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02-17-2013, 07:14 PM
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#1 |
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Knows what a fatty is.
Join Date: 11-14-12
Location: North Las Vegas, NV
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Pizza fatty with PR0N
So I was inspired a few weeks back by Smoked Ham and his post http://www.bbq-brethren.com/forum/sh...d.php?t=153008
Here is my attempt Assembly       On the UDS  Getting sauced and wrapped in crust   Cut in to  My opinion, it was tasty, but I was not blown away. I made a few mistakes. I hit it with too much smoke. Should have cut the amount of wood I used in half. I think that was the biggest thing. It is worth checking out Smoked Hams crust recipe from the thread above. It is on page 2. Well it was fun working on this for a couple of days and now I am full.
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UDS, COS, iGrill, Love to BBQ Last edited by jorrflv; 02-17-2013 at 07:20 PM.. Reason: change title |
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02-17-2013, 07:27 PM
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#2 |
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On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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Interesting!
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bandera owner |
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02-17-2013, 07:43 PM
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#3 |
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On the road to being a farker
Join Date: 06-13-11
Location: Highland Falls, NY
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I've done pizza fatties before, but not with a crust. I sliced them and served them on rolls. I may have to try and bake a crust around one. It's like a big amazing Stromboli.
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Hudson Valley, New York: 22.5" Weber OTG, 22.5" Weber WSM, 14.5" Mini WSM. |
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02-17-2013, 07:48 PM
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#4 |
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Got Wood.
Join Date: 12-10-12
Location: Gilbert SC
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Looks nice to me but sure it was a lot of work. I need to get better at my pictorials. Great capture of process.
Sent from my iPad using Tapatalk HD
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2 LBGE,SBGE/36" Stainless gasser(The BGE Grilling Center),Stoker wifi,iGrill,Thermapen |
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02-17-2013, 10:03 PM
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#5 |
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is One Chatty Farker
  
Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
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I like the crust idea, looks tasty
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YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. |
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02-17-2013, 11:07 PM
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#6 |
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is Blowin Smoke!
Join Date: 02-16-12
Location: Long Island, NY
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Re: Pizza fatty with PR0N
That looks really great, I love fattys!
Sent from my Android phone.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 | | BBQ Guru CyberQ WiFi | Maverick ET-732 | |
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02-18-2013, 02:08 AM
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#7 |
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somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Nice work!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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