Tried it as well, not a fan of the brown gravy mix.Quote:
Originally Posted by Irving
Where is the bread from?
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Tried it as well, not a fan of the brown gravy mix.Quote:
Originally Posted by Irving
Where is the bread from?
Just the $1.79 (2 for$3) bread at King Soopers. It's just labeled as Italian Bread.
ETA: It was definitely rich. If you ate a meal like that once a day, you'd probably look just like that chef!
done in the smoker, but not really smoked. Some wood fired pizza:
BBQ pizza with pulled pork
https://i.imgur.com/5VuS4AQ.jpg?2
pepperoni/sausage/hot peppers
https://i.imgur.com/b2YLL9c.jpg?2
That looks good.
What temp was your smoker when you cooked the pizza?
Was running about 400-450F, it's an ceramic egg style smoker, so it holds the heat really well.
When the weather was warmer, I had it running over 500F, but had more trouble when running that hot. The 400-450F temps seem to be perfect for evenly cooked pizza, evenly melted cheese, with a nice crisp crust.
I'm using a pizza stone on the top grate of the grill... the stone I've got appears to be no longer available, but it's been really good
https://www.amazon.com/gp/product/B01KUGKETK
Trying smoked nachos. Not everything goes with smoking. These are okay.
https://lh3.googleusercontent.com/pw...-no?authuser=0
I thought anything that is smothered in cheese, avocado, and sour cream has to be more than just ok :)Quote:
Originally Posted by Irving
Sent from my iPhone using Tapatalk
Don't forget the smoked salsa, and green chili (505) salsa under the cheese. And the seasoned beef with garlic and onions under the salsa. The smoke flavor didn't really go with the overall feel of nachos though.
Superbowl live stream with Matt Pittman. Worth watching.
https://www.facebook.com/TraegerPell...35046761572514