smoked fatty pizza

  • Thread starter Rick's Tropical Delight
  • Start date
R

Rick's Tropical Delight

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BEHOLD!
the smoked fatty pizza! :biggrin:

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fattypizza-012.jpg


fattypizza-015.jpg









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Good aren't they. You should have seen the guy at my favorite pizza place when I showed up with a fatty and a request. And a 6 pack...
 
Must be saturday morning. I think you should open a pizzaria. :-D Keep the ideas coming.

Paul
 
How did Bad Santa get a Brethren hat?

Pretty as a picture, Rick.
 
Incredible...just incredible.....you never cease to amaze me!!!!
 
Dammmm, look at that crust! Is there an egg in my future? me thinks so.
 
Rick, I started using your Egg feet technique to get air under the stone, stoneware, or cast skillet. Don't know how much it helps, but I like the idea of it.
 
Bigdog said:
My question is: Did you get a hat for you pit bitch too.:twisted:
Click to expand...

nope, but i gave betty a little brew last night. she doesn't handle alcohol very well :biggrin:

fattypizza-007.jpg
 
You are such a crazy farker!
 
Any tricks to doing a good pizza on the Egg. What dome temp do you run at? How long?
 
Looks like a proper widget glass ya got there.
 
beerguy said:
Dammmm, look at that crust! Is there an egg in my future? me thinks so.
Click to expand...

that's a premade crust and it gets crispy crisp on the pizza stone. once you have a pizza off the egg, you'll never make one in the oven again, fer sure!
 
Rick... The pizza is a keeper, but that other pic scared me and the dog! :rolleyes:


Plowboy said:
Any tricks to doing a good pizza on the Egg. What dome temp do you run at? How long?
Click to expand...

Todd... I cook mine at a dome temp of 550 with the platesetter and the BGE pizza stone resting on the BGE feet on top of the piiz stone. 12 - 15 minutes depending on the ingredients.

Here's a good collection of BGE Pizza Tips.
 
Plowboy said:
How did Bad Santa get a Brethren hat?
Click to expand...

anyone that calls me santa has to sit on my lap! :twisted:

Plowboy said:
Rick, I started using your Egg feet technique to get air under the stone, stoneware, or cast skillet. Don't know how much it helps, but I like the idea of it.
Click to expand...

the theory is it will help maintain a constant temp at the bottom of the stone. the direct heat against the plate setter can be transferred to the stone of there is no air gap.

Plowboy said:
You are such a crazy farker!
Click to expand...

i almost typed this in under that pic, "you guys must think i'm crazy!"

Plowboy said:
Any tricks to doing a good pizza on the Egg. What dome temp do you run at? How long?
Click to expand...

no tricks really, i use 420 degrees for about 20 minutes or so till it looks done... parchment paper underneath to help keep the stone clean. premade crust for quick-n-easy on a friday night.

you are over your reply limit on this thread! hahaa
 
You crack me up bro...we have GOT to get together and party! :lol::lol::lol:
 
Dr_KY said:
Looks like a proper widget glass ya got there.
Click to expand...

is it? i've never heard that term so i looked it up. here's the glass and what was in it again last night.........

thighs-010.jpg
 
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