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-   -   Beach Pizza On The STOK Drum Using The Kettle Pizza Insert (https://www.bbq-brethren.com/forum/showthread.php?t=216038)

captjoe06 08-17-2015 05:38 AM

Beach Pizza On The STOK Drum Using The Kettle Pizza Insert
 
It Didn't Stink.


Free Mr. Tony 08-17-2015 05:55 AM

Really cool pics. A wonderful dinner setting.

Titch 08-17-2015 05:59 AM

I'm in.
Pizza, beach and a sunny day:thumb:

never seen a Stok before

dport7 08-17-2015 06:34 AM

You have it all together there, everything looks great.

Garyclaw 08-17-2015 08:00 AM

Pretty Cool! Cook anything, anywhere! They look great!

NickTheGreat 08-17-2015 08:27 AM

I've wondered about the Stok stuff. Target, right?

I have a Kettlepizza that I've only used once. I want to make some sort of heat sink for the top of the pie as well.

garyk1398 08-17-2015 08:44 AM

Very nice pics!!

Bonewagon 08-17-2015 10:12 AM

Great lookin' food and great lookin' location!

jason p 08-17-2015 12:27 PM

How do you like the kettle pizza insert? I bought the deluxe kit for this a couple of years ago. For me it is a pain in the but to setup and keep at a consistent temp. I only used it a few times and the pizza was ok. I had a hard time getting consistant heat on the top and bottom.
Wondering if I gave up to early? It was alot of money for that set up.

AClarke44 08-17-2015 12:35 PM

Very nice! Pizza looks delicious! And on the beach even! :thumb:

captjoe06 08-17-2015 12:51 PM

Quote:

Originally Posted by jason p (Post 3331776)
How do you like the kettle pizza insert? I bought the deluxe kit for this a couple of years ago. For me it is a pain in the but to setup and keep at a consistent temp. I only used it a few times and the pizza was ok. I had a hard time getting consistant heat on the top and bottom.
Wondering if I gave up to early? It was alot of money for that set up.

I think you just need to work it a little. The thinner you spread the dough the better. I use a wood peel to prepare on and shift to the cooking surface and a metal peel to manipulate.

Get the heat cranking and add wood after every pizza or so. When you place your dough on the hot surface, try to plae it toward the back, once you see the dough round up on the bbottom and separate from the cooking surface, pull it out with teh metal peel, give it a 180 degree turn and put back toward the back, after a minute or two you'll have your crust browned nicely. Then place the metal peel under the pie and dome it by lifting it so the toppings get cooked and the crust won't burn.

Trial and error and after about three pies you can really see what works for you.

SmittyJonz 08-17-2015 02:16 PM

What's in pic # 2 ?

churrodog 08-17-2015 02:40 PM

I feel like this is one of those things I would plan out then bail at the last minute and do it all on the back porch. Nice spread! Loving that grill and accessory.

captjoe06 08-17-2015 03:03 PM

Quote:

Originally Posted by SmittyJonz (Post 3331891)
What's in pic # 2 ?

Pesto, Buffalo Mozzarella

th3r00st3r 08-17-2015 04:02 PM

That looks really good. Great day at the beach!

I just know that my ol' lady would be plenty PO'd if I posted a pic of her where everyone could see down her top.
:shocked:


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