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Author Topic: Meatza on the Keg  (Read 7427 times)

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Offline RG

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Meatza on the Keg
« Reply #-1 on: July 03, 2018, 05:58:12 PM »
It's been a while since we've kegged anything, I was feeling sentimental thinking about the Keg so I had Steph fire up the 5000 and I made up a few pizzas. She only took one pic and it was after it was cooked. I made another just like this one that had pulled pork added to it. It was excellent! I made the dough and sauce that morning, everyone was happy :)

Pep, Ham, Bacon, Sausage
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Offline HighOnSmoke

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Re: Meatza on the Keg
« on: July 03, 2018, 06:09:43 PM »
Couple slices and a Dr Pepper please! Looks delicious!
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Offline Bayoucajun

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Re: Meatza on the Keg
« Reply #1 on: July 03, 2018, 06:52:06 PM »
That looks as good as the ones I made in college when I ran a pizza house a couple nights a week.
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Offline sparky

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Re: Meatza on the Keg
« Reply #2 on: July 03, 2018, 11:38:12 PM »
Oh damn.  2 pieces and a Guinness draught plz.
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Offline bamabob

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Re: Meatza on the Keg
« Reply #3 on: July 04, 2018, 10:23:01 AM »
Nice to see you firing up that keg Jason.  Kamados make a great pizza and yours looks great.
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Offline Roget

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Re: Meatza on the Keg
« Reply #4 on: July 04, 2018, 11:15:33 AM »
That's a great lookin' pizza RG.
I've been wanting pizza for a week but it's so darn hot (93°) I hate to fire up the Blackstone to make it.  :)
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Offline Tailgating is my game

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Re: Meatza on the Keg
« Reply #5 on: July 04, 2018, 08:29:14 PM »
RG that looks outstanding
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Offline RG

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Re: Meatza on the Keg
« Reply #6 on: July 05, 2018, 08:02:30 AM »
Quote from: Roget on July 04, 2018, 11:15:33 AM
That's a great lookin' pizza RG.
I've been wanting pizza for a week but it's so darn hot (93°) I hate to fire up the Blackstone to make it.  :)

Yes it IS miserable weather out. Luckily the keg is just right outside the door, put it on, go check in about 3 minutes. Remove parchment paper to let crust brown on bottom, 3 more minutes and it's done. To be totally transparent here, my wife cooked it, I just made it :)

Quote from: bamabob on July 04, 2018, 10:23:01 AM
Nice to see you firing up that keg Jason.  Kamados make a great pizza and yours looks great.

It's been a LONG time Bob. It was cooked on the 5000. That thing was as clean as a whistle inside. Amazed me actually!
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