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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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10-17-2013, 07:03 PM
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#1 |
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is one Smokin' Farker
Join Date: 05-27-12
Location: Glenburn, ND
Name/Nickname : Marty Owens
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First pizza's of the BGE
Ran the BGE at 525º, next time I'm thinking of trying around 650º but would like to hear others opinions? Regardless, the pizza was delicious, really like pizza off the egg! Makes me want to try one off the Yoder as have never tried that... to-do list!
First Pizza - Pizza Sauce, Pepperoni, Sausage, Diced Ham, Red, Yellow & Green Peppers, Red Onions and Pizza Shake.  ----- With a Mozzarella pizza blend of cheese added.  ----- Just finishing on the grill.  ----- and sliced...  ----- Second Pizza - Garlic Alfredo Sauce, Shredded Chicken, Bacon, Green Onions, Artichoke Hearts and Tatonka Dust.  ----- With Tatonka Dust added.  ----- With a Mozzarella pizza blend of cheese added.  ----- Just finishing on the grill.  ----- and sliced  ----- and a little peek under the hood!  Thanks for looking!
__________________
Owens BBQ is proud to be a sponsor of BBQ Brethren forum and prize packages for Throwdowns. Visit our website – [url]www.OwensBBQ.com[/url] Like us on Facebook – [url]www.facebook.com/OwensBBQ[/url] |
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10-17-2013, 07:06 PM
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#2 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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...... and not the last.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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10-17-2013, 07:16 PM
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#4 |
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somebody shut me the fark up.
  Join Date: 08-22-13
Location: Fort Wayne, Indiana
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BEAUTIFUL pie! I do pizzas from 250-350 on the UDS and it never matters what temp i use to get a nice crispy crust, lower temps take longer is all....depends on how much time i want it to soak up some coal flavor. I'm sure 650 will do great also!
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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10-17-2013, 07:18 PM
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#5 |
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somebody shut me the fark up.
  
Join Date: 01-10-11
Location: Lawrenceville, GA
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At much higher than 525-550 the bottom will be burnt before the top is done on my xl egg. 650 would definitely be burnt. I need to get some fireplace bricks so I can raise the level the pizza stone sits and get it close to the dome. Awesome looking pizza.
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-Jason I didn't choose D-Canoe life.......... 
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10-17-2013, 07:36 PM
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#8 |
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Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Looking good! I do more pizzas on my KJ than I do my Yoder, but both are good. I love cooking pizzas outside.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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10-17-2013, 07:53 PM
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#9 |
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somebody shut me the fark up.
 Join Date: 08-09-13
Location: Round Rock, TX
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It's not delivery!
Nice lookin' pies!
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- [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] |
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10-17-2013, 08:14 PM
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#10 |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine! Hope your entering the Pizza Throwdown currently in progress!
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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 |
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10-17-2013, 08:21 PM
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#11 | |
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is one Smokin' Farker
Join Date: 05-27-12
Location: Glenburn, ND
Name/Nickname : Marty Owens
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Quote:
Thanks! The crusts were Mama Mary's, I like the crust. 
__________________
Owens BBQ is proud to be a sponsor of BBQ Brethren forum and prize packages for Throwdowns. Visit our website – [url]www.OwensBBQ.com[/url] Like us on Facebook – [url]www.facebook.com/OwensBBQ[/url] |
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10-17-2013, 08:48 PM
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#13 | |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Did "you use" a mice in place??? 
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"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 |
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10-17-2013, 08:53 PM
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#14 |
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Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Wow... I don't know what happened in the post above. My fingers were moving on their own. It was like I was possessed by the ghost of a past member.
 Great job on the pizzas!
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"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 |
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10-17-2013, 08:57 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
__________________
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 |
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