"She packed my bags last night, pre-flightZero hour, nine A.M."
You can't go to Cape Canaveral without a Rocket Man reference. So with our bags packed at 9:00 am we headed off. We were sad to leave one of our crew behind on this mission.
Eight hours, 2 meals, 7 conference calls later, we arrived in time for the chef's meeting and to get reacquainted with some of the legends of the Big Green Egg cooking world. After a fun dinner and couple of nightcaps at a beach bar with live music -even in the rain- we rested and got ready for our big day.
Ben doing the pizza prep work first thing in the morning.
And we started cranking out pizza to this great crowd. It turned out to be a beautiful day with a steady breeze, big white clouds and no rain. Wassi's did a great job organizing the event.
We started serving pizza at about 10:00 am. There is no wrong time to eat pizza.
We made more pizza
We thought there might be a crowd so we brought our double rack - you can see one in the background cooking away.
The wonderful part of the Pizza-Porta is the ability to have a good sized party in your backyard. This event is an extreme example, but you can see the point. After about 3 hours we re-loaded the egg with charcoal and kept on cooking. In your backyard, a 7pm dinner party would have enough charcoal to last until 10pm. Cook a few pizzas, enjoy your guests. Cook a few more pizzas and then enjoy your guests. It is a great cycle.
This pizza was a surprise. Our BGE cooking neighbors gave us some delicious pork tenderloin to test with our other ingredients. I believe this one was onion, pork tenderloin, rosemary, mushrooms and fresh mozzarella. It was fantastic.
We brought 40 - 9 oz. dough balls to this event and cooked every one of them.
It was great meeting so many BGE enthusiasts. We are pizza nuts spreading the idea of backyard craft pizza on the BGE. It was great to do demonstrations for experienced eggers and also welcome new eggers that joined the fold on this day. Egg on! and see you next year.
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