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Author Topic: A Blackstone Down Under  (Read 130551 times)

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Offline dylandylan

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Re: A Blackstone Down Under
« Reply #820 on: Yesterday at 10:34:48 PM »
Beautiful pies.

It's interesting, that method never worked for me. If I launched at 7-750 and then blasted the heat. The bottom wouldn't be cooked enough for my liking, so you can wait, but then the cheese up top would be liquefied. What has worked best for me, was launching when the stone was 900-950, then lowering the heat to medium low. That allowed me to get the bottoms the way I wanted, without murdering the cheese up top. Your method clearly works very well, just didn't for me.

Interesting, I certainly have no trouble with underside bake, if anything I would like to get a fraction less on the bottom, but Iíve settled on an edible balance.  Your method sounds like fun!!

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