Smokin, grillin and chillin

Discussion in 'Pork' started by gt2003, Apr 13, 2008.

  1. gt2003

    gt2003 Meat Mopper

    I asked my son what he wanted to make today and I don't remember if the 1st word out of his mouth was fatty or ribs. So, we made both. Since they were going to take a while, we threw a couple of pizza's on the grill for the afternoon meal.

    Here are some pics. We've got some beef ribs (DINO's), some baby backs, a pizza fatty with jimmy dean, mozzarella, pizza sauce and pepperoni as well as a few pics of the pizzas I did on the grill.
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. gt2003

    gt2003 Meat Mopper

    Here are a few pix of the finished products except the pizzas. They were gone before I got a chance to take pix.

    The fatty didn't stay together as well as the one's I have done in the past. I think I'll stick to the 1 pounders for now.
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  3. fireguy

    fireguy Smoking Fanatic

    looks like a feast, just add a couple brews and a nap for the perfect day
     
  4. gt2003

    gt2003 Meat Mopper

    Boy, my pictures suck. Hopefully you get the idea. Thanks, Greg
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    yup looks great from here-and pizza don't last long
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine vittles indeed, mighty fine!
     
  7. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Good looking chow you had there! Pizza on the grill or in the smoker? Either way sounds great! Any pointers to share if I wanted to do one?
     
  8. gt2003

    gt2003 Meat Mopper

    I haven't tried 'em on the smoker but I think they would turn out great!

    I had a little problem with them this time as i had one burner on my grill turned up higher than the other 2 to keep the heat up. I ended up with one crust that was much more done on the bottom than the other. If I had done only 1 pizza at a time I would have been fine.

    I'm still experimenting though. The 1st time, I used the pillsbury pizza dough that is in the "biscuit section" of the grocery store. I used a recipe I found on the Weber website. Look under the beef section of the "grilling" area of this site to see how it all turned out. Also, do a search for pizza and you will find many, many threads which can likely give you more assistance than I can. Good luck and post pics when you try a pizza. Cya, Greg
     

Share This Page