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Packanack BBQ Club
เข้าร่วมเมื่อ 20 ธ.ค. 2013
วีดีโอ
KCBS Rib Wrapping in Butcher Paper
มุมมอง 3626 ปีที่แล้ว
Dan demonstrates how he wraps his ribs for KCBS at the Hudson Valley Ribfest in Aug 2018. Received a 9th place call in a field of 58 teams for his entry.
Green Mountain Grill Pizza Entry at Hudson Valley Ribfest-Aug 2018
มุมมอง 536 ปีที่แล้ว
This was the pizza Tom made a few minutes after he turned in the entry pie. It finished 3rd for NEBS in a field of 22 teams.
Chicken Wing Sauce
มุมมอง 476 ปีที่แล้ว
I had a little buffalo wing sauce already pre-made and was cooking up some wings. I thought to break out a sample of Budweiser's new BBQ sauce and mix it in for a B&B wing sauce. Pretty tasty at 50/50 mixture. Adjust the proportions according to your heat vs sweet preference.
Homemade pizza on the Green Mountain Grill
มุมมอง 27K6 ปีที่แล้ว
Made a few pizzas tonight on the pizza oven accessory for the Daniel Boone GMG and Smoke Ring pellets. Here was the last one I wanted to capture for you. Thanks to my daughter Jenna working the camera.
Packanack BBQ - 2018 NJ BBQ Championship Wildwood NJ
มุมมอง 1506 ปีที่แล้ว
Packanack BBQ - 2018 NJ BBQ Championship Wildwood NJ
Anyone know if this fits on a Traegar pro 575
Very nice!
Great video!! I’m going to try a Papa Murphy’s take and bake tonight. This gives me a great starting point.
Nice
Have a good crust recipe? Looks good. My first run stuck to my spatula getting it in...
Hi Tommy. I buy my dough pre made from the local pizza shop. It’s about $2.50-3.00 per dough by me and I bring it home, let it sit out for an hour before I need to stretch it out and start cooking. As for the sticking issue, sprinkle a little corn meal on your peel before you put your dough on it. And I mean “ a little” because the corn meal will burn and you’ll taste it on your crust. The meal acts like ball bearings and allows the dough to slide off. Thanks for watching!
Just used ours for the first time. Went well, except the bottom burnt. Any helpful suggestions. Stone was about 700-750
Hi Mike. I lightly sprinkle some corn meal on the stone first. The GMG gets set for 400* and the center of the stone reads 716* on the temp gun. I do 1/4 turns every 30-40 seconds to avoid burning. After about 3 mins of cooking, use your peel to lift up and check the bottom. Hope this helps. Happy grilling!
Try keeping the door closed
That looked awesome
Great video!!
have you ever tried a store bought pizza in there how did it come out
Hi Eugene. I have not. Sorry, I’m just seeing comments on this now.
Great video....no cut since it takes only a few minutes to cook the pizza perfectly like that. I think I've decided to pick up the pizza attachment, thanks to this video...
You should post your dough recipe, it looked awesome, I love the bubbles up spot!!! Ordered my oven last week,
Hi Bob. Sorry that I’m just seeing comments now in this. The dough recipe I use is pretty easy. First I drive a couple miles to my local pizza shop, pay $2.75 a dough, and drive home 😂. Hope you’re enjoying your oven. I love mine!
The pizza oven attachment is no joke. It turns your smoker into a mini blast furnace. Pizzas cook in like 90 seconds to two minutes. The crust bubbles too.
@@woodedbliss4081 boboli? That's like buying a steam oven to cook a pop tart. 🙄
Why do people take videos like this, thumbs down!
? Why do people show you exactly how fast and awesome it cooks a pizza?? Because This was exactly what I was wanting to see, and just bought one. Thumbs up Tim, get off the pipe
why do people act like idiots?
I think what's more stupid is the fact you are here. Do you always do things you don't like? Who does that!
Getting mine tomorrow. Pizza looks good!