Discussion Thread -> " Show Off Your Pies" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Hmmmmm...I saw a recipe for a crustless pie last week that I've been DYING to try. Luckily the kettle is an oven too, and some smoke may very well enhance this particular cook.:grin:

Mongo's Official "Show Off Your Pies" TD Entry...

Well somebody has to fire off the opening salvo so it might as well be me/us... :mrgreen:

I figured I'd like to do something different than a traditional pastry pie or a pizza, as long as it fit the "The entry must resemble a traditional pie, cooked in a pie plate or a reasonable facsimile thereof" requirement...

So without futher ado, I present "Mongo's Lobster Mac and Cheese in a Bacon Pie Crust". :thumb:

First off, we start with the bacon... It took a while to figure out how I was going to manage the bacon pie crust, but I finally decided on doing a bacon weave wrapped over the outside of a pie pan.

On to the Traeger to cook the crust, plus some extra strips to both snack on and plan for contingencies... :loco:

Since I knew the bacon on the pie tin was going to curl and shrink, I decided to put another pie tin over it to reduce shrinkage :shocked: and hold it's shape. :becky:

After about half an hour, the crust was pretty much done and the extra strips were either patched into the bare spots or in my belly. :hungry:

At this point, I grabbed another pie tin, put it over the top of the cooked bacon, flipped it over and soaked up the excess bacon grease. :biggrin1:

Once the crust was done and cooling in the fridge, I started working on the bug filling. I picked up these little slipper tails at the store.

I cut the membrane, pulled out the meat heh and seasoned them up with Old Bay, lemon pepper, crab boil and other spices.

On to the the grill over indirect heat until opaque and about 140 F. :biggrin1:

Off the grill and resting.

And pulled from the shells while doing their best job of recreating the classic "Get off me a$$hole, I'm a french fry" cartoon... :laugh:

At this point, we need to take a brief intermission where I would suggest you all envision me boiling up some seashell pasta, making a white sauce, adding Gruyère and sharp cheddar cheeses, and various spices to make a tasty cheese sauce. To that, I add the pasta, cubed up lobster, other goodies and spoon it into the chilled bacon pie crust seen below.
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A little closer shot.

Now fully knowing I could never hope to cook this and even dream of it setting up, or worse yet cutting through the bacon crust, I put it into the fridge to chill for a few hours. Once we got close to dinner, I put the pan in a few inches of hot water to release the crust from the pan and slipped it out to show it in all it's glory. :clap:

Being pretty much stone cold at this point, I decided to put it back in the tin and toss it back onto the Traeger to warm it back up.

Before it got too hot/gooey/sloppy I cut out this quarter, put it on a plate and then back on the Traeger to finish heating up.

And here we have the finished lobster mac and cheese bacon crust pie garnished with green onions, extra cheese and crumbled bacon (please pay no attention to the side salad prop :tsk.


Below is the money shot (sans the salad). :becky:


If you made it to the end of this post without dozing off, just keep in mind you won't need to take your Ambien tonight. :loco:

Beautiful pie Mongo

It is late and I should be going to bed but now I'm farking hungry. You are a bad bad man.

Wow Mongo I want to eat your pie.......Outstanding

Ron_L said:

Is it wrong to want lobster mac and cheese pie for breakfast?

Great job, Mongo!

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If it is, then color me wrong too. Mongo smacks another one out of the park.:thumb::thumb:

That is not food. That is a work of art. A pie pan of bacon... how can that be topped?






















Clearly with shrimp and mac & cheese. :becky:

A truly inspired cook Mongo! Well executed.

Mongo is Smoking!

Outta the park, off the hook, slap yo mama, shut the front door, right in the ol' bulls eye, earthshaking........and on, and on, and on:eusa_clap.

Absolutely beautiful cook, and a marvelous idea!

KC

Al Czervik said:

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No need to enter ... this TD is over

What's not to love about bacon, lobster and Mac-n-cheese!

Looks awesome!

code3rrt said:

Outta the park, off the hook, slap yo mama, shut the front door, right in the ol' bulls eye, earthshaking........and on, and on, and on:eusa_clap.

Absolutely beautiful cook, and a marvelous idea!

KC

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Translation: I live REAL close and wouldn't mind an occasional invite at all...

I love everything about your pie Mongo!
I will trade you my pickle for a piece of your pie:becky:

Cack said:

No need to enter ... this TD is over

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Thanks Cack but I think we all know deep down just how many talented people (including yourself) participate in this fun and have the mad cooking skills to bury this heart attack on a plate. :loco:

"candygram for Mongo, candygram for Mongo"


This is my Official Entry into the “Show off your Pies Throwdown”

I call this “Smoked Rueben Pie” Now for the ingredients. Taking center stage is a 5 pound prepped corned beef brisket ready for the smoker. I soaked a corned beef brisket for 3 days with cold water and taters in the fridge, changing out the mixture every day. The rub is a mixture of black pepper, onion powder, garlic powder, smoked paprika and coriander. We also need some Swiss, cheese, Frank’s Bavarian sweet kraut with caraway, some dill and extra caraway for the crust, which is made with half and half white and rye flour, Thousand Island dressing and some mustard for the finishing touch will make up this pie.



Here’s the brisket at 165* internal temperature, getting ready for a braising in some beer and back on the smoker. About 2-3 hours more and this will be in the cooler. I have been cooking at about 275* over some hickory and cherry in my drum smoker. Then I have the Pastrami sliced and then ready for the pie. The pastrami cooked 6 hours with an additional 2 in the cooler.







Here is the crust rolled out and into the pie pan. Now we need to load it up.



Well time to build a pie. I am going to wing this one and build it just like I would a pastrami Rueben sammie. First we add some pastrami to the bottom, next a layer of kraut, more pastrami and then more kraut. Now add some Swiss cheese and then the Thousand Island dressing. Cover this all up with the top crust and add a few slits for venting. Now put the pie back on the smoker at 325* until the crust is a golden brown.











Here it is right out of the cooker



And this is my Official Money Shot into the “Show off your Pies Throwdown”

Dang Bluesman!
I will take one slice of that please!:clap: