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Discussion in 'Fatties' started by bbq engineer, Apr 12, 2009.
I call this one Calzone Fattie.
You are the king, my man! What a fattie! Very good concept and execution.
wow that is awsome. how do the grren olives taste in the fattie. I am sorta scared to try them ?
Should have sent a poet...
Seriously though, that thing looked amazing.
I have so many things added to the to-do list, and this just went high up on the list.
Excellent addition of the smoked garlic also. One of the absolute best fatties I ever made was done with smoked garlic, it really adds a whole new level of flavor.
Great looking Fattie! I might have to think up a couple of new ideas. Looks like my bar is getting lower.........
I have to get it back up with yours
Now that's a Fattie. Great qview.
you have a winner here
Thanks everyone for the kind words...And Rivet, I guarantee next time this is sitting on a bed of your Sicilian tomato sauce. Thanks again for the recipe.
Nice looking Fattie!
excellent! this is one that will be on my to-do list!
Two words Awesome,
Looks awesome BBQE. Nice job
Points for a great weave. I am still practicing. Great looking fattie and man, what originality.
Great looking fattie, but what type of dough did you use for the crust??
That's a shwweeet looking fatty!!
How did the bacon taste, after being marinated by the pepperoni?
I used regular ol' refrigerator pizza dough. Next time I will use twice as much or make my own. It came out of the oven crusty and delicious.
The pepperoni grease dripped away like I thought it would, and the bacon / pepperoni were an excellent combo...smoky and spicy! Thanks for the points!
Hey there BBQ, looks pretty awesome. I was debating on what to make as my first smoke on the new smoker. I think a fattie might be a worthy contender. By the way, I cant get that kiln insulation idea out of my head, thanks allot LOL. Its all Ive been thinkin about since you turned me on to it. I have some ideas I want to run by you, get your take on them. Later....
Fargin A - awesome eats there! Wow - and to think, I made home made dough about 10 days ago, and didn't think to reserve some for that type of treat! For sure I'll be doing a similar fattie this weekend. I like the idea of having the sauce seperate from the fattie...Bravo!
Wow, great idea and a super lookin fattie....this one's goona be tough ta beat!!
Nice job BBQ Eng!!