hey everybody today we're going to be reviewing a couple of the personal Pizza size pizza stones from Napoleon we're going to be cooking on the Polian prestige Pro 500 grill and we're going to be cooking up some shrimp Casa de s be a good good test of those pizza stones so let me get everything prepped up and we'll get started let's tussle on a couple of these these are raw dough flour tortillas I got from the local h-e-b they come out real nice we'll just let them brown up on one side and then we'll start putting some ingredients together while these are warming up we're going to go ahead and heat up a skillet got a cast-iron skillet we're going to do it over the the seer zone over here work real well for that we're gonna cook up the shrimp with some chupacabra seasoning what we're gonna do here with the tortilla is we're gonna heat up one side and then that's the side we're going to put the ingredients on will put this cook side on top and then we'll flip it over cook the bottom side the opposite side of each see what we got that one's about ready to put on stand by that one go just a little more good enough we're gonna sprinkle on a little mozzarella cheese our grease should be hot over here let's go ahead and Grill up these shrimp or rather fry up these shrimp not really gonna fry them we're just gonna warm them they're already cooked sizzles oh that's good right there let's hit it with some Chupacabra Rob sizzle zone works just right for this that's good enough right there I'm gonna shut it off and let's get them on that kiss that you oh yeah smells good looks good gonna taste good too now I'm going to top that off with some American cheese we're going to put the cooked side of the tortilla down because we're going to cook both sides of this to warm it up and melt the cheese we're gonna cook the two uncooked sides now we'll go ahead and close the top on that and let it heat up and melt I don't have any specific timing for this just however long it takes for the uncooked side of that tortilla to get nice and brown the cheese to melt then we'll flip it Brown the other side and we're done that's simple let's see if we can give it a flip nice and brown on that side cheese is starting to melt well we'll let it melt on that side we'll run it inside cut it up give it a try there is we're gonna let it cool off a little bit get a some sour cream to put on it cut it up give it a try my favorite way to cut a kiss of the years with a pizza cutter guess of the full of cheese and shrimp some nice sour cream let's give it a try mmm a nice crunch of the nicely browned flour tortilla a little bit of Tang from the sour cream mixing it with a cheese and and the shrimp that chupacabra rub on that shrimp mm-hmm still nice and hot fresh off the grill Jesus still melted in there that is just sheer awesomeness right there those Napoleon pizza stones look at the toasting on that that flour tortilla they didn't even stick I didn't put any cornmeal or anything like that down on the stone like you typically would with a pizza I just threw the flour tortilla right on there cooked up didn't stick it real nice you could throw a little bit of cornmeal or whatever your choice is let me know in the comments what do you put on your pizza stone to keep your pizza or anything else from sticking that would have helped a little bit but didn't stick anyway so it's not a big deal another great Napoleon product well thank you for joining us here at rash Lee's border cue on wildcard Wednesday shrimp kiss of the S on the napoleon prestige Pro 500 I hope you all enjoyed it come back and join us again later right here at rash lee's border cue we'll see y'all later on down the road adios you