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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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05-17-2010, 06:37 PM | #1 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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""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.
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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.. |
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05-17-2010, 06:45 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[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] |
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05-17-2010, 06:47 PM | #3 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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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. |
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05-17-2010, 06:57 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[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] |
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Thanks from:---> |
05-17-2010, 07:01 PM | #5 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
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. |
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05-17-2010, 07:13 PM | #7 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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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.
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05-17-2010, 07:21 PM | #8 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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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.
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-17-2010, 07:28 PM | #9 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Man if it tasted good then looks need to be put aside. I'd hit that in a sec.
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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] |
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05-17-2010, 07:35 PM | #10 |
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA
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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.
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22" WSM, 22.5" Weber Kettle |
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05-17-2010, 07:38 PM | #11 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
Also floured up the pizza stone ( yes I know it's metal ) but it's still a stone, ok maybe not.
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-17-2010, 07:42 PM | #12 | |
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA
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Quote:
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...
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22" WSM, 22.5" Weber Kettle |
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05-17-2010, 07:49 PM | #13 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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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. |
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05-17-2010, 08:07 PM | #14 |
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA
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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!
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22" WSM, 22.5" Weber Kettle |
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05-17-2010, 08:16 PM | #15 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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I don't see a problem
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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. |
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Tags |
Calzone, No smoked, Pizza, Stromboli, Tasty |
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