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Meeting minutes. Please stop talking.

Look at this baby frog

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Sunday DNVR came out pretty decent. It was my first time making ribs ever. It’s been rainy and gloomy here in San Antonio, so they were done in the oven.. or finished in the oven. I made a side of @zatarains dirty rice to go along with the ribs. Came out pretty decent. . Essentially, I looked to @youtube as usual to find out how to go about making these. I watched a few different videos and decided to take in what I saw and make it my own with what I had. . I thawed out the pack of ribs Momdukes gave me. Did my best to take off the silver skin or whatever. Then bc I was worried about fitting it, I cut the ribs into four pieces. Then I seasoned them with just salt and pepper, and seared them. I had to sear them in batches bc of space. Once that was done, I deglazed the pans with stock, added fresh garlic, garlic powder, onion powder, ginger powder, chili powder, more salt and pepper. Then I added soy sauce and apple cider vinegar, and let it chill out for a few minutes. . Then I wrapped them in foil, poured some of the juice from the pans, and stuck them in a 250°F oven for 2 hours. . Then I took them out and basted them with some shit I made up on the spot with shit I had on-hand. Garlic/Tomato/Chili sauce, oyster sauce, and @mikeshothoney. Then I put them back in the oven at 350°F for maybe 10 or so minutes. . They came out mad decent. Pretty damn tender. . Look, I’m not saying this is HOW to make ribs at home. I’ve never done it until now. This is just how I did it tonight, and it came out alright.

As much as I want to be knee deep in making pizzas and selling them, I’ve got work to do to be able to do it legitimately. I had a decent test run over the summer through the beginning of winter, and gained just enough traction for me to believe I can actually do it. . I have a little ways to go to get my ducks in a row, but I’m getting there slowly but surely. Being that I’m not selling, it’s tough to get everything in place since everything costs money, but I’m figuring things out as I go. . Thank you to everyone who has been supportive of this chapter in my life. . The biz is coming soon! @boogiebitepizza 🍕♥️

Just some Ol’ Filipino foodstuffs, y’all. Don’t mind me. *stuffs face*

This batch of dough was 70% hydration but felt so much more wet and difficult to work with. I’ve pushed it to 70% before and it wasn’t as difficult as this batch. Luckily, a few minutes of slapping and folding tamed it down a bit. It was definitely difficult to ball, as well, and when it was time to go in the oven, as you can see, it created HUGE air pockets. The end product was so light, crunchy, and chewy where it needed to be. The batch was made with 24 hour room temp fermentation/maturation, with biga using 33% of the total flour, at a total hydration of 70%.

Taking pics of the final product OR what I like to call “letting the pizza cool down”. Ya gotta avoid and minimize those roof danglies, y’all! . #HASAFASHAFSAS . 📷: @mike_the_meek

Take a look at that first pic! My buddy, @pictures_of_food_and_stuff’s lil’ 7 year old daughter helped make that beauty!! 😍

Oak for the coal bed, peach for the lick and flavor. . Had a nice afternoon and evening with some friends and their fam.

New setup with old cart. I needed something easier to push around, and luckily the brackets underneath the oven fit perfectly in the cart to where it wouldn’t slide off. I used the extra floor bricks to keep it from sliding within the cart. It’s a win-win; I didn’t have to buy a new base for the oven. And look at Boo protecting it. She knows how much I love it!

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