I am grilling pizza tonight for a pizza party. I was gifted a pizza stone a couple of weeks ago because some people miss my grilled pizza. It’s been a couple of years since the last time I made them. Everything is ready to go, but I can’t remember one thing, and I’ve googled and can’t find what I’m looking for.
Pizzas will have pepperoni and chorizo. I think I used to fry them up just a bit before putting them on the pizza to grill.
Should I put the pepperoni and chorizo uncooked or fry them In a skillet first?
By Dave Bradfute
I'm gonna do some baby backs this weekend and would like to hear some opinions.
1. Temp. I'm thinking low and slow at about 225 to 250
2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?
I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.
Let me hear your methods and why.
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