robby Posted March 20, 2009 Report Posted March 20, 2009 Thanks for the advice on using the upper grill. Jackson raged at 650 degrees for twenty minutes and the pizzas took 6.5 minutes. They were darker on the bottom. The only thing missing are the coal dust and some clams. Moving onto skirt steak and grilled polenta tomorrow R.
Conodo12 Posted March 20, 2009 Report Posted March 20, 2009 OK, so now I gotta make jerky, as per FM's posts and Pizza thanks to Robby - no complainin' here - keep the ideas coming! Thx for the pics!
jdbower Posted March 20, 2009 Report Posted March 20, 2009 If you're in the mood for an adventure, try some canned tuna and onions on your pizza - I had it in Switzerland and it's actually a lot more tasty than it sounds!
robby Posted March 20, 2009 Author Report Posted March 20, 2009 New Haven Ct. is famous for it's white pie with clams. Again, much better tasting then it sounds. Lots of garlic and sometimes bacon. I'll try the tuna and onions sometime. R.
