something without having to sell their product or travel to Africa to find a special spice in the jungle that only the natives know where to find. Thank you!
Just a suggestion. Iv been making pizzas for a year now. Iv ditched the pizza peels entirely and I solely use pizza screens for putting pizzas onto stones. Keeps a uniform pizza shape unless you like rustic pizzas.
Alright I just got this attachment, and when I put the grate on top of those tabs, they fall off and into the grill. Are they supposed to be that flimsy???
I did step up my pizza cooking mastery with the implementation of a Pro Grate pizza stone and a 22 inch stainless steel that I use above Pro Grate. I install the Pro Grate inside the Onlyfire but it can be a pain to install it until you figure how to finagle the Pro Grate inside the Onlyfire. Both the Pro Grate and Steel rest on tabs inside the Onlyfire. Onlyfire was ingenious to include the attached tabs. They must have known some people would want to install the overpriced Kettlepizza accessories.
