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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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Unread 03-17-2014, 07:35 PM   #1
Fwismoker
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Default The munchies got the best of me! St Patty's Day Pizza

The renovated Big Poppa hasn't seen use since last Summer time and i got the munchies!

I was at the Irish Italian pub doing my annual thing and they have the best pizza on the planet imo. Leaving O'Sullivan's today i picked up a full pie and sprinkled a little corned beef on it (just because).

Just fired up the newly powder coated black bullet Big Poppa with a little left over lump....got her lit up with the torch and throwing the pie on around 350-400* No need for any kind of a stone just right on the cooking grate and all the direct heat will cook the crust up nicely.



Took the little torch and lit the whole basket up







I didn't want to screw up a master piece of a pizza but sprinkled a little corned beef on it. This is the biggest pizza i've ever had...the thing takes up almost the entire 22.5" cooking grate. Good thing I'm hungry!!!

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Unread 03-17-2014, 07:38 PM   #2
c farmer
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Great looking drum, Keith.

These drums make awesome pies.
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Unread 03-17-2014, 07:56 PM   #3
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I bet that's gonna be good.

I bounce around a lot to each of my cookers, can't decide which I like the best. Kinda like my kids, each one has it's own traits that make them what they are.
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Unread 03-17-2014, 08:06 PM   #4
Fwismoker
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Here we go!



If you haven't done it straight on the UDS grate then you're missing out trust me.

This is almost to crispy (if there is such a thing) ;)



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Unread 03-17-2014, 08:09 PM   #5
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Looks like great crust. Home made?
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Unread 03-17-2014, 08:12 PM   #6
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Quote:
Originally Posted by c farmer View Post
Looks like great crust. Home made?
Yes their pies are very much home made! Sooooooooo dang good!
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Unread 03-17-2014, 08:20 PM   #7
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Looks awesomely delicious!
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Unread 03-17-2014, 08:23 PM   #8
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Great looking pie Like the corn beef idea
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Unread 03-17-2014, 08:48 PM   #9
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Quote:
Originally Posted by Garrett View Post
I bet that's gonna be good.

I bounce around a lot to each of my cookers, can't decide which I like the best. Kinda like my kids, each one has it's own traits that make them what they are.
Yep exactly they all have traits that make them unique.

On this cook i sure couldn't have used the mini and the 18.5" Jimmy would have been too small too. It's so nice having a arsenal of different sizes for what's needed.
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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Unread 03-17-2014, 08:51 PM   #10
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that's a good lookin' pie!
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Unread 03-18-2014, 12:32 AM   #11
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That is a damn solid looking pizza.
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Unread 03-18-2014, 01:52 AM   #12
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Looks good!

I suggest an extra lid reserved for cooking pizza with a large pizza stone bolted to it, that way you get constant hotness from above as well :) I wanna do that some time whenver I build my 55 gallon drum. That or build a cob oven out back.
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Unread 03-18-2014, 02:41 AM   #13
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Looks delish! Nice pit too!
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Unread 03-18-2014, 04:52 AM   #14
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Yummy! I've never tried direct heat on my pies. I think the heat source on my BGE's might be too close, and the crust will burn before the rest of the pie is done.
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Unread 03-18-2014, 08:42 AM   #15
Fwismoker
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Quote:
Originally Posted by mikes1212 View Post
Yummy! I've never tried direct heat on my pies. I think the heat source on my BGE's might be too close, and the crust will burn before the rest of the pie is done.
Yea the BGE it would be to close but you can get away with it in a drum.

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Originally Posted by CharredApron View Post
Looks delish! Nice pit too!
Thanks Charred...I missed using the BigPoppa and glad i did the powder coating.

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Originally Posted by bbqgeekess View Post
Looks good!

I suggest an extra lid reserved for cooking pizza with a large pizza stone bolted to it, that way you get constant hotness from above as well :) I wanna do that some time whenver I build my 55 gallon drum. That or build a cob oven out back.
Haven't had a problem with the top not cooking with pizzas in the drum but thats a interesting concept! I suppose if you wanted some of the cheese caramelized you could take torch over it or blast it with a big torch for about 5 seconds.....lol that would do it!
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New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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