Irish Calzone on the MAK

[smokeasaurus]

I don't know the "fearless leader" guy.... ...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 

[teesquare]

You mean like this one?

[smokeasaurus]

that is scary also   

[knucklehead]

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.

[teesquare]

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  - and can create some weird stuff...and sometimes - it comes out good!