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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 04-18-2013, 03:46 PM   #1
CharredApron
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Default 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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Last edited by CharredApron; 04-18-2013 at 09:18 PM.. Reason: more Pr0n
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Unread 04-18-2013, 03:50 PM   #2
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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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Unread 04-18-2013, 03:57 PM   #3
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gotta say that looks pretty yummy. might have to try that sometime.
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Unread 04-18-2013, 04:01 PM   #4
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Very nice! Pass me a slice or three!
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Unread 04-18-2013, 04:23 PM   #5
CharredApron
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Just sent ya a freshy!
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Unread 04-18-2013, 04:34 PM   #6
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I'll take a slice please!
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Unread 04-18-2013, 04:36 PM   #7
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Quote:
Originally Posted by cowgirl View Post
I'll take a slice please!
Coming at ya!
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Unread 04-18-2013, 04:36 PM   #8
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Yeah buddy! I'd have a slice or 4.
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Unread 04-18-2013, 04:37 PM   #9
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Quote:
Originally Posted by Garrett View Post
Yeah buddy! I'd have a slice or 4.
Be right back gotta go get more dough!
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

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Unread 04-18-2013, 05:34 PM   #10
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Looks great. Nice work, I can almost smell it...mouth is watering.
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Unread 04-18-2013, 05:40 PM   #11
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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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Unread 04-18-2013, 07:03 PM   #12
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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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Unread 04-18-2013, 07:07 PM   #13
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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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Unread 04-18-2013, 07:13 PM   #14
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Quote:
Originally Posted by landarc View Post
nice pie, where is it missing for you? Not that I have any answers for you, just that the slice looks decent to me.
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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Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
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Unread 04-18-2013, 07:16 PM   #15
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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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