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7 more 6\" deep dish pies on the XL
Bash
Posts: 1,011
It was so good last week, we had to do it again (still had leftover provolone and moz).
Got the XL going to heat up the stone. After a bit, started the medium to cook the sausage:
Provolone, moz, italian sausage. Their had green peps or pineapple, mine was loaded with jalapenos.
Finally, tomato sauce and parm. Here they are almost ready to pull:
Finally (odd, I admit), some corn we needed to cook. Medium was standing by to finish with the pies:
And for a bonus, last night's stir-fry:
Was too late, but sure was tasty. Must take off earlier on pizza night
Thanks for looking!
Richard
Got the XL going to heat up the stone. After a bit, started the medium to cook the sausage:
Provolone, moz, italian sausage. Their had green peps or pineapple, mine was loaded with jalapenos.
Finally, tomato sauce and parm. Here they are almost ready to pull:
Finally (odd, I admit), some corn we needed to cook. Medium was standing by to finish with the pies:
And for a bonus, last night's stir-fry:
Was too late, but sure was tasty. Must take off earlier on pizza night
Thanks for looking!
Richard
Comments
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Lookin good, love the jalapenos :laugh:
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Sausage, cheese and jalapenos, it doesn't get much better that that. Nice cook.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
That is some tasty looking grub!
GOOD EATS AND GOOD FRIENDS
DALE -
Wow you have been busy!Do your pizzas cook even center to edge in the XL or do you rotate them around? Shrimp and brocklie stirfry looks great!
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I actually did not move the pans for the entire cook. I built my fire as a pyramid, so there was not much coal at the edges of the egg, and it ended up cooking pretty evenly.
I think the kids prefer regular pies, but I really like the deep dish pies. Will have to try a full size pan some day. -
Some good looking pies...especially the ones with the Texas Pickles.LBGE Katy (Houston) TX
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