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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


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Papa Murphys

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Comments

  • TUTTLE871TUTTLE871 Posts: 1,316
    We actually had PM last night, but since it was pouring rain, coming down at an angle so my covered patio was soaking and thunder and lightning....it went in that square box in the kitchen. :((


    I had the same thing last night, Wife wanted stir fry and I told her the only way we are eating stir fry if its on the egg. After going back and forth about this and then made the remark she should cook, We had Babes Fried Chicken.

    Which is real good as well.

    Hopefully stir fry tonight.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • GriffinGriffin Posts: 6,514
    Mmmm...love me some Babe's Their Chicken Fried Steak is out of this world. And their fried chicken.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 6,514
    I need to grab a picture when I get home...but we had a huge tree limb come down last night. A coupla feet over and me might have lost the Egg.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • I've only done Costco pizzas, have yet to try Papa Murphy's. 

    Anyone that has done both Costco & PM - which do you prefer & why?  Also, any difference in how you cook one versus the other, or cook both the same way?
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • TUTTLE871TUTTLE871 Posts: 1,316
    I need to grab a picture when I get home...but we had a huge tree limb come down last night. A coupla feet over and me might have lost the Egg.
    My Parents live out in Ft Worth on the Lake and had a huge cottonwood come down and almost hit one of the boats they have.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • hogsfanhogsfan Posts: 128
    edited June 2012
    I've only done Costco pizzas, have yet to try Papa Murphy's. 

    Anyone that has done both Costco & PM - which do you prefer & why?  Also, any difference in how you cook one versus the other, or cook both the same way?
    I like them both. Costco is bigger. The dough has always been a little dense and the topics (except for the Margarita) are a little greasy...not always a bad thing if you are in that type of mood.

    Papa Murphy overall is lighter and tastes fresher. It's not as heavy or greasy. With a coupon, you can get a large pepperoni for $6 or you can pay more for one of their specialty pizza's. The people at my local Papa Murphy's are freakishly nice people which is rare for food service in Dallas. Plus, they have a multitude of options and a frequent buyer card.  

    I would try both if I were you. I like both but prefer Papa Murphy's...which is weird because I used to think Papa Murphy's had the biggest scam going. ("Wait a minute?!?! They make you cook your OWN pizza?!?! It's just a glorified grocery store!!")

    Hope this helps.

    Since
  • I tried something new where I raised the stone with high heat bricks but didnt get the same results (It Could be in my mind) but I didnt get the crust evenly cooked.

    Probably not in your mind, I'd bet the bricks absorbed the heat from that area on the stone. 
    If you add bricks, you need to add time to let them all heat up. Bricks are a heat sink just like the ceramic. Once they are all warmed, then you should get an even cook.



  • TUTTLE871TUTTLE871 Posts: 1,316
    Next one Im going to do the Grate on the place setter and the stone on the grate.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • fish8503fish8503 Posts: 29

    iQuick question about the pizza picture at the top... I did a search for grill grate extenders and didnt the exact type shown in the picture... where did you find them, what are they called and do they really work good/great?  Thanks for the info.  Thinking of getting a pizza tonight from PM and do a test on one....i

    Can you do two pizzas at the same time?  How tough is it to get to the bottom one withiout screwing with the top one too much?i

    http://shop.ceramicgrillstore.com/large-adjustable-rig-r-b-oval-combo/

     

    I think it would be hard to do two at the same time, you might be able to get a smaller one on there.

    I imagine someone on here has done two pizzas befor.


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  • fish8503fish8503 Posts: 29
    used the crust that is already made. 2 in a pack, added my toppings. used two 13" Brinkman stones from Home Depot ($12 each). the BGE grill extener just went over the bottom one. First pizza's i've done. were'nt fancy but they were good.
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  • doubledouble Posts: 1,214
    edited June 2012
    Photobucket Pictures, Images and Photos. Mine turn out great with this set up
    Lynnwood WA
  • mountaindewbassmountaindewbass Posts: 1,669
    I've only done Costco pizzas, have yet to try Papa Murphy's. 

    Anyone that has done both Costco & PM - which do you prefer & why?  Also, any difference in how you cook one versus the other, or cook both the same way?
    Pm is great for toppings.? Costco is great for the price. Both cook equally well
  • CanaryCanary Posts: 18
    I've always found the Costco pizzas too salty. Don't know for sure, but I think it's MSG. I have a specific reaction to MSG (sleeplessness and dehydration).
    If Canary can do it you can too!

  • doubledouble Posts: 1,214
    PM on a Tuesday any size for $10... Guess what we had tonight...
    Lynnwood WA
  • GriffinGriffin Posts: 6,514
    PM on a Tuesday any size for $10... Guess what we had tonight...
    Steak? No....ribs? =))  I kid, I kid.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Sgt93Sgt93 Posts: 704
    I have a question. If I put the plate setter legs down on my XL, can I cook this in the cardboard that is supplied right on top of the plate setter (using it as a surface)?
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • EldeElde Posts: 129
    I have a question. If I put the plate setter legs down on my XL, can I cook this in the cardboard that is supplied right on top of the plate setter (using it as a surface)?
    If you don't want the pizza to touch your platesetter, try aluminum foil rather than using their cardboard.
  • Sgt93Sgt93 Posts: 704
    I have a question. If I put the plate setter legs down on my XL, can I cook this in the cardboard that is supplied right on top of the plate setter (using it as a surface)?


    If you don't want the pizza to touch your platesetter, try aluminum foil rather than using their cardboard.

    How about alum foil under the cardboard separating the plate setter and pizza? I'm going for it! I knew I should have picked up the XL Stone today. Thanks for the advice. STARVING
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • Sgt93Sgt93 Posts: 704
    Pizza turned out great! Thanks for the foil idea (that I didn't even think about). :)
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • EldeElde Posts: 129
    How about alum foil under the cardboard separating the plate setter and pizza?
    The idea is to get rid of the cardboard entirely!  If pizza crust is insulated from the platesetter, it won't get crisp, and that's one of the big advantages of pizza on the Egg.
    Pizza turned out great! Thanks for the foil idea (that I didn't even think about).
    You're welcome!
  • Sgt93Sgt93 Posts: 704
    How about alum foil under the cardboard separating the plate setter and pizza?


    The idea is to get rid of the cardboard entirely!  If pizza crust is insulated from the platesetter, it won't get crisp, and that's one of the big advantages of pizza on the Egg.

    Pizza turned out great! Thanks for the foil idea (that I didn't even think about).


    You're welcome!
    I burned the center of the pizza a bit as I expected I would doing it directly on the plate setter, but it was still pretty tasty.  I'm getting a stone for sure. Thanks for the make shift idea. :)
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
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