- Aug 27, 2008
- 5,170
- 409
My original post was lost with the crash
. I felt a bit adventurous today, so, here we go again! Drool Alert (cover your keyboards)....
The ingredients are for 2 pies, made in double layer round cake pans:
THE FILLINGS:
1 red, 1 yellow and 1 orange Bell Pepper, medium size, diced;
1 red and 1 yellow onion, medium size, diced;
Button Mushrooms, pieces & stems, canned, 8 oz drained weight, un-cut, drained well;
Black Olive, canned, 8 oz drained weight, whole;
Mozzerella Cheese, 2#, shreaded;
Pizza Sauce, 8oz jar;
THE CRUST:
Jimmy Dean Pork Sausage, 4#, regular, breakfast style;
This made a finished (un-smoked) weight of 5lb-2oz for the first, 4lb-13 oz for the second pie (just shy of 10lbs total per my taylor scale).
The process is with very well clilled meat. After forming the meat, place back into a cold fridge until the filling prep is completed, and ready for the pie.
After the smoke, let the pies rest uncovered to cool for 20-30 minutes. Then, cut out a test-slice to be sure it is cool enough for cutting. If too, runny, re-position the slice and allow to cool more.
The pan, lined with plastic wrap (a new method for me), and the base meat layer pressed into the pan:
The cover meat pressed-out and ready to lay-down:
The filling is in, and the cover is laying-down:
Pie is covered, GOSM smoker grate placed on top, ready for the flip:
The pie flipped over on the grate, and ready for the pan-pull:
Pan is pulled revealing the poly wrap:
Un-wrapped and ready for some Mesquite smoke @ 225-250*:
No, you don't have double-vision! LOL!!! Just into the thin blue:
After a little over 1 hour, time for a probe, and start watching the progress!:
Oops...got alittle out of sequence here...
The Veggies for the filling:
Cheese, and Sauce already on the heap:
Filling is mixed and ready:
I have 54 ABTs and a Hot & Spicy Beef Salami in the SNP with Hickory. I'll post more on the smoke and the finally when I get more pics.
Enjoy!!!!!!!!!!!
Eric
The ingredients are for 2 pies, made in double layer round cake pans:
THE FILLINGS:
1 red, 1 yellow and 1 orange Bell Pepper, medium size, diced;
1 red and 1 yellow onion, medium size, diced;
Button Mushrooms, pieces & stems, canned, 8 oz drained weight, un-cut, drained well;
Black Olive, canned, 8 oz drained weight, whole;
Mozzerella Cheese, 2#, shreaded;
Pizza Sauce, 8oz jar;
THE CRUST:
Jimmy Dean Pork Sausage, 4#, regular, breakfast style;
This made a finished (un-smoked) weight of 5lb-2oz for the first, 4lb-13 oz for the second pie (just shy of 10lbs total per my taylor scale).
The process is with very well clilled meat. After forming the meat, place back into a cold fridge until the filling prep is completed, and ready for the pie.
After the smoke, let the pies rest uncovered to cool for 20-30 minutes. Then, cut out a test-slice to be sure it is cool enough for cutting. If too, runny, re-position the slice and allow to cool more.
The pan, lined with plastic wrap (a new method for me), and the base meat layer pressed into the pan:
The cover meat pressed-out and ready to lay-down:
The filling is in, and the cover is laying-down:
Pie is covered, GOSM smoker grate placed on top, ready for the flip:
The pie flipped over on the grate, and ready for the pan-pull:
Pan is pulled revealing the poly wrap:
Un-wrapped and ready for some Mesquite smoke @ 225-250*:
No, you don't have double-vision! LOL!!! Just into the thin blue:
After a little over 1 hour, time for a probe, and start watching the progress!:
Oops...got alittle out of sequence here...
The Veggies for the filling:
Cheese, and Sauce already on the heap:
Filling is mixed and ready:
I have 54 ABTs and a Hot & Spicy Beef Salami in the SNP with Hickory. I'll post more on the smoke and the finally when I get more pics.
Enjoy!!!!!!!!!!!
Eric
