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Pizza from the weekend
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Photo Egg
Posts: 12,110
Made a couple Zippylip pizzas. Turned out great.
Cooked real high in the dome of the XL.
Starting to see a crack in my 8 year old plate setter that I now use as a pizza stone. Lost one of the legs many years ago so I chopped it down to a tri shapped stone. I have a tall spacer between my platesetter and stone.
First little test pizza.
Lora wants only olive oil base along with some thin sliced ribeye and cheese
One full pizza to snack on for DVR night
Cooked real high in the dome of the XL.
Starting to see a crack in my 8 year old plate setter that I now use as a pizza stone. Lost one of the legs many years ago so I chopped it down to a tri shapped stone. I have a tall spacer between my platesetter and stone.
First little test pizza.
Lora wants only olive oil base along with some thin sliced ribeye and cheese
One full pizza to snack on for DVR night
Thank you,
Darian
Galveston Texas
Comments
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Man that looks great! When we get there can you make that for us? :woohoo: :woohoo:. Not sure when we'll get there though :ermm: :pinch: :laugh:
Doug -
Whoa! You guys are pizza making divas
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Nice looking pies there. Wish I could dvr your pizza's.
Kent -
Great looking pizzas, Darian. I need to try Zippylips dough. I've only used the Nakid Whiz's dough recipe.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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All look great but I'm partial to the pepp, sausage, onion and mush. That's money!Large & MiniMax in Lexington, KY
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Thank you kent. Now if I could only make a round pizza. :laugh:
Here are my ribs I cooked at my Aunt's house for the 4th.
Before you start I did use my Platesetter and Adjustable Rig so it's kind of an Egg thing.
Fun to go back to basics.
6 racks of BB ribs. 3 1/2 hours at 225 and then into foil for 45 minutes and then back on for an hour. The old Weber held 225 like a rock for over 5 hours.
Turned out great. We like our ribs with dry rub only but might sauce at the table.
Thank you,DarianGalveston Texas -
Thank you.
I have a hard time with toppings.
My first pizza looked more like half a Dagwood sandwich with all the toppings. I just want to pile on the toppings...Thank you,DarianGalveston Texas -
anything for you man.
When is your next trip to the states?Thank you,DarianGalveston Texas -
I need to try a cave man pizza with some of those fancy chicken wing pops as toppings. :laugh:Thank you,DarianGalveston Texas
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:woohoo: :woohoo: :woohoo: :woohoo: Run for your life. It's a, uh, non egg.
:laugh: :laugh:
Not sure if I told you, I found a Weber Searing 'grid' here locally. Looking forward to giving it a try. I saw the rotisserie accessory, that looks pretty neat. I wonder what a rotis'd turkey would taste like.
Kent -
I still spin a turkey at least once a year.
They are super good and cook fast.
Wait till Tom gets a load of his Rig in my Weber. :laugh:Thank you,DarianGalveston Texas -
Great looking pies Darian
That crust is perfect
Shane -
We are planning on hitting the Georgia Mountain Fest next May, any chance of you guys getting over that far?No plans yet for 2013, but Randi is pushing for us to come down to your neck of the woods, or at least Dows. Maybe we could do that off of Plano 2013.
Doug -
Hope he sees the post, I would like to read his comment, maybe a whole new market for him. You need royalties.
Kent -
Wow!!! Those look amazing! Great work!
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Wowwwww great looking 'zas Darian, I'll bring you a new xl plate setter next time I see you hope it's soon. I'm already in my third
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Righteous!! I like the color of the crust...not to raw and not too charred....just rightLarge, small and mini now Egging in Rowlett Tx
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