New England Kettle Style Stromboli

[gmc2003]

Incredible Chris! I looked at it and read it all three times, still can't figure out how you keep it all from falling apart. RAY

Appreciate it Ray. It's not nearly as hard as it looks or sounds. Thanks for the like also.

Chris

 

[gmc2003]

motocrash thanks for the like. Appreciate it.

Chris

 

[tx smoker]

If you do try it I hope you like it.

Appreciate the kind words Chris but you don't have to worry. I know just from looking at it and reading through the ingredients that I'm gonna love it. I mean heck, what's not to love!!

Robert

 

[yankee2bbq]

My teeth would love it.

 

[gmc2003]

My teeth would love it.

Thanks Justin. I'm sure your toothes would love it. Also appreciate the like.

Chris

 

[gmc2003]

Fueling Around thanks for the like appreciate it.

Chris

 

[gmc2003]

GATOR240 and JJS Thanks for the likes

Chris

 

[gmc2003]

SecondHandSmoker appreciate the like. Thanks

Chris

 

[tropics]

Chris great job on that, did you feed an army.
Richie

 

[gmc2003]

Chris great job on that, did you feed an army.
Richie

LOL, No It was just me at home. The rest is in the freezer. Thanks for the kind words and like Richie.

Chris

 

[gmc2003]

SmokyMose and kruizer thanks for the likes. Appreciate them.

Chris

 

[gmc2003]

lilhef Johnny Ray Thanks for the likes appreciate them

Chris

 

[gmc2003]

texomakid thanks for the like appreciate it.

Chris

 

[Rafter H BBQ]

Awesome Chris, nice job!

 

[bauchjw]

That is so impressive! Looks incredible and had to taste amazing! Great work, thank you for sharing!

 

[jcam222]

Chris that is what me fine entry. Great bacon weave too. Very nice work.

 

[Workaholic]

Wow. I'm at a loss for words. That looks amazing. I'll have to find the throw down/contest thread, and give it a look-see. I do have questions, however, if you wouldn't mind d telling a couple of secrets.

1. What did you use for dough?
2. How did you keep the sausage from falling apart when taking it off the grill?
3. Is that smoked or grilled? And at about what temp?

 

[gmc2003]

Awesome Chris, nice job!

Thank you Justin and for the like.

That is so impressive! Looks incredible and had to taste amazing! Great work, thank you for sharing!

No problem sharing bauch, thanks for the kindly words and like also.

Chris

 

[TNJAKE]

Chris that meal looks awesome. I love stromboli and you took that one to another level. Nice work bud

 

[gmc2003]

Chris that is what me fine entry. Great bacon weave too. Very nice work.

Thank you Jeff, and for the like appreciate them.

Wow. I'm at a loss for words. That looks amazing. I'll have to find the throw down/contest thread, and give it a look-see. I do have questions, however, if you wouldn't mind d telling a couple of secrets.

1. What did you use for dough?
2. How did you keep the sausage from falling apart when taking it off the grill?
3. Is that smoked or grilled? And at about what temp?

Thanks Workaholic and for the like.
To answer your questions:

1. I'm not a baker by any means. So I just used Pillsbury pizza dough. Two tubes.
2. I have a wider spatula and lift it up on one end and slide it back onto a cutting board. The bacon and cheese also helps keep it together.
3. Both, I did this on my 26" kettle with the charcoal baskets(One on each side) and ran my kettle around 250*. There was a chuck of Apple wood in each basket. When the meat was done, and the dough was put on the kettle I made sure the kettle temp was around the 400* range. I did have to add a few lit coals to reach that temp.

Chris

Chris