The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-03-2011, 07:06 PM   #31
TedW
is One Chatty Farker


 
TedW's Avatar
 
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
Default

Zippy, that Sicilian crust is amazing looking... You really do good work. I wish you'd try that starter you were given. I would really be interested in your opinion.
TedW is offline   Reply With Quote


Old 04-17-2011, 04:11 PM   #32
ashmaker
Found some matches.
 
Join Date: 03-13-11
Location: Bellbrook, OH
Default

Thanks for the great info. Nice pics
ashmaker is offline   Reply With Quote


Old 04-17-2011, 05:15 PM   #33
Nickos
Full Fledged Farker
 
Join Date: 01-03-10
Location: Northren Minnesota
Default

love this thread
Nickos is offline   Reply With Quote


Old 03-11-2012, 02:13 PM   #34
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Default

We just made the cold rise dough last night and plan to make two pies on Tuesday...we'll be sure to post pics and results!
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Proud Member of "THE BLACKSTONE POSSE"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is offline   Reply With Quote


Old 03-20-2012, 09:09 PM   #35
jsperk
Babbling Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
Default

Just started my dough tonight and will be making pizza Friday. Can't wait to see how it turns out.
jsperk is online now   Reply With Quote


Old 03-20-2012, 10:03 PM   #36
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Default

Quote:
Originally Posted by Moose View Post
We just made the cold rise dough last night and plan to make two pies on Tuesday...we'll be sure to post pics and results!
Here's my results from last week using Zippylip's Cold Rise dough on the FrankenWeber Pizza Kettle:



Dough is excellent! Full cook thread HERE.
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Proud Member of "THE BLACKSTONE POSSE"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is offline   Reply With Quote


Old 03-21-2012, 07:53 AM   #37
BBQ Bacon
is one Smokin' Farker
 
BBQ Bacon's Avatar
 
Join Date: 09-22-11
Location: Calgary, Alberta
Default

Those are some rockin pie's. I need to make more pizza. Well done sir. Well done!
__________________
Did someone say Bacon?
18.5" Weber Smokey Mountain Cooker.
thecanuckfoodie.wordpress.com/

Black Thermopen <- the colour of speed!
BBQ Bacon is offline   Reply With Quote


Old 03-21-2012, 08:13 AM   #38
NU2QN
Full Fledged Farker
 
Join Date: 01-05-12
Location: Sonora, CA
Default

Farking outstanding post. Great step by step. This one is definately going into my recipe book.
__________________
Mike
2 x UDS
Weber Kettle 22.5 w/rotisserie
Wine Barrel Smoker
Traeger 075
Mystery Metal Egg
NU2QN is offline   Reply With Quote


Old 03-21-2012, 11:27 AM   #39
ThatsWhatSheSaidBBQ
is one Smokin' Farker

 
Join Date: 02-07-12
Location: Springfield, MO
Default

That was a very fun tutorial.. Thanks for sharing.. I want to make pizza now.
__________________
* XL [COLOR=seagreen]BGE[/COLOR] *Charbroil offset (cheapo) and a *[URL="http://www.bbq-brethren.com/forum/showthread.php?t=125966"]project in the making 6' long x 28" diameter offset[/URL] [COLOR=red]<<<[/COLOR]Take a look!
ThatsWhatSheSaidBBQ is offline   Reply With Quote


Old 03-21-2012, 04:21 PM   #40
RevZiLLa
is Blowin Smoke!
 
RevZiLLa's Avatar
 
Join Date: 07-02-07
Location: Richmond, VA
Default

What an awesome tutorial! I am stoked to try this
__________________

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote


Old 03-21-2012, 07:25 PM   #41
tarheelsmoker
Full Fledged Farker
 
Join Date: 03-13-12
Location: Denver, NC
Default

Nice Work!!! I've gotta try making one of those soon!
__________________
Weber OTG 22.5"*Weber Performer (copper)*Kamado Joe Big Joe*Gasser*Camp Chef FTG
tarheelsmoker is offline   Reply With Quote


Old 03-23-2012, 11:29 PM   #42
jsperk
Babbling Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
Default

Tried the dough tonight after 3 days. Excellent recipe. Easy to work with. I just had some user errors when cooking the pizza. Tried a new pizza setup but will go back to my old way.
jsperk is online now   Reply With Quote


Old 03-23-2012, 11:48 PM   #43
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Dunno how I missed this but it's on my must try list for sure! Thanks!

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
just some homemade shrimp spaghetti with fresh pasta..... deepsouth Q-talk 13 11-20-2011 10:10 PM
Pizza Margherita Fresh From the Pizza Kettle Moose Q-talk 31 10-12-2011 07:51 PM
Carne Asada Tacos w/ Fresh Homemade Tortillas Moose Q-talk 26 08-24-2011 11:38 PM
Caputo flour pizza on the BGE Cigarbque Q-talk 30 04-13-2010 09:40 AM
Pizza pie Greendriver Q-talk 9 07-09-2009 08:40 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:11 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts