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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Uneven Pizza Results

With all the talk of pizza on the forum today, I could not resist joining in. Publix pre made dough, pressed into two CI skillets, one 10", the other 12", identically prepared, other then the toppings. Dome temp at 400, PS legs up, cooking grate held the 12" skillet, grid extender held the 10" pie. Both cooked for about 25 minutes. The 12" bottom crust was hard and almost burned. The 10" bottom crust was perfect. I am trying to figure out why the 12" was burned? Was it because it was closer to the heat source? Wife says it was because there was more cooking surface it cooked faster. Any ideas and how to prevent it from happening again?
If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart


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