Saturday Night Special

[EricV.]

I’m not talking about the gun or Lynyrd Skynyrd, I mean Chicago Deep Dish Pizza in a cast iron skillet on the Kettle. Dough formed & the first layers are sliced provolone & mozzarella. Added my homemade Italian sausage, pepperoni, shrooms, sauce, basil & a bit more mozzarella & parm. On to the kettle, I pulled the pie when it had cooked a total of 45 minutes, I then let it rest for 15 minutes. It’s not Lou’s or Giordano’s but few are, this however was delish! Thanks for stopping by!

 

[JimK]

Looks amazing!

 

[DanHoo]

Wow!

 

[Brian B Atlanta]

My guess 2 slices of that I'm full and need a nap.

 

[Peter Gallagher]

Heck yea! as a Chicago expatriate, I fully approve! looks amazing -

 

[Timothy F. Lewis]

Swap the last shot for “Old Style” and I’m onboard!
The blue stuff can clean the toilet bowl after the pie goes down but, I’ll pass on drinking it.

 

[Richard S]

Really fun to just blast through those photos quickly! Awesome! What a meal!

 

[Brett-EDH]

Swap the last shot for “Old Style” and I’m onboard!
The blue stuff can clean the toilet bowl after the pie goes down but, I’ll pass on drinking it.

Never dis another man’s beer.

 

[Randy]

Wow super good looking pie, thanks

 

[Brenda T]

Yum!

 

[JohnTak]

I’m not talking about the gun or Lynyrd Skynyrd, I mean Chicago Deep Dish Pizza in a cast iron skillet on the Kettle. Dough formed & the first layers are sliced provolone & mozzarella. Added my homemade Italian sausage, pepperoni, shrooms, sauce, basil & a bit more mozzarella & parm. On to the kettle, I pulled the pie when it had cooked a total of 45 minutes, I then let it rest for 15 minutes. It’s not Lou’s or Giordano’s but few are, this however was delish! Thanks for stopping by!

Makes me want a cast iron pan for pizza! Wow

 

[JSheffer]

Looks Great!! Did you keep the kettle closed for most of the cook? If so, what was your dome temp?

 

[Kevin L (NKY)]

Very very nice

 

[EricV.]

Swap the last shot for “Old Style” and I’m onboard!
The blue stuff can clean the toilet bowl after the pie goes down but, I’ll pass on drinking it.

I hear what you’re saying, lol, however G. Heileman products are not readily available near me. I live in in Anheuser Bush country.

 

[EricV.]

Looks Great!! Did you keep the kettle closed for most of the cook? If so, what was your dome temp?

Kettle was closed the whole time, I filled up both charcoal side tray/baskets with KBB, dome temp was around 400 degrees.

 

[Timothy F. Lewis]

I hear what you’re saying, lol, however G. Heileman products are not readily available near me. I live in in Anheuser Bush country.

Fair enough,”Old Style” used to be everywhere around here,not so much these days! I’ve been partial to Labatt’s Blue and Modelo Negra lately. German beer has been sparse around here too, weird!