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shelly

Grill Masters
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About shelly

  • Rank
    Advanced Member
  • Birthday 02/10/1944

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    http://www.shellyskitchenpress.com
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  • Gender
    Male
  • Location
    Carmel Valley, CA
  • Interests
    Feeding Alice: A Love Story now available. Please visit my web site.
  1. It truly is hard to say how much and in how many ways we value you Shelly. Food, pics, recipes, advice, consoling. You do it all.

  2. Genesis Cover Suggestions

    I've had two of these covers, XL, for my two remaining grills for two years now. Much better than the official Weber cover, and the handles make for easy removal. Rain repellant starts to go away if exposed to direct sun after a year or so but still waterproof. Just seems to get wet on top (does not seep through to underside) as opposed to those classic beads of water in the beginning. Might consider a size larger than you think you need as it makes putting on/removal that much easier. Shelly
  3. Five minutes to dice and sautee vegetables and prep spinach. Two minutes to add remaining ingredients. Thirty minute cook time. Crusty edges and cheese top, soft inside. So simple. Grilled cod with pesto set on top in foreground. Detailed recipe in next cookbook as I'm now working on variations of it. Shelly
  4. Some catchup

    Legally, fresh means not frozen. Produce, fish, etc. can be on the shelves for days or weeks and still be considered fresh. But in the public's mind, fresh means just picked, caught, etc. If you're going to read labels on canned foods, please also do so with frozen processed pre cooked foods like meatballs, chicken strips, tator tots, etc. They're convenient, very tastey and higher in fat and salt than most canned goods. And you may have to stop eating in some of your favorite restaurants. Or send for a copy of my cookbook which is full of low fat, low salt ideas (not Ronald who has). Shameless plug. :-) Shelly
  5. best pizza on dual stone setup

    You do not want bricks. You want the shelves.Mine are the Terra cotta looking ones, 16" square. http://www.theceramicshop.com/store/category/33/120/Kiln-Shelves/ Shelly
  6. best pizza on dual stone setup

    Kiln shelves come in various sizes and can withstand 1000+° temps needed to fire pottery. Mine are 16x16 which fits most grills. I believe them to be stronger and hardier than the pizza stones sold in cooking stores. Use what the pros use, whether it's knives, flashlights, power tools, etc. and you can't go wrong. You'll need to find a potter's supply store. Is there a local college that has art dept. that includes pottery? Yellow pages? Google search "pottery supplies" in your area. Any pottery art studios in your area? These can lead you to their suppliers. Shelly
  7. The spinach thing is somewhere between a quiche filling and a souffle. Still looking for a name although Spinach Thing works for now. Side dishes are so important to fulfill the grilled meal. Shelly
  8. I can appreciate the needs for different seasons and climates. I use my Breville toaster convection oven 90% or more of the time than I use my Wolf stove oven. It produces very little heat and is a great kitchen tool. I use it to prepare some of practically every meal I cook every day. Rarely ever use the big oven. That's what I used to bake the side dish. But the point of this thread was that sometimes we could miss out on filling our homes with delicious aromas by using our grills to cook the entire meal. It can easily be done, and I have often done the complete meal on the grill, but we may be missing out on the aroma benefit of cooking. The spinach dish I am developing made our home smell like baking bread makes it smell. Priceless. Shelly
  9. I would miss the delicious aromas in the house. I built tonight's meal around an oven baked souffle-like dish of spinach, grated apple, parmigiana cheese, eggs, my flavored bread crumbs and sauteed onion, pepper and celery, white wine. Used the toaster oven for the bake. The house smelled soooooo good!!! I could have put the dish in the grill while I prepared the bottom crusted pesto cod and grilled onions and peppers but my outdoors smells good enough with the myriad of fragrant plants in bloom. I doubt that I will ever cook an entire meal in the grill. I always want my home to smell the love of cooking. Shelly
  10. best pizza on dual stone setup

    Rich, is it the cheese that is restricted now in your diet or the dough part of a pizza? Pizza now is a special treat for me as I don't eat much carb products. Maybe once a month or two. But I have the toppings without the crust much more often. Shelly
  11. Ribs, never foiled

    Are you saying that I didn't get the correct bark on my 250° ribs? So bark can go from soft to extra crunchy kind of like rare to well done for a steak. I like a medium to medium-well bark on mine, probably not crunchy enough for some and too much bark for others. Had Dave sauced at 3 1/2 and 4 hours only with the extra hour of cook time to finish off the ribs and set the sauce, he probably would have been more satisfied with his bark, no matter how it came out. That's why we all know that there is no one way to cook anything and what tastes good to some might not to others. But I'm sure that this is not the last word on this subject. The point of this thread, though, is that you can bbq great ribs without foil. Shelly
  12. Ribs, never foiled

    And a lot simpler than having to foil, unfoil, turn up the temp and char on the grill. Perhaps 5 hours at 275° will work better for you. that's the temp lots of competition teams use for their ribs. But they look great as does your slaw. Shelly
  13. best pizza on dual stone setup

    No doubt that the Kitchenaid stand mixer is a great kitchen tool. Used it for years and now have the 500+ watt version which I use mostly with the pasta rollers. But it does not do any better job preparing pizza dough than the bread machine method I have described. Been there, done that. And the bread machine is so much easier to use. It's also a lot more fun when you actually bake bread in it, programming it for some cinnamon bread to be ready for you when you wake up in the morning with your home smelling way good. Both types of machines are essential for a working kitchen. Shelly
  14. best pizza on dual stone setup

    The only down side of using a food processor is that the dough can heat up if processed too long. But it works, is easy and the refrigeration will cool it down . I would remove the dough shortly after the ball is formed. The advantage of the bread machine dough cycle is that you get great first knead of the dough. Check out a Sunbeam model 5891 on Amazon. It's the best and least expensive of the half dozen or so bread machines I've had through the years although it now sells for $10 more than I paid a few years ago. I can't remember the last time I made dough and used it immediately after but pizza is very forgiving for the home cook. Shelly
  15. Long ago I posted my dual stone setup for pizza making in my Weber S-470. Having 3 burners under the centered bottom stone (I use kiln shelves that are used by potters in their kilns) gets the stone very hot to properly cook the bottom crust. Left too long there, however, and it would burn, thus the upper shelf to finish the top of the pizza. Here's a recap as I just made a pizza for lunch so I thought that I would revisit and share the technique. Since entering the world of wood pellet grills/smokers some years ago, it seems that I only use my Weber S-470 for the pizzas while all other cooks are on my pellet grill. I could make the pizza on the pellet grill but it would take 3/4 hour and too many pellets to properly heat up the stone. I preheat the Weber to 550° which takes about 15-20 minutes. The pizza dough has been refrigerated at least 3 days and up to 2 weeks. The key for me is to use just minimal yeast, about 1/4 t per 12" pie which is 2 cups flour. And I use the bread machine to make the dough but remove it after the first knead as soon as the first rest begins. I do not want the dough to further process or rise in the machine. My sauce is made from garden produce each year and canned. I use a combination of mozzarella and shaved parmesan cheeses and any toppings if I want them. Usually I just like the basic pie. It is a New York style pizza that will flop when held. The outer crust is crispy, the inner crust is chewy and it rivals any pizza I ever had when I lived in NYC many lives ago. Once the Weber reaches 525°-550°, I slide the pizza off a wooden peel ( it tends to stick on the metal peel when raw) on to the bottom shelf. 2 1/2-3 minutes only and then use a metal peel to remove it and place it on the top shelf, again 2 1/2-3 minutes. If I let the Weber preheat to 550° or more, I use the shorter time and vice versa. The pizza is removed with the metal peel. Shelly But first, a visitor to the garden.