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re: Spunky & Friends Gourmet Grub & Tailgate Treats
Posted on 10/13/14 at 10:41 pm to Spunky
Posted on 10/13/14 at 10:41 pm to Spunky
It was excellent. I think I did a better job with the butt but the brisket was pretty awesome. And I followed yalls advice and did fat side up. Was very happy with yalls advice.
1
Posted on 10/13/14 at 10:44 pm to Damn Good Dawg
quote:
And I followed yalls advice and did fat side up
Yea I always go with fat side up and will never go back. Have never tried to do a brisket, may need to do that before too long
Posted on 10/14/14 at 12:25 am to Spunky
quote:
Spunky
Speaking of the deer meat, you ever had some deer jambalaya before?
Some legit cajun cuisine.
Posted on 10/14/14 at 7:17 am to Wild Thang
I picked up a Kamado Joe Classic so I decided to test all aspects of the grill.
Low and Slow, Med temp and Hot as Hell.
I started a pork butt at 2 a.m. 235 degrees for 10 hours with apple wood.
Chicken at 350 degrees for 1.5 hours with apple wood.
I pulled the pork and chicken and then decided to see how she cooks hot. 600 degrees.
18 hours of cooking for some kick arse BBQ pizza. I have 5 other grills/smokers and this one is by far my favorite already.
And a picture of ATB for no reason at all.
Low and Slow, Med temp and Hot as Hell.
I started a pork butt at 2 a.m. 235 degrees for 10 hours with apple wood.
Chicken at 350 degrees for 1.5 hours with apple wood.
I pulled the pork and chicken and then decided to see how she cooks hot. 600 degrees.
18 hours of cooking for some kick arse BBQ pizza. I have 5 other grills/smokers and this one is by far my favorite already.
And a picture of ATB for no reason at all.
Posted on 10/14/14 at 7:25 am to TrackDawg
Posted on 10/14/14 at 9:40 am to TrackDawg
Dude, you are a god
Posted on 10/14/14 at 9:46 am to TrackDawg
Got details on the pizza? I might do one this weekend. Won't have time to do a butt but may do some chicken or steak
Posted on 10/14/14 at 10:03 am to Spunky
I've always wanted to cook a pizza on the egg
Posted on 10/14/14 at 10:04 am to Damn Good Dawg
After seeing his it'll be my next cook.
Looks amazing
Looks amazing
Posted on 10/14/14 at 10:07 am to Damn Good Dawg
I assume yall use a pizza stone on the egg?
I've used one on my friends and it worked well. Have been debating whether or not to buy a stone myself. Seems like it'd be the only way to really diffuse the heat right but didn't know if yall had any other way of doing it.
I've used one on my friends and it worked well. Have been debating whether or not to buy a stone myself. Seems like it'd be the only way to really diffuse the heat right but didn't know if yall had any other way of doing it.
Posted on 10/14/14 at 10:50 am to Spunky
quote:
After seeing his it'll be my next cook.
Looks amazing
I googled BGE pizzas...gotdamn they look awesome...
BGE pizzas...
Posted on 10/14/14 at 11:22 am to TMDawg
Yea I'd be using my pizza stone. I use it as a diffuser as well.
Posted on 10/14/14 at 11:23 am to dallasga6
Damn those look good. I'm going to find me a good recipe and go with it. May try one tomorrow.
Posted on 10/14/14 at 11:36 am to TMDawg
I don't have one but that's what I'd use. My dad has a pizza oven in his house that we have used in the past and it's awesome. For some reason, though, I'd rather make a BGE pizza. Tally's looked unfrigginreal.
Posted on 10/14/14 at 11:43 am to Damn Good Dawg
Ok that's it, gonna buy a pizza stone soon for the egg.
Yea the pizzas I've had from the egg have been awesome. They cook fast too. I bet doing a deep dish on it would be good too
Yea the pizzas I've had from the egg have been awesome. They cook fast too. I bet doing a deep dish on it would be good too
Posted on 10/14/14 at 11:53 am to TMDawg
I'm going to get a calzone press too. Love a good calzone.
Posted on 10/14/14 at 11:58 am to Damn Good Dawg
quote:
My dad has a pizza oven in his house
Jesus dude.......what does your dad do?
Posted on 10/14/14 at 12:15 pm to K9
Thanks for the compliments
I used Publix fresh pizza dough.
I set the grill at 600 degrees. Preheat the stone before putting the pizza on it.
Pizza had BBQ sauce, pineapple, red onions, chicken and pork, cheddar cheese.
It was really fricking hard getting the pizza onto the stone. It wanted to stick to the cutting board. Put some flower on the pizza stone so the dough doesn't stick to it. It will burn a bit but you won't taste it.
Diffuser was in but it was placed directly under the pizza stone to prevent it from cracking.
I used Publix fresh pizza dough.
I set the grill at 600 degrees. Preheat the stone before putting the pizza on it.
Pizza had BBQ sauce, pineapple, red onions, chicken and pork, cheddar cheese.
It was really fricking hard getting the pizza onto the stone. It wanted to stick to the cutting board. Put some flower on the pizza stone so the dough doesn't stick to it. It will burn a bit but you won't taste it.
Diffuser was in but it was placed directly under the pizza stone to prevent it from cracking.
This post was edited on 10/14/14 at 12:34 pm
Posted on 10/14/14 at 12:30 pm to Damn Good Dawg
I prefer Chuck Sheen of pit masters, per Chef Leppard
This post was edited on 10/14/14 at 12:32 pm
Posted on 10/14/14 at 12:40 pm to Spunky
quote:
I'm going to find me a good recipe and go with it.
When you get around to it try a Mexican pizza. Instead of a base of marinara, spread a layer of refried beans topped with salsa, then top with cooked crumbled ground beef (& taco or other seasoning if you like), onions, peppers (bell, Jalapenos, chilies. whatever you like) diced tomato's, mushrooms & top with shredded mexican cheese
This post was edited on 10/14/14 at 12:42 pm
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