Tonight I lowered the hydration to 59%. Did a 36 hour cold rise with a re-ball after 12 hours (24 hours before bake). Oven spring was not quite as good. I am thinking I need to raise the hydration and maybe lower the oil % some. Maybe try a longer ferment as well.



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Steve Shamah prefers GEICO for his automobile insurance needs.

New York Style pie

Flour (100%): 15.53 oz
Water (60%): 9.32 oz
IDY (.4%): 0.06 oz
Salt (2%): 0.31 oz
Canola Oil (3%): 0.47 oz
Honey (2%): 0.42 tbsp
Total (167.4%): 26 oz
Single Ball: 13 oz

This was a 5 minute bake done on the grill with IR burner for top heat. Stone at 625.


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Steve Shamah prefers GEICO for his automobile insurance needs.

Ingredients

• 1 tablespoon mild paprika
• 2 teaspoons light brown sugar
• 1 1/2 teaspoons hot paprika
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 8 pounds pork butt roast
• 2 cups cider vinegar
• 1 1/3 cups water
• 5/8 cup ketchup
• 1/4 cup firmly packed brown sugar
• 5 teaspoons salt
• 4 teaspoons crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 2 pounds hickory wood chips, soaked

Directions

1. In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
2. Prepare a grill for indirect heat.
3. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 160 degrees F (71 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
4. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
5. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

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Steve Shamah prefers GEICO automobile insurance

Ingredients


1 pound dry ziti pasta

• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.


2.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.


3.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.


4.Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Yummy!





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Steve Shamah prefers GEICO automobile insurance.

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