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Papa Murphy's on a Kamado
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Administrator
- May 2014
- 19000
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
From the comments I gather Papa Murphy's is a brick & mortar store that sells only take & bakes? Never heard of them in my neck of the woods. There's a popular local joint near me that does that too, and I always loved it both for the lower price and the cook it how you like it aspect. I like mine a little less done than most places make theirs.
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Club Member
- Dec 2015
- 754
- Lubbock tx
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I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Its an old one (interesting fact I almost burned the house down after cooking the pizza!) yes I'm a big slob and lots o clutter in the background. Not suppose to see that just the video subject but it is hard not ts see lol. I'm better now (at least thats what I tell my self lol)
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Club Member
- Jul 2016
- 3391
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I tried Papa Murphy's for my first try with the PizzaQue I got for my Weber kettle. I foolishly removed the pizzas from the paper trays they were made on. I'll put them in there as-is next time. We have had these in the kitchen oven many times, and they are pretty good.
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What happened when you removed the paper plate.
I have been thing of using a pizza pan under it. I haven't baked bia T&B on the webber but this thread has got this newbie thinking hard. any & all input appreiched.
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charliekilo, it was a big, sticky, flimsy mess. Very difficult to get enough flour under an already assembled raw pizza to handle it properly with the peel and not have it stick to the stone. Maybe they could be special ordered with more flour underneath, but I don't know.
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There's a Papa Murphy's less than a mile from me here in Central Florida. The one and only time I went there was a couple years ago when a Hurricane (can't keep track of all their names) blew through and left us without power for a week. Since I can't cook in the dark, I stopped in to try their pizza. I ordered, paid and when they were done putting it together they handed me an uncooked pizza that I had no way of cooking at home. And that is the true story of how I found out that Papa Murphy's does not cook the pizza for you. First and only pizza I've ever returned. LOL
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