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Started a batch of BM#1 last night as my starter needed rejuvinated, and after it tried to crawl away, I had a thought.... pizza on Lumpy!!
Did a quick check to see if my pizza stone would fit...and it was close!
So I jumped in with both feet on a calzone using up the rest of last night's chicken. Had the drummies, one thigh, and a chunk of breast. Mixed that up with a handful of whole pine nuts, a snack baggie of chopped frozen basil, five roasted green chilies, a good shake of parmesan, and about 2 cups of pizza cheese - waa-laaa, Smoked Chicken green chili pesto!!
Got it all on the peel, and off to a stoked up Lumpy. Was pretty interesting looking at all the temps. The fire was pushing 600* below the grate, I put the calzone on when the stone was 300*, and until I came up with my super quick mod, the vent was around 270*. Was worried about burning the bottom and having dough on the top.
So... I speedy quick grabbed some aluminum foil and wrapped the crack.
Temps shot up almost immediately and remained pretty damn steady throughout the cook between 375 and 410 at the vent. Entire cook took about 35 minutes, but that included taking the lid off two different times. In the end, Lumpy turned out a kick ass calzone. Might look for a round stone....might not! Will definitely be doing this again.
Off the barrel
Under the skirt
In my belly!!!
Crust was kick ass - was almost flaky on top, and required a knife to cut through the bottom. Paired that with some warmed up, outta the can sauce doctored up with garlic salt and parmesan.
Thanks for checking out my calzone experiment!
Tracey
Did a quick check to see if my pizza stone would fit...and it was close!
So I jumped in with both feet on a calzone using up the rest of last night's chicken. Had the drummies, one thigh, and a chunk of breast. Mixed that up with a handful of whole pine nuts, a snack baggie of chopped frozen basil, five roasted green chilies, a good shake of parmesan, and about 2 cups of pizza cheese - waa-laaa, Smoked Chicken green chili pesto!!
Got it all on the peel, and off to a stoked up Lumpy. Was pretty interesting looking at all the temps. The fire was pushing 600* below the grate, I put the calzone on when the stone was 300*, and until I came up with my super quick mod, the vent was around 270*. Was worried about burning the bottom and having dough on the top.
So... I speedy quick grabbed some aluminum foil and wrapped the crack.
Temps shot up almost immediately and remained pretty damn steady throughout the cook between 375 and 410 at the vent. Entire cook took about 35 minutes, but that included taking the lid off two different times. In the end, Lumpy turned out a kick ass calzone. Might look for a round stone....might not! Will definitely be doing this again.
Off the barrel
Under the skirt
In my belly!!!
Crust was kick ass - was almost flaky on top, and required a knife to cut through the bottom. Paired that with some warmed up, outta the can sauce doctored up with garlic salt and parmesan.
Thanks for checking out my calzone experiment!
Tracey
Looks like it works on the mini also. Good looking calzone even though I'm not allowed any cooked tomatoes, green chiles or dairy products for awhile (damned acid reflux).
for everthing :-)
Have some "Speedy Quick"
to bring out the jitters....
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