BBQ Brethren "Pi Week" Throwdown

[caseydog]

I was wondering when Moose would enter a pizza. No if, but when.

I'll take the pizza margherita, please. :hungry:

CD

 

[bigabyte]

What right vs left stuff?

 

[Moose]

I thought the entries had to be circular to qualify. You're not going to get a good value of pi with either of those entries. :tsk:

That may be true, but they sure tasted good!

 

[deguerre]

BTW, for the non whack-a-doodles in here who don't know, we whack-a-doodles have a right-winger vs. liveral running gag on the forum -- and the irony of Jeff Foxworthy endorsing Mitt Romney was too good to pass up.

Don't withhold your vote for me because your political opinions are different. :becky: In other words: Wrong.

CD

Well, I don't know if I'm a right winger or a liveral. What was Vlad?:tape:
Personally, for me, that pie you made, and especially the photo of it, will be extremely hard to beat.

 

[Gore]

That may be true, but they sure tasted good!

I've got my eye on the pesto myself. :thumb:

(so what if you calculate pi = 4).

 

[bigabyte]

There's nothing wrong with large values of pi.

 

[ecode]

You know how it is when you have so many ideas that you don't know what to do, so in the end you just decide to do them all? Well, that is what I decided to do. I normally make some pies for Pi Day. What can I say I like Pi perhaps because it's irrational ... and nobody seems to hold that against it. This time, I began a bit differently and decided to make some pizza. I had some homemade pizza dough already to go, along with the sauce, so it was pretty easy to get it ready with some sausage, cheese, and pepperoni.

Had the Oval humming along all day. At 450*, this Pizza Pi was finished in under 6 minutes.

What took the time was preparing dessert. I had one pie crust that needed to be cooked

and then filled with pastry cream.

I finished this off with blueberries and kiwis:

Meanwhile, I prepared the filling of a chocolate pecan pie because someone thought that would be a good idea and his favorite pie.

and cooked this with another pie crust that was being prepped for a cherry-blueberry pie:

This latter one was finished all on its own:

I put on an upper crust of numbers

while I let the chocolate pecan pie set:

So, for dessert we had lots of pi:

to go with our dinner of pi (since one of these things is not like the other, use the pic with just the three pi's for the Throwdown pic):

Sliced, you can check out the interiors:

which reminded me of

Thanks for looking!

 

[SirPorkaLot]

Just stunned........:shock:

Over the top ecode.

:clap2:

 

[bigabyte]

Well, one things for sure, I don't think anyone else is going to carry pi out as far as ecode just worked it.:clap:

 

[fingerlickin']

No ecode, I don't know what it's like having too many ideas in my head. Sometimes just one at a time seems like too many. Those are some mighty fine pi's you have there! Nice work, again!

 

[Moose]

Truly epic, Ecode! :clap:

You've really outdone yourself...again!

 

[caseydog]

Wow, is that one entry or four? :shock:

CD

 

[landarc]

Smoked Corned Beef Pot Pie...Cook thread here.

 

[Oldyote]

I had an idea for the Red White and Blue Throwdown but lost out to Mother Nature. The pi throwdown gave me an opportunity to give it a try.

This is a riff on the "Redneck Quiche". I started out by turning some Blue Corn Chips into crumbs and then turning the crumbs into a pie shell.

After pre baking my shell I loaded it up with cheese, and taco pie inspired filling.

Egg Baked at 400 for about 40 minutes.

Served with a little lettuce and sour cream.

I was worried the blue corn chips wouldn't hold up but they stayed crunchy and the cheese sort of held it all together. Thanks for looking.

 

[SirPorkaLot]

For Pi day, I had to have a Pi. One of my favorites is a French Canadian meat Pi known as a Tourtière.

A Tourtiere normally has ground beef, ground pork and ground veal.

I used; diced smoked chuck, diced pastrami, and ground pork sausage.

Added potatoes and onions and some spices.

That all goes into a pot to get cooked up. (in the case of the smoked chuck & pastrami - twice-cooked). A bottle of Torpedo IPA from Sierra Nevada adds the moisture needed.

After it I take it off the heat, I let it cool in the fridge.

Once cool I lay out two pies

Fill 'em up

Stick a lid on them

On the Weber at 350 they go.

Resting on window sill

 

[Gore]

Those are beautiful pies, but ... where's the maple syrup?

 

[Moose]

 

[fingerlickin']

That looks farking awesome! I really wish that would've made it into the RWB TD. All my votes would've gone immediately to you and I could have secured that elusive zero. Fark. Well done! :thumb:

 

[Gore]

Is pi the new pork chop? :becky:

 

[Will work for bbq]

Just a guess but it probably depends on how many decimal places you take it to.