Pizza X2

Time to try pizzas!!! We were really excited to try some pizzas on the grill since we had read and heard how delicious they were.

First attempt went well.  I used the dough recipe found here.  We had to rush a little, but even on short notice the dough was great and rose nicely.  The recipe made 5 doughs so we froze 3 of them for future use.  We made one BBQ chicken pizza and one margherita pizza with this pizza sauce.  The BBQ pizza was based off this recipe, but obviously not the crust or cooking conditions.

We cooked each one for about 8 minutes and they turned out great. I will admit though we used cornmeal to keep the dough from sticking and it gave a rather bitter taste.  It inspired me to go ahead and purchase a wooden pizza peel to make things easier.

Round 2 we cooked a BBQ chicken, a Buffalo Chicken and a basic pepperoni.  We used the frozen doughs and Greg Spink helped me roll out the doughs for the pizza.  Of course we dealt with rain cooking them, but again they turned out great with the two chicken types outperforming the pepperoni in my opinion.  That's all for now, just wanted to make sure I had the links saved for future use.  My brain starts to hurt when I think too hard now, so better keep things updated more regularly!

Catch up time!!!

Well I've been lazy and no updates so thought I better update what I can remember so I don't lose it forever!

Going back to David Stepp's birthday extravaganza we cooked 2 pork shoulders on the BGE.  Started them about 11 pm and took them off at around 3:30 pm the following day (after golf and a Wolfpack loss).  We cooked them at about 225-250 and although the fire went out once around 6 am they turned out very well.  David used a mustard rub and his own seasoning and the only change I would make was pulling them a little sooner. Sorry no pictures, but can you really mess up BBQ that much?

Two racks of baby back ribs.  Used Emerils rib rub, cooked about 5 hours at 275 with lots of help from Laura since I was on the road for work.  Used Dreadnaught's recipe which was really good.  I used Sticky Fingers Memphis sauce to coat at the end.  Next time I would use even more as you can't overdue it there.  The honey really did seem to help with the glaze and Laura said that she is more of a fan of the dry rub then the wet sauce at the end.  Meat wasn't fall off the bone, but the grill did stop mid way through because of lack of charcoal.  That probably didn't help.  With 2 racks though, I think we'll be eating ribs for awhile. 

Next time- more sauce at the end, better eye on the grill, use apple juice in the drip pan to help moisten.

Day 1, Cook 1 on the Big Green Egg...

As recommended by the Naked Whiz I went with the Spathcock Chicken for the first meal on the Big Green Egg.  Prepared with only a small amount of Montreal Steak Seasoning and a 5 pound bird.  Cooked at 375 for one hour, direct cook.  Turned out great, skin was pretty crispy and the meat was extremely moist.  I only seasoned about 30 minutes before putting the chicken on the grill.  The weekend will bring baby back ribs and then a couple Boston butts for David's birthday! 

Changes I would make would only be to adjust seasoning to see what other flavors could be added.