JBQ Canada PK Grills

JBQ Canada PK Grills PK Grills Distributor

Just going to leave this right here ;)
05/05/2020

Just going to leave this right here ;)

If you’ve never tried making sour dough pizza... it’s a must!! Can’t believe the difference between it and fresh yeast. ...
04/27/2020

If you’ve never tried making sour dough pizza... it’s a must!! Can’t believe the difference between it and fresh yeast. This dough was a 3 day ferment (1 RT & 2 CT). Was also able to source some Ezzo pepperoni - “roni cups”. It’s worth finding! @ The Junction

Tonight was Different Decades night! Smoked pork tenderloin, brown rice, garlic zucchini pasta and an arugula salad with...
04/10/2020

Tonight was Different Decades night! Smoked pork tenderloin, brown rice, garlic zucchini pasta and an arugula salad with apples, cranberries and walnuts. @ Old Toronto

Tonight was dress like a tourist dinner 😂Kids went with a sun ☀️theme while Mom and Dad went to Italy 🇮🇹 Smoked meatball...
04/08/2020

Tonight was dress like a tourist dinner 😂
Kids went with a sun ☀️theme while Mom and Dad went to Italy 🇮🇹 Smoked meatballs with some spicy red sauce. The PK is easy to setup for indirect cooking. @ Old Toronto

Kids came up with a Dinner Theme for the week. Tonight was dress like Dad dinner 😂Of course it had to be some dry aged s...
04/07/2020

Kids came up with a Dinner Theme for the week. Tonight was dress like Dad dinner 😂
Of course it had to be some dry aged strips to complete the Dad theme 👍🏻🔥🥩

So hungry only 1/6 made it in front of the camera 😬 My eldest daughter also got into the pizza making action!Instead of ...
03/30/2020

So hungry only 1/6 made it in front of the camera 😬 My eldest daughter also got into the pizza making action!
Instead of photos here is my dough recipe!
Dough: 62% hydro, 20% Poolish, 28 hour cold ferment and finished with an 8 hour room temp ferment.
Poolish: 182g of 00 flour and water, 0.11 fresh yeast. Main Dough: 727g 00 flour, 382g water, 27g sea salt, 2.29g fresh yeast.

So hungry only 1/6 made it in front of the camera 😬So instead of photos here is my dough recipe!Dough: 62% hydro, 20% Po...
03/30/2020

So hungry only 1/6 made it in front of the camera 😬
So instead of photos here is my dough recipe!
Dough: 62% hydro, 20% Poolish, 28 hour cold ferment and finished with an 8 hour room temp ferment.
Poolish: 182g of 00 flour and cold tap water, 0.11 fresh yeast. Main Dough: 727g 00 flour, 382g water, 27g sea salt, 2.29g fresh yeast.

Steaks were on point tonight. Loved the “cook out” @ Old Toronto
03/29/2020

Steaks were on point tonight. Loved the “cook out” @ Old Toronto

Not a bad sandwich 👍🏻 @ Old Toronto
03/28/2020

Not a bad sandwich 👍🏻 @ Old Toronto

Getting ready for a late lunch! 🇨🇦 @ Old Toronto
03/28/2020

Getting ready for a late lunch! 🇨🇦 @ Old Toronto

Isolation Dogs on the PK :)Sometimes simple works!
03/24/2020

Isolation Dogs on the PK :)
Sometimes simple works!

Self-isolation pizza time! Photos are basically in reverse order. Finished pizzas to making the dough. Dough started wit...
03/23/2020

Self-isolation pizza time! Photos are basically in reverse order. Finished pizzas to making the dough. Dough started with an 18 hour room temp Poolish, then a 62% hydration 24 hour cold ferment, finished with an 8 hour room temp ferment. Amazing flavor!

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The Junction, ON

Telephone

416-988-7776

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