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Butt and tomato pie

It's super hot and humid here so I decided that called for an overnight cook.  Got my butt on the egg about 10pm at 250° and it held right there all night.  Used Penzey's BBQ 3000 for the rub since I haven't yet built up a supply of all the rubs you all are using.  I managed to get a picture of it before FTC but once I shredded it, the family jumped in and started eating. 

The tomato pie is a favorite here when we have fresh tomatoes.  Since the egg was already hot, I figured why turn on the oven when I can just bump the temp up some in the egg and do on that.  It was SOO good.  Had just an ever so slight smoky taste to it.  Sorry my food porn pictures aren't nearly as good as most, I'm still  getting the hang of it.  :)

Oh, and we have a naughty Doberman here that will be spending the next few nights sleeping in her kennel.   When I took the drip pan from the butt out of the egg, I left it on the table but near the back.  She managed to jump up there and pulled down the pan and licked up all the fat drippings from the pan.  She even started to use her teeth to get all the solids that were on the bottom of the pan.  I'm hoping the fall out from that isn't too bad since I just cleaned our carpet.  I had to include a picture of her and one of her side kicks.

 Jen

Lakeville, MN

Comments

  • RACRAC Posts: 1,688

    Can you tell me more about the tomato pie. Recipe?

     

    Ricky

    Boerne, TX

  • JenGangJenGang Posts: 91
    edited August 2013
    Tomato pie

    1 cooked pie crust,

    ½ cup shredded mozzarella,

    sliced tomatoes (enough to fill the crust 3-4 depending on how big),

    basil pesto,

    1 cup shredded mozzarella,

    1/3 cup mayonnaise,

    1/4 cup grated parmesan cheese

     

    Cook premade pie crust per instructions. While crust is baking, slice tomatoes thin and lay they out on paper towels to absorb some of the moisture. (I also remove most of the seeds so they aren't super wet). When the crust comes out of the oven, cover the bottom of the crust with the 1/2 cup mozzarella. Layer the tomatoes in the crust and top with some of the pesto. (The original recipe called for fresh basil and garlic but I like pesto better.) A few tablespoons will be enough. Mix together the mayo, mozzarella and parmesan. Gently spread it over the top of the pie. Bake at 350 for about 25 minutes or until the cheese if browned slightly. Allow to cool at least 10 minutes and enjoy!

     Jen

    Lakeville, MN

  • JenGangJenGang Posts: 91
    UGH, I hate that it runs it all together.  I had the recipe spaced out so nice!

     Jen

    Lakeville, MN

  • RACRAC Posts: 1,688
    Thanks

    Ricky

    Boerne, TX

  • RaleighGuyRaleighGuy Posts: 207
    My wife loves a tomato pie!

    Eddie

    Raleigh, NC

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