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Pigs On The Wing BBQ

Master Chef
Joined
Apr 29, 2005
Messages
6,922
Location
Akron New York
Cheated with a bought dough from my local Pizza dude. He just sez " bring me a few slices if its off the grill, five bucks for it if you don't "

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Kettle was a little on the hot side, took a whole five min.
Tasty. No stone or tile. Chuck it on and roll. Only bad thing is those onions sweat like crazy. I should do them first on there own then add.
 
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The whole secret is to cut your cardboard in a perfect circle. Then you have a template to use for your dough. This is how I roll! :twisted: :twisted:
 
Dang yall are making me want a Di Jorno. Me and the Warden get in a lot of brawls because she thinks it come from the pizzer place and I know it come from the freezer.
 

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