Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Firecraft => Topic started by: sbryant24 on January 06, 2018, 07:17:59 PM
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First pizza on the Firecraft
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That looks like the first anything on that thing. [ Invalid Attachment ]
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Close, it's the second. Grilled some chicken tenders last weekend that I needed to get rid of. Haven't gotten to do anything low and slow yet.
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Man, do I miss the Cowboy!
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So nice when things go well espically when a new pit is involved...Good photos and fine looking food..Keep up the good work.
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They don't have a Papa Murphy's near Mayberry Bentley?
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Not even in Mt Pilot! Richmond is getting one, but 140 mile round trip!
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I've never seen papa Murphys except in pictures. What is it like a regional thing? or what?
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I've never seen papa Murphys except in pictures. What is it like a regional thing? or what?
Did you quit making pizzas? I haven't seen any new posts about them. I used to love reading and looking at the pics on PH.
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I don't remember them in Pasadena area, but they were in Las Vegas, that is where I got hooked...I guess all over country, but very hit and miss...If you liked a cross between a NY style and Neapolitan, you probably would enjoy this pie. I never tried there stuffed one!
I've never seen papa Murphys except in pictures. What is it like a regional thing? or what?
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I guess I should edit that and say they had a thin crust and a regular crust and I think a stuffed one. I was always a thin crust guy.
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I do Papa Murphy pizzas at least twice a month. Most of the time they will be done on Tuesday for the $10/Tuesday special. Some times we get extras and freeze them.
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I guess I should edit that and say they had a thin crust and a regular crust and I think a stuffed one. I was always a thin crust guy.
I’m a thin crust guy too. Great minds think alike & so do we.
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I do Meat's mainly with a pan crust. If I get an extra one to freeze I get that one with the regular crust.
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I've never seen papa Murphys except in pictures. What is it like a regional thing? or what?
I know they're all over Illinois and Indiana. First one I saw was when I lived in Peoria over 25 years ago.
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I first saw them at a booth at the Memphis in May BBQ Cookoff. I did not see them again until I moved to South Alabama.
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I'm lazy and don't like shopping. I hit up the local Fred Meyer once every 2-3 months and flip them 300 bucks.
When things are getting slim, I go to the PM just off the freeway on the way home 'on a Tuesday'.
I don't care for the 'Italian' sausage flavor, but most everything else is quite good inho. My fave is the stuffed chicken bacon. A large fits perfect in my Jr. and will get me through 4 meals. I add extra tomatoes and smoked cheese on the top and brush the outer edges with evoo.
I've found that different pies are better with different dough thickness. Another particularly good pie is the thin crust veggie gourmet, with swiss added prior to baking. The swiss really kicks up the flavor.
3 days and counting. :lick:
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There are three within 5 miles of me. I too like the cowboy also but I get the standard crust and cook it on a 7/16" steel plate at 500°. Takes 5-7 minutes and the whole crust, bottom and all, is crunchy. :cool:
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I used to cook for 5 minutes on their paper plate and about last 3 right on the Memphis, anyone else finish right on the grill?
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Always finish them on the grill, come to think of t that’s how I start them also