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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-18-2013, 03:46 PM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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BBQ Brisket Pizza Pr0n
So I have been farkin around with the kamado this afternoon trying to make a pizza as good as my WFO. I can't seem to get it the way I like it. So I thought about how the WFO worked and the fire was on one side and the dome was really what cooked the top and the floor was spanking hot too! So I tried a different method,
I divided the firebox in 2 Went inside and stretched out some store bought dough(only will make my own when I get this oven right) Put some left over Brisket mixed with BBQ sauce as my base And got ta cookin' The slice Side shot Back to the drawing board! Thanks for lookin, Jed
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award Last edited by CharredApron; 04-18-2013 at 09:18 PM.. Reason: more Pr0n |
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04-18-2013, 03:50 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Looks great to me. Look on the bright side, at least you get to eat your way to perfection.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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04-18-2013, 03:57 PM | #3 |
On the road to being a farker
Join Date: 08-13-12
Location: clayton, nc
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gotta say that looks pretty yummy. might have to try that sometime.
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Lang 60 Deluxe with charcoal grill, 2 UDS, 22.5 WSM, Pig Cooker, 22.5 Weber Kettle |
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04-18-2013, 04:01 PM | #4 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Very nice! Pass me a slice or three!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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04-18-2013, 04:34 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I'll take a slice please!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-18-2013, 04:36 PM | #7 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-18-2013, 04:36 PM | #8 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Yeah buddy! I'd have a slice or 4.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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04-18-2013, 04:37 PM | #9 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Be right back gotta go get more dough!
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04-18-2013, 05:34 PM | #10 |
Got rid of the matchlight.
Join Date: 03-19-13
Location: Livonia, MI
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Looks great. Nice work, I can almost smell it...mouth is watering.
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"Yeah, well, that's just like, your opinion man." |
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04-18-2013, 05:40 PM | #11 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Looks Good to me...I will take a slice or 2 when you get back with more dough !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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04-18-2013, 07:03 PM | #12 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Where in the world did You have to go for the dough?? It is Supper time here in Indiana !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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04-18-2013, 07:07 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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nice pie, where is it missing for you? Not that I have any answers for you, just that the slice looks decent to me.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-18-2013, 07:13 PM | #14 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Not enough rise or "Spring" as they say in the Baking world. This is due to low temperature in the oven. I will overcome this somehow. Still learning the Kamado
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-18-2013, 07:16 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Ah, you are not a fan of cracker crust, got'cha. Me neither, but, my kettle has limitations. That is one of the reasons I don't like store bought dough
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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