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What do you think is the 'best' hydration percentage? I have tried between 60-70%, I have preferred the upper 60's. Not really sure how far you can go past 70%, before the dough becomes unmanageable.

Yeah, its a fantastic way of making flat breads. Its about a 50/50 mix of flour and natural/Greek yogurt. It depends how thick the yogurt is. I made 3 flatbreads, for that i used 150g yogurt and 175g flour. Just mixed together with a pinch of salt. Kneaded for a few minutes, then separated into...

Nice and sunny today, so bit of a last minute decision to make smoked Spatchcocked jerk chicken. Rubbed chicken with a thin layer of olive oil and then added a dry jerk rub. Set up the Weber kettle for indirect cooking, with 3/4 of a chimney of lit coals on one side, chicken on the other...

Salt and pepper on the cheeks, used mustard as a binder. Smoked on a Weber kettle at 125 (257F) for 3 hours. Then I braised the cheeks for 4 hours in beer, beef stock, onion, garlic, Worcestershire sauce and hot sauce. Beef was like butter. So tender. Made salsa out of tomatoes, red onion...

Made a few last night.

Yeah, you need that fat. I have tried a bit higher, but 80/20 is what I prefer. I think you can go over fancy with burgers, I like mine quite simple. Really like the caramelisation you get on the beef with the smash technique. I sometimes finely slice onions on a mandoline, soak them in...

Made some smash burgers tonight. 80/20 beef, shaped into 80g balls, dropped into a smoking hot cast iron skillet and smashed down with a heavy spatula, seasoned on one side before I flipped. Then added the cheese whilst the other side cooked. They cook really quick, around 90 seconds. Make a...

I made this earlier in the week. Lamb Mughlai Mirchi Gosht. Came out really well. I am going to make some base gravy, to try a few of the more well known BIR dishes next. I re-heated the leftovers whilst I was fishing today, which was very welcome due to the cold. Although....not sure if...

There are loads of base gravy recipes out there, its difficult to know where to start. I was watching some of Al's Kitchen videos, to try and get a bit of inspiration, but will look at Misty Ricardo.

Do you follow a recipe for your base gravy? I fancy giving it a go. A decent base gravy seems to be key to making that British/Indian restaurant food.

They look great, Just the kind i was looking for.

Can anyone recommend a Detroit-style pizza pan that's suitable for a Ooni 12?

Thanks, crust was really nice. Very light and airy. Cheese was filor Di Latte, its made a difference having a good low moisture mozzarella.

Tonight's efforts. Pepperoni was really nice. This was the first (and probably the worst) out of 5 I cooked. Getting the temp right takes a bit of practice, but I got it about right. They tasted great.

My friend had one of the Weber ones, and said it wasn't worth the hassle. His biggest issue was getting an even cook. In an Ooni or a standard home oven, the heat is more evenly distributed. With the Weber, he could get it really hot, but the stone would cremate the base leaving the topping...

Thanks for that. Do you portion up the nduja first, before freezing?

I have ordered a few bits from adimaria. How well does pepperoni, Nduja and Fior Di Latte freeze? Also...I have never used nduja before.... do you break it into small pieces, and use it as a topping. Or, do you spread it, and add it to pizza sauce?

Tried a poolish dough today (still not 100% sure what that really means. Ha). I mixed 200g Caputo flour, 200g water and 0.5g yeast. Left for 10 hours at RT. Then mixed in 4.5g salt, 220g flour and 47g water and left for 10 mins. I then kneaded, left for 1hr, finally balled at RT for 8hrs...

Smoked a pork shoulder this afternoon. Smoked using apple wood, 9 hrs at 125, wrapped after 4 hours. The rub was salt, pepper, paprika, garlic, onion, brown sugar. I also smoked some beans along with it.

Smoked a piece of rolled brisket today, which I will be using to make chilli with over the weekend. Whilst I had that going, i put a couple of cauliflowers on. I had never considered smoking a whole cauliflower before, but thought it was worth a try. The first with honey, chilli, soy, garlic...