Pan Pizza & Wings

cazzy

Before you read further, this was made on my Pitmaker


Pepperoni Pan Pizza and wings for dinner tonight!  Did the wings two ways, one batch with our very own @Doc_Eggerton 's Super Secret Rub and some hack's $hitty wings.  Doc, I understand why it's a secret...I couldn't get enough of the wings with your rub on it.  Really god rub Doc...we loved the sweetness!   


Mixed 4 parts of Doc's Super Secret Rub w/ 1 part Corn Starch.

Eggpharmer

Looks great Cazzy - what temp were you running and what's the max recommended temp on those vaults? Thinking about one in the next few years...thanks

Smokehouse33

That looks amazing!!! Your a BEAST!!!

cazzy

Eggpharmer said:

Looks great Cazzy - what temp were you running and what's the max recommended temp on those vaults? Thinking about one in the next few years...thanks

I cooked everything at 350.  Since it has a draft, that was more than enough.  The wings only took about 25-30 minutes.

You can take it up to 500 or 600, but that would require a lot of fuel.  These are more for low and slows and roasting.  It excels at those where the egg is more of an all around cooker.

RiverDoc

Amazing!

NPHuskerFL

Why OT? Because it's on a different vessel. Damn impressive at 350℉. That last shot of the wings is killer...dimples in the skin etc. Nice work Carl!   

johnmitchell

All looks awesome..Great pics... Very cool..

NPHuskerFL

Oh and props on the CI pie. Is that something you've seen done on a vertical before?  I have not. Looks great man

saluki2007

Thank you for the disclaimer as I do not want to read about anything that is not BGE related...

Good looking wings, but that crust on the pizza looks perfect.  Mind sharing your crust recipe?

Griffin

Damn!! Nice looking meal @cazzy I want some pizza and wings and a cold beer now...even though its not even 8 in the morning.

cazzy

saluki2007 said:

Thank you for the disclaimer as I do not want to read about anything that is not BGE related...

Good looking wings, but that crust on the pizza looks perfect.  Mind sharing your crust recipe?

It's Zippys recipe.  Read more about it here:

http://eggheadforum.com/discussion/1144692/mushroom-lovers-deep-dish-pizza/p1

He did a half batch of recipe in a 10.5 inch pan.  Next time, I'll do a 3/4 or full since I used a bigger pan.  

Legume

I have a top secret dough recipe that is crying out for a super secret rub recipe.

Great color on all of that food!

Doc_Eggerton

Rub was worked up for smoked salmon, but we found it works well on pork and chicken.

Thatgrimguy

Beautiful cooks!!  

byrne092

Man all that looks crazy good, nicely done! 

SmokeyPitt

The Cazzy wings took on a deeper color than I have seen before.  They look awesome.  The Doc wings look great and crispy as well.  The pizza looks just plain crazy good.  

So with the vault you get more draft than the egg...so is basically like more convection effect?  

Eggpharmer

cazzy said:

Eggpharmer said:

Looks great Cazzy - what temp were you running and what's the max recommended temp on those vaults? Thinking about one in the next few years...thanks

I cooked everything at 350.  Since it has a draft, that was more than enough.  The wings only took about 25-30 minutes.

You can take it up to 500 or 600, but that would require a lot of fuel.  These are more for low and slows and roasting.  It excels at those where the egg is more of an all around cooker.

Thanks, I knew that's what they were best for. Just curios more than anything about higher temps, like if wanted to roast several turkeys.

caliking

Did you cook all that? are those your pics? or did you pull a Raichlen?

All of it looks good though

cazzy

SmokeyPitt said:

The Cazzy wings took on a deeper color than I have seen before.  They look awesome.  The Doc wings look great and crispy as well.  The pizza looks just plain crazy good.  

So with the vault you get more draft than the egg...so is basically like more convection effect?  

Thanks!  

By the design of the egg, you're dealing with more of a "heat rises" and reflection off tge ceramic walls cooking atmosphere.  In the vault, it is reverse flow and has a true draft.  The convection is much more intense and I have shaved hours off my brisket cooks at the same temp.  I do have to spritz everything because the environment is more harsh and meat surfaces tend to dry out if i dont.  It really screwed up all my timelines at first but I have adjusted and am used to it now.  Spare ribs take me about 3 hours without wrapping at 275...it's cray cray. 

Ladeback69

Great cook @cazzy.  How long did the pizza take to cook at 350, 20 minutes?

cazzy

Ladeback69 said:

Great cook @cazzy.  How long did the pizza take to cook at 350, 20 minutes?

About 45 minutes actually.

tarheelmatt

cazzy

Eggpharmer said:

cazzy said:

Eggpharmer said:

Looks great Cazzy - what temp were you running and what's the max recommended temp on those vaults? Thinking about one in the next few years...thanks

I cooked everything at 350.  Since it has a draft, that was more than enough.  The wings only took about 25-30 minutes.

You can take it up to 500 or 600, but that would require a lot of fuel.  These are more for low and slows and roasting.  It excels at those where the egg is more of an all around cooker.

Thanks, I knew that's what they were best for. Just curios more than anything about higher temps, like if wanted to roast several turkeys.

Roasted turkeys would work out very well...I plan to do about 4 this Thanksgiving.

cazzy

caliking said:

Did you cook all that? are those your pics? or did you pull a Raichlen?

All of it looks good though

I actually stole the photos from @Griffin  

SGH

Great looking pizza and wings. Cazzy I have ran mine at 500 degrees on a few occasions. Due to time constraints, we ran it at a honest 440 degrees on the final load of brisket at brisket camp. It never even blinked.  Again, great looking grub.  

SGH

cazzy said:

Roasted turkeys would work out very well...I plan to do about 4 this Thanksgiving.

I did two 23 pounders this past Thanksgiving on my Vault. They turned out excellent.  

NPHuskerFL

I'm I just weird?  I'm not a huge fan of Turkey (never have been). I'll egg it, bake it, broil, fry, blah, blah , blah and it tastes great with beautiful color. But, I'd rather have beef in any form all day everyday. I know the health side and yes I make Turkey but, if I had it my way I'd choose my Wife's family's tradition at some holidays with homemade tamales beef and pork.

cazzy

NPHuskerFL said:

I'm I just weird?  I'm not a huge fan of Turkey (never have been). I'll egg it, bake it, broil, fry, blah, blah , blah and it tastes great with beautiful color. But, I'd rather have beef in any form all day everyday. I know the health side and yes I make Turkey but, if I had it my way I'd choose my Wife's family's tradition at some holidays with homemade tamales beef and pork.

Brine, brine, brine brine

NPHuskerFL

@cazzy bird's always very moist with great flavor I've just never been a huge Turkey fan. It's good just not in my top favorites.

Griffin

cazzy said:

caliking said:

Did you cook all that? are those your pics? or did you pull a Raichlen?

All of it looks good though

I actually stole the photos from @Griffin  

You stole 'em from me? I steal all my stuff off the good ole interweb.

Thatgrimguy

NPHuskerFL said:

@cazzy bird's always very moist with great flavor I've just never been a huge Turkey fan. It's good just not in my top favorites.

Me neither. It's my least favorite smoked food.  I still really like it and all. But pretty much everything else ranks above it on my last meal list.