^^^^^ is this a preview of a coming post?
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BBQ Brethren "Pizza" Throwdown
- Thread starter bigabyte
- Start date
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Redhot
is Blowin Smoke!
- Joined
- Apr 26, 2010
- Location
- Memphis, TN
I had NO idea a kettle's dome thermo could not only go past 550 but actually peg out to it's max position. I wonder how hot it actually was in there...
:shocked:
I see Guerry couldn't wait for me to post my entry and had to at least post that one! And get this y'all, he actually picked the lid up without using an oveglove...ouch! Yep, he dropped it pretty quick and bent the handle over a little. I was like what were you thinking? He says, it's not usually too hot. And I reply, yeah well, the kettle's never been that hot before - DUH!:becky:
Redhot
is Blowin Smoke!
- Joined
- Apr 26, 2010
- Location
- Memphis, TN
Cast Iron Skillet Pizzas
First of all I need to give credit to Moose. He sent me a PM yesterday offering his expertise if I needed some help, this being my first attempt at pizza on the grill. I did not do it as he suggested because I didn't have the proper equipment (bricks :becky
. But he did give some excellent advice when I told him how I was attempting to do the cook. His advice paid off big time and my pizzas both turned out perfect...so a big huge THANKS to you Moose!:thumb:
Ok, so we had this beautiful strip steak left over from the other night and I thought hey, I wanna make a white sauce steak, onion and mushroom deep dish pizza!
So here goes...deguerre fired up the kettle while I prepared a creamy garlic, asiago and blue cheese white sauce. And boy did he get that kettle HOT!
I had one can of rustic french loaf dough and one can of pizza crust dough. I made one 12" and one 10" pizza. I oiled both cast irons well with EVOO.
The rustic french dough was used on the 12". Then added some sliced mozzarella and provalone cheeses. Then slightly grilled red onions and mushrooms.
Thinly sliced strip steak was added to the 12" then topped off with a little shredded mozzarella.
The 10" was built the same but bacon was used instead of steak. Then they went on the kettle one at a time. The coals were moved to the edge of the kettle so none were in the middle for a more even cook (Moose's advice). I removed them as soon as the crust was done but did have to throw them under the broiler for a minute to brown the top slightly.
Oh man these turned out so good! I loved the white sauce with steak, onions and mushrooms...y'all gotta try one!
^^^^I took it out of the skillet to slice.
And below...the bacon pizza was pretty darn tasty too! I mean come on, isn't everything better with bacon?!
And plated...
And the TD pic...thanks for looking!
First of all I need to give credit to Moose. He sent me a PM yesterday offering his expertise if I needed some help, this being my first attempt at pizza on the grill. I did not do it as he suggested because I didn't have the proper equipment (bricks :becky
. But he did give some excellent advice when I told him how I was attempting to do the cook. His advice paid off big time and my pizzas both turned out perfect...so a big huge THANKS to you Moose!:thumb:Ok, so we had this beautiful strip steak left over from the other night and I thought hey, I wanna make a white sauce steak, onion and mushroom deep dish pizza!
So here goes...deguerre fired up the kettle while I prepared a creamy garlic, asiago and blue cheese white sauce. And boy did he get that kettle HOT!
I had one can of rustic french loaf dough and one can of pizza crust dough. I made one 12" and one 10" pizza. I oiled both cast irons well with EVOO.
The rustic french dough was used on the 12". Then added some sliced mozzarella and provalone cheeses. Then slightly grilled red onions and mushrooms.
Thinly sliced strip steak was added to the 12" then topped off with a little shredded mozzarella.
The 10" was built the same but bacon was used instead of steak. Then they went on the kettle one at a time. The coals were moved to the edge of the kettle so none were in the middle for a more even cook (Moose's advice). I removed them as soon as the crust was done but did have to throw them under the broiler for a minute to brown the top slightly.
Oh man these turned out so good! I loved the white sauce with steak, onions and mushrooms...y'all gotta try one!
^^^^I took it out of the skillet to slice.
And below...the bacon pizza was pretty darn tasty too! I mean come on, isn't everything better with bacon?!
And plated...
And the TD pic...thanks for looking!
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Yep. Nailed it Redhot! First pizza on the grill ever for either one of us. It was DAYUM good folks. The white cream/cheese sauce was killer.
KnucklHed BBQ
Babbling Farker
GET A ROOM ALREADY!!!! geesh!
Oh and that steaky pie looks delicious! I used to get a philly cheese steak pizza from a favorite pizza joint, it was incredible!
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Hmmm...which one, which one...:becky:
Redhot, that looks fantastic! I'd hit both of those pies. :clap2:
Really glad it turned out so well!
Really glad it turned out so well!
Great lookin pies Team M&G... I'd hit em both until they were gone! :thumb:
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
All I did was light the kettle...:becky:
Don't underestimate the importance of such things -- your kettle lighting skills may very well lead you to a win in this TD.
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
He's serious about that. Moose hasn't submitted anything yet because he's still trying to figure out how to light a match with one hand tied behind his back as promised. :heh:
Gore, you seem to have forgotten that since I did not receive my bacon trophy that the handicap has been removed. I will be competing in this TD sans blindfold and hand tied behind back. :becky:
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
I think we're going to have to deduct about 50 squirrel points then. :shocked:
Noooooooooooooooooo!!
Wait a minute...you're in the wrong throwdown thread, Gore.
Speaking of which, since you are in Italy, it would be most fitting if you do a pizza contribution on this one.
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
I don't think I took a picture of the pizza we had tonight, but I am home tomorrow and will try to post something .... Uhhhh, no, scratch that, I won't be doing nothing of the sort when I get home tomorrow evening.
I wasn't planning to do this throwdown, because of all of the creative, full of ingredients pizzas I expected to dominate the competition. But, I figured that I should represent the original pizza, invented in Napoli, in the country my family came from less than 100 years ago.
In Italy, you cook with whatever is fresh and local right now. I wanted to do what I could with that.
So, in the true Italian spirit, I first looked in my garden. I had fresh oregano, basil, and banana peppers....
I made a sauce from canned tomato sauce, fresh oregano and basil, chopped garlic and chopped onions, plus some fresh ground pepper.
I then made a fresh dough. It was my first homemade pizza dough....
Then, I rolled out my dough, dressed it with a thin sheen of olive oil, to keep the sauce from making the crust soggy, and added my homemade sauce, sliced banana peppers, REAL mozzarella (fresh mozzarella, not that shredded plastic cheese food they call mozzarella in American pizza joints). To top the pizza, I arranged some fresh basil cut minutes before they went on the pizza.
Here is how it looked right before it went on the Weber...
It only took about 10 minutes to be perfectly done...
And here is the money shot...
Nothing fancy, and very few ingredients. That's exactly what pizza was before it came to America. This is what my ancestors ate. I like all kinds of pizza, but this i my favorite.
CD
In Italy, you cook with whatever is fresh and local right now. I wanted to do what I could with that.
So, in the true Italian spirit, I first looked in my garden. I had fresh oregano, basil, and banana peppers....
I made a sauce from canned tomato sauce, fresh oregano and basil, chopped garlic and chopped onions, plus some fresh ground pepper.
I then made a fresh dough. It was my first homemade pizza dough....
Then, I rolled out my dough, dressed it with a thin sheen of olive oil, to keep the sauce from making the crust soggy, and added my homemade sauce, sliced banana peppers, REAL mozzarella (fresh mozzarella, not that shredded plastic cheese food they call mozzarella in American pizza joints). To top the pizza, I arranged some fresh basil cut minutes before they went on the pizza.
Here is how it looked right before it went on the Weber...
It only took about 10 minutes to be perfectly done...
And here is the money shot...
Nothing fancy, and very few ingredients. That's exactly what pizza was before it came to America. This is what my ancestors ate. I like all kinds of pizza, but this i my favorite.
CD
nucornhusker
Babbling Farker
- Joined
- Aug 29, 2011
- Location
- Lincoln, NE
My Throwdown Entry
So the pizza throwdown. Here is my BBQ pizza for the BBQ throwndown!
Fresh dough, BBQ sauce instead of a traditional pizza sauce, smoked brisket (smoked that day) bacon and sauteed onions.
Added cream cheese.
Added extra sharp cheddar and mozzarella cheese.
Pie going on the grill. Cooked on a stone.
A little BBQ ambiance.
Done.
Fresh Pizza Pie!
Throwdown voting picture.
Thanks for looking.
So the pizza throwdown. Here is my BBQ pizza for the BBQ throwndown!
Fresh dough, BBQ sauce instead of a traditional pizza sauce, smoked brisket (smoked that day) bacon and sauteed onions.
Added cream cheese.
Added extra sharp cheddar and mozzarella cheese.
Pie going on the grill. Cooked on a stone.
A little BBQ ambiance.
Done.
Fresh Pizza Pie!
Throwdown voting picture.
Thanks for looking.
lazy butt
Knows what a fatty is.
- Joined
- Aug 13, 2011
- Location
- Olpe Kansas
great looking pizza:clap2:
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