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Bad pizza

Picked up a Papa Murphy on the way home and fired up the LBGE.  Apparently I still had lots of "stuff" on the plate setter from Turkey Day when the pyrex baking dish I had placed the Sittin Turkey in shattered.  The pizza was overcooked and tasted like burned paper.  Well, at lease I was able to use a $2 off coupon and only paid $12.

On the bright side, the red moscotto my lovely wife put in the refrigerator last night was fabulous.

 

Ernie McClain

Scottsbluff, Nebraska

(in the extreme western panhandle of NE)

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Comments

  • What temp did you "burn the paper pizza" at? 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Got to have a sense of humor.  I don't like cooking pizza on a stone that is not clean.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • nolaeggheadnolaegghead Posts: 12,415
    Get a pizza stone.  The place setter gets too hot to cook pizza on.  Or turn the place setter legs up and cook the pizza on the grate.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • 450 to 500

     

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • I cook on the paper for about 8 min then slide off on my pizza stone for another 4.  Usually nice and crispy crust.  The whole garage was FULL of smoke.  I think I should have just let it all burn off before I started.  Oh well.  I know that everyonce in a while it will not be perfection.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • Legs up on the plate setter then my cast iron grid then the stone.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • Previous pizza have been wonderful.  I guess I just had crud from thanksgiving that I needed to burn off.

     

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • nolaeggheadnolaegghead Posts: 12,415
    Your pizza stone is a cooking surface that should never touch fat or oils.  Anything in that ceramic will leach into the crust.  Probably your earlier pizzas didn't have a problem because you didn't have a contaminated place setter.  Anyway, you can use a cookie sheet or something else - the grate.  You don't need a pizza stone unless you're going to do a lot of them.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • There was LOTS of smoke that I should have waited to end.  Thanks Nola for the advise.  I remember reading somewhere that you should wait for the "clean smoke" smell to start cooking.  Well, I was hungry.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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