***SPECIAL*** Discussion Thread -> "National Pizza Month!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) - Page 3

superlazy · 10-14-2013, 08:29 PM

Well I had to do it eventually. Here is my first entry to a TD
cook is here
http://www.bbq-brethren.com/forum/sh...d.php?t=173192

My pic of choice

Happy Hapgood · 10-14-2013, 08:30 PM

Wow! Missed this one. Some Fine Entries Folks!

c farmer · 10-14-2013, 08:43 PM

Was going to enter my 2nd TD but after superlazy's post. I don't know.

CharredApron · 10-14-2013, 08:45 PM

And a fine one at that! Thanks for playing.

superlazy · 10-14-2013, 10:05 PM

Quote:

Originally Posted by c farmer

Was going to enter my 2nd TD but after superlazy's post. I don't know.

It was a cook that took me way out of my "comfort zone" but
I had to do it!!!

Try, I Love Pizza!! I may vote for you....

plakers · 10-14-2013, 10:22 PM

Being that I threw together three tons of brick and concrete, I felt obliged to enter the pizza throwdown,

Pizza night is always a special treat, evrerybody makes their own pie, I cook em, get to play with fire

the cook thread is here

http://www.bbq-brethren.com/forum/sh...d.php?t=173205

Please use this one as my entry into the October is Pizza Month Throwdown

Chris89Stang · 10-16-2013, 05:34 AM

This my entry in the throwdown. Cook thread for the pork

BBQ pulled pork pizza with smoked pulled pork, bacon, caramelized onion, cheese and BBQ sauce.

Entry Picture

Thanks!

dupemaster · 10-20-2013, 11:19 PM

I went Deep

Take a bite!

My entry.

Haastyle · 10-21-2013, 01:46 PM

Oh heck yeah, I am getting on this right now. Gives me something to do today.

Haastyle · 10-21-2013, 06:55 PM

Finally got my dang comuter to upload these pics. That took longer than making the pizza.

Classic Margherita

Goat cheese, roasted red peppers and fresh spinach.

Rueben pizza, I did a 50/50 bread flour/rye flour when making this dough to get the rye to work properly.

My entry pic.

CharredApron · 10-21-2013, 07:21 PM

Boorah!

Ron_L · 10-21-2013, 07:24 PM

Gang...

Please remember to indicate if your post is an entry and also which picture you want to use for your entry photo. Also, if you indicate your entry picture between pictures pleas indicate which picture you wane (like "My entry picture below" or something like that)

dupemaster · 10-21-2013, 07:48 PM

Sorry, Ron. Didn't know we are supposed to label out entry's. But, I can't edit my post. So just to clear up any questions, my above post is an entry.

Ron_L · 10-21-2013, 09:42 PM

Quote:

Originally Posted by dupemaster

Sorry, Ron. Didn't know we are supposed to label out entry's. But, I can't edit my post. So just to clear up any questions, my above post is an entry.

No worries...

For others new to the TD game, you may want to read this...

http://www.bbq-brethren.com/forum/sh...d.php?t=166004

BBQinMI · 10-21-2013, 09:46 PM

Quote:

Originally Posted by Ron_L

No worries...

For others new to the TD game, you may want to read this...

http://www.bbq-brethren.com/forum/sh...d.php?t=166004

Never mind me, I will see myself out now

10-14-2013, 08:29 PM	#31
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	Well I had to do it eventually. Here is my first entry to a TD cook is here http://www.bbq-brethren.com/forum/sh...d.php?t=173192 My pic of choice __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

10-14-2013, 08:30 PM	#32
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Wow! Missed this one. Some Fine Entries Folks! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

10-14-2013, 08:43 PM	#33
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Was going to enter my 2nd TD but after superlazy's post. I don't know. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

10-14-2013, 08:45 PM	#34
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	And a fine one at that! Thanks for playing. __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

10-14-2013, 10:22 PM	#36
plakers Full Fledged Farker Join Date: 04-16-12 Location: New Albany, IN	Being that I threw together three tons of brick and concrete, I felt obliged to enter the pizza throwdown, Pizza night is always a special treat, evrerybody makes their own pie, I cook em, get to play with fire the cook thread is here http://www.bbq-brethren.com/forum/sh...d.php?t=173205 Please use this one as my entry into the October is Pizza Month Throwdown __________________ Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind

10-16-2013, 05:34 AM	#37
Chris89Stang On the road to being a farker Join Date: 08-29-13 Location: West Michigan	This my entry in the throwdown. Cook thread for the pork BBQ pulled pork pizza with smoked pulled pork, bacon, caramelized onion, cheese and BBQ sauce. Entry Picture Thanks!

10-20-2013, 11:19 PM	#38
dupemaster On the road to being a farker Join Date: 08-11-12 Location: North Bend, WA	I went Deep Take a bite! My entry.

10-21-2013, 01:46 PM	#39
Haastyle Full Fledged Farker Join Date: 05-02-13 Location: Virginia, by way of NE, IA, PA, NC, WI	Oh heck yeah, I am getting on this right now. Gives me something to do today. __________________ It's not a problem, it's an opportunity for a solution. Semper Fi

10-21-2013, 06:55 PM	#40
Haastyle Full Fledged Farker Join Date: 05-02-13 Location: Virginia, by way of NE, IA, PA, NC, WI	Finally got my dang comuter to upload these pics. That took longer than making the pizza. Classic Margherita Goat cheese, roasted red peppers and fresh spinach. Rueben pizza, I did a 50/50 bread flour/rye flour when making this dough to get the rye to work properly. My entry pic. __________________ It's not a problem, it's an opportunity for a solution. Semper Fi

10-21-2013, 07:21 PM	#41
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Boorah! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

10-21-2013, 07:24 PM	#42
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Gang... Please remember to indicate if your post is an entry and also which picture you want to use for your entry photo. Also, if you indicate your entry picture between pictures pleas indicate which picture you wane (like "My entry picture below" or something like that) __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-21-2013, 07:48 PM	#43
dupemaster On the road to being a farker Join Date: 08-11-12 Location: North Bend, WA	Sorry, Ron. Didn't know we are supposed to label out entry's. But, I can't edit my post. So just to clear up any questions, my above post is an entry.