Hey all this is the second batch of Calzone Fatties but this time i got pic's
Ingredients we used
1# Sweet Italian Sausage
1#Hamburger 80/20 mix
Pepperoni
Green Peppers
Onion
Spaghetti Sauce
here's he first one after i had it rolled and all the ingredient's in
The weave used a "thick cut" bacon which lesson learned doesn't make a great weave,
The weave with assistant cook
Wrapped and Resting overnight
Here's an image of the issues i had with thick cut bacon, This was more of a personal issue of not having enough bacon and my weave skills are non existent so far
On to The smoker for 4 hours IT temp got 170 and Smoker temp of 225-250 ish
Outside temp when started this project was 0 degree F with wind chill of -5 5MPH wind in other words. Hence why i was having temp fluctuations.
End outside temp 35 deg, didn't get any smoker pics forgot (My bad) another lesson learned more pics
Heres it is getting ready to go to oven at 400 deg for 30 minutes
(due to wife food allergy (gluten, no bread products) we found a great sub for crust by Pilsbury)
Finally cooked and resting to cool before burning top of Mouth (couldnt wait)
And finally eating
And it was delicious, needed more filling but the next couple will probably be different and trying ribs next.
Ingredients we used
1# Sweet Italian Sausage
1#Hamburger 80/20 mix
Pepperoni
Green Peppers
Onion
Spaghetti Sauce
here's he first one after i had it rolled and all the ingredient's in
The weave used a "thick cut" bacon which lesson learned doesn't make a great weave,
The weave with assistant cook
Wrapped and Resting overnight
Here's an image of the issues i had with thick cut bacon, This was more of a personal issue of not having enough bacon and my weave skills are non existent so far
On to The smoker for 4 hours IT temp got 170 and Smoker temp of 225-250 ish
Outside temp when started this project was 0 degree F with wind chill of -5 5MPH wind in other words. Hence why i was having temp fluctuations.
End outside temp 35 deg, didn't get any smoker pics forgot (My bad) another lesson learned more pics
Heres it is getting ready to go to oven at 400 deg for 30 minutes
(due to wife food allergy (gluten, no bread products) we found a great sub for crust by Pilsbury)
Finally cooked and resting to cool before burning top of Mouth (couldnt wait)
And finally eating
And it was delicious, needed more filling but the next couple will probably be different and trying ribs next.
