MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-17-2010, 06:37 PM   #1
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default ""EPIC FAIL"" Stromboli, w/Failed Pron!

I did my strom this afternoon . And it failed big time, I used my thin crust recipe that I know by heart and I've screwed it up BIG TIME!

Sidenote, it fell apart when putting it on the stone, I've decided to cook it in the oven, "crap, another big mistake"

But buy was it FARKING TASTY AS HECK!


Anyways here's the photo's from today's lunch!

no captions this time.












MOST EPIC FAILED STROMBOLI EVA.




Oh well, more practicing I guess. Now let's add the score on my total failed attempts, a brisket, and a stromy ! 2 I count 2 failed attempts.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.

Last edited by Derek; 05-17-2010 at 06:53 PM..
Derek is offline   Reply With Quote




Old 05-17-2010, 06:45 PM   #2
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

What is that yellow liquid? Did you put an egg wash on the inside? Also, not thin crust dough, stromboli is better with a thicker crust. Of course, you might have realized that by now.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 05-17-2010, 06:47 PM   #3
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by landarc View Post
What is that yellow liquid? Did you put an egg wash on the inside? Also, not thin crust dough, stromboli is better with a thicker crust. Of course, you might have realized that by now.
Yes that's my egg wash, and yes I've realized that now. and that's what the BIG epic fail was.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-17-2010, 06:57 PM   #4
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

BTW, in my book, this is not an epic fail, let's not be drama queens about this. Epic fail is more like...'I went inside to get a camera and when I came out I heard a fwoosh and the deck was on fire, I lost all of my pepper plants, the Weber melted but, good thing is, the vet said the dogs tail would be fine after the first 2 surgeries'

You just had an oddly shaped stromboli today. Shall we say well vented. And a stromboli that size only needs one egg worth of wash, and it should be a very thin wash at that.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Thanks from:--->
Old 05-17-2010, 07:01 PM   #5
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by landarc View Post
BTW, in my book, this is not an epic fail, let's not be drama queens about this. Epic fail is more like...'I went inside to get a camera and when I came out I heard a fwoosh and the deck was on fire, I lost all of my pepper plants, the Weber melted but, good thing is, the vet said the dogs tail would be fine after the first 2 surgeries'

You just had an oddly shaped stromboli today. Shall we say well vented. And a stromboli that size only needs one egg worth of wash, and it should be a very thin wash at that.
Thanks bro, The odd thing about it, it tasted like a hot pocket.


Here's how I did the bacon ( in the oven )




&


__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-17-2010, 07:11 PM   #6
Big_AL
Full Fledged Farker
 
Join Date: 05-13-10
Location: O'Fallon, MO
Default

Derek...looks like one of my omelets.

For food made at home, the family cares 99% what it tastes like and 1% what it looks like.
Big_AL is offline   Reply With Quote


Thanks from:--->
Old 05-17-2010, 07:13 PM   #7
SmokeJumper
is One Chatty Farker
 
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
Default

Thanks for the pics. Nice looking weave. Definitely not an epic fail if was still edible and life was back to normal after dinner. I'm looking forward to version 2.0.
SmokeJumper is offline   Reply With Quote


Thanks from:--->
Old 05-17-2010, 07:21 PM   #8
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Thank you guys, By the way I put smoked paprika in the dough to add a little color to the dough. And boy my SAUCE is FARKING KILLER in the pizza.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-17-2010, 07:28 PM   #9
Alan in Ga
is One Chatty Farker
 
Join Date: 12-19-09
Location: Macon,Ga
Default

Man if it tasted good then looks need to be put aside. I'd hit that in a sec.
__________________
NB Black Diamond, 57 Smokehouse BBQ Team
[URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL]
Certified GBA Judge/Competetior
[SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE]
[SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]
Alan in Ga is offline   Reply With Quote


Thanks from:--->
Old 05-17-2010, 07:35 PM   #10
GeauxBigRed
On the road to being a farker
 
Join Date: 09-29-08
Location: Audubon, IA
Default

How did you transfer from the counter to the pan?

Sometimes it helps to refrigerate the doughfor a bit before you handle/shape it. You could get it all filled and shaped and then just let it sit at room temp to take the chill out of the dough.

Anyway, it looked farking delicious.
__________________
22" WSM, 22.5" Weber Kettle
GeauxBigRed is offline   Reply With Quote


Old 05-17-2010, 07:38 PM   #11
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by GeauxBigRed View Post
How did you transfer from the counter to the pan?

Sometimes it helps to refrigerate the doughfor a bit before you handle/shape it. You could get it all filled and shaped and then just let it sit at room temp to take the chill out of the dough.

Anyway, it looked farking delicious.
2 floured spatula's and salt throw over my shoulder for good luck.

Also floured up the pizza stone ( yes I know it's metal ) but it's still a stone, ok maybe not.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-17-2010, 07:42 PM   #12
GeauxBigRed
On the road to being a farker
 
Join Date: 09-29-08
Location: Audubon, IA
Default

Quote:
Originally Posted by Derek View Post
2 floured spatula's and salt throw over my shoulder for good luck.

Also floured up the pizza stone ( yes I know it's metal ) but it's still a stone, ok maybe not.
Did it stick to the spatulas or just crumble under it's own weight?

This might be something to prepare and cook on a piece of parchment paper? You could just lift the entire piece of parchment paper onto the stone...
__________________
22" WSM, 22.5" Weber Kettle
GeauxBigRed is offline   Reply With Quote


Old 05-17-2010, 07:49 PM   #13
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by GeauxBigRed View Post
Did it stick to the spatulas or just crumble under it's own weight?

This might be something to prepare and cook on a piece of parchment paper? You could just lift the entire piece of parchment paper onto the stone...
It crumbled under it's own weight. And it was kind of sticking to the counter.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-17-2010, 08:07 PM   #14
GeauxBigRed
On the road to being a farker
 
Join Date: 09-29-08
Location: Audubon, IA
Default

Well, I have never attempted a stromboli so I'm not going to try and give too much advice. I bake-a lot, so that's why I was curious on your process.

Better luck next time!
__________________
22" WSM, 22.5" Weber Kettle
GeauxBigRed is offline   Reply With Quote


Old 05-17-2010, 08:16 PM   #15
Jaberwabee
is One Chatty Farker
 
Jaberwabee's Avatar
 
Join Date: 11-21-06
Location: Wichita, KS
Default

I don't see a problem
__________________
Oct 2011 Update. (it changes)
2 WSM's 1 of each (18.5, 22.5)
2 UDS's Gone, (Brother in Law took them....FARKER)
1 Rib Machine Chargriller Pro Hella Mod (Retired)
2 Bubba Keg (One HOT MOTHER, One LOW N SLOW)
1 22" Performer
Yoder YS-640 is the next cooking device.
Jaberwabee is offline   Reply With Quote


Reply

Tags
Calzone, No smoked, Pizza, Stromboli, Tasty

Similar Threads
Thread Thread Starter Forum Replies Last Post
"Porky", Gamey", "Disgusting" Flavor Boshizzle Q-talk 40 04-25-2017 08:28 PM
Friday Night Steaks..."Bistro Style"...(featuring "SizzleVision") JD McGee Q-talk 5 10-31-2009 02:06 PM
Food Network's "Next Big Star" winner. Another "Suzy Home Maker" persona. Bamabuzzard Q-talk 78 08-04-2009 11:42 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:44 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts