HomeRoast Digest


Topic: OT: pizza: Re: +re:i-roast2 on the way (12 msgs / 517 lines)
1) From: Paul Carder
This is a multi-part message in MIME format.
Eddie,  I've had a charcoal WEBER  on a cart with a gas igniter for 15 =
years and cooked about everything you can  think of on it. For pizza, I =
use two methods. (1) I place the pizza in a rectangular sheet cake pan =
and use the indirect method with the charcoal off to each side and not =
directly underneath. Takes longer, but delicious!  (2) A bit quicker,  I =
fill the bottom grate of the grill with charcoal and use the ZaGrill ( =http://www.eastmanoutdoors.com/hardware_zagrill.shtml), placing it =
directly over the charcoal. For either method, if you like smoke, use =
the wood of your choice. Or place wood pellets in a foil pouch directly =
on the burning coals. Several years ago I bought a used Jim Beam Bourbon =
barrel, took it apart, and cut the staves into chunks. My personal =
favorite for most smoking. The TRAEGER (http://traegergrills.com/) =
that Mike talked about I'm sure makes a luscious pizza too. Slow =
cooking, fast cooking or smoking cured meats, a TRAEGER is one of the =
best! A butcher shop at the Metro Centre in Peoria, Illinois sells beef =
jerky made on a TRAEGER . None better. 
Regards, Paul Carder

2) From: Eddie Dove
Paul,
Thank you so much!  Now I'm hungry again!
Do you live near the Jim Beam distillery?  How did you get one of their
barrels?  That had to be sooooo good!
Eddie
On 12/9/06, Paul Carder  wrote:
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3) From: Lynne
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Has anyone here every tried a Cobb charcoal grill? I'm moving (yah!!) 
in to a very small apt. w/a very small porch. Don't have the money 
right now for one - and most likely, I wouldn't get one until I got a 
bargain - but for the small size and convenience - I'm tempted.
Lynne
On Dec 9, 2006, at 10:38 PM, Paul Carder wrote:
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for 15 
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pizza, 
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and 
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used 
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Has anyone here every tried a Cobb charcoal grill? I'm moving (yah!!)
in to a very small apt. w/a very small porch. Don't have the money
right now for one - and most likely, I wouldn't get one until I got a
bargain - but for the small size and convenience - I'm tempted. 
Lynne
On Dec 9, 2006, at 10:38 PM, Paul Carder wrote:
ArialEddie,  I've had a
charcoal WEBER  on a cart with a gas igniter for 15 =
years
and cooked about everything you can  think of on it. For pizza, I use
two methods. (1) I place the pizza in a rectangular sheet cake pan and
use the indirect method with the charcoal off to each side and not
directly underneath. Takes longer, but delicious!  (2) A bit quicker,
 I fill the bottom grate of the grill with charcoal and use the
ZaGrill  (
=
0000,0000,EEEhttp://www.eastmanoutdoors.com/hardwar=e_zagrill.shtml ),
placing it directly over the charcoal. For either method, if you like
smoke, use the wood of your choice. Or place wood pellets in a foil
pouch directly on the burning coals. Several years ago I bought a used
Jim Beam Bourbon barrel, took it apart, and cut the staves into
chunks. My personal favorite for most smoking. The TRAEGER
(
0000,0000,EEEhttp://traegergrills.com/ )that Mike talked about I'm sure makes a luscious pizza too. Slow
cooking, fast cooking or smoking cured meats, a TRAEGER
is one of the best! A butcher shop at the Metro Centre in
Peoria, Illinois sells beef jerky made on a TRAEGER .
None better.
ArialRegards, Paul =
Carder=
--Apple-Mail-10-616188649--

4) From: Lynne
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Oh, I wouldn't get it unless (or until) I found a used one for a decent =
price. I have a Weber that is really, really annoying as an apartment 
dweller (for me, at least). I can't leave anything like that outside, 
so I only used it once.
Now in the new apt, that may be different. The reason the Cobb seems 
attractive is the ease and size - but I'm wondering if it really tastes =
good (this is coming from someone who really likes to keep it simple)
L.
On Dec 10, 2006, at 11:07 AM, bb wrote:
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I 
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small 
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means 
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for 
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None 
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Oh, I wouldn't get it unless (or until) I found a used one for a
decent price. I have a Weber that is really, really annoying as an
apartment dweller (for me, at least). I can't leave anything like that
outside, so I only used it once. 
Now in the new apt, that may be different. The reason the Cobb seems
attractive is the ease and size - but I'm wondering if it really
tastes good (this is coming from someone who really likes to keep it
simple)
L.
On Dec 10, 2006, at 11:07 AM, bb wrote:
=
Arial0000,0000,FFFFI'd
just get one of those mini webbers unless you're really going to use
all those other features of the cobb as they're pretty pricey.  I do
live in a house, so size is no issue and I have three grills (1 gas,
full size webber, small webber).  9/10 times we go with the small
webber when it's just my wife and I.  It, plus a chimney starter means
we'll be grilling in no time.
=
TahomaFrom:Tahoma
Lynne [mailto:lynnebiz]
=
TahomaSent:Tahoma
Sunday, December 10, 2006 6:41 AM
=
TahomaTo:=
Tahoma
homeroast
=
TahomaSubject:Tahoma
Re: OT: pizza: Re: +re:i-roast2 on the way
Has anyone here every tried a Cobb charcoal grill? I'm moving (yah!!)
in to a very small apt. w/a very small porch. Don't have the money
right now for one - and most likely, I wouldn't get one until I got a
bargain - but for the small size and convenience - I'm tempted. 
Lynne
On Dec 9, 2006, at 10:38 PM, Paul Carder wrote:
Eddie,  I've had a charcoal WEBER  on a cart
with a gas igniter for 15 years and cooked about everything you can 
think of on it. For pizza, I use two methods. (1) I place the pizza in
a rectangular sheet cake pan and use the indirect method with the
charcoal off to each side and not directly underneath. Takes longer,
but delicious!  (2) A bit quicker,  I fill the bottom grate of the
grill with charcoal and use the ZaGrill (http://www.eastmanoutdoors.com/hardware_zagrill.shtml ),placing it
directly over the charcoal. For either method, if you like smoke, use
the wood of your choice. Or place wood pellets in a foil
pouch directly on the burning coals. Several years ago I bought a used
Jim Beam Bourbon barrel, took it apart, and cut the staves into
chunks. My personal favorite for most smoking. The TRAEGER
(http://traegergrills.com/ )that Mike talked about I'm sure
makes a luscious pizza too. Slow cooking, fast cooking or smoking
cured meats, a TRAEGER is one of the best! A butcher shop
at the Metro Centre in Peoria, Illinois sells beef jerky made on a
TRAEGER . None better.
Regards, Paul Carder=
--Apple-Mail-4-628535302--

5) From: bb
This is a multi-part message in MIME format.
I'd just get one of those mini webbers unless you're really going to use all
those other features of the cobb as they're pretty pricey.  I do live in a
house, so size is no issue and I have three grills (1 gas, full size webber,
small webber).  9/10 times we go with the small webber when it's just my
wife and I.  It, plus a chimney starter means we'll be grilling in no time.  
From: Lynne [mailto:lynnebiz] 
Sent: Sunday, December 10, 2006 6:41 AM
To: homeroast
Subject: Re: OT: pizza: Re: +re:i-roast2 on the way
Has anyone here every tried a Cobb charcoal grill? I'm moving (yah!!) in to
a very small apt. w/a very small porch. Don't have the money right now for
one - and most likely, I wouldn't get one until I got a bargain - but for
the small size and convenience - I'm tempted. 
Lynne
On Dec 9, 2006, at 10:38 PM, Paul Carder wrote:
Eddie,  I've had a charcoal WEBER  on a cart with a gas igniter for 15 years
and cooked about everything you can  think of on it. For pizza, I use two
methods. (1) I place the pizza in a rectangular sheet cake pan and use the
indirect method with the charcoal off to each side and not directly
underneath. Takes longer, but delicious!  (2) A bit quicker,  I fill the
bottom grate of the grill with charcoal and use the ZaGrill (http://www.eastmanoutdoors.com/hardware_zagrill.shtml), placing it directly
over the charcoal. For either method, if you like smoke, use the wood of
your choice. Or place wood pellets in a foil pouch directly on the burning
coals. Several years ago I bought a used Jim Beam Bourbon barrel, took it
apart, and cut the staves into chunks. My personal favorite for most
smoking. The TRAEGER (http://traegergrills.com/) that Mike talked about
I'm sure makes a luscious pizza too. Slow cooking, fast cooking or smoking
cured meats, a TRAEGER is one of the best! A butcher shop at the Metro
Centre in Peoria, Illinois sells beef jerky made on a TRAEGER . None better.
Regards, Paul Carder

6) From: miKe mcKoffee
This is a multi-part message in MIME format.
Just tools. About any charcoal grill can be made to "sing".
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Lynne
Sent: Sunday, December 10, 2006 4:41 AM
Has anyone here every tried a Cobb charcoal grill? I'm moving (yah!!) in to
a very small apt. w/a very small porch. Don't have the money right now for
one - and most likely, I wouldn't get one until I got a bargain - but for
the small size and convenience - I'm tempted. 
Lynne
On Dec 9, 2006, at 10:38 PM, Paul Carder wrote:
Eddie,  I've had a charcoal WEBER  on a cart with a gas igniter for 15 years
and cooked about everything you can  think of on it. For pizza, I use two
methods. (1) I place the pizza in a rectangular sheet cake pan and use the
indirect method with the charcoal off to each side and not directly
underneath. Takes longer, but delicious!  (2) A bit quicker,  I fill the
bottom grate of the grill with charcoal and use the ZaGrill (http://www.eastmanoutdoors.com/hardware_zagrill.shtml), placing it directly
over the charcoal. For either method, if you like smoke, use the wood of
your choice. Or place wood pellets in a foil pouch directly on the burning
coals. Several years ago I bought a used Jim Beam Bourbon barrel, took it
apart, and cut the staves into chunks. My personal favorite for most
smoking. The TRAEGER (http://traegergrills.com/) that Mike talked about
I'm sure makes a luscious pizza too. Slow cooking, fast cooking or smoking
cured meats, a TRAEGER is one of the best! A butcher shop at the Metro
Centre in Peoria, Illinois sells beef jerky made on a TRAEGER . None better.
Regards, Paul Carder

7) From: Lynne
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You know what I would REALLY like to find? A real, cast iron hibachi - =
not the kind that are made today (these were smaller than the Lodge 
type, and easier to move because of the way they were made), but the 
kind we had back in the 60's - 70's. Compact, wooden handles that 
didn't heat up (much), heavy as heck - would last a lifetime. Oh yeah, =
cast iron grates, too, not flimsy stainless steel.
Those were terrific. Was looking a while ago. Gave up. Maybe I'll find =
one in a thrift store.
L.
On Dec 10, 2006, at 11:57 AM, miKe mcKoffee wrote:
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igniter for 
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to 
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it 
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a 
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None 
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You know what I would REALLY like to find? A real, cast iron hibachi -
not the kind that are made today (these were smaller than the Lodge
type, and easier to move because of the way they were made), but the
kind we had back in the 60's - 70's. Compact, wooden handles that
didn't heat up (much), heavy as heck - would last a lifetime. Oh yeah,
cast iron grates, too, not flimsy stainless steel. 
Those were terrific. Was looking a while ago. Gave up. Maybe I'll find
one in a thrift store.
L.
On Dec 10, 2006, at 11:57 AM, miKe mcKoffee wrote:
=
Arial0000,0000,FFFFJust
tools. About any charcoal grill can be made to =
"sing".
=
Arial0000,0000,FFFFmiKe
=
TahomaFrom:Tahoma
homeroast-admin
[mailto:homeroast-admin] On Behalf Of 
Lynne
=
TahomaSent:Tahoma
Sunday, December 10, 2006 4:41 AM
Has anyone here every tried a Cobb charcoal grill? I'm moving (yah!!)
in to a very small apt. w/a very small porch. Don't have the money
right now for one - and most likely, I wouldn't get one until I got a
bargain - but for the small size and convenience - I'm tempted. 
Lynne
On Dec 9, 2006, at 10:38 PM, Paul Carder wrote:
Eddie,  I've had a charcoal WEBER  on a cart
with a gas igniter for 15 years and cooked about everything you can 
think of on it. For pizza, I use two methods. (1) I place the pizza in
a rectangular sheet cake pan and use the indirect method with the
charcoal off to each side and not directly underneath. Takes longer,
but delicious!  (2) A bit quicker,  I fill the bottom grate of the
grill with charcoal and use the ZaGrill (http://www.eastmanoutdoors.com/hardware_zagrill.shtml ),placing it
directly over the charcoal. For either method, if you like smoke, use
the wood of your choice. Or place wood pellets in a foil
pouch directly on the burning coals. Several years ago I bought a used
Jim Beam Bourbon barrel, took it apart, and cut the staves into
chunks. My personal favorite for most smoking. The TRAEGER
(http://traegergrills.com/ )that Mike talked about I'm sure
makes a luscious pizza too. Slow cooking, fast cooking or smoking
cured meats, a TRAEGER is one of the best! A butcher shop
at the Metro Centre in Peoria, Illinois sells beef jerky made on a
TRAEGER . None better.
Regards, Paul Carder=
--Apple-Mail-5-632127595--

8) From: Lynne
Found a small one (the kind we used to have was double this size) on 
eBay:http://tinyurl.com/y9cr52Starting price is $49! No way...
Lynne
On Dec 10, 2006, at 12:06 PM, Lynne wrote:
<Snip>

9) From: bb
This is a multi-part message in MIME format.
lodge makes one, but not with wooden handles.  
From: Lynne [mailto:lynnebiz] 
Sent: Sunday, December 10, 2006 11:07 AM
To: homeroast
Subject: Re: OT: pizza: Re: +re:i-roast2 on the way
You know what I would REALLY like to find? A real, cast iron hibachi - not
the kind that are made today (these were smaller than the Lodge type, and
easier to move because of the way they were made), but the kind we had back
in the 60's - 70's. Compact, wooden handles that didn't heat up (much),
heavy as heck - would last a lifetime. Oh yeah, cast iron grates, too, not
flimsy stainless steel. 
Those were terrific. Was looking a while ago. Gave up. Maybe I'll find one
in a thrift store.
L.
On Dec 10, 2006, at 11:57 AM, miKe mcKoffee wrote:
Just tools. About any charcoal grill can be made to "sing".
miKe
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Lynne
Sent: Sunday, December 10, 2006 4:41 AM
Has anyone here every tried a Cobb charcoal grill? I'm moving (yah!!) in to
a very small apt. w/a very small porch. Don't have the money right now for
one - and most likely, I wouldn't get one until I got a bargain - but for
the small size and convenience - I'm tempted. 
Lynne
On Dec 9, 2006, at 10:38 PM, Paul Carder wrote:
Eddie,  I've had a charcoal WEBER  on a cart with a gas igniter for 15 years
and cooked about everything you can  think of on it. For pizza, I use two
methods. (1) I place the pizza in a rectangular sheet cake pan and use the
indirect method with the charcoal off to each side and not directly
underneath. Takes longer, but delicious!  (2) A bit quicker,  I fill the
bottom grate of the grill with charcoal and use the ZaGrill (http://www.eastmanoutdoors.com/hardware_zagrill.shtml), placing it directly
over the charcoal. For either method, if you like smoke, use the wood of
your choice. Or place wood pellets in a foil pouch directly on the burning
coals. Several years ago I bought a used Jim Beam Bourbon barrel, took it
apart, and cut the staves into chunks. My personal favorite for most
smoking. The TRAEGER (http://traegergrills.com/) that Mike talked about
I'm sure makes a luscious pizza too. Slow cooking, fast cooking or smoking
cured meats, a TRAEGER is one of the best! A butcher shop at the Metro
Centre in Peoria, Illinois sells beef jerky made on a TRAEGER . None better.
Regards, Paul Carder

10) From: Sheila Quinn
Hmmm... looks like your best bet for a cheap one will be thrift stores 
or garage sales. Good luck! :)
Sheila
Lynne wrote:
<Snip>

11) From: Paul Carder
This is a multi-part message in MIME format.
Eddie, I don't live near the distillery, but pass nearby when I'm going =
to visit family in Mectcalfe County, Kentucky, or when I go to visit =
Bardstown Kentucky, the bourbon capital of the world! A friend several =
years ago was in Bardstown the same time we were and he hauled a barrel =
back home in his pickup for me. The Jim Beam Distillery no longer sells =
used barrels, but Keene's Depot in Bardstown has quite a few always on =
hand for sale. The easiest way for most folks would be to buy a full or =
half barrel at WalMart in the spring when the have them available for =
planters. 
Regards, Paul Carder

12) From: Eddie Dove
Thanks, Paul.
Eddie
On 12/10/06, Paul Carder  wrote:
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