Taking it down a notch
We got out to the beach. The beach is definitely a place where we all try to take it down a notch. Even Ollie.
A seagull decided to take a little time out too and landed in our pool. Kind of random. Never seen that before. Maybe the seagull had lost his/her sense of direction.
Got the opportunity to make our first summer meal. Bean and corn salad. Fresh peas, cut up snap peas, cut up green beans and bbq'd corn tossed with some white balsamic vinegar, olive oil and fresh basil. Served warm. Really delicious.
I also made lamb ribs. The first time ever. I got them from Davidsons Farmstand Meats. Their meats are exceptional. Next time I will take more of the fat off before roasting. I made a mixture of cumin, sharp paprika, brown sugar, kosher salt and cardamon (roughly equal portions) and rubbed the ribs. Roasted this at 275 for about two hours. Then I took an equal portion of honey and sherry vinegar and poured it over the ribs. Let the ribs roasted for another hour. Cut them up and served them. Yum.
Also made a few pizzas on the grill. Sliced golden beets, grilled yellow zucchini, goat cheese, chopped chives and a splash of balsamic vinegar. The other pizza was the classic. Mozzarella, olive oil, sliced tomatoes, grated parm and a little bit of arugula over the top after the pizza was done.
I really prefer the beach after dinner when the beach is empty and not as hot. It is really calming. Watching the sun set with the big red sky is pretty awesome. When we were kids my father had a saying that sticks in my head every time I see a sunset. Red sky at night, sailors delight. Red sky at morning, sailors take warning. The sky said nice day tomorrow.
what beach did you go to?
cool! – unrelated – I am in the process of listing my venture with Catchafire. You back them. Any advice?
they do a great job of helping the organization list the job in a way that each side has a high probability of success. make sure you listen to them and if you need advice, reach out, they will be happy to help.
Food as always looks yummy. Enjoy the beach!
Nice! I’m a big fan of pizza on the BBQ too, but I use a stone on top of the grill, then place the pizza on it. It cooks in 2 mins at about 800F, simulating the closest I can to a Neapolitan style pizza.
we just got an egg so i plan on trying it out in that.
An egg? Sorry, I’m not following the relationship to the pizza.
My guess is: http://www.biggreenegg.com/Not that she just got a single hen egg. My guess is that GG buys eggs in qtys. greater than one. 😉 … but there was that seagull in the pool… so…
Ah. That shows you how ignorant I was about that EGG. It just checked it and am impressed. With the XL, they are suggesting a baking stone and a pizza peel as accessories 🙂 Bingo. Max temp of 750F that should do it. @jlm73tx what do you think of that EGG?
the green egg. http://www.biggreenegg.com/
Yup. I figured it out after. I like it. See my other comment later. What size are you getting? I’m seriously thinking about the same. Our old BBQ is 13 yrs old & rusty. I was about to replace it.
The large. This is in addition to the regular grill.
So it doesn’t replace a grill?
The pizza at abc kitchens with a raw country egg is my favorite.We should partake of this when you are in town.
That’s an interesting one. yes.
+1 for using a stone, preheating for at least 30 minutes on as hot as possible.tip #1: If you don’t trust your skill at transferring the pizza to the stone, use a piece of parchment paper (slide the whole thing, paper and all, onto the stone. The edges may burn, but that’s okay.)tip #2: after a minute or two, if the bottom looks done but you need a little color up top, open the lid slightly, then use your peel to lift the pizza up to the hot area under the lid for a few seconds.also, is that a saltwater pool? seagulls seem to like those – have definitely never seen them on a chlorinated pool before!
Daryn,No offense but I’m a pizza pro :)Your tips are good. I’ve shattered my share of pizza stones & I use a peel to slide it there. I make my own dough over 24 hrs from scratch & flatten it by hand without a rolling pin. I flip it 180 half way through the baking, etc. I even have special bricks for my indoor oven to get higher heat.If you like to make neapolitan pizza like I do, we should talk 😉
The tips were for GG as a first timer, not for the mr. pizza pro :)We have similar techniques… Do you use Peter Reinhart’s dough recipe? That one is my favorite. http://www.101cookbooks.com…
Yes, I started learning from Peter R about 10 yrs ago, then went to Naples and learned how they do it there & now using a strict VPN method with no oil & natural leavening. I’m also a fan of Alan Scott’s techniques for breads and longer leavening. I need a real wood burning oven so bad 🙂
I have to stop reading your posts when I’m hungry! The food always looks mouth watering 🙂
Ready to bet that monday eve you will eat sicilian almond pastes ;))
quick question. what exterior siding are you using on the exterior of the house?