Official VMAX Owners Recipe & Cooking Thread

[Regular Guy]

When I first joined here I told y'all that I was going to have some questions, mostly stupid ones :biglaugh:

I also said that I know a thing or two about cooking. Barbecue/BBQ/Bar-B-Q or whatever you want to call it, in particular. After chatting with CaptainKyle a bit, I found out that he too knows his way around a smoker and it got me to thinking that maybe I should start a thread about cooking/smoking/grilling/baking and that we could share recipes even!

I am sure that many of you can throw down on the grill or in the kitchen so this should be fun! My Wife and I both love to cook indoors and out and over the years we've gotten pretty good at it. We have 11 (I think) different cookers. It's a hobby that has spiraled out of control but we've enjoyed the ride.

My favorite type of cooking is smoking. We love BBQ here in the South. Where I live, pork is king but we do enjoy making brisket and big ol' beef ribs too. That's my wife's favorite, beef chuck ribs. Also, in the South, BBQ is not a grill. BBQ is not a verb, it is a noun. It is a type of food. It is meat that is cooked low and slow. It is not cooked on a "BBQ". It is smoked in a smoker. If it's cooked hot and fast, it is what is called "Grilled", lol! Anyhoo, I digress.

Not a grilled or bbq item but one of my favorite things that my better half makes for me is Chicago Deep Dish Pizza so that's what I'll start this off with.

If there is interest in this, I can post the recipe. It's goooooood stuff!

 

[Bill Seward]

Post! Post! Post! Please..

 

[CaptainKyle]

I think one of my favorite simple things is Jalopenos stuffed with cream cheese mixed with powdered ranch dressing & wrapped in bacon. We call them crack poppers because you always want more. I sometimes add shrimp to them or put breakfast sausage in them.

 

[Regular Guy]

Post! Post! Post! Please..

She basically uses this recipe : http://sallysbakingaddiction.com/2014/12/31/how-to-make-chicago-style-deep-dish-pizza/

She adds her own touch to the sauce though. One tip I can recommend is using crushed tomatoes that has basil in it and from our experience, Hunt's brand is too acidic and tart. She also adds a little honey in the sauce as well. It's a taste as you go type deal. Also, we use about a pound of cheese (low moisture fresh mozzarella, sliced and laid into the pan on the dough). We add toppings then sprinkle shredded mozz on top of that, then top with the sauce and parmesan.

One last tip, use a spring form pan, works great. Makes removing it from the pan a non issue and it's not tapered like a cast iron pan would be. Use what you got though.

 

[Regular Guy]

I think one of my favorite simple things is Jalopenos stuffed with cream cheese mixed with powdered ranch dressing & wrapped in bacon. We call them crack poppers because you always want more. I sometimes add shrimp to them or put breakfast sausage in them.

Yep, good stuff! We make something similar, called Atomic Buffalo Turds (ABTs). I take a brick of cream cheese and let it soften at room temp, add a bag (2 cups) of shredded cheddar, a 1/2 tsp each of cayenne and paprika and mix it all up. Then I take jalapenos and cut them in half lengthwise and seed them, stuff with the cheese mixture, wrap with half a slice of bacon and smoke them at 225° for about 2.5-3 hours. Like you said, they're like crack!

 

[Traumahawk]

When I first joined here I told y'all that I was going to have some questions, mostly stupid ones :biglaugh:

I also said that I know a thing or two about cooking. Barbecue/BBQ/Bar-B-Q or whatever you want to call it, in particular. After chatting with CaptainKyle a bit, I found out that he too knows his way around a smoker and it got me to thinking that maybe I should start a thread about cooking/smoking/grilling/baking and that we could share recipes even!

I am sure that many of you can throw down on the grill or in the kitchen so this should be fun! My Wife and I both love to cook indoors and out and over the years we've gotten pretty good at it. We have 11 (I think) different cookers. It's a hobby that has spiraled out of control but we've enjoyed the ride.

My favorite type of cooking is smoking. We love BBQ here in the South. Where I live, pork is king but we do enjoy making brisket and big ol' beef ribs too. That's my wife's favorite, beef chuck ribs. Also, in the South, BBQ is not a grill. BBQ is not a verb, it is a noun. It is a type of food. It is meat that is cooked low and slow. It is not cooked on a "BBQ". It is smoked in a smoker. If it's cooked hot and fast, it is what is called "Grilled", lol! Anyhoo, I digress.

Not a grilled or bbq item but one of my favorite things that my better half makes for me is Chicago Deep Dish Pizza so that's what I'll start this off with.

If there is interest in this, I can post the recipe. It's goooooood stuff!

This is a great idea. Thanks for starting this thread.

 

[[email protected]]

Never tried smoking poppers, just oven baked. They are damn good though.

That Chicago pizza looks mighty fine too. About the closest I've ever got to that was a frozen "UNO" pizza, lol. I'm sure it doesn't compare.



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[Regular Guy]

This is a great idea. Thanks for starting this thread.

No problem. I feel like I need to share what I do know about to repay y'all :worthy:

 

[caseyjones955]

No problem. I feel like I need to share what I do know about to repay y'all :worthy:

You rock, that pie looks great, feel free to throw the recipe up there. My wife has some great recipes for authentic Filipino dishes if any interest esists. I have a couple I'll have to put up too.

What I dont have is a great pie (pizza) crust recipe so feel free to share that part too.unk:

 

[Regular Guy]

You rock, that pie looks great, feel free to throw the recipe up there. My wife has some great recipes for authentic Filipino dishes if any interest esists. I have a couple I'll have to put up too.

What I dont have is a great pie (pizza) crust recipe so feel free to share that part too.unk:

I posted a link to that Chicago Pie above. I can give pizza crust (traditional and Neapolitan style) too if you like. As a matter of fact, a REALLY good recipe for a kick *** pizza is to take Pepper Stout Beef and use it on a pizza. PSB is a great recipe on it's own. http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

I make it according to the recipe above but smoke it instead of grilling it. I also add some Stubb's Beef Marinade and Better Than Beef Bouillon to the party when I move everything into a pan. Once it's made, we make sandwiches out of it with provolone and toast them. It's like a kicked up french dip.

One day I decided to put it on a pizza and it was crazy good! Take a look!

PSB ready to roll

Getting ready for the pizza oven

In the oven getting happy!

Ready to be eaten

 

[Regular Guy]

As for a dough recipe, I use "Jim Lahey's No Knead Pizza Dough" recipe for the most part.

500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (1 ½ cups) water

The only difference is that I use either all bread flour or a 50/50 mix of bread flour and caputo (00) flour. As for bread flour or all purpose flour, I ONLY use King Arthur brand, It's the best. For Caputo 00 flour, I get it off of Amazon and I think Walmart even carries it now. I've even bought it at Target before!

I also just throw it all into my kitchenaid mixer with a dough hook. Once it makes dough, I oil my hand and oil a big bowl. I grab the dough and turn it into itself, stretching the skin to make a tight dough ball (think rolling a pair of socks up). I then put it in the bowl and coat lightly with oil and then cover. Let it sit out at room temp for 18 hours and then portion out into doughballs. It should make about Five 10 inch pies once divided up.

It's a real nice dough. Makes great traditional Italian Neapolitan pizzas.

Like this :

 

[caseyjones955]

Man, your killin' me. That looks amazing. When I get home next week im going to take another stab at a pie. Ive never been able to make one to my own satisfaction.

 

[Regular Guy]

Cool! I gotta good pizza sauce recipe too

 

[veebooster]

You guys are killing me....we have to get some warm weather so I can break out the smoker!!

 

[sdt354]

I like this idea, great thread. It beats politics anytime. The best chef I know will hopefully chime in here. He rides a vmax pretty dam well too. Christian? That chili is killer.

 

[Regular Guy]

For those of you that want a nice pizza sauce to try on that dough recipe, here's what I use :

No Cook Pizza Sauce

Ingredients :

Yield: 14 oz. of sauce (1.5 cups), enough for 3 12″ thin crust pizzas. Place 4.5 oz. of sauce in 3 baggies for storage, freeze for later use.

One 28oz can Nina San Marzano (Costco) or similar
1/8 t granulated garlic powder or small clove grated
1/4 t sea salt
1/4 t Black Pepper
1/2 t Oregano
1/8 t Crushed Red Pepper

The garlic flavor will get stronger if sits overnight. Adjust to your preference.

Directions :

Place fine strainer over large bowl, open the cans of tomatoes and add them to the strainer. Remove the basil, remove the area where the stem connects to the tomatoes and hand crush the tomatoes. Allow the tomatoes to drain for about 30 minutes, stirring once in a while.
Move the tomatoes into another bowl and mash with a potato masher until completely broken up. Next with the left over juice add enough until you have 14 oz. of sauce.
Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano and mix well.
Allow the sauce to sit covered in the refrigerator for at least one hour; the sauce will taste better the next day. Freeze any extra sauce.

Also, for those not wanting a Neapolitan style crust (thin and pliable), here's a dough that can stand up to heavier toppings.

Traditional Hand Tossed Dough

1000 grams King Arthur Bread Flour
630 Grams warm water
20 grams salt
6 grams Active Dry Yeast
2 Tablespoons Sugar
2 Tablespoons Olive Oil

Take 600 grams of the flour and put into your kitchen aid mixing bowl
Take the warm water and mix in the sugar and yeast and let the yeast activate, it will bubble. Takes about 30 minutes.
Dump yeasty water (sounds yummy no?) into kitchen aid bowl
Put on dough hook and run on speed 1-2 until it is mixed thoroughly
Let sit for 30 minutes to autolyse
Add remaining flour and salt to bowl
Turn mixer back on speed 2 and as dough starts to form a ball slowly add the oil, more may be needed so that it wipes the edges clean and no longer stick.
Once dough is made, use oiled hands to remove from mixer bowl and put into a greased bowl and cover, let sit for about an hour until it doubles in size, punch it down and then portion into balls.
200-250 gram balls for personal pizzas or make into 4 equal balls for 4 thicker dough medium pizzas or 2 balls for 2 thicker dough large pizzas.
Dough can be frozen in airtight plastic containers. If you are using same day, oil a cookie sheet/baking tray and put doughballs on tray and cover with cooking spray coated plastic wrap. They will still proof in the fridge, you want to let them sit out at room temp to warm and soften. When they double again they are ready to slap out into a pizza on a floured surface.
It's a lot of work (not really, just takes time) but it's worth it!

 

[Regular Guy]

I'll slow down on the pizza posts but I did want to share this one with you as well just to be thorough! This is a Pan Pizza. Think Pizza Hut here, it's the clone of their dough after all!

BBQ Chicken Pan Pizza

Pan Pizza Dough

ingredients
1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk powder
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
butter flavored cooking spray/Whirl

DIRECTIONS:
Dough: Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn dough out onto a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, liberally oil each making sure it is coated evenly. A product called "Whirl" works well for this, it's buttery. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Pizza Hut Pizza Sauce

1 can (8 ounce size) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

Combine ingredients and let sit for 1 hour.

I altered the original ingredient list a bit, it's a good clone!

 

[Regular Guy]

Well, I am back with what we had for dinner. Brisket. This was done by my better half. I trimmed it and she smoked it. I have taught her well, lol.

No recipe here, just food ****!

 

[tothemax93]

Well, I am back with what we had for dinner. Brisket. This was done by my better half. I trimmed it and she smoked it. I have taught her well, lol.

No recipe here, just food ****!

I couldn't live near you. I'd be as big as a house. I'm only camper size now:eusa_dance:

 

[CaptainKyle]

Brisket looks good maybe I will get a wild hair & do one next weekend for our house warming party.