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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-04-2010, 10:31 PM | #1 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Stromboli Step by Step (Lots of Pron)
There have been a few threads regarding Stromboli so I thought I would show you how I make mine. Hopefully I upload the pictures correctly.
Step one was to make the dough. I use a basic dough from Artisan Bread in 5 Mins a Day. Once it is ready I form it into a ball and then stretch it out into the shape that I want. Next I load it up with cheese and pepperoni. I then seal the edges with a fork and then give it a lite egg wash. The Stromboli gets baked at 500 degrees. Of course you could use other fillings but I like it simple. Thanks for checkng out my pics!
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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Thanks from: ---> |
06-04-2010, 10:32 PM | #2 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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That is down right PIMPIN' Goooood!!!!!!
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06-04-2010, 10:42 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Dagnabbit Guido, now I want a stromboli.
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06-04-2010, 10:43 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Guido, that looks awsome bro!!!
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06-04-2010, 11:41 PM | #5 |
Full Fledged Farker
Join Date: 05-13-10
Location: O'Fallon, MO
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Holy moly...that is some fine stromboli
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06-04-2010, 11:46 PM | #6 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Start with dough! Now why didn't I think of that?
Awesome job. I can't wait for Landarc to make me one.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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06-05-2010, 12:50 AM | #7 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Yummy!!!
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06-05-2010, 12:53 AM | #8 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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I'll tale 2 please
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06-05-2010, 01:06 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Mooi werk Guido!
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06-05-2010, 01:32 AM | #10 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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might not be BBQ, but looks mighty fine
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06-05-2010, 01:53 AM | #11 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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Beautiful strombolis.
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06-06-2010, 01:39 PM | #12 |
Knows what a fatty is.
Join Date: 05-13-10
Location: Washington, MO
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im totally trying this!!!!!!!!!!!!!!
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06-06-2010, 01:50 PM | #13 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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That's just...downright beauteous. Did you serve it with some marinara?
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06-06-2010, 01:53 PM | #14 |
is One Chatty Farker
Join Date: 08-05-09
Location: Stockton CA
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Outstanding!!! Very tasty looking
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06-06-2010, 01:59 PM | #15 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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The crust looks amazing Guido !!!!
super job !!
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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