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Charwood Grilled Pizza...

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Peter Creasey
Peter Creasey Posts: 253
edited November -1 in EggHead Forum
Charwood Grilled Andouille Sausage, Sauteed Onion, Tomato Sauce, Garlic, French Sheep's Milk Feta, Fresh Mozarella Pizza...

Before grilling...

2790381309_a6885426c3.jpg

After grilling...

2790381531_ea8e1e8e4a.jpg

Plus Rosenblum Rockpile Road Vineyard Dry Creek Valley Zin '03 --
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Comments

  • Bacchus
    Bacchus Posts: 6,019
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    You are livin good.
    Love the Rockpile. It's near the top of my list.
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  • Boxerpapa
    Boxerpapa Posts: 989
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    ...and another great lookin' pizza today. Yall pizza makers are going to put the Round Tables out of business. Awesome pic's. Thanx for sharing
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  • grEGGor
    grEGGor Posts: 109
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    Looks awesome!
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    Are you the one with the BIL who works for Kingsford? If so how is the new lump? Less sparky than the old stuff?

    Pizza looks great.
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  • Absolutely
    Absolutely Posts: 13
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    I bet it taste as good as it looks. :laugh:
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  • Peter Creasey
    Peter Creasey Posts: 253
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    Mike in Abita wrote:
    Are you the one with the BIL who works for Kingsford? If so how is the new lump? Less sparky than the old stuff?

    Mike, Nope, you got the wrong person.

    I don't like the Kingsford because it is, as you say, so "sparky".

    I use the Picnic (totally natural) Hardwood Charcoal.

    It is the best I've found that is convenient to buy here in Houston.
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    Sorry about the confusion.

    When I saw Charwood I assumed the "Charwood" brand by Kingsford. Who ever it was said that they (Kingsford) were changing the recipe for Charwood. Just wondering if they ever did, and how the new stuff burns?
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  • Egg-on-Medford
    Egg-on-Medford Posts: 160
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    Tasty looking 'za.
    What's the dome temp with that fire?
    That looks thinner than the BGE Pizza Stone, right?
    I've heard that thinner ones may not hold up to high temps.
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  • Cory430
    Cory430 Posts: 1,073
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    Mike,
    They must have changed the lump; the "new" Charwood works great. It doesn't spark a bit and I use a chimney starter to light it. It also burns for quite a while and the ash produced seems to be pretty minimal. Kingsford seems to have got it right on this one!
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    Pete,
    I bet the Pizza and wine was GREAT!
    Ross
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    Thanks for the heads up. I'll have to try another bag.
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  • Peter Creasey
    Peter Creasey Posts: 253
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    Egg-on-Medford wrote:
    Tasty looking 'za.
    What's the dome temp with that fire?
    That looks thinner than the BGE Pizza Stone, right?
    I've heard that thinner ones may not hold up to high temps.

    E, I'm careful to stabilize the BGE at 550 degrees (it takes holding the temp at 550 for about 15 minutes) before putting the pizza on. Then cook the pizza at 550 for 7 - 11 minutes.

    It is not a BGE pizza stone. My experience is that if the pizza stone is put on at the front end and allowed to come up to temperature gradually then it doesn't cause any problems. Plus, I imagine it helps that it is resting on the plate setter in normal upright position.
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  • Peter Creasey
    Peter Creasey Posts: 253
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    Cory430 wrote:
    Mike,
    They must have changed the lump; the "new" Charwood works great. It doesn't spark a bit and I use a chimney starter to light it. It also burns for quite a while and the ash produced seems to be pretty minimal. Kingsford seems to have got it right on this one!

    Cory, This is very interesting to hear.

    I'm okay using the Picnic Hardwood Charcoal but not totally happy.

    Perhaps I should try the Kingsford again. Has anyone seen an test results on the "new" Kingsford lump?
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  • Zippylip
    Zippylip Posts: 4,768
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    Pete, that dough looks homemade, you are the man
    happy in the hut
    West Chester Pennsylvania
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