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Comments

  • Raymont
    Raymont Posts: 710
    I use Caputo '00' flour..  I must just running excessively hot. No daisy wheel... I can only assume that the flames are wrapping up around and up high up into the egg. Probably just rushing things and need to try 500-600 degree dome. Daisy wheel on is good advice and will try that next time.

    Small & Large BGE

    Nashville, TN

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Raymont said:
    ok.. I'm scratching my head on your pizza's -- They look great BTW. I do a similar set up, (I use AR with a spider/smaller stone) and get pizza up high in dome, preheat stone to 400-500 before I put pie on.  I am torching the edges of my crust.. I see your crust is very close to edge of pizza stone.. How do you keep your crust edges from burning? I can only assume your fire is not "nuclear"? I'm usually running  wide open on pizza cooks.. Much appreciated. 
    Lately, I have been cheating and buying Pepe's frozen dough balls. The set up is plate setter legs up, grill grate with the stone sitting on top. Dome temp is around 600F. The stones need to preheat for about 30 minutes. I actually cook my pizzas on an aluminum pan first. This keeps my pizza round and also allows me to actually bake the pizza in a controlled manner. I place foil balls on top of my stone and place the pizza pan on top to allow air to circulate underneath. Once the pie is 80% baked, I slide it off onto the stone to crisp up the crust. This may sound like an odd technique, but it's what works for me and produces repeatable results every time. 


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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Tasty looking cooks, thanks for sharing. 

     

    -SMITTY     

    from SANTA CLARA, CA

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  • SGH
    SGH Posts: 28,989
    Big_Green_Craig said:
    They were 4 count! Absolutely gigantic! 
    That is just about as big as they get. On the "count" scale, number 1 thru number  9 is graded as Extra Colossal.  Don't hardly see many of them down our way more. Nice score. 

    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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  • rossv1
    rossv1 Posts: 114
    edited August 2015
    Big_Green_Craig said:
    rossv1 said:
    Looks incredible! Are you going to be at the HOGa Eggfest?
    Looks like I will be there. We've got some fun things planned. It's the first year for this Eggfest so I'm real sure what to expect. Are you coming? 
    Well I didn't find out about it until I saw you post about it on Facebook today. Lol. I've already got plans on Saturday but Gray is only about 30 minutes away so I'm going to do my best to shoot over there for part of the day.
    22 in Macon, GA - Large BGE 2015
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  • jls9595
    jls9595 Posts: 1,533
    this one seems appropriate:




    In Manchester, TN
    Vol For Life!
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  • BIll-W221
    BIll-W221 Posts: 279
    It all looks great but those ribs look AMAZING !!!!!
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  • smbishop
    smbishop Posts: 3,061
    Fantastic, thank you for sharing!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • DMW
    DMW Posts: 13,836
    Nice cooks there Craig.
    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
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  • Chubbs
    Chubbs Posts: 6,929
    Big_Green_Craig said:

    jaydub58 said:
    What kind of shrimp was that?  Great White?
    Monster!
    They were 4 count! Absolutely gigantic! 
    Holy $hit! I have never seen shrimp that big and I am from the Lowcountry
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
    edited August 2015
    Beautiful cooks all around from cook, plating, to photographs
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • minniemoh
    minniemoh Posts: 2,145
    Fantastic! Some nice looking pies too. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • cazzy
    cazzy Posts: 9,136
    Sorry Craig.  Very nice cooks man!
    Just a hack that makes some $hitty BBQ....
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    rossv1 said:
    Big_Green_Craig said:
    rossv1 said:
    Looks incredible! Are you going to be at the HOGa Eggfest?
    Looks like I will be there. We've got some fun things planned. It's the first year for this Eggfest so I'm real sure what to expect. Are you coming? 
    Well I didn't find out about it until I saw you post about it on Facebook today. Lol. I've already got plans on Saturday but Gray is only about 30 minutes away so I'm going to do my best to shoot over there for part of the day.
    Hope you can make it. Stop by and say hello. 
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  • GATABITES
    GATABITES Posts: 1,260
    Very pleasing to the eye!!!! Everything looks great!!! 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    Craig - all that looks killer.  Nom nom nom...
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • JRWhitee
    JRWhitee Posts: 5,678
    Great job Craig.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • bgebrent
    bgebrent Posts: 19,636
    Beautiful cooks and plating!  Thanks for sharing.
    Sandy Springs & Dawsonville Ga
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