Failed kettle pizza attempt that tasted good, anyway...

caseydog · 03-04-2013, 02:18 PM

So, my plan was to grill a pizza for the super-incredible BBQ Brethren Pizza Throwdown. http://www.bbq-brethren.com/forum/sh...d.php?t=154825

I try to keep my pizzas close to the ones I have eaten in Italy.

I started off right, making some fresh dough in the KitchenAid.

I forgot to take pictures of the finished dough.

I made a fresh sauce with San Marzano tomatoes, fresh oregano from the garden (is survives winter, here), some garlic, and fresh ground black pepper. I mixed it all up in the blender. BTW, I use Kirkland's jarred California garlic because it is better than what I typically find fresh in the grocery store).

My toppings were Sopressata, a dry sausage similar to pepperoni (which is an American sausage), that you would find in Italy, sliced mushrooms and bell pepper, and fresh mozzarella.

Here it is, all ready for the 22.5 redhead kettle.

I loaded a full chimney or hot coals into the kettle, put a grate on top, and a stone on top of that, close it up, and waited. And waited. And waited. WTF? I couldn't get above 300 degrees. The only explanation I have is that it was pretty windy outside.

Anyway, time for plan B, the kitchen oven.

It did turn out very tasty. I highly recommend San Marzano tomatoes and Sopressata to you pizza grillers. They are very authentic, and WOW, the flavor is excellent.

I ate a slice, before taking a final shot, just to be sure it was good enough to photograph for the brethren.

CD

caliking · 03-04-2013, 02:25 PM

Did it fail because you couldn't cook it all on the kettle? It looks like a hit from here. IMO, it still counts if it got any grill time.

I like the idea of the hot soppressata. Will have to try that.

Grabnabber · 03-04-2013, 02:28 PM

I fail to see any problem with that pizza. In fact, it looks pretty good!

Pyle's BBQ · 03-04-2013, 02:29 PM

Nice looking pizza. Have you ever had problems like this? Did you have extra fuel in the kettle? I think if you waited for just the charcoal in the chimney to get full lit you lost a lot of the heating power. I am just throwing out other thing that it might have been.

jacksedona · 03-04-2013, 02:30 PM

the pizza looks good but i bet it tastes great!

http://thebarbecuemaster.net

deguerre · 03-04-2013, 02:40 PM

The hot Sopressata was a good call. I like it so much more than the sweet, especially in an application like this. Nice pie, too.

beercuer · 03-04-2013, 02:47 PM

You got some beautiful coloring going on there with that pizza, Caseydog! Wow, you really went all out with the choice ingredients.

caseydog · 03-04-2013, 02:49 PM

Quote:

Originally Posted by caliking

Did it fail because you couldn't cook it all on the kettle? It looks like a hit from here. IMO, it still counts if it got any grill time.

I like the idea of the hot soppressata. Will have to try that.

It didn't get any grill time.

CD

deguerre · 03-04-2013, 02:53 PM

Quote:

Originally Posted by caseydog

It didn't get any grill time.

CD

Look at it from my perspective. At least you still have your hair.

caseydog · 03-04-2013, 02:53 PM

Quote:

Originally Posted by Pyle's BBQ

Nice looking pizza. Have you ever had problems like this? Did you have extra fuel in the kettle? I think if you waited for just the charcoal in the chimney to get full lit you lost a lot of the heating power. I am just throwing out other thing that it might have been.

It was about 65 outside, with 10-20 mph variable winds. I really think the wind was my problem. I've done pizza on the kettle before, and it worked fine. I probably should have used the 18.5 OTG, too. Less space to heat.

CD

Pyle's BBQ · 03-04-2013, 02:59 PM

Wind sucks the life out of everything.

deguerre · 03-04-2013, 03:01 PM

Quote:

Originally Posted by Pyle's BBQ

Wind sucks the life out of everything.

Except kites...

Pyle's BBQ · 03-04-2013, 03:03 PM

Quote:

Originally Posted by deguerre

Except kites...

Ask Charlie Brown.

bigabyte · 03-04-2013, 03:10 PM

That is a really good farking post!

superlazy · 03-04-2013, 03:28 PM

That is not a fail!!!!!

03-04-2013, 02:18 PM	#1
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Failed kettle pizza attempt that tasted good, anyway... So, my plan was to grill a pizza for the super-incredible BBQ Brethren Pizza Throwdown. http://www.bbq-brethren.com/forum/sh...d.php?t=154825 I try to keep my pizzas close to the ones I have eaten in Italy. I started off right, making some fresh dough in the KitchenAid. I forgot to take pictures of the finished dough. I made a fresh sauce with San Marzano tomatoes, fresh oregano from the garden (is survives winter, here), some garlic, and fresh ground black pepper. I mixed it all up in the blender. BTW, I use Kirkland's jarred California garlic because it is better than what I typically find fresh in the grocery store). My toppings were Sopressata, a dry sausage similar to pepperoni (which is an American sausage), that you would find in Italy, sliced mushrooms and bell pepper, and fresh mozzarella. Here it is, all ready for the 22.5 redhead kettle. I loaded a full chimney or hot coals into the kettle, put a grate on top, and a stone on top of that, close it up, and waited. And waited. And waited. WTF? I couldn't get above 300 degrees. The only explanation I have is that it was pretty windy outside. Anyway, time for plan B, the kitchen oven. It did turn out very tasty. I highly recommend San Marzano tomatoes and Sopressata to you pizza grillers. They are very authentic, and WOW, the flavor is excellent. I ate a slice, before taking a final shot, just to be sure it was good enough to photograph for the brethren. CD
	1 members found this post helpful.

03-04-2013, 02:25 PM	#2
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	Did it fail because you couldn't cook it all on the kettle? It looks like a hit from here. IMO, it still counts if it got any grill time. I like the idea of the hot soppressata. Will have to try that. __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

03-04-2013, 02:28 PM	#3
Grabnabber Babbling Farker Join Date: 02-25-10 Location: In the gutter.	I fail to see any problem with that pizza. In fact, it looks pretty good! __________________ Tom

03-04-2013, 02:29 PM	#4
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Nice looking pizza. Have you ever had problems like this? Did you have extra fuel in the kettle? I think if you waited for just the charcoal in the chimney to get full lit you lost a lot of the heating power. I am just throwing out other thing that it might have been. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

03-04-2013, 02:30 PM	#5
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona	the pizza looks good but i bet it tastes great! http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt Last edited by jacksedona; 03-04-2013 at 02:30 PM.. Reason: typo

03-04-2013, 02:40 PM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	The hot Sopressata was a good call. I like it so much more than the sweet, especially in an application like this. Nice pie, too. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-04-2013, 02:47 PM	#7
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	You got some beautiful coloring going on there with that pizza, Caseydog! Wow, you really went all out with the choice ingredients. __________________ Got beer???

03-04-2013, 02:59 PM	#11
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Wind sucks the life out of everything. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

03-04-2013, 03:10 PM	#14
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That is a really good farking post! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-04-2013, 03:28 PM	#15
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	That is not a fail!!!!! __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050