|
BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
|
Thread Tools |
10-28-2013, 08:24 AM | #61 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
|
If Ronelle had just thrown some lamb on his gravy breakfast pizza, he might have just gotten the TD Trifecta!
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
Thanks from:---> |
10-28-2013, 02:25 PM | #62 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
|
Baked Mussel Pie
I love Pizza! So in the spirit of Pizza Month, I’m going to enter a few of my more interesting pizzas. The first one was supposed to be my “Clambake Pizza”. Olive Oil, Parmesan, Romano, Spinach, Clams, and Bacon. But when I got to the seafood counter they only had about a dozen clams left and I needed to make two pizzas. Not to worry, they had plenty of mussels. So I decided to also make a “Baked Mussel Pie”.
I figured we could do a side by side taste test. Funny thing was that 3 of my friends had Mussel Pizza, but wouldn’t eat the Clam Bake Pizza because they don’t like clams. I don’t get it. So with my group the Baked Mussel Pie was the favorite because of the abstention of 2-3 people. But then I’ll needed to decide if I should enter them separately or together. I guess I’ll enter them separately and see which one gets more votes. So here goes the “Baked Mussel Pie” First a swirl of Olive Oil, then the Parmesan and Romano cheeses. A sprinkle of garlic, then a few spinach leaves and then the mussels. Pizza-09.jpg Then the Bacon! Pizza-10.jpg Here’s my entry photo: “Baked Mussel Pie”, hot out of the oven! Pizza-11.jpg
__________________
[FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR] |
Thanks from: ---> |
10-28-2013, 02:26 PM | #63 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
|
Clambake Pizza:
Clambake Pizza:
Olive Oil, Parmesan, Romano, Spinach, Clams, and Bacon. I just love the concept of this pizza. Simple build, just a quick swirl of oil, sprinkle the cheeses and garlic. Top it with spinach and clams and bacon. The clams literally pop open in the oven, you can hear them. When the pie come out you dump the nectar and scrape out the meat from each clam onto the pie. All the juices combine with the cheese and the bits of clam to make a flavor explosion in your mouth. Just the entry photo— Pizza-12.jpg
__________________
[FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR] |
Thanks from: ---> |
10-28-2013, 02:29 PM | #64 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
|
Wisconsin’s Finest Pizza:
Wisconsin’s Finest Pizza:
Bratwurst, caramelized onions, cheese curds, and pink sauerkraut, all on a base of grainy mustard mixed with mayonnaise. It really tastes like you are eating a brat on a bun with all the fixings. I picked up the brats at a local shop where the make their own, and the cheese curds are made locally too. (In case you’re wondering where you get pink sauerkraut, all you do is finely slice some red cabbage, sprinkle it with a bit of salt and put it into a jar for 3-4 weeks.) Pizza-13.jpg Here it is just in the oven Pizza-14.jpg Here’s my entry photo Pizza-15.jpg
__________________
[FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR] |
Thanks from: ---> |
10-28-2013, 02:33 PM | #65 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
|
Pizza alla Puttanesca
Pizza alla Puttanesca
Probably shouldn’t translate from the Italian on this family website – nevertheless a few years ago I caught Nadia G’s Spaghetti a la Puttanesca episode and realized that this pizza, a family favorite, had evolved to have a lot of those same ingredients. So I finally have a name for it. This summer, our discovery of anchovy stuffed olives turned out to really catapult this pizza to one that we make every time we fire up the oven. We cut the olives just in half and they impart just the perfect amount salty fishy anchovy umami to the pie. For this pizza I used a a crushed tomato sauce, Scaramoza cheese chopped into cubes, a sprinkle of Parmesan cheese, pepperoni, anchovy stuffed olives, and marinated artichoke hearts. Here it is ready for the oven: Pizza-16.jpg Here is the entry photo: Pizza-17.jpg
__________________
[FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR] |
Thanks from: ---> |
10-29-2013, 06:05 PM | #66 |
Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
|
My entry is a pork verde pizza. You can read about the cook here http://www.bbq-brethren.com/forum/sh...60#post2674960
|
Thanks from: ---> |
10-29-2013, 08:09 PM | #67 |
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
|
Wish I had noticed this earlier ---- has anyone added a stone to their off-set pit and cranked it up to 500 or so to make a pie? Please let me know if you have and how it worked out.
__________________
What ya smokin there? |
10-29-2013, 08:24 PM | #68 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
|
I just got a stone and will be trying pizza soon on the grill top of my offset firebox since it has a domed lid. Will post up results when I do...
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
10-30-2013, 01:42 PM | #69 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
|
I can't believe Moose has not entered a pizza.
CD |
10-30-2013, 02:43 PM | #70 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
If you read the text I wrote underneath the picture in this post:
http://www.bbq-brethren.com/forum/sh...65&postcount=1 You will understand why I have not entered a pizza yet...
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
10-30-2013, 06:17 PM | #71 |
Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
|
This entry is an unconventional cinnamon apple pizza
you can read the cook thread here This is how it turned out and below is my entry shot |
Thanks from: ---> |
10-30-2013, 07:43 PM | #72 |
is One Chatty Farker
Join Date: 06-26-13
Location: MOORESVILLE IN
|
/drool
__________________
Master Forge Vertical Smoker, Pit Barrel Cooker, Weber OTS 22.5 |
Thanks from:---> |
10-30-2013, 11:59 PM | #73 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
|
OK that's just bizarre
__________________
18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
11-01-2013, 03:40 PM | #75 |
Knows what a fatty is.
Join Date: 08-27-13
Location: Pleasant Prairie, Wi
|
Gonna be hard to choose just one. Nice work everyone!
__________________
Jeff XL BGE WPS UDS Maverick ET-732 |
Thread Tools | |
|
|