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  • Re: papa murphy's pizza


    Put your platesetter in feet up. Put your grid/grill in and place your pizza stone on the grill. Stabilize your BGE about 25 degrees(dome) above the instructed cooking temp. This accounts for the difference in temp from the dome to the grate. Cook as instructed. I use the paper tray.

  • Re: OT- Hilarious NYT Review of Guy Fieri's New Times Square Restaurant

    I'm on board with Dr BBQ here. If you don't like the hair, backwards sunglasses and persona that's cool. He and his food are not for everybody. But the fact is the man can cook. He started working in the kitchens in restaurants as a teenager and as stated owned/operated 3 restuaranrs before becoming famous. His first big break was winning Next Food Network Star which is a cooking show. His series Guy's Big Bite is a cooking show.

    Like Dr BBQ I am in the food business so I have a lot of respect for what Guy has accomplished in the industry. At this stage of his career I guarantee you he does as much actual cooking as Bobby Flay, Mario Batalli and Wolfgang Puck. On a personal note I have eaten at three of his restuarants and have enjoyed all of them. Two of the most popular recipe's that I serve in my business are slightly modified versions of his. I have a good friend here in St Louis that will be featured on DDD in early December and he has nothing but good things to say about Guy.

    Another good friend of mine that has long owned a restaurant in NYC told me the review has more to do with a very high profile Californian coming into NYC with much fanfare needing to be taken down a notch by a "homer" stuffed shirt reviewer. But just like Yelp and Trip Advisor you have to weed out and disregard the biased reviews.

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