Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" 0 · Share on Facebook Share on Twitter

Recently I read a great tip here about buying pizza dough from Sam's Club. $16.75 for 20 dough balls. The first pizza was very puffy which I assumed might be that I didn't dock before cooking on the large BGE. My next cook I did three pizzas and docked the dough and got the same results. Puffy pizzas with lots of bread. <?xml:namespace …

Every other source I've found for dough balls, showed 1oz per inch of pizza, up to a certain diameter, then the amount increases to a higher ratio. 8-inch pizzas call for 8oz dough. Because I'm looking for 8" crusts, I'm dividing each 24oz ball into 3-8oz balls. $15.57 + 2.5%(VA tax) = $15.96/20 balls/3 pizzas per ball = 26.6 cents each pizza crust

I just stumbled into a display of Blackstone 17" tabletop griddles at Sam's Club for $57.98. Went in in for diapers and walked out with a griddle and diapers.

I swear I've never seen this discussed here - always see Costco mentioned but never Sam's. We don't have a Costco but today for the first time I bought a cyrovac pack of 3 racks at Sam's. Just $3.27 a pound which compares to $3.99 at Kroger. OTOH for years I have stocked up at $2.99 or $3.49 when Kroger has a sale and I buy a dozen racks.

First, place the 18½" Weber charcoal grate on top of the firebox and replace the fire ring on top of it. Next, place one 12" pizza stone on the charcoal grate, place your drip pan on top of the stone, and then place your main grill back on top of the fire ring. I use disposable 12" round foil pans ($1.50 for three) as drip pans, BTW.

A 3 pack at Sam’s club works well. THE PREP! After opening up the package. Pat the ribs down with paper towels. Take the membrane off the bone side. To do this take a paper towel on the small end and pull towards the large end. Today I used Dizzy Pig Original for the rub. Leave the ribs meat side down.

I tried a new cold smoked salmon recipe a few days ago that I found on "thebbqbuddha.com" and the end result was much better than I expected!!! It took a total of 4 days from beginning to end and I did alter the recipe just a little. I purchased a 3+ lb slab of sashimi grade salmon at Sam's Club. The first step was to cure the fish with a 50/50 mix of brown sugar & coarse salt ...

Ugly steaks at Sam's. AZRP Posts: 10,116. April 2011 edited November -1 in EggHead Forum.

Aug 31, 2007 · Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at: