Recipe: Hot italian sausage with a pesto & provolone at the base. Red & serrano peppers.  Topped with a little parmesan cheese. Grill the crust first over an open flame, install the indirect heating plate on the green egg, bake it at 400 for another 10 minutes. Didn’t add any smoke, but a little wouldn’t have hurt anything.

Results: Deliciously charred crust with a decently spicy kick. It’s a keeper.

Beer pairing: Green Flash – Road Warrior Imperial Rye IPA