I like my butt rubbed and my pork pulled.
Member since 2009
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P I Z Z A
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500
Posts: 3,177
The setup...
(Impressed with the size of Kroger lump)
Plate setter legs down, old pie pan, BGE feet, pizza stone, 550* dome is my plan. More as this develops....
Comments
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I am told that Royal Oak does private labeling for Kroger, at least on briquettes anyway. Maybe the same for lump?Flowery Branch, GA LBGE
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I use kroeger but for pizza not fond of the smoke flavor it leaves.Seattle, WA
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Cool set up. The higher in the dome the better. Good luck.XL,L,SWinston-Salem, NC
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P I Z Z A; The Cook... First up was a Traditional with no-cook home made sauce, mozzarella, pepperoni, sausage, onions, banana peppers, and dough from a local pizza place; "A N.Y. Slice" here in Midlothian. Second was a Mediterranean white with EVOO, garlic, basil, oregano, black pepper, sundried tomatoes, roasted red peppers, kalamata olives, banana peppers, feta cheese, and mozzarella. 550* on the Egg, it dropped to 500*. 8 to 10 minutes under parchment paper for most of it, rotating halfway through. High in the dome cooks the toppings before the crust burns. Crispy crust, chewy inside. Just about perfect. We discovered less toppings is better, especially for the sauce. Thin to win, we think . The pictures...I like my butt rubbed and my pork pulled.
Member since 2009 -
great looking pies...love the colors of the toppings.
Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs! -
looks great!specially the second one!
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I'm sure they would have been better had I used a..................wait for it.......................Mangrate.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Not sure if you care, but the mothership suggests legs down on high heat cooks to keep the heat from burning up the gasket. Mines been gone for a year, still cooks great.
Pizzas look great.
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Smokin_Trout said:
Not sure if you care, but the mothership suggests legs down on high heat cooks to keep the heat from burning up the gasket. Mines been gone for a year, still cooks great.
Pizzas look great.
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Smokin_Trout said:
Not sure if you care, but the mothership suggests legs down on high heat cooks to keep the heat from burning up the gasket. Mines been gone for a year, still cooks great.
Pizzas look great.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Those pies look edible
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I need to get better at docking and tossing the dough. I've been watching Sal make pizza at A N.Y. Slice for years, and have picked up a few tips just watching him. I need to invite him over for pizza on the Egg, so I can pick up a few more tips in person.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Anybody have any good dough recipes? Been trying for years, just can't seem to find that pizzeria style crust.
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I haven't ventured into home made dough. Others have. I like the dough I get from the pizza joint I go to. Maybe try that route. Others here make their own dough. Check the recipes section.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Awsome looking pies 500
Great colour in those pics
Shane
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Thanks, Mr. The pics are taken with an iPad2, so not the best resolution and camera quality, but it's convenient for posting the pics, since I can attach the pics to a post without having to move images around. We like the Mediterranean white style pizza. Lots of flavors going on there.
I like my butt rubbed and my pork pulled.
Member since 2009 -
@500: those are some rockin' pies. Will try the Mediterranean style next time we do pizza.
I have used Alton Brown's recipe for dough with good results. Nice thin crisp crust if that is what you are aiming for. I used to get dough from a local pizza joint, but making at home wasn't that hard.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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