View Full Version : More BBQ Pork Pizzas
R2Egg2Q
03-02-2012, 11:28 PM
We had a birthday potluck at work today so I made some pizzas in the XL Egg using some leftover slices of a pork butt I had smoked recently. I used Big Butz Original sauce and some mozzarella & provolone cheese. This time I cubed the pork to get pieces in close to uniform sizes (approx 3/8" - 1/2" cubes) to try to prevent the pork from getting too crispy.
I ended up cooking 3 pies today:
#1
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_0929.jpg
#2 & #3
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_0936.jpg
While having lunch at a local pizzeria yesterday, I picked up a couple of empty boxes and put them to use this morning:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_0937.jpg
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_0940.jpg
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_0948.jpg
The pizzas did well at work.
Thanks for looking!
fingerlickin'
03-03-2012, 12:11 AM
Beauty man! What temp do you cook them at on the egg? What size is your pizza stone? How do you start your fire for pizza? I know, too many questions but I've really been wanting to try cooking pizza on my XL. Any other tips would be appreciated.
Thanks
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R2Egg2Q
03-03-2012, 12:18 AM
Thanks Jason. I've been cooking most of mine in the 475-550 range. The stone I used this time is the BGE XL stone which is 21" in diameter.
I started this one with 3 1/2 starter cubes that I cut down into 7 pieces and spread them around evenly in the lump to try to get it hot all over. It was too early in the AM to use the weed burner.
I let the Egg & pizza stone heat up & stabilize for about 1 hr before putting the first pizza on.
Big George's BBQ
03-03-2012, 06:56 AM
That looks beautiful Lucky coworkers :thumb:
BBQ_MAFIA
03-03-2012, 07:50 AM
It's always great fun to cook pizza on a BGE.
You pie looks great.
Al Czervik
03-03-2012, 10:09 AM
Great looking pizzas John... I wish I worked in your office. :becky:
jsperk
03-03-2012, 10:22 AM
Pizza looks awesome. I just made some last night but now you have me wanting to fire one up for lunch today.
SmokeJumper
03-03-2012, 12:43 PM
Those look mighty fine. I like the boxes - did anyone ask what pizza place they came from?
JMSetzler
03-03-2012, 12:46 PM
Those look awesome. I'd like to hear more about the use of parchment paper. I have always just used cornmeal on the pizza stone. What differences does the parchment paper create for you?
Bonewagon
03-03-2012, 03:53 PM
Mouth-watering! Very nice! :thumb:
R2Egg2Q
03-03-2012, 08:57 PM
Those look mighty fine. I like the boxes - did anyone ask what pizza place they came from?
Thanks Rob! Nah, no one asked me but it might be because the birthday gal put a post it on the pizza box saying it was from me.
Those look awesome. I'd like to hear more about the use of parchment paper. I have always just used cornmeal on the pizza stone. What differences does the parchment paper create for you?
Thanks JM! I leave the parchment paper on for only about 5 mins. At that point the crust has already solidified enough to not stick to the stone. The paper will eventually burn if I leave it in too long. No cornmeal is needed with the parchment paper. I find it to be cleaner without the cornmeal.
txschutte
03-03-2012, 09:07 PM
Killer pies!
martyleach
03-03-2012, 10:47 PM
Very nice looking pizza. 2 questions:
1. Where do you get the parchment paper?
2. Do you just yank it out after 5 minutes?
Thanks!
You have got to be up for a promotion at work....
R2Egg2Q
03-03-2012, 11:33 PM
Very nice looking pizza. 2 questions:
1. Where do you get the parchment paper?
2. Do you just yank it out after 5 minutes?
Thanks!
You have got to be up for a promotion at work....
Answers to your questions:
1. I steal it from my wife! (She buys it at Safeway - near the foil).
2. Yeah, use something to keep the pie in place and slide the paper right out.
As for the promotion, I must be cooking for the wrong folks. :doh:
stubshaft
03-03-2012, 11:47 PM
Those look great!
forrest2906
03-05-2012, 08:07 PM
I been lookin at an egg to add to the group, now I see a real reason. Man those pies look awesom!
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