Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: teesquare on March 14, 2013, 11:52:48 PM

Title: Irish Calzone on the MAK
Post by: teesquare on March 14, 2013, 11:52:48 PM

Kinda hungry...kinda bored with the usual things that came to mind. So - it was "scavenger hunt dinner time".  ;D
 Looked in the fridge....and here is what I cam up with:
Some corned beef (fat removed) and cheese....
(http://i428.photobucket.com/albums/qq1/teesquare1/20130313_195615.jpg)

O.K. - scrap the shredded cheese - I found some real Irish sharp white cheddar...better ;)

(http://i428.photobucket.com/albums/qq1/teesquare1/20130313_200612.jpg)

And...some peppers for sweetness and color....

(http://i428.photobucket.com/albums/qq1/teesquare1/20130313_201638.jpg)

Into the MAK griddle ( my new best friend on the deck ;) )

(http://i428.photobucket.com/albums/qq1/teesquare1/20130313_203716.jpg)

It's getting all happy an a nice color. 40 minutes total. Set temp was 350F, and it was in the 20's outside. Not bad at all.

(http://i428.photobucket.com/albums/qq1/teesquare1/20130313_211416.jpg)

Did I mention it was a big calzone?

(http://i428.photobucket.com/albums/qq1/teesquare1/20130313_211527.jpg)

I put some brown mustard on it...Oh Yeah.....
(http://i428.photobucket.com/albums/qq1/teesquare1/20130313_211651.jpg)

This was worth doing again.
T

Title: Irish Calzone on the MAK
Post by: mikecorn.1 on March 14, 2013, 11:58:08 PM

Nice! I love calzones.


Sent from my iPhone 5 using Tapatalk

Title: Irish Calzone on the MAK
Post by: Pappymn on March 15, 2013, 12:06:07 AM

Beautiful job sir. The Mak can cook anything

Title: Re: Irish Calzone on the MAK
Post by: teesquare on March 15, 2013, 12:10:55 AM

Thank you much - I used some marjoram to lighten the heavy, saltiness that you get with both corned beef and sharp Irish cheddar. That and the sweetness of the peppers balanced it out pretty well.

Title: Re: Irish Calzone on the MAK
Post by: sparky on March 15, 2013, 01:54:42 AM

oh that looks good.  love corned beef.  nicely done T.   :)

Title: Re: Irish Calzone on the MAK
Post by: Smokin Don on March 15, 2013, 02:22:51 AM

Looks tasty Tee, nice cook! My to do list is way too long! Don

Title: Re: Irish Calzone on the MAK
Post by: Wing Commander on March 15, 2013, 04:06:42 AM

That looks delicious, T.

Title: Re: Irish Calzone on the MAK
Post by: sliding_billy on March 15, 2013, 05:05:47 AM

I LOVE "scavenger" dishes!  That looks great.

Title: Re: Irish Calzone on the MAK
Post by: Sam3 on March 15, 2013, 05:33:44 AM

That looks great Tee!

Title: Re: Irish Calzone on the MAK
Post by: fishingbouchman on March 15, 2013, 06:41:57 AM

 :P :P :P :P :P :P :P

Title: Re: Irish Calzone on the MAK
Post by: Keymaster on March 15, 2013, 07:43:23 AM

Very Creative and tasty BBQ'n going on there, nice job!!

Title: Re: Irish Calzone on the MAK
Post by: squirtthecat on March 15, 2013, 07:52:06 AM

Dang!

Title: Re: Irish Calzone on the MAK
Post by: muebe on March 15, 2013, 09:00:04 AM

Looks excellent Tim! Maybe just a tad bit more browning for me but looks good none the less ;)

Title: Re: Irish Calzone on the MAK
Post by: smokeasaurus on March 15, 2013, 09:11:06 AM

Our fearless leader just took us to school on this cook  ;)    The possibilities are endless for the filling...............

Title: Re: Irish Calzone on the MAK
Post by: teesquare on March 15, 2013, 10:51:49 AM

I don't know the "fearless leader" guy.... ;D...But thanks for the compliments - I would have left it for more browning, but is was COLD outside, and I was concerned that the bottom would be too brown ( AKA- burnt  ;)) had I gone as long as I really wanted.

For me -the lesson learned about use of corned beef in this kind of application is to remove all of the fat possible. You will still have plenty of moisture. If you don't get enough of the fat -you will have a greasy, soggy mess. This one turned out good, as you can see from the crust being flaky, and not heavy from excess fats.
T

Title: Re: Irish Calzone on the MAK
Post by: smokeasaurus on March 15, 2013, 11:31:38 AM

Quote from: teesquare on March 15, 2013, 10:51:49 AM

I don't know the "fearless leader" guy.... ;D...But thanks for the compliments - I would have left it for more browning, but is was COLD outside, and I was concerned that the bottom would be too brown ( AKA- burnt  ;)) had I gone as long as I really wanted.

For me -the lesson learned about use of corned beef in this kind of application is to remove all of the fat possible. You will still have plenty of moisture. If you don't get enough of the fat -you will have a greasy, soggy mess. This one turned out good, as you can see from the crust being flaky, and not heavy from excess fats.
T

anyone with a scary avatar has got to be fearless  :D

Title: Re: Irish Calzone on the MAK
Post by: teesquare on March 15, 2013, 12:02:42 PM

You mean like this one? ;D

Title: Re: Irish Calzone on the MAK
Post by: smokeasaurus on March 15, 2013, 02:29:12 PM

that is scary also   :o

Title: Re: Irish Calzone on the MAK
Post by: knucklehead on March 16, 2013, 08:54:42 PM

Wow that calzone is something else.  It is amazing how some folks can just take a few things that are laying around and turn it into something like that.

Title: Re: Irish Calzone on the MAK
Post by: teesquare on March 16, 2013, 09:36:14 PM

Quote from: knucklehead on March 16, 2013, 08:54:42 PM

Wow that calzone is something else.  It is amazing how some folks can just take a few things that are laying around and turn it into something like that.

A little hunger...a little single malted 18 yr. old scotch  :D- and can create some weird stuff...and sometimes - it comes out good! ;D