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What Can I Say!
Daboyz5177
Posts: 2
I'm a new BGE owner, been wanting one for about 5 years, finally talked my wife into getting me one. I'm a Chef by trade so the learning curve was pretty easy to pick up. Now I just need to watch so I don't spend all of our son's college savings on eggcessories, I think I've got the basics. There are alot of unnessesary attachments out there??!!! Anyway I'm a newbie when it comes to Eggheads, had a few of my friends over for some pizza couple nights ago! I was in aww how well the Egg does pizza, here are a few pics. Smoked Ribs already... next I want to sear some nice thick Elk Chops at 700 degrees. Maybe next year head to the closest EggFest. I live in Little Rock, AR... Anyway here's the pics Pepperoni, Salami & Smoked Sausage Pizza &Chicken Caprese with Fresh Mozzarella and Basil
Comments
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Welcome! Nice looking pies! Can you share how you made the crust?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Welcome aboard. Nice pies.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Sweet...it's, it's like you've done that before....
______________________________________________I love lamp.. -
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html
I used this recipe, made it in my mixer with dough hook, the only con to this recipe is that yes the pizza crusts came out great but, you better like alot of crust. I actually prefer a crispier lighter crust, I will probably try another recipe next time or cheat and find a local pizza place that sells their dough balls... it is time consuming making the dough more so the wait to proof...
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