After long deliberations we attended our first food festival. We were afraid to show the Pizza-Porta to anyone who might knock it off an go into production. Our patent is pending, so we hope that does not happen. We set up a couple objectives for the show: 1) Can we make authentic pizza from scratch on-site? Oh, and there will be 1200 people! 2) Does this crazy design work with off the shelf eggs? 3) Does anyone else think this is a good idea? 4) How do we get a "buy" signal?
The Pensacola Eggfest turned out to be a fantastic event. Everyone we met was helpful and supported everything we needed to do our cooking. We realize that pizza at a BBQ festival might seem a little weird, but the crowds were fantastic. We are proud to be part of this event and also to support Chain Reaction.
How did it turn out for us? 1) affirmative - We made dough for 50 pizzas - we put a stacked pizza stone in one BGE and a single in another. We cooked every single pizza! One egg was still on the first load of BGE charcoal at the end! Steady 600F degrees from 10:30 till 2:00 cooking the majority of the pizzas. We heard that our pizza was delicious, with just the right crunch. 2) affirmative - We placed the two Pizza-Porta's in their eggs, slid them around a little to ensure the fit, and then started cooking. 3) affirmative - We had a great number of folks tell us that this was a good idea. Thank you Big Moe Cason, Chris Grove, and Big Green Craig for the shout-outs. 4) affirmative - We hope to be shipping in a few months.
Backyard Gourmet Pizza Peelers was our team name for the event. Special thanks to our wives for the hall pass, and for jumping in to help!
Here are some other photos: