British BBQ Society Forums

Do you use a paddle to place it on the stone eddie?....I build my pizza on the ceramic tray and then bake it.

As for being cheaper, I can make pizza 1/3rd of the price that the take-aways demand. ...it's well worth the effort

DrSweetsmoke wrote:Plus it's a great use for brisket, pork and BEST OF ALL RIB MEAT!!

what is, a pizza stone?

Aye, I know what it is but didn't think you'd use it for ribs and brisket

John (BBQ Shack) was telling me on Friday that he's been putting sliced armadillo egg on pizzas

Now that's my kind of topping!!!

Steve wrote:John (BBQ Shack) was telling me on Friday that he's been putting sliced armadillo egg on pizzas

Now that's my kind of topping!!!

better just make the base from an ostrich egg

Swindon_Ed wrote:

Vic. wrote:Hi guys and girls, confucius once said change to gas and you'll have no worries over controlling temps

Sadly KCBS say no gas.

Although it might be practical it's no good for competitions.

there are some KCBS rules I'd be happy to see go [ like parsley ] but the gas rule can stay.....gas is for indoor cooking....
it just ain't BBQ!

All this talk of KCBS, is anyone actually entering a KCBS competition this year?

We'll know who at the end of August

i may be entering a couple of KCBS comps later in the year and also some Texas comps [LSBS and IBCA] but not until the BBBQS season has been completed. My loyalty is definitely to our home grown circuit.

nice looking pizza there Al, some tastey looking toppings on there man

I'm doing a lazyman pizza for dinner tonight. Tesco garlic and coriander naan bread with ragu sauce, tesco mozzarella and a few topping ready in 5 mins