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Appetizers & Pizza for the Super Bowl

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
No-knead pizza dough took about 20 hours to get happy. 70% hydration with King Author bread flour. Chicken, onions, mushrooms, spinach, and cheese.  Appetizers were peppers stuffed with sausage, cream cheese, and Parmesan.


Mini Max took care of the appetizer, large handles the pizza. Pizza cooked at about 540 degrees. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • SGH
    SGH Posts: 28,988
    Fine looking grub for sure. Solid cook 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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  • Dyal_SC
    Dyal_SC Posts: 6,533
    #YAAAASSS!!!  :flushed: 
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  • SciAggie
    SciAggie Posts: 6,481
    @SGH @Dyal_SC Thanks guys. I really enjoy pizza from the egg. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,988
    SciAggie said:
     I really enjoy pizza from the egg. 
    I do too brother. I suck at it though. 

    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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  • bgebrent
    bgebrent Posts: 19,636
    Looks delicious brother Aggie!
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    @bgebrent   Thanks pardner. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • stv8r
    stv8r Posts: 1,127
    what? no invite?  I'm crushed :o
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  • SciAggie
    SciAggie Posts: 6,481
    stv8r said:
    what? no invite?  I'm crushed :o
    Sorry friend; I'll do better next time.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I'd eat both and prolly multiple times!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    Mattman3969 said:
    I'd eat both and prolly multiple times!
    The wife and I are cooking limited amounts so we don't go back too many times and overindulge. It's good but it sucks... I could have eaten a pile of those peppers. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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