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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2013, 08:33 PM   #1
Tony A
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Default First cook on the new primo pizza pron!!!

Raging success everyone loved it
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Unread 03-20-2013, 08:34 PM   #2
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Made four they would only let me get a pic on two before they devoured them lol
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Unread 03-20-2013, 08:39 PM   #3
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Looks good!
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Unread 03-20-2013, 08:41 PM   #4
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Great looking pie!
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Duh.
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Unread 03-20-2013, 08:41 PM   #5
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Looks good! The mob wants more pics of your Primo in action
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Unread 03-20-2013, 08:43 PM   #6
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Default First cook on the new primo pizza pron!!!

Very nice!!
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Unread 03-20-2013, 08:48 PM   #7
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I see many more pizzas in your future. Looks great.
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Unread 03-20-2013, 09:59 PM   #8
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Looks great.
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Unread 03-20-2013, 11:03 PM   #9
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Was able to get one more pic off very consistent pies I must say
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Unread 03-20-2013, 11:04 PM   #10
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Home made sauce dough sliced up some mozzarella topped with fresh garlic and fresh cut basil just before going into grill
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Unread 03-20-2013, 11:06 PM   #11
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Stop it! You're making me so hungry!
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Duh.
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Unread 03-21-2013, 07:37 AM   #12
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Don't listen to Biggie.......DO NOT STOP!


Those pies look awesome!
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Unread 03-21-2013, 07:48 AM   #13
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Quote:
Originally Posted by Wampus View Post
Don't listen to Biggie.......DO NOT STOP!


Those pies look awesome!
It looks like the addiction has started...

Bravo!
Your crust looks great!

I'm ready for lunch.
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Unread 03-21-2013, 07:53 AM   #14
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That looks great.I bought the stone and stuff to try pizza on my Akorn but winter came back and I havent gotten a chance to yet.

What temp and how long if you dont me asking?
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Unread 03-21-2013, 08:01 AM   #15
Tony A
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Temp was pinned at jus about 500 and pizzas only took maybe 6 minutes I didn't get any pics of the bottoms they were eaten too fast for some good pics but bottoms looked really good nice charcoal flavor really good pizza I promise many many more to come soon
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