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Six Pies

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CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
...and an '05 Premier Cru Burgundry. Good eats. 


LBGE & SBGE.  Central Texas.  
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  • SciAggie
    SciAggie Posts: 6,481
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    Nice work. I was just thinking there are some folks that I'm always tempted to "like" their posts before the pics finish loading. Your cooks are always among them. 
    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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  • havertyj
    havertyj Posts: 118
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    Nice! Looks so good! I agree with @SciAggie about liking your post before the pictures completely loaded. Yum! Suggestions for someone doing first pizza or favorite recipe?
    ♦︎ John ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ My Blog ♦︎
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  • CPARKTX
    CPARKTX Posts: 2,095
    edited September 2017
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    Thanks guys. @havertyj I like a particular style pizza, Nepalatano-ish, lightly topped and thin crust. If you like that type I can offer some advice, starting with give your Egg a LONG time to Aniston to temp (line 90-120 min), cook about  550-600 dome, and go light on toppings. PM me if you want to talk live. Pizza on the Egg is a lot of fun. 
    LBGE & SBGE.  Central Texas.  
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Damn nice run on the pies!!!

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,976
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    Those all look great.  Nicely done.
    "I've made a note never to piss you two off." - Stike
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  • 500
    500 Posts: 3,177
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    Oh yea. Nice pizzas. And a good red I pairs nicely. I get better with pizza each time but still haven't nailed it yet. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • havertyj
    havertyj Posts: 118
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    CPARKTX said:
    Thanks guys. @havertyj I like a particular style pizza, Nepalatano-ish, lightly topped and thin crust. If you like that type I can offer some advice, starting with give your Egg a LONG time to Aniston to temp (line 90-120 min), cook about  550-600 dome, and go light on toppings. PM me if you want to talk live. Pizza on the Egg is a lot of fun. 
    I showed pictures to my wife and she agreed we want to try that style of pizza. I will follow up via DM. I recently finished my fifth cook on BGE, so still very new to the process. Finally got a temp over 350 with he last cook after breaking it in a bit. Loving it so far! I know pizza is on an upcoming menu as is chili.
    ♦︎ John ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ My Blog ♦︎
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  • bgebrent
    bgebrent Posts: 19,636
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    Great looking pies and pour brother.
    Sandy Springs & Dawsonville Ga
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  • PASmoke
    PASmoke Posts: 279
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    Looks great! It's nice to see someone else including wine in their posts.....
    Atlanta, GA - Large BGE x 2

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