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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, 11:45 PM | #1 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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New Here - My BBQ Pizza dinner the other night.
I love to BBQ Pizza as well as grill and smoke just about everything. Here is a couple of pics to wet your appetite.
Check it around 3 minutes by Mark V Warren, on Flickr Check the bottom then pull it off by Mark V Warren, on Flickr |
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04-18-2013, 11:58 PM | #2 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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My Crust and Sauce recipes.
Pizza Dough for 2 - 12” Pies
Ingredients: 500 Grams Bread Flour 250 Grams Very Warm Water makes this 50% 7 Grams Instant Yeast - I use SAF Red Label 10 Grams Iodized Salt 10 Grams Sugar 1/4 tsp. Italian Seasoning 40 Grams Fat - I use Melted Butter Mix and Kneed for 5 minutes on Medium, cover with plastic wrap to let rise for 1 hour. Split into 2 pieces then roll each piece out onto a 12” round lightly floured board with a very light sprinkle of cornmeal. Top with Sauce, Cheese, and all your favorite toppings. Pizza Sauce for 2 - 12” Pies Ingredients: 12oz. Can of Tomato Paste 2 Tbsp. Molasses 1/4 Cup Chianti - an Italian cooking wine 1-1/2 tsp. Salt 1/2 tsp. Pepper 1/2 tsp. Red Pepper Flakes 1 Tbsp. Italian Seasoning 1/4 Finely Minced Yellow Onion Bring up to temperature in a saucepan and cover to simmer on low for about 20 minutes to bring out the flavor. Turn off the heat and let cool covered to room temperature before putting on your pizza dough. |
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04-19-2013, 12:11 AM | #3 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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You Mark, are a good man! Looks awesome! Thanks for the recipe... Welcome!
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 |
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Thanks from:---> |
04-19-2013, 01:28 AM | #4 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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Hi
Can you post a picture of your grill ? Thank you for the recipies as well every bit helps !!!
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[I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE |
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04-19-2013, 04:12 AM | #5 |
Full Fledged Farker
Join Date: 02-13-12
Location: Fort Worth, TX
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Looks good to me! Welcome!
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04-19-2013, 06:41 AM | #6 |
is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
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nice looking pie bet it was tasty.
__________________
22.5 ots, 22.5 wsm, kingsford deluxe |
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04-19-2013, 06:55 AM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Very nice Thanks for the recipe
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-19-2013, 08:12 AM | #8 | |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Quote:
Starting the Pilot Rock BBQ/Smoker by Mark V Warren, on Flickr Don't preheat too long maybe just 1 minute by Mark V Warren, on Flickr Only takes a couple minutes by Mark V Warren, on Flickr How to get pizza onto cooking surface. by Mark V Warren, on Flickr |
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04-19-2013, 08:30 AM | #9 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Welcome to the Forum Mark!
Great post, very informative, thanks! And the pie looks great! KC
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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