- Mar 12, 2009
- 14,457
- 58
Now as most weekends go I'm a smoking something. Ok this weekend is alittle differant for the first thing isn't smoked but the other night I was I chat with chisoxjim, and DanmcG but someone wanted to see what was in this mozzarella meatpie that I make. Well here it is now it has alot of stuff in it like:
1 lb Hamburger meat
1 lb Hot Italian sausage
1 green pepper chopped
1 med. yellow onion
handful ofpeperioni
3 small cans tomatoe paste
alot of cheeses cheddar & mozzarella
1 roll of cresent rolls
Then just roll the rolls out and fit into the greezed pie pan and then fry up the meat and add your own seasoning to taste mine is hot. Then add the tomatoe paste and then really big (maybe 2) handfuls of cheeses. Then stir this concocation until you have a big glob of meat pie filling.
Something like this
Then just fill the pie pan and add MORE cheese to top it off and then into a 350°oven for about 45 minutes or until the crust in a nice golden brown and bubblee.
It works out to be pretty darn thick and yummy too.
Y U M M O
Then to keep the weekend going. Well if you remember my cousin was in from New York and back from her fact finding mission with the Corp of Engineers study of the oyster beds in apalachicola. So with a prime rib in her belly we went to the meatpie and now we are moving into some ribs (later) and some snack sticks.
I just used the lem's kit and some added chennye pepper and red pepper flakes for this batch then stuffed into some 22mm colegen casings and then just smoked them as I did for our son's batch for Iraq.
Now they're in the smoker doing smokey things
Her plane was snowed in and canceled so now for some baby (my first ever) baby back ribs. I rubbed them with some Byran's butt rub and left them in the refrig overnight. Now into the smoker at about 240° for the 2-2-1 method
This is after in the foil for the 2 hours and now ready for the Rick's snake bitten sauce and back into the smoker.
Out of the smoker and rested then sliced up.
Well all was good and I think she was wishing that this flight was going to be canceled too. She now calls our house the Bed-n-Breakfast-n-Dinner Inn. Well it was fun but now I have to finish the snack sticks, and then start smoking the chicken for our dinner tonight. Then it will be off to work in the morning for some rest. I hope you enjoyed my weekend acticities.
Mark
1 lb Hamburger meat
1 lb Hot Italian sausage
1 green pepper chopped
1 med. yellow onion
handful ofpeperioni
3 small cans tomatoe paste
alot of cheeses cheddar & mozzarella
1 roll of cresent rolls
Then just roll the rolls out and fit into the greezed pie pan and then fry up the meat and add your own seasoning to taste mine is hot. Then add the tomatoe paste and then really big (maybe 2) handfuls of cheeses. Then stir this concocation until you have a big glob of meat pie filling.
Something like this
Then just fill the pie pan and add MORE cheese to top it off and then into a 350°oven for about 45 minutes or until the crust in a nice golden brown and bubblee.
It works out to be pretty darn thick and yummy too.
Y U M M O
Then to keep the weekend going. Well if you remember my cousin was in from New York and back from her fact finding mission with the Corp of Engineers study of the oyster beds in apalachicola. So with a prime rib in her belly we went to the meatpie and now we are moving into some ribs (later) and some snack sticks.
I just used the lem's kit and some added chennye pepper and red pepper flakes for this batch then stuffed into some 22mm colegen casings and then just smoked them as I did for our son's batch for Iraq.
Now they're in the smoker doing smokey things
Her plane was snowed in and canceled so now for some baby (my first ever) baby back ribs. I rubbed them with some Byran's butt rub and left them in the refrig overnight. Now into the smoker at about 240° for the 2-2-1 method
This is after in the foil for the 2 hours and now ready for the Rick's snake bitten sauce and back into the smoker.
Out of the smoker and rested then sliced up.
Well all was good and I think she was wishing that this flight was going to be canceled too. She now calls our house the Bed-n-Breakfast-n-Dinner Inn. Well it was fun but now I have to finish the snack sticks, and then start smoking the chicken for our dinner tonight. Then it will be off to work in the morning for some rest. I hope you enjoyed my weekend acticities.
Mark
