Seafood Pizza - Page 3

16Adams · 06-18-2021, 12:51 PM

Yes ma'am. Good advice. Just trekked 3.5 to the end of the road. "road ends" That's what sign said until someone stole it.
Alternating watered down G2 and beer remainder of the day.

Be safe

cowgirl · 06-18-2021, 01:00 PM

Quote:

Originally Posted by 16Adams

Yes ma'am. Good advice. Just trekked 3.5 to the end of the road. "road ends" That's what sign said until someone stole it.
Alternating watered down G2 and beer remainder of the day.

Be safe

Looks a lot like my area, minus the asphalt. Beautiful in it's own way...
Great plan Adams! Keep cool.

I'm considering becoming nocturnal. lol

lunchman · 06-18-2021, 01:10 PM

Outstanding as always Jeanie, that is perfection in a slice of pizza. Now I want to get in the truck and head to Maine.

cowgirl · 06-18-2021, 01:21 PM

Quote:

Originally Posted by lunchman

Outstanding as always Jeanie, that is perfection in a slice of pizza. Now I want to get in the truck and head to Maine.

Thank you Dom! Sounds great! I've only been to Maine once in my life. I really liked it... and the seafood.

16Adams · 06-18-2021, 01:33 PM

Showed recipe to Bride. She said that she has everything and broke out the breadmaker. Used small chunks of really cold butter for the oil. Probably not going pizza but a garlic butter drizzle will be involved. Thanks for recipe. If you do go fishing an occasional fish update would be appreciated.

Tight Lines

jzadski · 06-18-2021, 02:03 PM

AMAZING! Now that's what I would call a knuckle smacker. That's when I would try to sneak pieces of oh let's say, scallops, shrimp, crab, or lobster while Mom was cooking and she would smack my knuckles with her wooden spoon. I haven't made seafood pizza since college...wow it's been a bit. Thanks for sharing

Burn · 06-18-2021, 02:19 PM

That looks great!

cowgirl · 06-18-2021, 04:32 PM

Quote:

Originally Posted by 16Adams

Showed recipe to Bride. She said that she has everything and broke out the breadmaker. Used small chunks of really cold butter for the oil. Probably not going pizza but a garlic butter drizzle will be involved. Thanks for recipe. If you do go fishing an occasional fish update would be appreciated.

Tight Lines

That's fantastic Adams!! I know it's going to be delicious!!

I have been late night fishing a few times in the last week. The night sky is worth being out there, and the fish are a bonus! lol I've been fortunate enough to bring home some keepers.

Thanks!!

cowgirl · 06-18-2021, 04:34 PM

Quote:

Originally Posted by jzadski

AMAZING! Now that's what I would call a knuckle smacker. That's when I would try to sneak pieces of oh let's say, scallops, shrimp, crab, or lobster while Mom was cooking and she would smack my knuckles with her wooden spoon. I haven't made seafood pizza since college...wow it's been a bit. Thanks for sharing

Thanks Joe! Made me laugh! lol Glad to see another seafood pizza fan. I bet yours were delicious!!

Quote:

Originally Posted by Burn

That looks great!

Thanks so much Jimmy! Hope you give it a try sometime!

captndan · 06-18-2021, 04:42 PM

Please tell me more about "into" the Blackstone.

Bob C Cue · 06-18-2021, 04:43 PM

Looks spectacular but that's not surprising coming from you!. Do you ever let the dough sit overnight in the refrigerator before making your pies? It's supposed to improve the flavor and I think it does a bit.

cowgirl · 06-18-2021, 04:55 PM

Quote:

Originally Posted by captndan

Please tell me more about "into" the Blackstone.

I floured the peel this time, instead of using cornmeal. I also worked fast, the weather is so hot outside, I didn't want the dough to stick to the peel. It helps if the dough stays cool. imo
I just slide the pizza into the oven, give it a minute or so to set the bottom before I try to move it around. It's easier for me to adjust the position of the pizza after it's cooked a bit.
lol I probably didn't explain that well.. Sorry Dan!

Quote:

Originally Posted by Bob C Cue

Looks spectacular but that's not surprising coming from you!. Do you ever let the dough sit overnight in the refrigerator before making your pies? It's supposed to improve the flavor and I think it does a bit.

Thank you Bob! I usually make it fresh. I'll try letting it sit overnight, see how that works. Thanks!

legendaryhog · 06-18-2021, 05:13 PM

Heck ya! I want.

DarkStar11 · 06-18-2021, 07:19 PM

I can't eat oceanic insects due to allergies, but if there was a trustworthy friend with an epi-pen standing there ready to call the ambulance if needed, I might take the chance!

AClarke44 · 06-18-2021, 08:52 PM

Damn! That looks great!

06-18-2021, 12:51 PM	#31
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Yes ma'am. Good advice. Just trekked 3.5 to the end of the road. "road ends" That's what sign said until someone stole it. Alternating watered down G2 and beer remainder of the day. Be safe Last edited by 16Adams; 08-15-2021 at 08:18 PM..
	1 members found this post helpful.

06-18-2021, 01:10 PM	#33
lunchman is Blowin Smoke! Join Date: 05-12-10 Location: Massachusetts Name/Nickname : Dom	Outstanding as always Jeanie, that is perfection in a slice of pizza. Now I want to get in the truck and head to Maine. __________________ Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone

06-18-2021, 01:33 PM	#35
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Showed recipe to Bride. She said that she has everything and broke out the breadmaker. Used small chunks of really cold butter for the oil. Probably not going pizza but a garlic butter drizzle will be involved. Thanks for recipe. If you do go fishing an occasional fish update would be appreciated. Tight Lines Last edited by 16Adams; 08-15-2021 at 08:18 PM..
	1 members found this post helpful.

06-18-2021, 02:03 PM	#36
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	AMAZING! Now that's what I would call a knuckle smacker. That's when I would try to sneak pieces of oh let's say, scallops, shrimp, crab, or lobster while Mom was cooking and she would smack my knuckles with her wooden spoon. I haven't made seafood pizza since college...wow it's been a bit. Thanks for sharing __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"
	1 members found this post helpful.

06-18-2021, 04:43 PM	#41
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Looks spectacular but that's not surprising coming from you!. Do you ever let the dough sit overnight in the refrigerator before making your pies? It's supposed to improve the flavor and I think it does a bit. __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

06-18-2021, 02:19 PM	#37
Burn Full Fledged Farker Join Date: 02-11-18 Location: Austin Name/Nickname : Jimmy	That looks great!

06-18-2021, 04:42 PM	#40
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Please tell me more about "into" the Blackstone.

06-18-2021, 05:13 PM	#43
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	Heck ya! I want. __________________ -jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be.

06-18-2021, 07:19 PM	#44
DarkStar11 is one Smokin' Farker Join Date: 10-31-04 Location: North Texas Name/Nickname : Kevin	I can't eat oceanic insects due to allergies, but if there was a trustworthy friend with an epi-pen standing there ready to call the ambulance if needed, I might take the chance! __________________ [size=1]Weber SSP, Q1200\| OK Joe Bronco \| Rec Tec \| Camp Chef FTG[/size]

06-18-2021, 08:52 PM	#45
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Damn! That looks great! __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]