Goldilocks Grilling
Open By Appointment. 914 Murphy Road N7S 4V1 Sarnia, ON, Canada

Goldilocks Grilling has made the decision to liquidate our existing stock of Kamado Joe grills and grilling accessories. With that we have the following items left and are available at either our Sarnia or London locations. Call or text or message to setup a time to check out our remaining selection. 519-381-3997 Prices in Canadian dollars plus tax Inventory of stuff:... 18 Classic Joe Accessories Joetisserie rotisserie 275 Soapstone half moon cooking surface - 100 Cast Iron Cooking Grate - 50 Stainless Steel Cooking Grate 95 Grill Expander Rack - 65 Grill Cover 60 ````````````` 24 Big Joe Accessories Soapstone half moon cooking surface - 125 Cast Iron Griddle - 60 Cast Iron Cooking Grate 60 Deflector Plates (2 half moons) - 80 Stainless Steel Cooking Grate - 125 Grill Cover 70 ``````````````` KJ accessories Joe Blow Electric Charcoal Lighter 70 Rib Rack - 50 Box of Fire Starters 8 Pecan Wood Chunks 18 Oak Wood Chunks - 18 Maple Wood Chunks 18 Apple Wood Chunks 18 Gasket Kit - $20 Ceramic chicken stand - 18

Christmas Special. Kamado Joe Big Joe Soapstone Cooling Surface Half moon. 130 plus tax.

Last Kamado Joe Jr. $499 plus tax. Santa needs to keep his hat. Call or text to setup a time to pick this little joe up. 519-381-3097

Kamado joe electric blow lighters. In stock and clearout priced at 85$ taxes included. Call or text to setup a time to check this and all of our low priced kj accessories. 519-381-3997

Welcome to the all-inclusive Kamado Joe tutorial on cooking pizza on your Joe! This video walks you through some best practices for making perfect pizza. Fol...low these guidelines and never burn another pizza! Here's the recipe I used for the basic homemade dough in this video: 500 grams bread flour (3 3/4 cups + 1 Tablespoon) 14 grams of kosher salt (2 1/8 tsp) 1 gram of active dry yeast (1/2 tsp) 350 grams of 100-105F water (1 1/2 cups) ** ** Change the water amount to 300 grams (1 1/4 cup) for extremely high temperature pizza Baker’s Percentages: Flour: 100% Water: 70% ** Salt: 2.8% Yeast: 0.5% ** 60% for high temperature pizza Combine the flour, salt, and yeast in the bowl of your mixer. Attach the dough hook and add the water. Mix with the dough hook just until all the ingredients come together and there is no dry flour left. Remove the bowl from the mixer, cover and let rest for 30 minutes. Put it back on the mixer with the dough hook and knead on low speed for 2 minutes. Remove the dough to a lightly oiled bowl and cover with plastic wrap. Let rise for 2 hours. Remove to floured surface. Divide into two or three equal pieces. Shape into dough balls and place on a floured baking pan. Lightly dust the tops with flour and cover with plastic wrap. Let rise for another 90 minutes to two hours. Shape into a pizza crust, top, and bake at 500-550 degrees until done! For improved dough flavor, after the first rise, place the dough covered on pans in the refrigerator for at least 12 hours and up to 72 hours. Remove from the refrigerator and let come to room temperature for 2-3 hours before shaping into pizza crusts. Enjoy!

Interesting experiment comparing charcoal. Goldilocks prefers and sticks kamado joe charcoal as we like cleaner longer lasting burns. 25$ a bag plus tax. Call or text to setup a time to pick up a bag and see the difference for yourself. 519-381-3997