BGE Pizza and a little more.

When I started writing Macon Dinner I was in between working for a restaurant and buying one.  I had plenty of time to cook anything I could think of.  Byrd was pregnant and we were anxiously awaiting the birth of Baby Byrd.  Wow how things have changed.  We opened the restaurant and then eight days later Baby Byrd was ready.  Since then life has not been the same, it has been better.  I remember when I was a child and my mom and dad said "you will never understand how much we love you until you have your own."  I now understand and it's amazing.

I have been cooking, but just haven't had the time to put it into words.  I am still reading blogs and enjoying all of them immensely.  Chris, Nibble Me This, you continue to inspire and  thanks for all the Egg info.  Dave, MYOTG, I not only enjoy your food but envy your lifestyle.  Grey, Grill Knuckles, we share not only a taste for food, but also beverages.  Brent, Brent's BGE, being on of my oldest friends I am amazed at the cook you have become.  Dave, Food-Fire, first food blog I read, thank you for showing me the way.  

Just a few shout outs to say thanks. Now on to the recent cook.

I have had pizza more times in my life than I would ever try to count.  I have discussed this in the past.  The other night I tried a pizza on the BGE.  (I still haven't come up with a name for her, yes it is a her, yet, but I will.)  I wanted to make my own crust as I have seen it done, but didn't have the time, and lately dinner preparation is lacking.  I went to Papa Murphy's and grabbed one.  If you don't have one in your area I am sorry.  Now I didn't make the pizza, but I did pick out the toppings.  That has to count for something, right?  I went with a pepperoni, onion and jalapeño pizza.  I read the instructions on their website on how to grill a pizza, well it wasn't very specific.  So I decided to kinda wing it. I got the Egg up to 450, with the plate setter legs down, I am  still trying to get my lEGGuage down, pizza stone on top.  I bought the stone the day after getting the egg.  A month ago.  Sad it has just been sitting waiting to be used.

Per the manager at Papa Murphy's I cooked it on the tray given for the first ten minutes, then removed the tray and placed the pie directly on the stone.  At this point the cheese was melted and the crust was set.

Byrd and I like really crispy crust, so I let it go at 450 for another 25 minutes.  

The cheese had a great crust on the top, with a great smoky flavor.  The crust was crispy on the outside with a nice soft inside.  All pizza should be wood fired. I doubt I will ever put a pizza in the oven again.  Next time I will make a homemade crust, I hope.

Pork Wellington Sort of...

A few weeks ago I saw Alton Brown make a Pork Wellington on Good Eats and I have wanted to try it.  This has been my next cook since then.  Well this afternoon I set things in order to have this tasty looking treat.  After work I came home to take care of Baby Byrd and Byrd went to the store to get the few ingredients we didn't have.  One of them being puff pastry.  Byrd came back with Phyllo dough.  She said the lady at Publix told her it was the same.  I wasn't aware that Publix hired culinary graduates these days, but then again you never know.  Well it isn't the same so what do you do when you don't have one of the necessary ingredients for wellington, well you adapt the recipe.  So instead of the above mentioned this is what I did.

I layered the prosciutto so I could wrapped the tenderloin.  I seasoned the wrap with thyme, light salt, and pepper.

There were a few other items that weren't what they were supposed to be as well.  The 1 pound unseasoned pork loin package ended up being to very tiny pork tenderloins, but what do you do.  I fileted both of them then rubbed them with course grain mustard and packed with sliced dried apples.  

Then wrapped it. Since I didn't have the pastry I seasoned the outside with more thyme and garlic powder.  

I got set up for an indirect cook at 400.  Then onto the Egg.  After about 35 minutes the pork was at 150.  I removed it and let it rest.  Then sliced.

The prosciutto crust was nice and crispy and the smell was overwhelming.   Served with a great box of toasted pine nut couscous.

The pork was delicious.  The flavor of the mustard, apples, and thyme together was fantastic. This wasn't exactly what I had planned for this evening, but what came out of this mishap was great. I will go back and make the Pork Wellington from Good Eats, but this will definitely get made again.