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Double egg cook
RiverDoc
Posts: 572
Nothing special just pizza and wings. I finally put the small together (hoping it will help me finish my table). Wings with simple paprika, chili rub. Pizza #1 cheese for our son. Pizza #2 BBQ sauce left over pulled pork cheese and red onions we love pizza night. I'm super impressed with the SBGE, and I just wanted to fire them up at the same time. Absolutely fun cook
-Todd
Franklin N.C. LBGE and a SBGE
Franklin N.C. LBGE and a SBGE
Comments
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Looking good brother!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Those pizzas are hideous!
But probably freakin delicious. Hey what is the size of your smaller egg, and where did you get the cool feet? Thanks in advance.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Awesome! Great double cook! All that I see missing is beer. Pizza, wings, and beer, the meal of champions!
Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
@anton it's a small the feet were suggested by @grege345
http://www.lowes.com/pd_281193-303-673765_0__?productId=3030165
Thanks everyone-Todd
Franklin N.C. LBGE and a SBGE -
Thanks @RiverDoc
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Pizza and wings, my favorite combo besides steak and shrimp. Awesome looking meal!!I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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I've been working to drop some pounds, but wings are my kryptonite. Looks awesome.Mike - (1)LBGE, HeaterMeter v4.2.4
Little Rhody Egger - East Greenwich, RI -
Great combo...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looks great, the only suggestion I have is to pick up the edge of your dough and blow under it right before you put the pizza on the egg. It will make it slide off easier and stay round. ;-)
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Wouldn't help my pizzas, they're rarely close to round to begin with...Monaarts said:Looks great, the only suggestion I have is to pick up the edge of your dough and blow under it right before you put the pizza on the egg. It will make it slide off easier and stay round. ;-) -
Thanks @Monaarts , that's pretty much the shape they were in (lol ugly but good) my wife tried to shape a heart out of the cheese, if you squint stare real hard and stand one one foot you can see it. We just bought a peel and I love it I use a little corn meal life is much easier. Thanks for the tip though-Todd
Franklin N.C. LBGE and a SBGE -
If it was intentional, great job! I used to make pizza for a living and don't think I could do that. :-)RiverDoc said:Thanks @Monaarts , that's pretty much the shape they were in (lol ugly but good) my wife tried to shape a heart out of the cheese, if you squint stare real hard and stand one one foot you can see it. We just bought a peel and I love it I use a little corn meal life is much easier. Thanks for the tip though -
@Monaarts not intentional just ugly. Now the so called heart was minus the chunk my son stole, the "pizza " process is a family deal never round but always fun. But the first time I used a peek I slid it right off the peel, then across the stone the egg and the deck. That might have happened more than once.-Todd
Franklin N.C. LBGE and a SBGE -
NiceSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Pizza, wings and beer. Add some football in there and I'm good. Nice work on this dual egg cook.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@Monaarts I just saw a video of the "blow under the dough" technique you mentioned looks pretty cool. The peel has been a big help in loading/unloading but I think the reason it takes off sometimes is the force I use to get it started of the peel. I'll def try this next time thanks.-Todd
Franklin N.C. LBGE and a SBGE
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