Пікірлер

• 
  @a5703Күн бұрын

  On the first piece of me, did you say bring it up 50° from where it was when you put it in?

• 
  @alliehunter98965 күн бұрын

  Where can I find those clips

• 
  @alliehunter98965 күн бұрын

  Nice. But music us annoying and distracting

• 
  @pv46698 күн бұрын

  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.

• 
  @allysonazulay130217 күн бұрын

  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

• 
  @GreyCountyGrillin17 күн бұрын

  I'm sorry it didn't work out for you.

• 
  @bmitchdabutcherАй бұрын

  Are you able to use casings for this gun? On the single tube attachment?

• 
  @GreyCountyGrillin17 күн бұрын

  I would imagine you could. I haven't tried it yet however.

• 
  @shawnlangford1132Ай бұрын

  Poor my liquid next time and your ribs would appreciate you for it.

• 
  @Kate10able2 ай бұрын

  You did not show us the bottom of the pizza. They must have been totally burned.

• 
  @aa-ze5cz2 ай бұрын

  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).

• 
  @goodllookin17222 ай бұрын

  Looks crappy compared to the others I seen

• 
  @AhmedElHamidi-MSIT2 ай бұрын

  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

• 
  @desertshadow723 ай бұрын

  Great video. Wish you showed the first bite with commentary on the cook

• 
  @lukeomalley4 ай бұрын

  shape and dress the pizzas directly on the peel (treated with cornmeal and flour). that was you can just slide it in and out with one tool.

• 
  @Trumpetmaster774 ай бұрын

  New subscriber here, very nicely done! I plan on making some very soon!

• 
  @rickylowry6085 ай бұрын

  I use butt rub on every thing. 👍🏼

• 
  @Playersprosper5 ай бұрын

  Uncontrollably laughing at the botched pizza slide 😂 but good looking pizza. Make a pizza dough recipe cause that crust looks good

• 
  @troutback87025 ай бұрын

  Try a wood peel to get pizza on the stone with corn meal. Dough sticks to the Metal paddle.

• 
  @shannontaylor26405 ай бұрын

  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.

• 
  @user-xf6fc7ki2y6 ай бұрын

  200° to 202° degrees for pulled pork.

• 
  @LeMishoK6 ай бұрын

  😂

• 
  @zrx3386 ай бұрын

  Melted cheese? What was the temperature outside? Also, wipe off the excess oils before wrapping

• 
  @KevinAllen-ny2lo6 ай бұрын

  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.

• 
  @moocowdad6 ай бұрын

  well!!!! noone gave you permission to leave for a year!! that is a good product glad to see you back

• 
  @ludosudo41816 ай бұрын

  “…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 KZread 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???

• 
  @jeffreyhaynes98936 ай бұрын

  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!

• 
  @s3uoq27 күн бұрын

  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.

• 
  @realkingofoldschool6 ай бұрын

  lol he monitoring the turkey with that nose, he will let you know when its done

• 
  @annh35997 ай бұрын

  Thank you!

• 
  @GreyCountyGrillin7 ай бұрын

  No problem!

• 
  @Tullip277 ай бұрын

  Can you make them without the pepper corn

• 
  @GreyCountyGrillin7 ай бұрын

  I'm sure you can! I haven't tried it, so. I don't know how the flavour would change.

• 
  @bryanhilburn36987 ай бұрын

  Gotta get 212°

• 
  @doccowin82367 ай бұрын

  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

• 
  @dekhockeybg7 ай бұрын

  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

• 
  @leigh78028 ай бұрын

  Yummmmm!! Thank you for this recipe! Wow, everything looks delicious! We're going to cook up a duck this way for Christmas! 😊

• 
  @jackconway32488 ай бұрын

  Is that a drive-thru Big Easy window y'all got going on there bud? Nice video.

• 
  @tomvedra54058 ай бұрын

  Apple juice? Just putting sugar where it doesn’t need to be.

• 
  @sevengoals8 ай бұрын

  Super!

• 
  @CrimsonRaven519 ай бұрын

  You can purchase the meat hooks for the ribs as an accessory pack through Big Easy.👍

• 
  @TheNickybocker9 ай бұрын

  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!

• 
  @GreyCountyGrillin9 ай бұрын

  No problem! Thanks for the kind words and thank you for watching.

• 
  @jessethabarber9 ай бұрын

  Cornmeal on the pizza leaf. Will slide right off.

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  @easybackyardbbq9 ай бұрын

  Can this do a turkey?

• 
  @VEEZER110 ай бұрын

  This wasn't a review. This was an opinion on whether you recommend it or not lol

• 
  @brittneydavis602110 ай бұрын

  Turn background music off. Otherwise good video

• 
  @trevor19qhshe10 ай бұрын

  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.

• 
  @GreyCountyGrillin10 ай бұрын

  Thanks for the tip!

• 
  @JAWC198810 ай бұрын

  Great vid! How long did it take to get the kettle up to temp?

• 
  @GreyCountyGrillin10 ай бұрын

  Maybe 10-15 minutes. Not too long!

• 
  @daddykiller583511 ай бұрын

  Looks delicious 👍

• 
  @ToddRock_760 Жыл бұрын

  Yum, great job!

• 
  @ptlutube Жыл бұрын

  That looks amazing. I just bought a webber 47cm, I hope I can get something like this.

• 
  @hombrelobomedia3503 Жыл бұрын

  Looks great

• 
  @Southjerseysmokin Жыл бұрын

  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???

• 
  @joejordan5879 Жыл бұрын

  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.

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  @joejordan5879 Жыл бұрын

  Here's a video on different methods for streching pizza dough. I started making pizza on my Onlyfire by using a large upside down bowl and let gravity assist in streching the dough. Now I crank out pizza dough with the DJ method or the slap method. kzread.info/dash/bejne/hnurt5pwnserqtI.html