The munchies got the best of me! St Patty's Day Pizza

Fwismoker · 03-17-2014, 07:35 PM

The renovated Big Poppa hasn't seen use since last Summer time and i got the munchies!

I was at the Irish Italian pub doing my annual thing and they have the best pizza on the planet imo. Leaving O'Sullivan's today i picked up a full pie and sprinkled a little corned beef on it (just because).

Just fired up the newly powder coated black bullet Big Poppa with a little left over lump....got her lit up with the torch and throwing the pie on around 350-400* No need for any kind of a stone just right on the cooking grate and all the direct heat will cook the crust up nicely.

Took the little torch and lit the whole basket up

I didn't want to screw up a master piece of a pizza but sprinkled a little corned beef on it. This is the biggest pizza i've ever had...the thing takes up almost the entire 22.5" cooking grate. Good thing I'm hungry!!!

c farmer · 03-17-2014, 07:38 PM

Great looking drum, Keith.

These drums make awesome pies.

Garrett · 03-17-2014, 07:56 PM

I bet that's gonna be good.

I bounce around a lot to each of my cookers, can't decide which I like the best. Kinda like my kids, each one has it's own traits that make them what they are.

Fwismoker · 03-17-2014, 08:06 PM

Here we go!

If you haven't done it straight on the UDS grate then you're missing out trust me.

This is almost to crispy (if there is such a thing) ;)

c farmer · 03-17-2014, 08:09 PM

Looks like great crust. Home made?

Fwismoker · 03-17-2014, 08:12 PM

Quote:

Originally Posted by c farmer

Looks like great crust. Home made?

Yes their pies are very much home made! Sooooooooo dang good!

certified106 · 03-17-2014, 08:20 PM

Looks awesomely delicious!

Big George's BBQ · 03-17-2014, 08:23 PM

Great looking pie Like the corn beef idea

Fwismoker · 03-17-2014, 08:48 PM

Quote:

Originally Posted by Garrett

I bet that's gonna be good.

I bounce around a lot to each of my cookers, can't decide which I like the best. Kinda like my kids, each one has it's own traits that make them what they are.

Yep exactly they all have traits that make them unique.

On this cook i sure couldn't have used the mini and the 18.5" Jimmy would have been too small too. It's so nice having a arsenal of different sizes for what's needed.

peeps · 03-17-2014, 08:51 PM

that's a good lookin' pie!

sliding_billy · 03-18-2014, 12:32 AM

That is a damn solid looking pizza.

bbqgeekess · 03-18-2014, 01:52 AM

Looks good!

I suggest an extra lid reserved for cooking pizza with a large pizza stone bolted to it, that way you get constant hotness from above as well :) I wanna do that some time whenver I build my 55 gallon drum. That or build a cob oven out back.

CharredApron · 03-18-2014, 02:41 AM

Looks delish! Nice pit too!

mikes1212 · 03-18-2014, 04:52 AM

Yummy! I've never tried direct heat on my pies. I think the heat source on my BGE's might be too close, and the crust will burn before the rest of the pie is done.

Fwismoker · 03-18-2014, 08:42 AM

Quote:

Originally Posted by mikes1212

Yummy! I've never tried direct heat on my pies. I think the heat source on my BGE's might be too close, and the crust will burn before the rest of the pie is done.

Yea the BGE it would be to close but you can get away with it in a drum.

Quote:

Originally Posted by CharredApron

Looks delish! Nice pit too!

Thanks Charred...I missed using the BigPoppa and glad i did the powder coating.

Quote:

Originally Posted by bbqgeekess

Looks good!

I suggest an extra lid reserved for cooking pizza with a large pizza stone bolted to it, that way you get constant hotness from above as well :) I wanna do that some time whenver I build my 55 gallon drum. That or build a cob oven out back.

Haven't had a problem with the top not cooking with pizzas in the drum but thats a interesting concept! I suppose if you wanted some of the cheese caramelized you could take torch over it or blast it with a big torch for about 5 seconds.....lol that would do it!

03-17-2014, 07:35 PM	#1
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	The munchies got the best of me! St Patty's Day Pizza The renovated Big Poppa hasn't seen use since last Summer time and i got the munchies! I was at the Irish Italian pub doing my annual thing and they have the best pizza on the planet imo. Leaving O'Sullivan's today i picked up a full pie and sprinkled a little corned beef on it (just because). Just fired up the newly powder coated black bullet Big Poppa with a little left over lump....got her lit up with the torch and throwing the pie on around 350-400* No need for any kind of a stone just right on the cooking grate and all the direct heat will cook the crust up nicely. Took the little torch and lit the whole basket up I didn't want to screw up a master piece of a pizza but sprinkled a little corned beef on it. This is the biggest pizza i've ever had...the thing takes up almost the entire 22.5" cooking grate. Good thing I'm hungry!!! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

03-17-2014, 07:38 PM	#2
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Great looking drum, Keith. These drums make awesome pies. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

03-17-2014, 07:56 PM	#3
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	I bet that's gonna be good. I bounce around a lot to each of my cookers, can't decide which I like the best. Kinda like my kids, each one has it's own traits that make them what they are. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

03-17-2014, 08:06 PM	#4
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Here we go! If you haven't done it straight on the UDS grate then you're missing out trust me. This is almost to crispy (if there is such a thing) ;) __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

03-17-2014, 08:09 PM	#5
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Looks like great crust. Home made? __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

03-17-2014, 08:20 PM	#7
certified106 Full Fledged Farker Join Date: 03-07-12 Location: Athens, Ohio	Looks awesomely delicious! __________________ Kamado Joe Classic, Pellet Boss Pro Series 4 Vertical, Chargriller Kamado, Weber 22.5 Kettle

03-17-2014, 08:23 PM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Great looking pie Like the corn beef idea __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

03-17-2014, 08:51 PM	#10
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	that's a good lookin' pie! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

03-18-2014, 12:32 AM	#11
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	That is a damn solid looking pizza. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

03-18-2014, 01:52 AM	#12
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Looks good! I suggest an extra lid reserved for cooking pizza with a large pizza stone bolted to it, that way you get constant hotness from above as well :) I wanna do that some time whenver I build my 55 gallon drum. That or build a cob oven out back. __________________ 18.5" WSM and 22.5" OTG.

03-18-2014, 02:41 AM	#13
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Looks delish! Nice pit too! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

03-18-2014, 04:52 AM	#14
mikes1212 Full Fledged Farker Join Date: 01-11-14 Location: Chantilly, VA	Yummy! I've never tried direct heat on my pies. I think the heat source on my BGE's might be too close, and the crust will burn before the rest of the pie is done. __________________ Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B]