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Meat Lovers Delight - A Chicago style deep dish. Dough, double layer of sliced mozzarella, sweet Italian sausage and Italian seasoned ground beef. A generous layer of sauce with a little shaker cheese. In the Blackstone pizza oven for 20 minutes then pull. Add some shredded mozzarella cheese, diced ham and pepperoni. Back in the Blackstone for a few more minutes. Crank up the heat in the end to get the top just right. Pull when ready. Crust is just perfect. A slice is served. Enjoy your pizza.

ckreef - huh? First my eyes went, then my legs, then my hair, then my .... what are we talking about? LOL!

Well its always good to have a couple larger size kamados for different temperature cooks. Its my Joe Jr that should be worried...I'm really liking the 16.5" table top KK. I need a help group.

MY dough recipe is from Fornobravo here's the link http://www.fornobravo.com/pizza/pizza_dough.html . I go by weight. If you don't have that flour any high protein flour should work 12% protein. My KK has a spot beside his three friends Kamado Joe Jr , XL Big Green Egg and my wood fired pizza oven. Their all waiting for KK's arrival some more then others...lol

TY cc. This is really so much more than pizza. It's really a dinner dish you eat with your hands. Sloppy and good so have plenty of napkins on hand.

That is a kewl tool. Might have to make one of those. I've done fatties before but wrap the bacon a little different. I like crispy bacon. A bacon weave always leaves the bottom layer of the weave a little under cooked for my liking. Instead of doing a full weave I do a single layer wrap using thin sliced bacon. Doesn't look as nice and the bacon doesn't stay on the fattie as good but all the bacon is crispy.

Great looking pizzas! I’m really looking forward to seeing your dough recipes. I’m a Chicago native, and love Chicago-style deep dish pizza. I’m not the greatest at dealing with dough, and this may be considered heresy, but Bisquick makes a pretty decent deep dish pizza dough. It’s relatively light, it holds up well to the weight of the cheese and sausage, and it browns nicely in the pan.

ckreef - that kinda reminds me of having great deep dish in Chicago, but yours is so much better looking! Perfectamundo! Wonderful pics and a killer money shot! Touch 'em all and take a well deserved bow 'cause you knocked this one outt da park!

Yea I was a little worried about that too. Doesn't seem to hurt them any.

Was going to do asparagus but switched to pineapple instead. I wanted to use the pineapple rind as a glass for the Backyard Bistro's signature drink for two. Neighbors sort of interrupted that so I put the pineapple glass in the freezer for future use (really soon).

Yup wasn't paying attention one day and put asparagus on the grate the wrong way. Oops about half went down in the fire. Asparagus makes a nice smoke wood - well I kept telling myself that anyway.

I've been experimenting with pot roast on the grill for a while now - both top round and chuck roasts. (Bottom round is just a bit too tough to cook dry, even lo & slo!) I cook them like a brisket - to an IT of 210F. Usually injected with Butchers Brisket injection. Outside rub has varied; I've done Sucklebusters Hoochy Mama, Oak Ridge Black Ops, and Dizzy Pig Raising the Steaks/Red Eye Express. All have been very good. Serious beefy flavor. Has become a house fav. Only reason for me to do a brisket anymore is for Burnt Ends. My philosophy is - If the meat comes out a bit on the dry side, that's why we invented gravy!! My go-to is to saute onions and mushrooms until just brown, add a little AP flour, cook slightly, add beef stock with some Herbs de Provence, reduce until just about thickened, then finish with a nice dollop of veal demi-glace, S&P to taste. Doesn't get much better than that!

Big fan of peach with baby backs, nice to see the great white north represented! (I'm a Canuck transplanted to Houston.... )

Re: Rotisserie Dennis, do you recommend this motor? I was concerned about the issues people have with the shaft, and I'm slightly nervous about the "rewiring" part. I trust you and the cradle, but since I can't do it without the motor, I want to make the best choice. Did Joe indicate when he will have a supply of them? As an aside, I already asked my wife if she would sit next to the KK and turn a hand-crank to spin the chicken. You can guess where that got me!