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This is the official entry thread for the "Bite Me" Pizza Contest sponsored by Bryan. Rules for the contest: 1) Entries must be forum dated August 2015. 2) No limit on number of entries. 3) No limit on size of pizza. 4) Any style of pizza accepted but it must be cooked on a Komodo Kamado. Your entries (posted in this thread) should contain the following. 1) A brief description of the pizza. 2) A cooking picture with the Komodo Kamado properly displayed. 3) A "money shot" showing off the pizza (this picture is optional but recommended) At the end of the month a poll will be created for the members to vote on the best pizza. Winner of the contest will be awarded a set of "Teak Handle Komodo Kamado Grill Pickers" courtesy of Bryan. In the event of a tie a runoff poll will be conducted. PLEASE ONLY POST ENTRIES IN THIS THREAD. NO GENERAL COMMENTS OR QUESTION POSTS. Comments and questions should be directed to the discussion thread or any separate cooking thread. Good luck and may the best pizza win.

I tried this recipe for my Kids' Birthday Party and everyone loved it, even my kids. Beef What you will need 4lb - Chuck Roast 2 - Big Bell Peppers (sliced) 1 - Big Red Onion (sliced) 3 - Big Jalapenos (sliced seeds and all) 6 - Garlic Cloved (minced) 1/4 cup - Worcestershire Sauce 1 - 12oz Bottle Guinness Extra Stout Kosher Salt and Black Pepper Chuck Roast Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º-260º range, you can add smoke wood if you prefer, I did not. Cook until the internal temperature reaches 165º. Once the roast hits 165º, place into pan directly on top of vegetable, stout mixture and cover tightly with foil. Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender. Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half. Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment. Larry Wolfe at 9:31 AM

Inside the sausage! I wanted to see how the sausage would work solo, so I didn't wrap the outside in bacon. Definitely a variation that I will do in the future, even if there's bacon in the filling, because - you can NEVER have enough bacon!!

Nice presentation, but olive oil? There's a school of thought that infers: Seasoning is about polymerizing, and flaxseed oil is best at polymerizing, ergo one should season with flaxseed oil. I'm not going to spell out all the flaws in this reasoning, but one should be trained to not buy into such a logical sequence. Flaxseed oil does work reasonably well on cast iron, because cast iron has a rough enough texture. Try the same method (as described all over the web, e.g. Cooks Illustrated) on a wok or a carbon steel paella pan, and the flaxseed oil residue has a tendency to flake off. I was trained by my Thai cooking teacher to use lard (she laments its replacement by soybean oil in modern Thailand). If one views seasoning as "which fat to apply" and one's beliefs allow the use of pork products, then this is the best fat I've ever found for seasoning. (I've had several stretches where I made many, many experiments.) One wants a thin film of fat to turn black. The Komodo Kamado is an ideal oven for this, because the fumes stay outside, though a KK can get hot enough to approximate a self-cleaning oven cycle, which can destroy any seasoning that hasn't been burned in for decades. In practice, restaurant pans get beautifully seasoned after dozens of uses per night, night after night. They see whatever cooking oil the restaurant uses, plus all manner of food starches, which are mostly but not entirely removed between uses. In the abstract, not sure this reasoning is any better than "Oh gee! Let's polymerize!", but I've had the best luck by emulating restaurant cycles, frying potatoes and salt in fat. One wants the cooking to stick then release, that's a spot on the pan that can now properly season. Scrape it clean with a sacrificial wooden spoon, and keep frying. Pour olive oil once over a stone? Not so sure. In any case I'd recommend instead a custom order 1/2" baking steel round, which can be seasoned as I describe: http://www.bakingsteel.com/

While on a hunting trip, one Aggie, accidentally shoots his Aggie buddy. The shooter rushes his friend to the emergency room, and waits. Several hours later, the surgeon comes out, and says, "I'm very sorry to inform you, we couldn't save your friends life. I have to say, though, I feel sure it would have been different if you hadn't field dressed him first!" Robert