Dry-aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven! Full recipe: www.atbbq.com/thesauce/surf-n...
Congratulations on your Chiefs. I picked them to win. BTW surf-n-turf is my Main Course of choice so any variation of it is totally speaking my language. Looks fantastic.
Awesome! We look forward to meeting you, Erik. 10-6 on Friday. 10-5 on Saturday. Let us know if you need any recommendations on accommodations or eating establishments while you're in Wichita.
It is a Clementi 80x60 - www.atbbq.com/outdoor-kitchens/cooking/pizza-ovens/clementi-80x60-wood-fired-pizza-ovens.html?variant=41317. These are really great cooking ovens.
I love this I’m gonna try it I think just subbed your channel I’m just starting out posted a few videos maybe Tell me what do you think if you would..Take care Bryan (little Art)
Classic cocktail sauce IS ketchup, horseradish, lemon, worcestershire, and an optional bit of tabasco. This is NOT gross...its pretty much just CLASSIC cocktail sauce. Im not sure why you would call it gross....lol
Hi Bill. That is the burn grate that comes standard on every Clementi Pizza Oven: www.atbbq.com/clementi-wood-fired-ovens. Unfortunately, they do not make it available to purchase separately. Thanks for watching!
There are a ton of pizza dough recipes out there. The one we've come to rely on over the years is exactly how Chef Tom did it today: 00 Flour, Warm Water, Dry Active Yeast & Salt. Here's a link to the recipe: www.atbbq.com/thesauce/surf-n-turf-pizza/. Thanks for watching!
@@allthingsbbq thats funny because i do believe these phones listen to our conversations. But anyways. My idea was a steak n lobster pizza. Clarified garlic butter drizzle with maybe some kind of basil oregano thyme cilantro olive oil pesto sauce.. something along those lines..for cheese i think maybe a smoked gouda..or maybe even some kinda Mexican creme fresh sorta thing.....what do u think.
I have room at my place if you are done demoing/ promoting the Clementi : ) BTW, random thought, but is it the same 6 or 7 dumbasses that go around giving thumbs down on a perfectly good and usefully presented video .... that is for all intents and purposes free to us? Thanks Tom, congrats to the Chiefs, well done (that goes for any team not named New England, or Pats etc.)
so much garlic for your loved one? curious what your Valentine thought? with two pie doughs we are going for spin off of your pineapple Hawaiian her "go to" as the stand-by.
You'd think so based on the weather in our videos lately. We're in Wichita, Kansas - dead center of the US. It has been really cold lately. We're ready for Spring around here. (i.e. Grilling Season!)
Frankly, I think Chef Tom was just extra excited to use the Prime Rib he'd been aging for over 50 days. But also, the video was released with National Pizza Day & Valentines Day in mind, both of which call for upping the ante a little bit. Thanks for watching!
I mean, I'm in the industry, so I fully expect my thought process to be in the minority, but my original reaction for real was, "bruh, what is that, like a $40+ pizza retail?" Dear lord.
