Phubar's Phreestyle MOINK Pie for Larry Pron

OK...phriday I thought my brisket would take 10-12 hours before it was done but it was done within 5 hours...yesterday I thought I would smoke some wings and sateh on my WGA at Haarlemmerliede for my Dutch Brethren...didn't happen...

So....my smoking habit wasn't satisfied so I smoked the stuph I brought yesterday to Haarlemmerliede.
With that I made a phreestyle MOINK pie,I had some ground beef sitting in the fridge....either it was going to be Phattied or MOINKED!:-D

Layers of MOINK pie:

-Thin layer of leftover andive stampot from Mom ( cause I can!:twisted: )
-Parmigiano reggiano
-Zucchini,salt/ground pepper
-Thin layer of leftover ground beef from the MOINKS
-Pesto a la Genovese (homemade out of:fresh basil,fresh garlic,pine nuts,parmigiano reggiano,ricotta,salt/ground pepper and olive oil)
-Zucchini,salt/ground pepper and parmigiano reggiano
-Tomato sauce (homemade out of:canned peeled tomatoes,fresh tomatoes,fresh garlic,basil,scallion,salt/ground pepper and Maggi block
-Thin layer of leftover ground beef from the MOINKS
-Parmigiano reggiano
-MOINKS,zucchini,parmigiano reggiano










Also made some Sweet Heat Galia Melon Pepper Sauce,I glazed the wings with it.
The dark spots on The MOINK pie are drippings of raspberry glaze from the MOINKS that dropped down from the top grate.

Man it was tasty!!!
Got some pics to get you even more hungrier!:twisted:

big brother smoke said:

Phu you have taken it to the next level little Bro!:eusa_clap:eusa_clap:eusa_clap

Click to expand...

Thanks BBL,just practicing and experimenting...and still learning from the best!

Saturday was an eye opener for me as well seeing all these guys coming prepped with all their cooking equipment.
A lot those guys have somewhat the same experience as you with cooking and catering.
Probably gonna roll with some of the big dogs this year so I can learn a thing or 2.

cowgirl said:

Looks amazing Phu! Nice job!!

Click to expand...

Can you see me grow?:-D