Here is where you can post up your pictures showing what you cooked, how you cooked it and what you cooked it on.

Click the links below to go directly to available resources:
**The Sauce Blog**
August 16th, 2014, 5:15 am
#1
* Abilene ** Abilene *
User avatar
  • Joined: August 15th, 2014, 8:58 am
  • Posts: 12

Last weekends cook.....
Here it is....our own little food challenge. We make these about twice a year. This little gem came out to be 16.6 pounds! That's real food weight! It does NOT include the pan weight. The single slice you see here weighs just over 2 lbs.

Attachments
pizza2.jpg
pizza.jpg
Proud owner of YS640 since Fe. of 2012
August 16th, 2014, 5:22 am
#2
* Abilene ** Abilene *
User avatar
  • Joined: August 15th, 2014, 5:10 pm
  • Posts: 2

Haha!! :lol: :lol:

That is magnificent! A challenge indeed!

Yoder YS640, Weber Smokey Mountain. Home Brew, Bourbon, Whisk(e)y. Frustrated Muso - sometimes, just frustrated...
...
Twitter: @macturkey101
...
KCBS Member #78512
August 16th, 2014, 9:20 pm
#3
* Kingman ** Kingman *
User avatar
  • Joined: August 16th, 2014, 7:43 pm
  • Posts: 299
  • Location: NORTH

looks great man,,,
what a beast...

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~
August 17th, 2014, 12:47 am
#4
* Durnago ** Durnago *
User avatar
  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

I'm full just looking at the picture. Dang.

Image

Image
August 18th, 2014, 10:05 am
#5
* Abilene ** Abilene *
User avatar
  • Joined: August 15th, 2014, 10:45 am
  • Posts: 45

What temp did you do that at to keep it from burning the top? I've done simple pizzas, but would love to make a true "pie".

Brent
Snoring Hog's BBQ

Yoder Competition YS640
Yoder Competition YS1500
Yoder Competition Frontiersman
XL Big Green Egg, Back Woods Smoker & a small herd of "Dead" smokers in the smoker cemetery.
August 18th, 2014, 2:39 pm
#6
* Kingman ** Kingman *
User avatar
  • Joined: August 16th, 2014, 7:43 pm
  • Posts: 299
  • Location: NORTH

you wanna share your recipe for the crust???

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~
August 18th, 2014, 6:15 pm
#7
* Abilene ** Abilene *
User avatar
  • Joined: May 8th, 2014, 10:41 am
  • Posts: 12

Looks killer... I love pizza on the YS640, even if it does cost me an arm and a leg to make it. I've contemplated a wood fired oven, but I don't really have a reason to since I can cook them so well on a Yoder.

1/2 of the Yoder Smokers Competition BBQ Team
Founding Member of the Que Tang Clan
Yoder Smokers Kingman Comp Cart (Silver)
YS640 (Orange Cart) and YS640 (Silver Cart)
August 20th, 2014, 6:41 pm
#8
* Cheyenne ** Cheyenne *
User avatar
  • Joined: August 20th, 2014, 4:08 pm
  • Posts: 65
  • Location: Dayton, OH

That looks awesome. I cooked my first pizza on the 640 last week and it was great.

Mike
Eagle River Barbecue

YS640 Comp Cart
Stumps Platinum 5
August 25th, 2014, 4:44 pm
#9
* Wichita ** Wichita *
User avatar
  • Joined: August 22nd, 2014, 11:53 pm
  • Posts: 207

Talk about deep dish... Looks good!

Durango 24
August 30th, 2014, 7:48 am
* Abilene ** Abilene *
User avatar
  • Joined: August 15th, 2014, 8:58 am
  • Posts: 12

Stony-300 wrote:What temp did you do that at to keep it from burning the top? I've done simple pizzas, but would love to make a true "pie".

Sorry for such a late reply. My computer was down and had it in the repair shop for a week.
Since it is such a large pie, all of the meats and veggies were precooked the night before(except for the hard salami and pepperoni). Otherwise you would be cooking that thing for 8 hours trying to get it done.
But once the pie was made, I set the pit for 320* and cooked it for an hour and 20 minutes. Also, what you can't really see in the pictures, are 2 wooden dowels....1" diameter and about 17" long. I set the pan on those to make sure the crust does not burn.

Proud owner of YS640 since Fe. of 2012
August 30th, 2014, 7:57 am
* Abilene ** Abilene *
User avatar
  • Joined: August 15th, 2014, 8:58 am
  • Posts: 12

THUMPERRRR wrote:you wanna share your recipe for the crust???

Sure. It's beer bread! :lol: :lol: :lol: SERIOUSLY! It's the best tasting crust I've ever done. I worked on homemade pizza's for years, never being happy with the crust. One day I decided to give it a try....haven't looked back since.

6 cups flour
1 1/4 cans of the worst tasting beer you can find! Save the good stuff for drinking! :D
1/3 cup extra virgin olive oil
1/3 cup brown sugar/ or honey
1 tablespoon salt
1 package yeast

TIP...only use extra virgin olive oil! Both in the recipe AND to oil your pan. Vegetable oil will bake into a thick sticky/gummy substance that is harder than heck to get off your pan. Olive oil does not do that, AND it tastes authentic! ;)

Proud owner of YS640 since Fe. of 2012
September 3rd, 2014, 7:31 am
* Kingman ** Kingman *
User avatar
  • Joined: August 25th, 2014, 10:28 am
  • Posts: 268

That looks more than awesome! It's on the list! I usually make pizzas on my LBGE with a pizza stone and I hadn't even really contemplated doing a pellet smoked pizza, but after seeing yours, it's on! Thanks for the great pics and recipes!

Return to Look at what I cooked