Author Topic: The Blackstone Challenge  (Read 33748 times)

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Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #50 on: July 12, 2013, 07:38:51 PM »
No worries.   I doubt I will be winning the challenge.  If it makes members feel any better, I can exclude myself from the challenge.   Again, this challenge is open to WFO owners as well.  Feel free to post up your best pies or pies that you think look like Craig's Pizza.  If a WFO owner wins the challenge, they will get a nice little prize (not determined yet) and bragging rights.   :-D

Chau


Offline Chicago Bob

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Re: The Blackstone Challenge
« Reply #51 on: July 12, 2013, 07:50:51 PM »
The challenge came out of a debate Scott123 and I had about whether it is possible to make a Craig clone pie with the BS.  I said no and he said yes.   
I feel it's sorta like destined to be that Scott will win the Challenge(and Chau's check) right on his very own "appreciation grill" that he received through none other than Mr. Chau's efforts!!   ;D

Now that would be some kind of Carma baby....what a hoot!   >:D
"Care Free Highway...let me slip away on you"

Offline shuboyje

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Re: The Blackstone Challenge
« Reply #52 on: July 12, 2013, 08:48:45 PM »
Were these done with or without your deflector mod? 
-Jeff

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #53 on: July 12, 2013, 09:09:44 PM »
Jeff, they were done with the heat deflector in place.   Anyone interested in the challenge can use a modded or unmodded BS oven or any oven for that matter.   I have a theory that NP pies are unique to the pie maker and oven.   

Offline Mangia Pizza

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Re: The Blackstone Challenge
« Reply #54 on: July 12, 2013, 09:26:32 PM »
Jackie, I am not sure that those latest pies of yours are exact Craig's clones, but they are so damn close and much better of whatever I could ever achieve (so far) in my WFO. 

Congrats!
Paolo

Offline shuboyje

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Re: The Blackstone Challenge
« Reply #55 on: July 12, 2013, 10:33:58 PM »
Jeff, they were done with the heat deflector in place.   Anyone interested in the challenge can use a modded or unmodded BS oven or any oven for that matter.   I have a theory that NP pies are unique to the pie maker and oven.

I figured based on the balance of heat between the rim and center.  looking good!
-Jeff

Offline jeffereynelson

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Re: The Blackstone Challenge
« Reply #56 on: July 12, 2013, 10:54:31 PM »
Very very nice! I've got a new goal. I will definitely be trying the deflector soon.

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #57 on: July 13, 2013, 02:08:51 AM »
Thanks guys.  I will keep working at it to improve the texture of the crust. 

Jeff, let me know how you like the heat deflector mod.  And do post up some of your pies here please.  I don't want to be the only one.   :-D

Chau

 

Offline jeffereynelson

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Re: The Blackstone Challenge
« Reply #58 on: July 13, 2013, 02:42:46 AM »
Okay I will. I don't have any NP dough going right now. My last pie from yesterday is in the other thread you saw. I'm thinking Sunday I'll have a NP pizza.


Offline DocSpine

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Re: The Blackstone Challenge
« Reply #59 on: July 13, 2013, 04:31:55 AM »
Houston and Dallas are a mere 3-4 hour drive apart. Less time then it takes to fire up a WFO :-D
hint hint >:D

Offline rockmes

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Re: The Blackstone Challenge
« Reply #60 on: July 13, 2013, 06:46:41 AM »
This one is made from the same process except IDY was used.  Some adjustments were made to the flame and this one baked about 70-80sec.  It's a spin off of Craig's mushroom truffle oil pie.  I love the flavor of this pie.  I used a white sauce, cheese, then mushrooms, truffle oil, and black pepper.

What is your white sauce made from ?

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #61 on: July 13, 2013, 08:18:00 AM »
Houston and Dallas are a mere 3-4 hour drive apart. Less time then it takes to fire up a WFO :-D
hint hint >:D

If I was living in Dallas I would make the trip.   To have some of Craig's pizza and hang out with him is worth it.  People don't come better than Craig that's for sure.  But I don't think it will be long before several Houstonians get BS ovens.  Then it's only a matter of time until we see what Craig do a side by side comparison against his Acunto pies.
« Last Edit: July 14, 2013, 01:23:55 AM by Jackie Tran »

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #62 on: July 13, 2013, 10:03:38 AM »
What is your white sauce made from ?

This one was a bit of EVOO, butter, garlic, milk, parmesan/pecorino mix I had left over, salt and pepper. 

Offline red kiosk

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Re: The Blackstone Challenge
« Reply #63 on: July 13, 2013, 04:45:33 PM »
This might be a potential entry. Has Craig ever used elk meat? Maybe someone could adapt this recipe for a contest-worthy 60 sec. Neapolitan pie. I especially like the beginning and ending with "Praise the Lord and Pass the Elk" It's fun watching anyway.

http://blackstoneproducts.com/blog/

Take care!

Jim
« Last Edit: July 13, 2013, 04:48:47 PM by red kiosk »
The pathologically precise are annoying, but right!

Offline slybarman

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Re: The Blackstone Challenge
« Reply #64 on: July 13, 2013, 04:51:07 PM »
I've watched quite a few of that guys videos. He is not a pizza expert, but sure seems like a good guy and does some nice stuff with wild game. he looks am awful like Rob pinkus (PDN) too.

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #65 on: July 13, 2013, 05:44:08 PM »
Lol.  That looks like a decent cracker crust.   ;D

Offline TXCraig1

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Re: The Blackstone Challenge
« Reply #66 on: July 14, 2013, 09:54:22 AM »
Wouldn't it be fair to say that if Craig is not able to reproduce a "Craig's clone" on a BS, then nobody can?

I think that would be the ultimate challenge..... ;D

If someone wants to haul one over here, we can make some pies in the BS and the Acunto side by side out of the same batch of dough.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline slybarman

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Re: The Blackstone Challenge
« Reply #67 on: July 14, 2013, 11:18:28 AM »
If someone wants to haul one over here, we can make some pies in the BS and the Acunto side by side out of the same batch of dough.


Take video when it happens!  :pizza:

Offline DocSpine

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Re: The Blackstone Challenge
« Reply #68 on: July 14, 2013, 12:09:26 PM »
If it would fit in my RX8 you would have a knock at your door :'( :-D :-D :-D

Offline Jackie Tran

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Re: The Blackstone Challenge
« Reply #69 on: July 14, 2013, 12:29:34 PM »
Doc, separate the unit from the legs.  Put the unit in the passenger seat and the legs in the back seats. 

Chau

Online Pete-zza

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Re: The Blackstone Challenge
« Reply #70 on: July 14, 2013, 12:44:12 PM »
Doc, separate the unit from the legs.  Put the unit in the passenger seat and the legs in the back seats. 
Put a wig on the unit in the front seat and Doc can drive in the HOV lane :-D.

Peter

Offline Mangia Pizza

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Re: The Blackstone Challenge
« Reply #71 on: July 14, 2013, 12:57:04 PM »
We can all chip in to buy a BS for Craig and then those same people will get a copy of Craig's video in return....... ;)
Paolo

Offline slybarman

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Re: The Blackstone Challenge
« Reply #72 on: July 14, 2013, 12:58:27 PM »
Put a wig on the unit in the front seat and Doc can drive in the HOV lane :-D .

Peter


LOL. I like that plan.

Online Pete-zza

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Re: The Blackstone Challenge
« Reply #73 on: July 14, 2013, 01:08:44 PM »
Most people don't realize how big a state Texas is. From Prosper, TX, where Doc lives, to Craig's house is around 275 miles, with a drive time of around 4 1/2 hours if there are no material traffic slowdowns or stopping to eat and refueling.

Peter

Offline Tscarborough

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Re: The Blackstone Challenge
« Reply #74 on: July 14, 2013, 03:00:43 PM »
If you flip the state of Texas to the East, it extends into the Atlantic.  If you flip it to the West, it reaches the Pacific.  A short drive is a couple of hours, and if you live out West, you might drive 4 hours to have dinner.  Texas is big.


 

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