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More Pizza

berrygood
berrygood Posts: 372
edited November -0001 in EggHead Forum
Earlier today, I posted some pizza pics from an earlier pizza cook, but these were actually taken today.

Green chile cheeseburger: tomato sauce, green chile, bacon crumbles, jack cheese
DSC_3343.jpg

Buffalo chicken: sauce of Frank's mixed with bleu cheese dressing, chicken cooked in Frank's, mozzarella, bleu cheese crumbles
DSC_3344.jpg

Half Pepperoni, Half Margherita for the kids
DSC_3347.jpg

Cheeseburger needed onions and/or jalapenos. Buffalo, too. Crusts were great, though. Oh, yes, I also obliterated my gasket as well!
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Comments

  • Hoss
    Hoss Posts: 14,600
    Pies look yummee!Glad you fried the gasket.Now you can relax and cook!If you don't have a gasket then you cannot have gasket problems ....ever! ;) :laugh:
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    A VERY good point Hoss.....
    Unless you are looking for a gasket replacement :whistle: !
    No matter the pie looks good!
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  • berrygood
    berrygood Posts: 372
    Hoss wrote:
    Pies look yummee!Glad you fried the gasket.Now you can relax and cook!If you don't have a gasket then you cannot have gasket problems ....ever! ;) :laugh:
    I've seen you say that before, Hoss. Do you lose any temp at all? Everything okay on long cooks? With the lack of cushion, will my guru probe get crushed? Thanks in advance.
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  • Little Chef
    Little Chef Posts: 4,725
    Berry...Those are the exact questions you should be asking! You have learned much, quickly! Sure, the Egg can cook 'fine' without a gasket, I guess....but I sure don't like the sound of the two ceramics meeting each other when the dome is closed. Though I doubt there is much "cushion" provided for wires, I still prefer the comfort of the gasket, even if only on the bottom, or top. Replace with the Nomex the BGE provided. Gasket replacement really is no big deal....you will do it more than once. ;) But it's a lot easier, and less expensive than replacing a rusted out gasser year after year!! :whistle:
    And as an added FYI...Don't know what temp you targeted, We cook our pizza at 550*, and it seems to be a popular range with the eggers. Even at 550*, pie is done in 8-10 minutes. Really NO need to go Nuke stage with the Egg, ever, unless doing a total clean burn. Just my two cents....
    Happy Eggin! ;)
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  • berrygood
    berrygood Posts: 372
    Thanks for the feedback, LC. The thing I'm most worried about is one my kids dropping the dome and cracking it. Maybe I'll install the Nomex on the bottom only.
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