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Zippylip
Posts: 4,768
First time I've fired up the Blackstone
since fall, was worth the wait. This thing is amazing, a 15 minute preheat & it was at a sufficient temp to bake each of these pies in 2 minutes.
Here's about 30 seconds worth of video of the last pie I did:
https://www.youtube.com/watch?v=59bDHMEzLMs
First up was cherry smoked sausage. Here's how I do it. Begin with this:
Build one of these:
Smoke it hot until it looks like this:
Then give it a little sear:
Then plastic wrap it overnight to develop the flavor:
One pound sliced into 3 sections makes enought for 3 pies:
Slice it thin, top the pie & onto the Blackstone for all of two minutes:
Bottom came out real nice:
Made a plain too:
Inside & ready to slice:
Finally a fresh mozzarella, tomato & prosciutto:
Damn tasty:
I still haven't fired up my egg for a pizza since getting the Blackstone; if anyone is on the fence about picking one of these up it's a no-brainer.
Here's about 30 seconds worth of video of the last pie I did:
https://www.youtube.com/watch?v=59bDHMEzLMs
First up was cherry smoked sausage. Here's how I do it. Begin with this:
Build one of these:
Smoke it hot until it looks like this:
Then give it a little sear:
Then plastic wrap it overnight to develop the flavor:
One pound sliced into 3 sections makes enought for 3 pies:
Slice it thin, top the pie & onto the Blackstone for all of two minutes:
Bottom came out real nice:
Made a plain too:
Inside & ready to slice:
Finally a fresh mozzarella, tomato & prosciutto:
Damn tasty:
I still haven't fired up my egg for a pizza since getting the Blackstone; if anyone is on the fence about picking one of these up it's a no-brainer.
__________________
Eggs & Kettles
Eggs & Kettles
happy in the hut
West Chester Pennsylvania
West Chester Pennsylvania
Comments
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Nice! I need to do pizza again soon.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Marc, you do nice work!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Nice looking pies. I love my blackstone.
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The pizza magician speaks and cooks - nice to see your great work. (still use your dough recipe)
When I first saw the topic, I thought it was about one of my favourite First Nations TV shows!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
I love my blackstone--I use it about once a week. I picked it up for about $250 on clearance at lowes last summer.Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
Man that is cool. I need to look up the black stone as much pizza as my son requestsColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Fantastic work, love the smoked sausage idea. Thanks for sharingXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
chrisc133 said:I love my blackstone--I use it about once a week. I picked it up for about $250 on clearance at lowes last summer.Chubbs said:Man that is cool. I need to look up the black stone as much pizza as my son requests
Yes, yes you do. Besides the simple reality that it produces a better pie which is reason alone to justify the expense, out of curiosity I took a look at the cost effectiveness of its use vs. lump. Before I bought one from a common sense standpoint it seemed like it'd be cheaper given the far shorter preheat times plus the instantaneous shutoff ability but I wasn't sure about the price of propane vs. lump/# of cooks... so far I've done 10 batches (3 pies/batch) on one $20 tank of propane & it feels like it still has a good bit left in it. For $20 I can usually get 3 - 10lb bags of either Royal Oak or Wegmans lump & maybe get 3 batches of pie per bag. Concluded that it has a significantly lower cost of operation. Basically a win win
happy in the hut
West Chester Pennsylvania -
Zippy, where do you park that bad boy? I'd imagine it doesn't stand up to the elements like an egg. Do you move it every time you use it?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Chubbs said:Zippy, where do you park that bad boy? I'd imagine it doesn't stand up to the elements like an egg. Do you move it every time you use it?Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
Chubbs said:Zippy, where do you park that bad boy? I'd imagine it doesn't stand up to the elements like an egg. Do you move it every time you use it?Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Chubbs said:Zippy, where do you park that bad boy? I'd imagine it doesn't stand up to the elements like an egg. Do you move it every time you use it?
happy in the hut
West Chester Pennsylvania -
here's an alternate view, the porch is the new pizza kitchen & if you look through you can make out the eggs & kettles in the hut, the bbq-atorium
happy in the hut
West Chester Pennsylvania
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