Re-try Sat AM Cook

BayouMark

Bread dough with sausage, trinity, and BBR.

On the CI



Cooked 400 indirect.

Ripnem

So all thems things are in the bread? :ermm:

I'll give ya a buck if I can see inside

BayouMark

We ate so fast I never got to do a pic. What I did was take the bread dough and try to roll it out to about a 14 X 10 flat and then sperad the filling and roll starting on the long side. Bent it into a horse shoe shape to fit on a smaller baking sheet. It was good but I need to amp up the flavor of the filling. :ermm: I'm going to do another one and this one I'll put some DP or BBR on the filling and maybe shredded cheddar. The one you saw also had baby swiss which was too bland. :( I think it's a good concept. I just need to tweak it some :woohoo:

Egghead-Sooner

I have always found that using sharp cheeses, while a bit strong raw, have a good flavor when cooked. Try a good sharp cheddar, provolone or swiss.