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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-10-2013, 10:47 PM   #16
peeps
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Quote:
Originally Posted by The Smoking Pig View Post
I also like a grilled pizza occasionally without a pizza stone just on the great adds a different flavor. We grill the dough for a minute then flip it and then put the toppings and sauce on
A friend on Facebook suggested the same...I will give it another go but with a more even coal bed and/or buy a peel so I can spin it easier. Pending results on the next try, I may try this method in the future.
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Old 11-10-2013, 10:51 PM   #17
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I love pizza both ways, the grilling without the stone is a great change up
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Old 11-11-2013, 05:12 AM   #18
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I can only suggest you send a slice my way

Great lookin pie there peeps.
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Old 11-11-2013, 07:00 AM   #19
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Love pizza, thats a great looking cook right there. The ingredients are just right.
Looks like a successful first attempt.
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Old 11-11-2013, 07:13 AM   #20
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Nice looking pie Peeps.
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Old 11-11-2013, 10:24 AM   #21
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Great looking pie! I wish I would take the time to make my own dough but I just do not. I think spreading out he coals would be beneficial on getting the uniformed crust.
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Old 11-11-2013, 10:25 AM   #22
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Great looking pie! I wish I would take the time to make my own dough but I just do not. I think spreading out he coals would be beneficial on getting the uniformed crust.
My wife is gonna try making dough for the next time, just wanted to get one under the belt before venturing too much...
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Old 11-11-2013, 12:53 PM   #23
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Nice gift That looks Great to me
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Old 11-12-2013, 07:41 AM   #24
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Hey Peeps, I have a request. Make a Reuben Pizza and post up some pics while you are practicing. I've seen one somewhere and your atypical dough sprinkled with caraway seeds to mimic rye bread would be killer. Corn beef or pastrami, Swiss and s-kraut oh my. Back when I had good knees the wife and I spent a lot of time in Red River NM. There was a pizza shop there for a couple of seasons and your pizza looked identical to what they sold.
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Old 11-12-2013, 07:43 AM   #25
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One of the best looking pies I've seen around here!
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Old 11-12-2013, 07:45 AM   #26
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Quote:
Originally Posted by 16Adams View Post
Hey Peeps, I have a request. Make a Reuben Pizza and post up some pics while you are practicing. I've seen one somewhere and your atypical dough sprinkled with caraway seeds to mimic rye bread would be killer. Corn beef or pastrami, Swiss and s-kraut oh my. Back when I had good knees the wife and I spent a lot of time in Red River NM. There was a pizza shop there for a couple of seasons and your pizza looked identical to what they sold.
Interesting, though neither I or my wife are fans of Reubens, so I don't see it happening in the next run or three
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Old 11-12-2013, 07:46 AM   #27
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Quote:
Originally Posted by Phubar View Post
One of the best looking pies I've seen around here!
While I appreciate the compliment, I think you may have missed the recent pizza throwdown...
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- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

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Old 11-12-2013, 02:24 PM   #28
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Looks like you got the desired results, that is a great looking pizza.

A couple of questions. What is the paper between the pie and the stone and what was your fuel?
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Old 11-12-2013, 02:27 PM   #29
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Quote:
Originally Posted by Blitzcraig View Post
Looks like you got the desired results, that is a great looking pizza.

A couple of questions. What is the paper between the pie and the stone and what was your fuel?
Thanks! The paper is parchment paper. I don't have a peel, so I prepped everything on the parchment paper then pulled it after a couple minutes on the stone.

Fuel was hickory and oak.
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- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
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Old 11-12-2013, 04:03 PM   #30
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Great looking pizza. I'd eat that any day of the week.
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