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Author Topic: Burnt ends pizza  (Read 870 times)

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Offline TXCraig1

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Burnt ends pizza
« on: May 25, 2017, 06:47:43 PM »
One of these - can't remember which - won Chef's Choice in a BBQ cookoff last month. The brisked on them won 1# too.
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Perhaps you and Larry will join us for the consumption of mass quantities this weekend. We will ignite our new flame pit and char some mammal flesh for you.
- Prymatt Conehead


Offline TXCraig1

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Re: Burnt ends pizza
« Reply #1 on: May 25, 2017, 06:53:42 PM »
Prepping the winning brisket.
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Perhaps you and Larry will join us for the consumption of mass quantities this weekend. We will ignite our new flame pit and char some mammal flesh for you.
- Prymatt Conehead

Offline TXCraig1

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Re: Burnt ends pizza
« Reply #2 on: June 11, 2017, 05:01:51 PM »
Not pizza but along similar lines...
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Perhaps you and Larry will join us for the consumption of mass quantities this weekend. We will ignite our new flame pit and char some mammal flesh for you.
- Prymatt Conehead

Offline Randy1

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Re: Burnt ends pizza
« Reply #3 on: June 12, 2017, 04:27:59 PM »
I assume it is your Neapolitan pizza crust.

Barbecue sauce or pizza sauce?
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Offline TXCraig1

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Re: Burnt ends pizza
« Reply #4 on: June 16, 2017, 04:30:41 PM »
This was more of a NY-style crust and a 3ish minute bake. The sauce on the bottom is crushed tomato with a bit of molasses and salt. The sauce on the top is a vinegar-tangy bbq sauce.
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Perhaps you and Larry will join us for the consumption of mass quantities this weekend. We will ignite our new flame pit and char some mammal flesh for you.
- Prymatt Conehead


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