Author Topic: Cajun Bayou Broiler  (Read 315 times)

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Offline BlkStoner

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Cajun Bayou Broiler
« on: August 02, 2015, 11:21:46 PM »
Hi,

I just found an ad for this, and I'm wondering if anyone has tried cooking pizza with one?   
R & V Works CBB Cajun Bayou Broiler - 60,000 BTU, LP


Cheers


Offline red kiosk

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Re: Cajun Bayou Broiler
« Reply #1 on: August 03, 2015, 07:14:04 AM »
  :o Might as well just hit your pizza with a propane torch!  ;D

Take care!

Jim
The pathologically precise are annoying, but right!

Online norcoscia

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Re: Cajun Bayou Broiler
« Reply #2 on: August 03, 2015, 08:23:03 AM »
I wonder if it could be made to work - the cooking surface is 20X30 so plenty of room for a nice big pie.

Seems like you might be able to swap in a large stone for the grill grate, pre-heat the stone on high then turn it down and launch.

Not too many options (under a grand) for a pie in that size range so if anyone tries this please let me know.....

Offline HBolte

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Re: Cajun Bayou Broiler
« Reply #3 on: August 03, 2015, 09:42:19 AM »
Your pepperoni sure would curl!  ;D
Hans

Offline Tampa

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Re: Cajun Bayou Broiler
« Reply #4 on: August 05, 2015, 11:28:33 AM »
It sure would be fun to try.  That flame looks exciting. :drool:

Just setting a stone on top of the grate should be fine for warm up .  The tricky bit would be to tease in rim char without burning the center cheese.  Perhaps Craig's Beer Pies would bake up nicely.

Dave

Offline TXCraig1

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Re: Cajun Bayou Broiler
« Reply #5 on: August 05, 2015, 11:57:01 AM »
My gut feeling is that it would be really hard to get a balanced bake. It's an upside down grill, and the heat balance problem would be largely the opposite of a grill.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage