Decided it was time to break in the cute little CI pan with some pulled pork that I found at Freezermart. Had all the participants liked up for a photo-op.
I sprayed the CI pan some non-stick stuff then started layering. First a little sauce
Then half of the one cup of elbow macaroni I'd boiled and set aside
Then a little pulled pork
A nice layer of shredded mozzarella cheese
Then it was back to the sauce and a repeat of the procedure. For the end topping instead of mozz I had this block of cheese in the fridge someone gave up last Xmas
I thought it was going to be like parmesan. When I cut the wrapper I could smell the wine in it, and the cheese had a very creamy texture. I got out the grater and worked enough off of it for a nice final coating.
I had a chimney of coals fired up and dumped them into the Vortex on the Weber kettle, pushed the Vortex back to one end, and closed the vents top and bottom halfway. I waited five minutes then put on the CI pan. 20 minutes later I gave the CI pan a 180º turn for even heat distribution, it was looking good.
Another 25 minutes and it was time to pull. It looked wonderful and the scent of that top cheese was something else, loved it!
Plated it up with a little creamed spinach, a nice glass of cabernet, sprinkled on a little parm.
This effort turned out absolutely delicious! I ate half of what I'd made for dinner, had the other half for breakfast this morning, stuffed! The CI pan on the Weber worked out perfectly and I can see this as a great way to utilize leftover pork, beef, and chicken with either a Italian or Mexican flavor. Thanks for lookin' in, stay safe! RAY
I sprayed the CI pan some non-stick stuff then started layering. First a little sauce
Then half of the one cup of elbow macaroni I'd boiled and set aside
Then a little pulled pork
A nice layer of shredded mozzarella cheese
Then it was back to the sauce and a repeat of the procedure. For the end topping instead of mozz I had this block of cheese in the fridge someone gave up last Xmas
I thought it was going to be like parmesan. When I cut the wrapper I could smell the wine in it, and the cheese had a very creamy texture. I got out the grater and worked enough off of it for a nice final coating.
I had a chimney of coals fired up and dumped them into the Vortex on the Weber kettle, pushed the Vortex back to one end, and closed the vents top and bottom halfway. I waited five minutes then put on the CI pan. 20 minutes later I gave the CI pan a 180º turn for even heat distribution, it was looking good.
Another 25 minutes and it was time to pull. It looked wonderful and the scent of that top cheese was something else, loved it!
Plated it up with a little creamed spinach, a nice glass of cabernet, sprinkled on a little parm.
This effort turned out absolutely delicious! I ate half of what I'd made for dinner, had the other half for breakfast this morning, stuffed! The CI pan on the Weber worked out perfectly and I can see this as a great way to utilize leftover pork, beef, and chicken with either a Italian or Mexican flavor. Thanks for lookin' in, stay safe! RAY