papa murphy pizza in egg

JohnfromKentucky

@nolaegghead
[quote]I have thrown a bunch of Brisket Camps[/quote]

Uh...when's the next one?!

Actually, I would rather have recipes on some good dishes from Louisiana.

JohnfromKentucky

@TWags15
I don't know who is trolling and if they are kidding or what. I need a scorecard to keep up because I am lost.

The Cen-Tex Smoker

I assure you there are far fewer trolls wrapped up in the accounts the real troll claims. He is wrong almost 100% of the time. I am going on vacation this summer with 2 of those “Nola” accounts he is so sure of. To my knowledge, Nola will not be there (although he is certainly welcome). 

JohnInCarolina

JohnfromKentucky said:

RyanStl said:

I never saw the appeal of Papa Murphy's. They cost as much as a pizza baked for you, but you have to cook yourself like a frozen pizza. I'll go with Pizza Hut or Digiorno's.  Now if I got it for free, sure.

Like someone said, when deliveries don't come to the house, I like getting the cheese NY style pizza and adding toppings from the garden. Soooo good.

As for the original question, I thought I would see if it's been done and how it turned out. I have seen pizza pics where the crust bubbled up and (to me) it didn't look good.

I'm sure someone here has done it.  If you bake it on the BGE at whatever temp Papa Murphy's recommends, it really should turn out just fine.  The crust will pick up some smoke that in my experience adds something that I appreciate.  It's a flavor you don't actually get in most of the dedicated pizza ovens that cook pies at 900F, because they don't take much more than 90 seconds.  But take-and-bakes are usually designed for 500F or lower and take 8-10 minutes, which is enough time to pick up some smoke. 

littlerascal56

Cen-Tex-Guess you haven’t been on here long enough to understand facts.

My old signature line said:
BGE large
BGE XL
Kamado Joe Large
Custom Gravity Feed
Flameboss 300

I fabricated custom metal BGE tables for my local BGE dealer, and assembled a lot of eggs for him. Some of the forum members own my custom steel tables & carts, and pictures are on older posts here. Have promoted the BGE line since 2014, and sold a lot of them (+40) for my dealer, until he decided to drop the line and sell pellet grills.

So don’t pass judgement on someone that has sold & supported the BGE product line for many years.  I did a lot of demo cooks at my own expense, which sold people to purchase an egg. I was my dealers best salesperson.

Sometimes it’s best to keep your personal opinion to yourself, and not speculate without knowing or researching the facts.

The Cen-Tex Smoker

JohnInCarolina said:

JohnfromKentucky said:

RyanStl said:

I never saw the appeal of Papa Murphy's. They cost as much as a pizza baked for you, but you have to cook yourself like a frozen pizza. I'll go with Pizza Hut or Digiorno's.  Now if I got it for free, sure.

Like someone said, when deliveries don't come to the house, I like getting the cheese NY style pizza and adding toppings from the garden. Soooo good.

As for the original question, I thought I would see if it's been done and how it turned out. I have seen pizza pics where the crust bubbled up and (to me) it didn't look good.

I'm sure someone here has done it.  If you bake it on the BGE at whatever temp Papa Murphy's recommends, it really should turn out just fine.  The crust will pick up some smoke that in my experience adds something that I appreciate.  It's a flavor you don't actually get in most of the dedicated pizza ovens that cook pies at 900F, because they don't take much more than 90 seconds.  But take-and-bakes are usually designed for 500F or lower and take 8-10 minutes, which is enough time to pick up some smoke. 

Agreed- never done one but I have seen dozens done at eggfests. I did not notice anything other that a normal looking PM Pizza. The main thing with cooking store bought pizza or dough in a BGE, is follow the time and temp directions for that pizza or dough. Some people grab a PM then try to cook it like a Neapolitan style pie at 900 degrees. That’s not going to work out well. Not every dough (most, in fact) is made to cook at nuclear temps. Most pizza places cook at 450-500. Some a little lower (I think Whole Foods is more like 350). Just find out where they cook and do that and you’ll be fine. 

JohnInCarolina

JohnfromKentucky said:

@nolaegghead
[quote]I have thrown a bunch of Brisket Camps[/quote]

Uh...when's the next one?!

These are typically held in mid-to-late October.  

JohnfromKentucky

JohnfromKentucky said:

RyanStl said:

I never saw the appeal of Papa Murphy's. They cost as much as a pizza baked for you, but you have to cook yourself like a frozen pizza. I'll go with Pizza Hut or Digiorno's.  Now if I got it for free, sure.

Like someone said, when deliveries don't come to the house, I like getting the cheese NY style pizza and adding toppings from the garden. Soooo good.

As for the original question, I thought I would see if it's been done and how it turned out. I have seen pizza pics where the crust bubbled up and (to me) it didn't look good.

I also forgot to add that I like to reduce the amount of electricity that I use in house plus heat from oven. I'm fine with it tasting like a PM pizza.

AnothaStolenGenrator

littlerascal56 said:

Sometimes it’s best to keep your personal opinion to yourself, and not speculate without knowing or researching the facts.

nolaegghead

You do catch some smoke (wood fired) accents on the egged pizza.  If you are cooking pizza designed for under 500F ovens the egg is great.  IMO if the style is Napoletana, you end up burning $10-20 worth of lump keeping the temp up for an hour.  I bought a roccbox for those.

The Cen-Tex Smoker

littlerascal56 said:

Cen-Tex-Guess you haven’t been on here long enough to understand facts.

My old signature line said:
BGE large
BGE XL
Kamado Joe Large
Custom Gravity Feed
Flameboss 300

I built custom BGE tables for my local BGE dealer, and assembled a lot of eggs for him. Some of the forum members own my custom steel tables & carts. Have promoted the BGE line since 2014, and sold a lot of them (+40) for my dealer, until he decided to drop the line.
So don’t pass judgement on someone that has sold & supported the BGE product line for many years.  I did a lot of demo cooks, which sold people on the egg. 

Sometimes it’s best to keep your personal opinion to yourself, and not speculate without knowing or researching the facts.

All that amazing experience and you choose to act like this? You have 1500 posts since you showed back up and I don’t believe a single one is helpful to anyone in any way. Or remotely entertaining or funny. 1490 of your posts are toxic garbage. You have not posted a single cook or even shared a tidbit of your amazing knowledge to anyone. Just keeping it all to yourself I guess. It’s all politics, weird humble brags, and trying to get back at internet ghosts you think you know (and you aren’t even close most of the time lol).  I have been here long enough to know all those people personally and I snort-laugh every time you think one is Carey and talk tough (chef’s kiss here).

You literally spend HOURS going through and disliking posts. From YEARS ago. You have way more “dislikes” than actual posts. You hilariously claim others troll every post while you literally go through your enemies list every day to dislike what they wrote the day before (as if disliking does anything other than allow you to hide in anonymity like -insert Ted Cruz “Sniveling Coward” meme here-). You post more pictures of you watching political TV than anything else- which is very telling. You try to get people thrown off the forum by crying to the Buffalo (LOL). You have threatened people with harm, you have threatened to show up at people’s homes and places of work to tattle on them for being mean on the internet. You have doxed people and lied about tracking people and about your silly claim to have government clearance as some sort of odd “I have people who can find you” threat.  It is the biggest clown show I have ever seen.

You are only here to stir sh*t and settle scores and based on your 1500 posts, that is irrefutable. Now, I happen to find it funny seeing you get owned over and over (many times self inflicted- which are always the best and never in short supply) so please keep it up. Beats the pants off reading through the same old brisket and butts posts. 

FWIW- we have had some world class trolls on here over the years. You are not one of them lol. You keep doing you man. I dig it. 

Elijah

No papa Murphy's around here. I'd cook it on the egg though 🙂

The Cen-Tex Smoker

“Dislike” right on cue. You are too easy man. 

littlerascal56

Cen-Tex…all of a sudden I got this “dejavu” feeling from your post.  You sound 100% like Johns posts.  Not close, but EXACTLY word for word!  Uncanny use of words for a Texan for sure.  Almost like a college professor would use. Down right creepy.  I have 1575 posts in 7 years, with dozens of food/cook pictures, tables, smokers, etc. You evidently are not smart enough to view them?  Can’t help you with that…use Google search.

So do all your posts originate from an ISP provider in Durham NC and not TX? Wondering minds want to know!

The Cen-Tex Smoker

My god it’s amazing 

alaskanassasin

Lol this motherfahker might be on to something…. 

littlerascal56

Cen-Tex…Wow…2 minutes…that was fast John. And your profile shows a BLANK join date?  Very odd…never saw this before on a normal profile.  Strange…really strange.

nolaegghead

little blank…..little blank 

U_tarded

nolaegghead said:

little blank…..little blank 

Love this saw something similar in a restaurant bathroom in Aruba a few years back. 

RRP

alaskanassasin said:

@RRP you saying you haven’t been to a pizza joint in 40 years?

YES...that was NOT a misquote! We had some friends...now both deceased with whom we would spend nearly EVERY Friday night at some beer and pizza biz. Even though we tried MANY pizza places locally after they moved away we just found pizzas at home and then later my home made pizzas on a BGE or even when lazy buying a PM pizza worked best for us!  

Trust me @alaskanassin when you get our age and the needed distance to travel, then you MIGHT understand that enjoying food at home is GREAT...Granted some retired folks want to eat out 3 times a day 7 days a week so neither have to cook nor clean up...but sometimes others of us feel differently.

alaskanassasin

I get it @RRP Midwest pizza sucks. 

JohnInCarolina

littlerascal56 said:

Cen-Tex…all of a sudden I got this “dejavu” feeling from your post.  You sound 100% like Johns posts.  Not close, but EXACTLY word for word!  Uncanny use of words for a Texan for sure.  Almost like a college professor would use. Down right creepy.  I have 1575 posts in 7 years, with dozens of food/cook pictures, tables, smokers, etc. You evidently are not smart enough to view them?  Can’t help you with that…use Google search.

So do all your posts originate from an ISP provider in Durham NC and not TX? Wondering minds want to know!

littlerascal56

nolaegghead said:

little blank…..little blank 

Is this your bathroom in the Quonset?  Is that Bridget’s pic on the wall?

WeberWho

RRP said:

alaskanassasin said:

@RRP you saying you haven’t been to a pizza joint in 40 years?

Granted some retired folks want to eat out 3 times a day 7 days a week so neither have to cook nor clean up...but sometimes others of us feel differently.

This reminds me of a conversation I had with an elder gentleman who was married 60+ years. I asked him what his secret was. He said, "Going out to eat. She goes Monday, Wednesday, Friday, and I go Tuesday, Thursdays, and Saturdays."

nolaegghead

littlerascal56 said:

nolaegghead said:

little blank…..little blank 

Is this your bathroom in the Quonset?  Is that Bridget’s pic on the wall?

OH MAN SICK BURN!!!  JEEEZUS I CAN'T TAKE THIS RAPIER WIT!!  I'M JUST GONNA HAVE TO DELETE MY 57 ACCOUNTS NOW (BOOOHOOOO!!!!)

nolaegghead

What happened Bob...really now, I'm serious.  How did you get thrown off Truth Social?  I thought that was impossible....

nolaegghead

nolaegghead

Par for the course….

BenfordSlaw

This used to be a much more friendlier place!

RyanStl

I don't understand this sophomoric bickering. Can't certain parties take the high ground. It ruins these legit threads.