We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
It was the best of times, it was the worst of times. Ok not really the worst of times, we had left over pizza ingredients so the night before I whipped up a batch of the zippylip cold rise dough (awesome, best and easiest dough I have done). Rolled it out and made 2 Stromboli. I have had a love for them ever since eating at 4 kegs in vegas after a episode of triple d. I stretched the dough fairly thin and it resulted in a crispy crust. The top was done but not as brown as I was wanting in fact I left the first one on a bit too long trying to get it to brown. Ended up throwing it under the broiler for about 1.5 min to brown the top, no biggie just watched it closely. These took about 8 minutes to cook at 600* dome. Setup was plate setter legs up, stainless grid, bge extended grid, green feet then stone. this gets the stone really high into the dome. fillings were in one sauce, canadian bacon, mushrooms, cheese, a drizzle of olive oil, salt, pepper, and basil. The other was sauce, salami, canadian bacon, onions, cheese, and basil. Really a fun cook and will be doing it again.
Stuffed and ready to go!
Done but not the color on top I wanted
after a bit under the broiler
great thin crust
underside was done great on this one