RandyS Posted March 21, 2018 Report Posted March 21, 2018 Our new Cobalt Blue BB32 arrived 03/16 and got it set up that evening. Had to cook the next day. First Boston Butt, 8 pounds, cooked at 275 so we could eat that evening. It was the best bbq one guest had ever had. We did the burn in yesterday, total of 9 hours, temperature to 650-700 F for about four hours, and went well. There was no reason to waste the heat so we made a couple of homemade pizzas near the end of the burn. Very tasty. It will get even better from here with experience, but it is hard to believe it can get much better 7 1
tony b Posted March 21, 2018 Report Posted March 21, 2018 Nice pies! Yep, only gonna get better from here!!! 1
5698k Posted March 21, 2018 Report Posted March 21, 2018 Nothing like diving right in!!Sent from my iPhone using Tapatalk 1
ingramrobert31 Posted March 21, 2018 Report Posted March 21, 2018 Man that looks good iam hungrySent from my E6810 using Tapatalk
MacKenzie Posted March 22, 2018 Report Posted March 22, 2018 That pulled pork looks lovely and those pizza look just as lovely. Great job.
skreef Posted March 22, 2018 Report Posted March 22, 2018 Great first cooks. BBQ Is great on the KK's... Pizza too.
motokomoto Posted March 24, 2018 Report Posted March 24, 2018 Randy, will you share that pizza recipe? We are getting our KK next week and pizza success is my 1st prioritySent from my iPhone using Tapatalk
tony b Posted March 24, 2018 Report Posted March 24, 2018 ckreef is the resident pizza expert here. He posted a whole series of recipes of different types of crust that he came up with for the KK. There's lots of others over there in that thread, too!
motokomoto Posted March 25, 2018 Report Posted March 25, 2018 I’m on a quest to master a Neapolitan style pizza. After that comes the art of grilling & smoking. Thank you.Sent from my iPhone using Tapatalk
RandyS Posted March 27, 2018 Author Report Posted March 27, 2018 Sorry I'm a bit delayed - been on a mini vacation away from computers. tony b is right. ckreef is the pizza expert. the dough we used is from his King Arthur Artisan Pizza Tutorial - We didn't have KA flour but it worked fine. I tacked the pizza cook onto the end of my burn in almost as an afterthought. We used a basic sauce my wife uses for pizza, pasta, lots of stuff. Then we just added ingredients to taste from what we had in the kitchen - Italian sausage (cooked), pepperoni, mushrooms, black olives, green peppers, and pretty heavy mozzarella cheese and garlic. I preheated the stone per Dennis' suggestion, on the upper grill over the dip pan for about 30 minutes. The charcoal was nearing its end by then and it cooled off to about 400 from 650 by the time I put the pizza on. I cooked it for about 20 minutes at 400, checking it periodically after about 10 minutes. It wasn't well planned and "by the book" but I figured I had nothing to lose and, overall, for a seat of the pants effort, it turned out really tasty, thanks to the expertise of ckreef, Dennis, and others. I guess as long as one is monitoring the cook and using a little common sense as well as advice, success is possible even for a rookie like me.
tony b Posted March 27, 2018 Report Posted March 27, 2018 Folks, it's not rocket science - it's just cooking. We've all had to learn from someone. I've yet to meet a fully "self-taught" cook. That's the fun part of this Forum - sharing collective wisdom/knowledge about making something tasty to eat. At the end of the day - it doesn't get any more basic than that! 3
