There is a Gravy throwdown and a Pizza throwdown going on now, so I decided to double dip 
I started this afternoon by filling Eggbert (large BGE) with some Royal Oak lump and lit it with a Weber starter cube.
I brought it up to 275 dome temp
And put on two Jimmy Dean Sage fatties with a pan underneath to catch the drippings.
Three hours later they were at 175 internal and were looking great.
and I had some nice drippings in the pan.
I reloaded the Egg and set the vent to bring the temp up to 575 and went in the house to do some prep for the next phase.
I took one of the fatties and chopped half and sliced the other half.
Then I added about three tablespoons of the fatty drippings to a hot pan and added three tablespoons of all purpose flour
Once the roux had browned some I added the chopped fatty
Once that all was hot I added 1/2 teaspoon of poultry seasoning, a couple of dashes of hot sauce and about 1/2 teaspoon of kosher salt.
and then added two cups of milk.
I stirred until the gravy was smooth and thick. I adjusted the seasoning to taste. I let it thicken a little more than I would if I was serving it over biscuits.
Then I took some fresh pizza dough from Trader Joe's and rolled it out into a rough pizza shape and transferred it to my peal which was coated with corn meal. (I'm not a pizza maker)
Then I added the fatty gravy as "sauce"
and then some shredded colby jack cheese and the slices of fatty.
The pizza went into Eggbert, who was rock solid at 575. I checked it after 5 minutes (These next two pictures suck because they were taken using a small LED grill light. it was dark)
At this point I added 4 fresh eggs...
It cooked another 10 minutes until the egg whites were set. Then I brought it inside to rest for a few minutes.
I sliced it as well as I could around the eggs and served it with some healthy stuff that my wife made me put on the plate :-D
And there you have it! Fatty Gravy Pizza with Eggs!
The egg yolks were a little over cooked so they weren't runny, but, this, Brothers and Sisters, did not suck!
I started this afternoon by filling Eggbert (large BGE) with some Royal Oak lump and lit it with a Weber starter cube.
I brought it up to 275 dome temp
And put on two Jimmy Dean Sage fatties with a pan underneath to catch the drippings.
Three hours later they were at 175 internal and were looking great.
and I had some nice drippings in the pan.
I reloaded the Egg and set the vent to bring the temp up to 575 and went in the house to do some prep for the next phase.
I took one of the fatties and chopped half and sliced the other half.
Then I added about three tablespoons of the fatty drippings to a hot pan and added three tablespoons of all purpose flour
Once the roux had browned some I added the chopped fatty
Once that all was hot I added 1/2 teaspoon of poultry seasoning, a couple of dashes of hot sauce and about 1/2 teaspoon of kosher salt.
and then added two cups of milk.
I stirred until the gravy was smooth and thick. I adjusted the seasoning to taste. I let it thicken a little more than I would if I was serving it over biscuits.
Then I took some fresh pizza dough from Trader Joe's and rolled it out into a rough pizza shape and transferred it to my peal which was coated with corn meal. (I'm not a pizza maker)
Then I added the fatty gravy as "sauce"
and then some shredded colby jack cheese and the slices of fatty.
The pizza went into Eggbert, who was rock solid at 575. I checked it after 5 minutes (These next two pictures suck because they were taken using a small LED grill light. it was dark)
At this point I added 4 fresh eggs...
It cooked another 10 minutes until the egg whites were set. Then I brought it inside to rest for a few minutes.
I sliced it as well as I could around the eggs and served it with some healthy stuff that my wife made me put on the plate :-D
And there you have it! Fatty Gravy Pizza with Eggs!
The egg yolks were a little over cooked so they weren't runny, but, this, Brothers and Sisters, did not suck!
