New toys- Pizza and Sausage

Single Fin Smoker · 03-25-2009, 01:24 AM

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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Markbb · 03-25-2009, 08:37 AM

WOW finney you've come a long ways.....started with a used brinkman and graduated to the egg....Good Job!!

timzcardz · 03-25-2009, 08:42 AM

That sure is purty!

smokeyy · 03-25-2009, 08:49 AM

That sausage looks great! what kind did you make? pizza does too

bigabyte · 03-25-2009, 09:11 AM

Nice!

SpammyQ · 03-25-2009, 09:12 AM

That looks good. What kind of sausage was it? I want an egg...

Phesant · 03-25-2009, 09:41 AM

Great eats

HeSmellsLikeSmoke · 03-25-2009, 10:11 AM

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?

Single Fin Smoker · 03-25-2009, 11:06 AM

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.

leanza · 03-25-2009, 09:24 PM

Well played brother Fin. You always got the flavors going on. Let us know more details about the Maker. It looks like it works.

Bentley · 03-25-2009, 09:28 PM

Find looking sausage...An a manly size link!

C Rocke · 03-25-2009, 09:31 PM

Kev,

Roll the pizza dough out on parchment paper, trim and slide it on the stone with the pizza - No more sticky!

Goose · 03-25-2009, 10:31 PM

Looks as if you are off to a fine start!

Single Fin Smoker · 03-26-2009, 12:37 AM

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!

03-25-2009, 08:42 AM	#3
timzcardz is Blowin Smoke! Join Date: 07-22-05 Location: Long Island, NY Downloads: 0 Uploads: 0	That sure is purty! __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ Weber Smokey Mountain x 2 Weber Genesis Silver x 2 Weber One Touch Gold Weber Smokey Joe Weber Performer Bottle of Absolut Bottle of Beer Everything Ripken "Cards and Que. One tastes of cardboard, the other sweet blue." ©

03-25-2009, 08:49 AM	#4
smokeyy On the road to being a farker Join Date: 12-23-04 Location: Rochester NY Downloads: 0 Uploads: 0	That sausage looks great! what kind did you make? pizza does too __________________ 1 Great Outdoors Smokey Mountain propane smoker 1 kingsford charcoal grill 2 ECB'S 1 Masterbuilt Master 7 in 1 Smoker KCBS Certified Judge 51815

03-25-2009, 09:11 AM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Nice! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-25-2009, 09:12 AM	#6
SpammyQ Take a breath! Join Date: 05-02-08 Location: Mukwonago, WI Downloads: 0 Uploads: 0	That looks good. What kind of sausage was it? I want an egg... __________________ WSM, Weber Genesis Silver-B Weber Q Portable 1956 Weber 22 1/2" Bar-B-Que Kettle UDS and a Super Fast R E D Thermopen!!!

03-25-2009, 09:41 AM	#7
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Great eats __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

03-25-2009, 08:37 AM	#2
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	WOW finney you've come a long ways.....started with a used brinkman and graduated to the egg....Good Job!!

03-25-2009, 10:11 AM	#8
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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? __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-25-2009, 11:06 AM	#9
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California Downloads: 0 Uploads: 0	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. __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

03-25-2009, 09:24 PM	#10
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	Well played brother Fin. You always got the flavors going on. Let us know more details about the Maker. It looks like it works. __________________ Tom

03-25-2009, 09:28 PM	#11
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	Find looking sausage...An a manly size link! __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

03-25-2009, 09:31 PM	#12
C Rocke is One Chatty Farker Join Date: 01-29-07 Location: Garden Grove, CA Downloads: 0 Uploads: 0	Kev, Roll the pizza dough out on parchment paper, trim and slide it on the stone with the pizza - No more sticky! __________________ *Rancho A Go Go BBQ Truck* *Rancho To Go BBQ Takeout* Cookshack 250 Smoke Chef 200 Twitter - @ranchoagogo @ranchotogobbq www.ranchoagogo.com www.ranchotogobbq.com

03-25-2009, 10:31 PM	#13
Goose Full Fledged Farker Join Date: 01-25-09 Location: By the Bay...NYC Downloads: 0 Uploads: 0	Looks as if you are off to a fine start! __________________ Jim

03-26-2009, 12:37 AM	#14
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California Downloads: 0 Uploads: 0	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! __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

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