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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-30-2012, 10:35 AM   #1
pinkelephant
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Default 5 pound UDS Pizza

About 10 years ago, my brother took me to a pizza place in detroit that cooks a pizza, then adds another layer and cooks it again, making a super thick pizza. I decided to try that method and see what happens.
I started with a Digorno 4 cheese pizza


I used the recycled lump/coals from my ash can (that gives it a campfire smell) and added some mesquite chunks




I added sliced japs


rib meat from my rib cookout last weekend.


then dropped it in the UDS.




When the cheese melted, I added tomato and onion slices




when that cooked a little and added more cheese. when that melted, I added more rib meat and tomatoes


and then more cheese...


















Just half of this pizza filled 3 people and later that night I saw my wife sniffing the inside of the ziplock that held the leftovers, with her eyes rolled and moaning. This was a hit and I will play with this more in the future
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Unread 04-30-2012, 10:47 AM   #2
Wampus
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Errrrr......








LUNCH TIME NOW!
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Unread 04-30-2012, 10:53 AM   #3
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sounds like a real fun cook!
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avatar by grillman. patent pending. :mad2::becky:
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Unread 04-30-2012, 11:05 AM   #4
Ponty56
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What kind of time did that take? What temp?
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Unread 04-30-2012, 11:06 AM   #5
energyzer
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That looks farken awesome!! On the to do list!
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Unread 04-30-2012, 11:15 AM   #6
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was out in the yard, no cooking times taken. I did have the diffuser in the UDS. The box said to cook at 400F but I planned on an extended cook, so I started at 325 and slowly rose up to 400 during the cook. It didn't burn and came out great but I want the bottom of the next one to be a little less crispy, so I plan to put the next one in one of the perforated pizza pans. I was also thinking of using a lighter cheese like mozzerella. AND I forgot the freakin mushrooms!!!

I was thinking of using brisket and butts this way too
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Unread 04-30-2012, 11:36 AM   #7
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Looks really good. Thanks for sharing
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Unread 04-30-2012, 11:45 AM   #8
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Awesome! The most fun thing about cooking is messing around with new stuff.
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Unread 04-30-2012, 01:19 PM   #9
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that looks sweet and is a great idea for a new way to do pie. I will have to try that one day and see if mine comes out half as good as yours did.
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Last edited by BigBobBQ; 04-30-2012 at 01:19 PM.. Reason: typo
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Unread 04-30-2012, 02:04 PM   #10
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That's the best looking DiGiorno I've ever seen!
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Unread 04-30-2012, 02:27 PM   #11
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Wow, look at that!!!
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Unread 04-30-2012, 07:39 PM   #12
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Thanks everyone
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Unread 04-30-2012, 08:15 PM   #13
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Damn it! Now I want some pizza!
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Unread 04-30-2012, 08:22 PM   #14
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Do you deliver? That is awesome!
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Unread 04-30-2012, 08:35 PM   #15
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Brilliant! Best way to start a pizza? Use a store bought one and make it better!
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