Impatient or Patient…Which are You?

Patient! Day 3 of baking process – balancing sourdough dough balls in their bannetons on the way to the fridge.

Around here, we subscribe to the little mantra, “good things come to those who wait.” I mean, we were 35 when we got married, I was 38 when my son was born, and we love our slow-cruising pontoon boat life. If we don’t Sous vied almost all our meats, we smoke them. I love a crock pot over the insta pot or (aaahhh) pressure cooker.

Today? Finally, it’s bake day for my sourdough bread! Tonight? Slow smoked beer can chicken on the Joe.

Impatient and patient – day two of sourdough bread process; fall dish towel out a few days early!

But what am I always ready for? What do I get a wee bit impatient about? (Yep, those ended in prepositions, y’all. It’s called colloquialism!) Fall, cooler weather, and all things pumpkin! I am fortunate to be a native, lifelong Floridian. I already have my pumpkin towels out. Front door wreath. And tomorrow? I will sprinkle the house in pumpkin fairy dust, and come Oct. 1st? A little cutesy-spooky Halloween!

Totally impatient – 70 degrees in the morning? Time to put up my fall wreath!

So, I’m a little bit of both. Aren’t we all? The important thing is to admit when you’re impatient and work on it. Like me. What makes you impatient? When are you able to maintain patience without issue?

Happy Friday!

J.

Pizza on the Joe!

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Pesto, mushroom, and chicken pizza going on the Joe!

We love to cook on our grill and smoker! We had two of our smokers go out on us, and this last one was a real problem. It was an electric smoker, and it only lasted us a year. Since we have plans of building an outdoor kitchen in the future, we decided to go ahead and get what will hopefully be our lifelong smoker: a Kamado Joe. It’s a ceramic smoker, similar to the “Green Egg,” but not as expensive. We love our Joe!

This smoker runs on charcoal and it’s also a grill. We have plans to do more baking on it, but up to now, in addition to smoking fabulous meats, we’ve only baked pizzas on the Joe.

Charcoal glow: the magical source!

The best and easiest pizza dough recipe I have found is on sugarspunrun.com, the recipe is here. It only needs a half hour to rise. I add dried basil to the dough, and when I roll it out, I brush it with melted butter or olive oil and garlic powder, otherwise the dough is bland.

The hubby spreading on the butter and garlic

Pesto based pizza

I love how this dough cooks. It holds toppings and isn’t at all flimsy. I have not baked it in the oven, but I imagine if a pizza stone is used, the effect would be the same.

Pepperoni going on the Joe
Now that’s a pie!
Our version of Mellow Mushroom’s Magical Mystery Tour pizza.

We live in a fairly rural, coastal area. There isn’t a Mellow Mushroom anywhere around us, so we cook to recreate some of our favorite restaurants’ signature dishes. This pesto, chicken pizza is my husband’s favorite!

We set our Kamado Joe to 450 and set the stone in 10 minutes before the pizza. Then, we cook the pizza 7-10 minutes. Then, it’s pizza perfection!

Happy Cooking,

J.