Eggbert Does Pizza

Ron_L · 07-24-2008, 12:25 PM

I had some pizza fixins' left over from the weekend pizza and pool party so we had pizza on the Egg for dinner last night.

Sausage and cheese for my daughter...

And Teriyaki Chicken, onions, red bell pepper and mushrooms with mango BBQ sauce for my wife and me...

keend · 07-24-2008, 12:37 PM

That looks yummy. Tell Eggbert he/she did a great job!

Ron_L · 07-24-2008, 12:39 PM

Eggbert is a he, of course... Eggberta is a she.

Geez.

bbqbull · 07-24-2008, 12:41 PM

Man those sure look good RonL.

milehigh · 07-24-2008, 12:42 PM

Great browning on that cheese!! How hot are you running your egg?

Paul

Ron_L · 07-24-2008, 01:01 PM

500 degrees dome temp

tjv · 07-24-2008, 01:15 PM

Man, that's some good looking ZA!

T

thillin · 07-24-2008, 01:17 PM

Looks great.

bowhnter · 07-24-2008, 01:44 PM

You guys kill me with these pizzas.

thillin · 07-24-2008, 02:49 PM

Quote:

Originally Posted by bowhnter

You guys kill me with these pizzas.

Go get yourself an egg!

You won't regret it.

bowhnter · 07-24-2008, 02:53 PM

Quote:

Originally Posted by thillin

Go get yourself an egg!

You won't regret it.

I'm looking for one of those great deals you all find ....I haven't found mine yet

HeSmellsLikeSmoke · 07-24-2008, 02:54 PM

We won't rat you out for cooking Pizza on a wednesday if you cook one on friday too.

Up unitl now I have cooked mine at 500 degrees too, but am going to try 450 next time 'cause Rick says that is what he does. Be interesting to see what the difference will be.

milehigh · 07-24-2008, 05:01 PM

Quote:

Up unitl now I have cooked mine at 500 degrees too, but am going to try 450 next time 'cause Rick says that is what he does. Be interesting to see what the difference will be.

I'd be interested to see your results. I've done a few at 435-450 and not had the browning Ron had. One of the reasons i did the grill/dome comparison the other day. I've also wondered if the plate setter on a large might allow more airflow than the medium.

Thanks
Paul

07-24-2008, 05:06 PM

the dome temp you bake pizzas at really depends on the crust you are using. i'm using the half baked, premade mama mary's crusts. fresh dough crusts are a different thang.

looks like great stuff, ron! how was the crust, chewy or cripsy? and was that what you were going for?

MilitantSquatter · 07-24-2008, 05:30 PM

Nice job Ronelle !!!

I'm due to make some more pizzas on the egg.. Thanks for the reminder.

07-24-2008, 12:25 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Eggbert Does Pizza I had some pizza fixins' left over from the weekend pizza and pool party so we had pizza on the Egg for dinner last night. Sausage and cheese for my daughter... And Teriyaki Chicken, onions, red bell pepper and mushrooms with mango BBQ sauce for my wife and me... __________________ "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

07-24-2008, 12:37 PM	#2
keend is one Smokin' Farker Join Date: 05-16-08 Location: Geneva, IL	That looks yummy. Tell Eggbert he/she did a great job! __________________ Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR]

07-24-2008, 12:39 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Eggbert is a he, of course... Eggberta is a she. Geez. __________________ "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

07-24-2008, 12:41 PM	#4
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Man those sure look good RonL. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

07-24-2008, 01:01 PM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	500 degrees dome temp __________________ "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

07-24-2008, 12:42 PM	#5
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	Great browning on that cheese!! How hot are you running your egg? Paul

07-24-2008, 01:15 PM	#7
tjv Full Fledged Farker Join Date: 12-20-07 Location: denton tx	Man, that's some good looking ZA! T

07-24-2008, 01:17 PM	#8
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Looks great. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

07-24-2008, 01:44 PM	#9
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	You guys kill me with these pizzas. __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

07-24-2008, 02:54 PM	#12
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	We won't rat you out for cooking Pizza on a wednesday if you cook one on friday too. Up unitl now I have cooked mine at 500 degrees too, but am going to try 450 next time 'cause Rick says that is what he does. Be interesting to see what the difference will be. __________________ 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

07-24-2008, 05:06 PM	#14
Rick's Tropical Delight Guest	the dome temp you bake pizzas at really depends on the crust you are using. i'm using the half baked, premade mama mary's crusts. fresh dough crusts are a different thang. looks like great stuff, ron! how was the crust, chewy or cripsy? and was that what you were going for?

07-24-2008, 05:30 PM	#15
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Nice job Ronelle !!! I'm due to make some more pizzas on the egg.. Thanks for the reminder. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles