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Deep Dish Q and Gino's East Recipe
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danv23
Posts: 953
Hi all,
I don't know how to post a link so I'll just copy it in here. If you love Gino's East but don't live in Chicago, this guy comes as close to it as I have had and I've tried LOTS of recipes.
My question is, I HAVE to try and cook this on the egg. Please let me know how you all would set it up, temp, time, etc. I love details so please don't be shy!
http://www.youtube.com/watch?v=0rYatMHC0N4
I don't know how to post a link so I'll just copy it in here. If you love Gino's East but don't live in Chicago, this guy comes as close to it as I have had and I've tried LOTS of recipes.
My question is, I HAVE to try and cook this on the egg. Please let me know how you all would set it up, temp, time, etc. I love details so please don't be shy!
http://www.youtube.com/watch?v=0rYatMHC0N4
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.
Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
Comments
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I gotta say, we went to Chi-town last year and made a point of eating at Gino's East, and I was very disappointed not even accounting for the hype.
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I would think the time and temps would be identical for the BGE. Just don't heat the pan prior to the cook.
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By the looks of his menu Gino is proud of his *%@#! :ohmy:
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Hmm usually the yellow color comes from semolina flour?
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