- Sep 15, 2012
- 19,293
- 17,016
Well the wife was busy last night and that meant that I was a latchkey husband for the evening. Oh, the mischief one can get into. With that said, and remembering all of the recent wonderful pizza threads that have been posted. I decided to take it upon myself and concoct my own variation. Now remember to take it easy on me. I've never made homemade pizza before - unless you want to count frozen. I'll also note some the mistakes I made and what I'll do next time to correct them.
Onto my deathwish.
First two pounds of Sausage molded over a plastic bowl.
Next seperate the sausage from the bowl and roll the sides down in half to strenghten. Note I lost the round shape, but I wasn't to concerned.
Distance shot to give you a better looksee
Next add a layer of ham to help prevent leakage. I prefried all the meats except the pepperoni. Just to remove some moisture.
Add some bacon crumbles. This is one screw up. I had fried some of my homemade bacon, but forgot about it in the fridge.
A layer of fried deli pastrami is next
...and a few slices of pepperoni
Top with pizza sauce
and onto the grill. I somehow missed the grill pictures. Anyway, when the sausage is about 3/4 cooked bring it back inside and wrap in dough and top it with cheese. Then back onto the grill until all is cooked.
Uncooked: I pamed the outer crust top and sprinkled with garlic powder.
Fully cooked: along with two cheesy bread sticks made from the leftover dough.
Distant shot. Man I needed a big old cold one after that.
finally the sliced shot.
Thanks for taking a look. It was real good and the two slices I ate were filling. Now for what I'd do a little differently. First, I would build the sausage ring on the grate in the house and then transfer it to the kettle. Trying to slide it off the cutting board was difficult and I had to reform a section. Either that or I would make it on a sheet of aluminum foil and just put the whole thing on the grate, but that wouldn't allow for the sausage grease to escape. Next I would add a thin layer of cheese to the middle of the meat section.
All in all especially for my first attempt. I'd say it was a total success, and I'll be doing this again before winter sets in. Again thanks for taking a look.
Chris
Bonus pics: Slab of my homemade bacon:
Fried slice: boy was it good. I wish I hadn't forgot it in the fridge. Total Bummer.
A short time ago I hijacked one of
Misplaced Nebraskan
posts and mentioned my kettle lid after a few years of Vortex use. Sorry about that Zach. Well here is what I'm talking about. I store my kettles in the garage and they only come out to play when I'm going to use them. Just wanted to show this to the folks that are buying the new colored kettles.
Onto my deathwish.
First two pounds of Sausage molded over a plastic bowl.
Next seperate the sausage from the bowl and roll the sides down in half to strenghten. Note I lost the round shape, but I wasn't to concerned.
Distance shot to give you a better looksee
Next add a layer of ham to help prevent leakage. I prefried all the meats except the pepperoni. Just to remove some moisture.
Add some bacon crumbles. This is one screw up. I had fried some of my homemade bacon, but forgot about it in the fridge.
A layer of fried deli pastrami is next
...and a few slices of pepperoni
Top with pizza sauce
and onto the grill. I somehow missed the grill pictures. Anyway, when the sausage is about 3/4 cooked bring it back inside and wrap in dough and top it with cheese. Then back onto the grill until all is cooked.
Uncooked: I pamed the outer crust top and sprinkled with garlic powder.
Fully cooked: along with two cheesy bread sticks made from the leftover dough.
Distant shot. Man I needed a big old cold one after that.
finally the sliced shot.
Thanks for taking a look. It was real good and the two slices I ate were filling. Now for what I'd do a little differently. First, I would build the sausage ring on the grate in the house and then transfer it to the kettle. Trying to slide it off the cutting board was difficult and I had to reform a section. Either that or I would make it on a sheet of aluminum foil and just put the whole thing on the grate, but that wouldn't allow for the sausage grease to escape. Next I would add a thin layer of cheese to the middle of the meat section.
All in all especially for my first attempt. I'd say it was a total success, and I'll be doing this again before winter sets in. Again thanks for taking a look.
Chris
Bonus pics: Slab of my homemade bacon:
Fried slice: boy was it good. I wish I hadn't forgot it in the fridge. Total Bummer.
A short time ago I hijacked one of
Misplaced Nebraskan
posts and mentioned my kettle lid after a few years of Vortex use. Sorry about that Zach. Well here is what I'm talking about. I store my kettles in the garage and they only come out to play when I'm going to use them. Just wanted to show this to the folks that are buying the new colored kettles.
Last edited:
