zydecopaws
Babbling Farker
Tonight I offer up what will be an entry for the "surprise inside" throwdown, but will not go in the 2010 MOINK ball challenge. I'm starting with the disclaimer so BBQ Grail doesn't start sending me nastygrams about breaking competition rules.
It all started with traditional MOINK sprinkled with some Cajun and Italian seasoning mixes.
The MOINK balls went on Bubba Ho-Keg for about 90 minutes and were removed without the usual glaze since there would be sauce in the calzone.
I made up a batch of basic recipe bread dough from "Artisan Bread in Five Minutes a Day", tossed it into a pizza dough shape, and covered with some homemade pizza sauce, shredded cheese (this was a Mexican blend, because that’s what was in the refrigerator), MOINK balls, sliced onion, and sliced mushrooms.
This all got folded up, the edges pinched together, and thrown on the cast iron pizza pan that had been sprinkled with some corn meal. After about 30 minutes, it was ready to eat.
The crust didn’t brown up as much as I would have liked; this was likely due to not getting the temperature back up as high as the recipe called for (450°F) before putting it on the grill. It didn’t seem to affect the taste much though, these were pretty good (and very filling).
Since I had sauce leftover and still had plenty of dough, I made up a second calzone using leftover pulled pork instead of MOINK.
It looks pretty tasty, but I won’t know until tomorrow as I am way too stuffed from eating the MOINK calzone.
It all started with traditional MOINK sprinkled with some Cajun and Italian seasoning mixes.
The MOINK balls went on Bubba Ho-Keg for about 90 minutes and were removed without the usual glaze since there would be sauce in the calzone.
I made up a batch of basic recipe bread dough from "Artisan Bread in Five Minutes a Day", tossed it into a pizza dough shape, and covered with some homemade pizza sauce, shredded cheese (this was a Mexican blend, because that’s what was in the refrigerator), MOINK balls, sliced onion, and sliced mushrooms.
This all got folded up, the edges pinched together, and thrown on the cast iron pizza pan that had been sprinkled with some corn meal. After about 30 minutes, it was ready to eat.
The crust didn’t brown up as much as I would have liked; this was likely due to not getting the temperature back up as high as the recipe called for (450°F) before putting it on the grill. It didn’t seem to affect the taste much though, these were pretty good (and very filling).
Since I had sauce leftover and still had plenty of dough, I made up a second calzone using leftover pulled pork instead of MOINK.
It looks pretty tasty, but I won’t know until tomorrow as I am way too stuffed from eating the MOINK calzone.
