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Not a pot pie. Not a cottage pie. It's a Cow pie.

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  • #1

    Not a pot pie. Not a cottage pie. It's a Cow pie.

    Cowgirl that is...Inspired by Cowgirl and her pulled Pork Pie...
    http://www.smoked-meat.com/forum/sho...ulled+Pork+Pie
    Damn I miss that gal...So much inspiration...So much talent...

    Anyway...I started by burning down some shrooms in butter to be used in a gravy made with chicken stock...


    Packed the bottom of the CI with shredded taters...


    Covered that with leftover rotisserie chicken...I guess it could also work with meatloaf
    Not too pretty yet but...



    We can fix that with some green beans and shallots
    That looks better already...


    Cover that with the mushroom gravy...


    Then some sharp cheddar and diced up grilled hamsteak leftovers...


    Onto the Weber with the inverted Vortex and a double snake of lump...
    Held steady temps around 350 for a long while...Time to relax


    About three beers later it looks like this...



    And mamma's plate...


    Taters didn't brown up like usual when I do this but that may have been due to the gravy...I dunno...But it was damn good...

    Thanks for lookin...
    Craig
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  • #2
    Wish you and I lived closer Craiger... Like a good neighbor, I'd be more than happy to help you get rid of that! if I gots 'em...

    On edit: They got me cuffed... dammit!


    Drinks well with others



    ~ P4 ~

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    • #3
      Originally posted by HawgHeaven View Post
      Wish you and I lived closer Craiger... Like a good neighbor, I'd be more than happy to help you get rid of that! if I gots 'em...
      That could be fun...Risky...But fun

      Funny...I tried to give ya brisket points but they wont let me...I guess we're even
      Craig
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      • #4
        Originally posted by SMOKE FREAK View Post
        That could be fun...Risky...But fun
        There could be a slight danger factor I'm sure, butt nothing we can't handle...


        Drinks well with others



        ~ P4 ~

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        • #5
          I bet we would eat well
          Craig
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          • #6
            Originally posted by SMOKE FREAK View Post
            I bet we would eat well
            To say the least...


            Drinks well with others



            ~ P4 ~

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            • #7
              That looks "freaking" awesome! Nice twist on a great post.

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              • #8
                I like it, I like it a lot. Got your covered Phil.
                Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                My best asset however is the inspiration from the members on this forum.

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                @SmokinJim52 on Twitter

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                • #9
                  Looks excellent Craiger!

                  Originally posted by HawgHeaven View Post
                  Wish you and I lived closer Craiger...
                  Originally posted by SMOKE FREAK View Post
                  That could be fun...Risky...But fun
                  Originally posted by HawgHeaven View Post
                  There could be a slight danger factor I'm sure, butt nothing we can't handle...
                  Ummmmm, get a room guys!
                  Mark
                  sigpic


                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                  Smoked-Meat Certified Sausage Head!

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                  • #10
                    Looks excellent.



                    Dave
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                    Proud Smoked-Meat Member #88
                    -
                    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                    • #11
                      Craiger, that looks great!

                      cops got me though..... Bastards!
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                      • #12
                        Hit the taters first for a bit..with some bacon grease in the pan. Then add everything else. BUT the green beans. :D
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Looks Mighty Tasty, Craig!!

                          Jeanie would be Proud of you, as I am!!!

                          MMMMmmmmm...........

                          Bear
                          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                          Mom & 4 Cub litter---Potter County, PA:

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                          • #14
                            Originally posted by Richtee View Post
                            Hit the taters first for a bit..with some bacon grease in the pan. Then add everything else. BUT the green beans. :D
                            Could be that I didn't have enough of the water squeezed out of the taters...Could have been the gravy...I dunno...Taters were good, just not crispy like usual...It actually could have used a few more green beans...
                            Craig
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                            • #15
                              Oh I get it - seemed weird that there was no beef in it, but not that kind of cow pie
                              The ones the dogs love to eat in the fields

                              Looks good to me :-)
                              Made In England - Fine Tuned By The USA
                              Just call me 'One Grind'



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