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victor1

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After looking at just a few of the posts, I realize I have a lot to learn.  I'm sure this has been discussed before, so sorry about probably bringing it up again.  What is the general opinion of the  BGE cookbook?  The price seems reasonable.  Is it a good way to get started?  Thanks in advance...

  • Re: Pizza Night

    victor1victor1
    thanks for sharing, never get tired of seeing what others do. i agree, simple is better. for those who want everything but the kitchen sink, good for them. the best pizza is what you want it to be. t…
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  • Re: more pizza - not exciting, just really good.

    victor1victor1
    The beer is Summer Shandy, light with a lemon accent. The pizza peel...bought a few weeks ago in Appleton WI at the downtown farmers market. If I recall, about $35. I agree, its pretty cool. Actually…
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  • more pizza - not exciting, just really good.

    victor1victor1
    I did this one Saturday after mowing the lawn. I used Caputo 00 (red bag) flour, thing crust, Jersey Italian gravy, thin sliced roma tomatoes, and fresh Italian Sausage. 650 degrees for about 9-10 mi…
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  • Re: Pizza on the BGE

    victor1victor1
    Many have their own special technique and probably all good. Trial and error will get you to whats best for you. For me, I go with PS, legs up, grid on legs, BGE elevated grid next and BGE pizza ston…
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  • Ray; Lampe's BGE cookbook and chicken

    victor1victor1
    Sorry if this was already mentioned...just bought Ray Lampe's BGE cookbook. Not a big book but several very tempting recipes all with very good instructions. I did chicken legs last night, 550 degree…
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