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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, 08:19 PM | #16 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
Thanks man!
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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, 09:19 PM | #17 |
is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA
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Mighta gone after a calzone instead given how you went about it. Stroms tend to be more doughy rather than filler-y, rolled, and certainly drier. Thanks for sharing.
What you wound up with would have made some of my friends very happy, just around 4:30 this afternoon... cover it in sauce and go to town! Hot Pocket! |
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05-17-2010, 09:27 PM | #18 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Derek, that was not an epic fail, just a bit misshapen. Epic fail would be the pizza we cooked last week that took 20 mins to get off the peel...
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05-17-2010, 09:28 PM | #19 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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I would still eat that!
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05-17-2010, 09:30 PM | #20 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I agree with most people here man.. it looks effin good.
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05-17-2010, 09:36 PM | #22 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thank you guys,
Next attempt will be homemade tator tot's on grill
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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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05-18-2010, 01:32 AM | #25 |
is one Smokin' Farker
Join Date: 04-06-10
Location: Banning,Ca
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Hey Derek just like everyone said you gotta start somewhere..I've blown apart plenty myself..one tip for next time try a little less on the filling..it holds together better and will get some rise to it.
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05-18-2010, 07:47 AM | #27 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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Man that what the extra sauce is for, just cover the dang thing up and chow down!
Scott
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05-18-2010, 07:53 AM | #28 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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05-18-2010, 08:45 AM | #29 |
is one Smokin' Farker
Join Date: 01-07-10
Location: Phark-land WYOMING
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I guess as long as your failures look and taste as good as I think it did I could handle some failures also...To bad it didn't work out the way you wanted it but next time maybe...On a side note we call them calzones here...but we are far from italy and probably have it screwed up...lol
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Jerod ...................Life's hard; it's even harder when your dumb. John Wayne |
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Tags |
Calzone, No smoked, Pizza, Stromboli, Tasty |
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