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The Vortex, the BGE Pizza Wedges, and a Buffalo Wing Pizza

Botch
Botch Posts: 17,333
in EggHead Forum
This guy advertises for FOGO charcoal on EweTube, but he could also be an ambassador for BGE, lots of good tips, how-to's, etc.  Here he demo's both the Vortex (which I'd heard of before but didn't know what it was) and the new BGE Wedges (ditto).  Wish I'd seen this video two days ago, that pie would've been superb Superbowl snacking.  
 
https://youtu.be/uBp_wAUuBr4
 

"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
     -RIP Greg Lake

Ogden, UT, USA

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Comments

  • paqman
    paqman Posts: 4,919
    I have leftover chicken, I think that I am making something like it this week.  Now I am hungry 😂🤣

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 36,666
    That is a da-n fine looking pizza right there. 

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • HeavyG
    HeavyG Posts: 10,380
    I get tv infomercial/used car salesman/carnival barker vibes from that fellow.
    When he used a pizza cutter to cut off a ring around the dough rather than just cutting or pinching off some of the dough - had never seen anyone deal with it that way my brain couldn't (and still hasn't) decide if that was a genius idea or something else.
    Bottom line, I agree that was a tasty looking pizza.


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • loco_engr
    loco_engr Posts: 5,817
    Thanks for your post
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • SonVolt
    SonVolt Posts: 3,316
    The pizza did look good. As for the Vortex, I dunno - I'm pretty sold on  GrillGates as Platesetter for wings and roasty stuff. 


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • JohnfromKentucky
    JohnfromKentucky Posts: 460
    @SonVolt
    I'm looking at those and wondered how they were when cooking with them. So it does pretty good with wings?

    Local dealer shot down the rotisserie idea in front of SWMBO so am looking at this...
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  • SonVolt
    SonVolt Posts: 3,316
    edited February 2023
    JohnfromKentucky said:
    @SonVolt
    I'm looking at those and wondered how they were when cooking with them. So it does pretty good with wings?

    Local dealer shot down the rotisserie idea in front of SWMBO so am looking at this...

    The way I'm using them, absolutely.  I'm not a fan of Grill Gates for their intended purpose (grate replacements), but I LOVE them for semi-indirect cooking b/c it deflects some of the direct heat but not as much as the ceramics do.  2 of the Grill Grate XL halfmoons cover the entire BGE cooking grate and the Eggspander sets on top perfectly for raised cooking.  The smoke and heat travel up through the holes in the Grill Grates resulting in better browning. 

    I don't put food directly on the Grill Grates b/c it's instant scorching. If I want something closer to the flame I'll set the stainless half-moon grates directly on top of the Grill Grates. That keeps food from touching the aluminum ridges. 


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Jonathan1970
    Jonathan1970 Posts: 156
    Thanks for posting. I’ve been looking at the pizza wedge but couldn’t find much information. Guess I’ll be buying after seeing the video. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    HeavyG said:

    When he used a pizza cutter to cut off a ring around the dough rather than just cutting or pinching off some of the dough - had never seen anyone deal with it that way my brain couldn't (and still hasn't) decide if that was a genius idea or something else.

    I had to watch the video just for that, because I really couldn’t imagine anyone doing that but sure enough there it is.
    "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
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  • Grogu
    Grogu Posts: 125
    This video just renewed my grumbling that the pizza wedges are not available for the XL. As for the dough cutting, maybe he likes to make garlic knots with the extra?
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    That gentleman is very high energy.  I almost turned it off when he used fore starters with a torch.  Just use the torch, ni need to complicate by adding fire starters.

    Glad I watched the whole video.  Very good salesman.

    I would rather light a candle than curse your darkness.

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  • Legume
    Legume Posts: 15,936
    That may be the most reasonably priced BGE branded accessory...ever.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    Legume said:
    That may be the most reasonably priced BGE branded accessory...ever.
    You mean the Bluetooth dome temp guage with 10ft range at $99 did not win this shootout?

    I would rather light a candle than curse your darkness.

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  • Legume
    Legume Posts: 15,936

    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Dyal_SC
    Dyal_SC Posts: 6,528
    Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    Dyal_SC said:
    Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 
    I would expect more oxygen = more flame.  Like wok hei only for pizza.

    I would rather light a candle than curse your darkness.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Dyal_SC said:
    Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 
    I doubt it.
    "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
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    JohnInCarolina said:
    Dyal_SC said:
    Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 
    I doubt it.
    Facts and data please.

    I would rather light a candle than curse your darkness.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Ozzie_Isaac said:
    JohnInCarolina said:
    Dyal_SC said:
    Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 
    I doubt it.
    Facts and data please.
    I do my own research.
    "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
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    JohnInCarolina said:
    Ozzie_Isaac said:
    JohnInCarolina said:
    Dyal_SC said:
    Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 
    I doubt it.
    Facts and data please.
    I do my own research.
    Trust me, I do my own too and your non-peer reviewed research is flawed.  My research shows there is a difference.

    I would rather light a candle than curse your darkness.

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  • lousubcap
    lousubcap Posts: 36,666
    Well, it is Friday!!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Dyal_SC
    Dyal_SC Posts: 6,528
    Well it does look cool. So there’s that too. Never used one so I’m unbiased either way. I will say that sometimes when I’ve used the egg for pizza, I’ve had some off flavors. Find it that there are a lot of environmental factors…. Cleanliness of all components, brand of lump, size of lump, etc can make or break a good pizza (or any bread items that readily soak up the occasional acrid smell) in my opinion. Don’t get me wrong, egged pizza is awesome as long as it’s a consistent environment. I think I’d rather invest personally though in a stand alone pizza oven over the wedges.  But then again, I have no experience with either one. Seems like a dedicated pizza oven would be better for consistent flavor and convenience though since no other fat drippings would be introduced between uses for baking. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Ozzie_Isaac said:
    JohnInCarolina said:
    Ozzie_Isaac said:
    JohnInCarolina said:
    Dyal_SC said:
    Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 
    I doubt it.
    Facts and data please.
    I do my own research.
    Trust me, I do my own too and your non-peer reviewed research is flawed.  My research shows there is a difference.
    Your dogs barking do not count as "peer review" my friend, especially if you ask them right before dinner time.
    "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
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