Baking With The Q

Nomad · December 2016

The little ones went down too fast since they were just sitting there waiting, begging to be eaten - Hoping I'll feel guilty cutting another piece too soon - No guarantees :-)

Homebodyatheart · December 2016

Have we mentioned lately that besides being an amazing baker with your grill, you might just be a tease? Maybe? I can almost smell it from here! Thanks for sharing! That's the beauty of baking solo... no one knows when you snitch a slice or chunk or finger full... Enjoy!

Homebodyatheart · December 2016

Maybe we need a new sidebar category called 'Recipes' so these treasures can be shared with others, explaining what and how you cooked/baked things on. Since we're not there to help you eat it and all. Just a thought...

LauraRey · December 2016

Yum!

dmerzbac · December 2016

Pineapple Upside Down Cake! What I always asked for as a birthday cake when I was much younger. Looks delicious!

Verna · December 2016

PXLated, what do you want me to bring to this year's cookout?

Nomad · December 2016

Not a thing :-)

IrishCamper74 · December 2016

I just scored one of these grills, slightly used, plus all the utensils needed plus 4 cans of propane for $125. A co-worker was relocating to Brooklyn & was selling it. Can't wait to try those individual pineapple upside down cakes! Thanks PXLated!

Nomad · December 2016

Remember, you need to redirect the heat or the bottoms of everything will burn.
Also, bring the grill up to full temp before you put in the deflectors. That way the grill itself is heated. Once you put stuff in, the temp will drop and you'll have to wait for it to get back up before adjusting the gas flow, temp control.

ericnliz · December 2016

PXL, First, that looks WAY good!

If I'm reading this right about the way you are baking, would that mean you're using an indirect method using the deflectors? Second question, what do you use for deflectors?
Never mind on the indirect, or deflector questions. [went back and read the beginning to end of this post!]. Have you tried to use either apple, or pear instead, or even incorporated with the pineapple? Now I'm just drooling all over myself & makin' a mess!

Nomad · December 2016

Yep, indirect - go back to the beginning of the thread, first entry and there's pics.

ericnliz · December 2016

Homebodyatheart, I agree with the recipes idea! I'm sure some of the folks here would not only thoroughly enjoy that, but would be able to share some awesome recipes as well.

Nomad · December 2016

Mine are pretty much the same recipes I made before hitting the road.
Could swear I tried to create a recipe thread and got only a couple responses - just searched and couldn't find it though :-(

ontheroad · December 2016

where did you get the perforated baking sheet, all I find are pizza (round) sheets?

Photomom · December 2016

I had mentioned doing a cookbook. If someone makes a thread and recipes accumulate I can gather them up and make a PDF cookbook.

Nomad · December 2016

ontheroad - found the perf sheet in the outdoor/grill area at Walmart
photomom - maybe that's what I was thinking of.

ontheroad · December 2016

thanxs

mickietucs · December 2016

I want to get one soon (even though I'll be back in Tucson after being on the road for 9 months, I'll use it at home too). Weber sells the "trivets & pans" for baking and roasting that fit all 3 Q's in case someone can't find the right size baking sheets like PXL uses). I tried the Omni Oven but it just doesn't cut it 'cause it doesn't brown the goods...bad purchase on my part - live & learn! If anyone will be at T@bazona and wants it, it'll be part of my "for sale" items and it'll be at a good price!

Nomad · January 2017

Pizza...

Ratkity · January 2017

O.M.G. *dr00l* How can I tease someone that makes a pizza that yummy!?

ericnliz · January 2017

Ratkity, You're right, but PXL, 'ya forgot the olives!

Sure looks good though!

Nomad · January 2017

Hmmmmm - Forgot I had olives ... Too busy trying to unstick my hands from the pizza dough cuz I didn't have any flour.

ericnliz · January 2017

PXL, Just rol

l yer fingers together and make little tiny biscuits!

Nomad · January 2017

If you let the dough dry, it rubs/flakes right off ... Till then it's a sticky/tacky mess.

Sharon_is_SAM · January 2017

Try spraying your hands with cooking oil. Sourdough bread baker here. Oil works wonders.

Nomad · January 2017

Next time :-)

Nomad · February 2017

Since it was such a peachy keen day - Well, Peach Cobbler...

Ratkity · February 2017

OMG PXL, that is just screaming for vanilla bean ice cream or homemade whipped cream! Looks good enough to eat ALL of it at once.

Nomad · February 2017

I'm going to try to limit myself :-)

Nomad · February 2017

One problem with baking is you want to get the temp up and hold it. If it's windy, air can blow in the two small slots of the side of the Q and really take the temp down. To get around that you just need to block those up - Very easy...

Just tuck some foil under the grate, close lid and wrap the foil over the edge.

This works for regular baking temps but if you need a really high temp like for pizza (425+) forget it. A breeze will keep cooling the lid and you'll never get the temp that high.
On a still, warm day I've managed to get the gauge up over 500.
When you put something that's room temp inside, the temp will drop. Once that's heated up and the temp stabilizes, you can adjust the temp to what you need.

Baking With The Q

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