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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 03-25-2009, 01:24 AM   #1
Single Fin Smoker
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Default New toys- Pizza and Sausage

Okay, so now I'm an egg owner, and- a sausage maker(two firsts for me).....not sure if I'm edyakated enough to own such a fine cooker. Anyways, thought I'd make some pizza(never done this before). Pretty fun, we gotta place here in HB that sells fresh dough balls pretty cheap. We drank some wine and watched some March Madness.
Pizza and Sausage consumed! My family had no idea that there was a learning curve on here and proceeded to plowed thru everything like nobodys business.

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Unread 03-25-2009, 08:37 AM   #2
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WOW finney you've come a long ways.....started with a used brinkman and graduated to the egg....Good Job!!
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Unread 03-25-2009, 08:42 AM   #3
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That sure is purty!
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Unread 03-25-2009, 08:49 AM   #4
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That sausage looks great! what kind did you make? pizza does too
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Unread 03-25-2009, 09:11 AM   #5
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Nice!
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Unread 03-25-2009, 09:12 AM   #6
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That looks good. What kind of sausage was it? I want an egg...
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Unread 03-25-2009, 09:41 AM   #7
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Great eats
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Unread 03-25-2009, 10:11 AM   #8
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Congratulations on the Egg. You are going to love it.

What is the story with the pizza stone with handles? Did you put the pizza on it cold then put it on the Egg? Did you get a plate setter?
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Unread 03-25-2009, 11:06 AM   #9
Single Fin Smoker
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Yer right Markbb, I started out on an ecb a few moons ago. Man it's crazy - that thing shot up to 450 in only a matter of minutes. Very impressive.
The first pizza went on the stone cold. The next 2 went on hot. Trying to slide them off the plate (w/out destroying them) on to the stone was a challenge.
Believe me, the learning curve was in full effect here. There is plenty of room for improvement. My family and friends dint care, they thought it was the best thing ever!
My wife got me a sausage/pasta maker for my birthday. Thing kicks arse!
So far I've come up with a recipie of 50/50 ground pork and turkey, using one of Thirdeyes spice mixtures. Oh yeah, I like to add some Italian salad dressing to keep them moist.
Most importantly, I gotta cook these bad boys over fairly direct heat on the Smokey Joe-or else they dry out.

Thanks for looking at my pics.
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Unread 03-25-2009, 09:24 PM   #10
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Well played brother Fin. You always got the flavors going on. Let us know more details about the Maker. It looks like it works.
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Unread 03-25-2009, 09:28 PM   #11
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Find looking sausage...An a manly size link!
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Unread 03-25-2009, 09:31 PM   #12
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Kev,

Roll the pizza dough out on parchment paper, trim and slide it on the stone with the pizza - No more sticky!
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Unread 03-25-2009, 10:31 PM   #13
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Looks as if you are off to a fine start!
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Unread 03-26-2009, 12:37 AM   #14
Single Fin Smoker
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Heysoose! C-Rocke you know everything!
Sausage making is a kick! Cheap too. I've learnt you gotta use the pork casings. The collagen ones crack like crackers.

Tom, we just got the cheap old Pompeil Ronco pasta/sausage maker from ebay. They work great!
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