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Wagyu Brisket
Big_Green_Craig
Posts: 1,578
I lucked into some leftover Wagyu Brisket from a friend's Mother's Day celebration. It wasn't enough for a full meal so I decided to stretched it a little and use it as a pizza topping.
The dough is comprised of White Lilly Self Rising Bread Flour, instant yeast, warm water, EVOO, salt and some garlic seasoning. It sat refrigerated overnight for a retarded rise.
The crust was brushed with bacon drippings, then topped with Stubb's Smokey Mesquite BBQ Sauce, shredded mozzarella cheese, chopped Wagyu Brisket and dusted with Meat Church Holy Cow.
This cooked in a 575F Egg for approx 8-9 minutes indirect with the plate setter legs up, grill grate on top of the legs and the pizza stone on top of the grilling rack.
This turned out great. I'll probably add some caramelized onions next time.
The dough is comprised of White Lilly Self Rising Bread Flour, instant yeast, warm water, EVOO, salt and some garlic seasoning. It sat refrigerated overnight for a retarded rise.
The crust was brushed with bacon drippings, then topped with Stubb's Smokey Mesquite BBQ Sauce, shredded mozzarella cheese, chopped Wagyu Brisket and dusted with Meat Church Holy Cow.
This cooked in a 575F Egg for approx 8-9 minutes indirect with the plate setter legs up, grill grate on top of the legs and the pizza stone on top of the grilling rack.
This turned out great. I'll probably add some caramelized onions next time.
Comments
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Love pulled pork pizza. Never done brisket. Looks great
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
That sounds amazing. Mmmmm bacon drippings.
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Wow that looks insanely good.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Brisket pizza rocks. You took it to another level. Red onions could take it yet another level.
XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Craig that's an awesome pie man!!!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Great looking pizza and nice pics. Everything looks awesome.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Wow! Brisket + Pizza + Bacon.... That looks like the Holy Trinity to me!
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Looks awesome! Good job saucing.Just a hack that makes some $hitty BBQ....
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Wow, that looks just about perfect.If there ever comes a time I get rabies, you are high on my Bitin’ List.
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Thanks! Will I see you this weekend?Egghead_Daron said:Looks good Craig! -
Unfortunately no. I have to be out of town for work. Have fun though. I can't believe I can't make it to the closest Eggfest to me. I have yet to make it to Indy.Big_Green_Craig said:
Thanks! Will I see you this weekend?Egghead_Daron said:Looks good Craig!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Great looking pizza! What temp did you cook it at and did you cook it on the metal pizza pan?
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A pizza pie that would make Papa proud....------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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@BigGreenCraig your a beast! You have to follow him on Instagram!
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Now I know what I'm going to do with leftover brisket. Thanks!
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Man that looks great. Brisket on pizza has the be a winner.
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. -
Yummm...looking at those pix I had to attach my drool bucket!
Excellent photography by the way!“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Thanks everyone! The only bad thing is that there weren't any leftovers...
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I cook the pizza on the pan to firm it up, then transfer it to the stone to crust up. The pies turn out round instead of a crazy abstract shape from sliding off a peel.raydefan said:Great looking pizza! What temp did you cook it at and did you cook it on the metal pizza pan? -
What do you season your crust with? Looks excellent!
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Now I understand the term, 'Meat Porn'. I follow you on IG, but seeing this on the larger :::cough cough:::: work computer, it looks insane.
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The crazy shape from sliding off the peel is due to moisture in your dough or from your wooden peel. Counter that w/ flour or corn meal.Big_Green_Craig said:
I cook the pizza on the pan to firm it up, then transfer it to the stone to crust up. The pies turn out round instead of a crazy abstract shape from sliding off a peel.raydefan said:Great looking pizza! What temp did you cook it at and did you cook it on the metal pizza pan?
Another option is a perforated metal peel...I have one and it works great.
Https://youtu.be/0143cryz3DI
Just a hack that makes some $hitty BBQ.... -
Thanks for the tip. My way seems to work well for me and will save me the cost of a peel.cazzy said:
The crazy shape from sliding off the peel is due to moisture in your dough or from your wooden peel. Counter that w/ flour or corn meal.Big_Green_Craig said:
I cook the pizza on the pan to firm it up, then transfer it to the stone to crust up. The pies turn out round instead of a crazy abstract shape from sliding off a peel.raydefan said:Great looking pizza! What temp did you cook it at and did you cook it on the metal pizza pan?
Another option is a perforated metal peel...I have one and it works great. -
I brushed the crust with bacon drippings. (don't judge me!!)LukeGangloff said:What do you season your crust with? Looks excellent! -
But the perforated peels are revolutionary. You probably just haven't experienced their awesomeness yet.Big_Green_Craig said:
Thanks for the tip. My way seems to work well for me and will save me the cost of a peel.cazzy said:
The crazy shape from sliding off the peel is due to moisture in your dough or from your wooden peel. Counter that w/ flour or corn meal.Big_Green_Craig said:
I cook the pizza on the pan to firm it up, then transfer it to the stone to crust up. The pies turn out round instead of a crazy abstract shape from sliding off a peel.raydefan said:Great looking pizza! What temp did you cook it at and did you cook it on the metal pizza pan?
Another option is a perforated metal peel...I have one and it works great."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 -
Haha...Big_Green_Craig said:
Thanks for the tip. My way seems to work well for me and will save me the cost of a peel.cazzy said:
The crazy shape from sliding off the peel is due to moisture in your dough or from your wooden peel. Counter that w/ flour or corn meal.Big_Green_Craig said:
I cook the pizza on the pan to firm it up, then transfer it to the stone to crust up. The pies turn out round instead of a crazy abstract shape from sliding off a peel.raydefan said:Great looking pizza! What temp did you cook it at and did you cook it on the metal pizza pan?
Another option is a perforated metal peel...I have one and it works great.
Mehhhh... I simply cannot swing a peel right now guys, but hey, I got $500 wrapped up in these larger than head tomahawk ribeyes....------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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