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Author Topic: Bratwurst Pizza  (Read 12696 times)
jroget
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« on: April 02, 2011, 06:52:52 PM »

Did a Bratwurst Pizza tonight on the keg. Turned out fantastic! It was really good.
I just used a basic crust recipe. Then I made a mustard sauce followed by sliced
and kegged bratwurst. Also put some onions on that had been sauteed in beer and butter.
Topped it all with some Wisconsin cheddar and a 4 Italian cheese mixture.
(Mozzarella, Asiago, Provolone and Romano)

I used my BGE plate setter for the first time. I had a problem getting the keg up to temp.
as I think a hole was blocked in the firebowl. So I baked it at about 450D for about 15 minutes,
Then put it directly on the CI grate to crisp up the crust.


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« Last Edit: April 03, 2011, 06:48:42 PM by jroget » Logged

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Jim
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« Reply #1 on: April 02, 2011, 06:58:37 PM »

That pie looks awesome.  Two thing I really like.  Pizza and brats.

Next time try the plate setter legs down.  Leave out the cast grate and put the stone right on top of the platesetter.  The keg will take a bit longer to come up to temp with the plate setter too.

Sweet Za!
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Smokin in Peosta
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« Reply #2 on: April 02, 2011, 07:01:14 PM »

Nice Pie jroget. looks like a great combination of flavors.
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Mike
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« Reply #3 on: April 02, 2011, 07:20:04 PM »

that is unheard of in NY, but dang it looks good!
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Skinsandos
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« Reply #4 on: April 02, 2011, 08:20:56 PM »

Do not worry about those holes in the fire bowl blocked or not load the thing with lump it will get air

Nice pies
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jroget
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Neenah, WI


« Reply #5 on: April 02, 2011, 09:14:21 PM »

Thanks Vindii. I will try your suggestion next time.
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“When I die, I want to go peacefully like my Grandfather did, in his sleep -- not screaming, like the passengers in his car.”


Jim
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« Reply #6 on: April 03, 2011, 07:19:22 PM »

What did you make the sauce from?  Id like to try this.

Also I would let your stone and platesetter warm up for 30-60 minutes before tossing a pie on.  Takes time to get them up to temp.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
EconomicDisconnect
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« Reply #7 on: April 03, 2011, 07:53:57 PM »

RECIPE!!! I like it.
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jroget
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Neenah, WI


« Reply #8 on: April 03, 2011, 08:06:04 PM »

Vindii,

Sauce recipe is;
2 TBSP butter
2 TBSP flour
2 TBSP mustard(I used Woebers Sweet and Spicy)
1/4 teaspoon black pepper
1/2 cup of whole milk

Melt butter in saucepan over medium heat. Add the flour
and pepper and whisk until smooth. Add the milk and stir
constantly until thickened. Remove from heat and stir in the mustard.
I made up the sauce about an hour before I kegged the pizza,
So, I added some more milk to sauce as it had thickened up some more.
This sauce worked out well for me. I have tried to make many others
through the years and this one just seemed to complement it well.

I definitely need more practice kegging pizza's. I have been making them
in our oven at home for the past 10 years or so. But the keg is still new new to me.
after making a few on the keg. I won't make another one in the home oven again,
they just can not even come close to the flavor the keg produces. Plus the higher temp of the keg is perfect for pizza.
I do appreciate the help and will try your platesetter idea. Your pizza's always look so good!
Thanks again for the input.
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“When I die, I want to go peacefully like my Grandfather did, in his sleep -- not screaming, like the passengers in his car.”


Jim
Smokin in Peosta
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« Reply #9 on: April 03, 2011, 08:16:04 PM »

I like the recipe. You aren't kidding about not making one in the oven again. I'm sure vindii will back me up here he is about the same climate as I am. So much better, I was making pizzas outside in below zero temps this winter just because they are that good.
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Mike
jroget
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« Reply #10 on: April 03, 2011, 08:43:32 PM »

Smokin' I live about 40 miles South of Green Bay, So, I do understand about the cold weather. Grin
I'm sure my neighbors have thought that I was crazy grilling when it was barely above zero at times.
But, that's OK. The keg is worth every penny I spent on it.

I wanted to be able to transport my grill to our Lakefront property in Northern WI. So for me the keg was the only choice.
It's exactly what I was looking for in a Grill/Smoker, and now, Pizza Oven.
  
 
« Last Edit: April 04, 2011, 02:30:28 PM by jroget » Logged

“When I die, I want to go peacefully like my Grandfather did, in his sleep -- not screaming, like the passengers in his car.”


Jim
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« Reply #11 on: April 04, 2011, 06:44:09 AM »

Thanks for the sauce recipe jroget.  Ill give it a try.

I think I made 1 pizza in the oven this winter.  Cant remember why but maybe the keg was broken?   Grin  I though maybe I was crazy for firing up the keg in a foot of snow when I can make a pretty good pie in the home oven and also grab some extra heat for the house.  What fun would that be though?  I like the pies cooked around 600-650 which I cant do in my home oven anyway.

Once summer comes who wants to heat up there house.  As far as I'm concerned the keg is the perfect grill for people living in the climates that we live in.  Cold, snow, rain doesn't bother the grill.  It the operator that you need to worry about.  The grill will take whatever conditions the cook can handle.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Smokin in Peosta
2X Hero of the Month; 3X Throwdown Champion
Superhero Member
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Posts: 4888


Smokem if youv'e got them


« Reply #12 on: April 04, 2011, 06:49:02 AM »

It the operator that you need to worry about. 
Truth  Cheesy
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Mike
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« Reply #13 on: April 07, 2011, 06:32:44 PM »

That pizza sounds like a must try. Thanks for posting the recipe.
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Who Dat
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« Reply #14 on: April 12, 2011, 09:50:09 AM »

Yep, gonna have to try this one as well. The only drawback to making pizza is the planning, which I am bad about. Gotta make the dough a day or two in advance. I usually think about making pizza at the spur of the moment. Do pizza dough balls freeze well?
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