Decided to fuse together some Korean beef in a calzone.
Picked up a hunk of Pichana, trimmed and sliced into an over night bath in a “Bulgogi” marinade.
Onto to the 18” for a short cook
The beef is off to cool a little bit before building the calzone
Putting together the calzone with some provolone and fresh mozz
Onto the smoker to catch a little smoke in the crust, will finish in the oven since I don’t have a stone
Chicken is off
Calzone is done
Thanks for looking
Picked up a hunk of Pichana, trimmed and sliced into an over night bath in a “Bulgogi” marinade.
Onto to the 18” for a short cook
The beef is off to cool a little bit before building the calzone
Putting together the calzone with some provolone and fresh mozz
Onto the smoker to catch a little smoke in the crust, will finish in the oven since I don’t have a stone
Chicken is off
Calzone is done
Thanks for looking