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Creole crawfish au gratin calzone - lotta pics

Upgraded our KA mixer a couple of weeks ago and I mixed up a kilo of Tipo 00 pizza dough.  Made a couple pizzas, have some dough left over in the fridge.  Seems to get better if you let it age for a while. 

Anyway, took about half of what was left over and combined it with some excellent crawfish au gratin SWMBO made yesterday to make calzone. 

I added some tomato, onion, cheese and creole spice.  Cooked around 500 F until the IT was around 190-200.

Came out great. Here are some pics.


imageimageimageimageimageimageimageimageimageimage
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

Comments

  • Wow! Nuff said!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • hapsterhapster Posts: 7,420
    Soon as I saw the title I knew I'd be liking this post.
  • Those look awesome.
  • That looks great Nola!  How's your homemade Super Peel holding up?

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • Very nice!!!
  • nolaeggheadnolaegghead Posts: 19,771
    That looks great Nola!  How's your homemade Super Peel holding up?
    Well, I learned I should have pre-shrunk the canvas before I cut it.  But other than that, I've been using it every time I need to transfer dough, and I cook a lot of pies, calzone and stromboli.  That thing is fiberglassed with epoxy...it'll be around long after I'm gone.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkinnyVSkinnyV Posts: 3,169
    When freezing dough balls is it before any rise? Does it matter?
    Seattle, WA
  • nolaeggheadnolaegghead Posts: 19,771
    Sucks that I didn't notice I had my exposure compensation down a stop until after I posted these pics....
    :((
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 19,771
    SkinnyV said:
    When freezing dough balls is it before any rise? Does it matter?
    It's better to let it rise before you freeze.  After you thaw it, you can punch it down and let it proof. It needs to rise to room temp, which takes a while.  In this case, the dough is fresh, been in the fridge for a week.

    But you can freeze immediately after making the dough....freezing just arrests the fermentation, it doesn't kill the yeast.  You just have a longer process after thawing.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Austin  EggheadAustin Egghead Posts: 3,555
    Nailed it  =D>
    Large, small and mini SW Austin
  • shtgunal3shtgunal3 Posts: 3,606
    Nice!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • nolaeggheadnolaegghead Posts: 19,771
    I prepped my Little Steven's "get stuffed" throw-down entry before I made this... Here's a sneak preview. 


    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • shtgunal3shtgunal3 Posts: 3,606
    Is it stuffed with beet sausage?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • nolaeggheadnolaegghead Posts: 19,771
    shtgunal3 said:
    Is it stuffed with beet sausage?
    Nope.  The inside has top secret ingredients held together with transglutaminase, aka "meat glue". 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 19,771
    And I'd like to thank Cen-Tex for the meat glue...thankfully we didn't get our car searched on the way back from Salado.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • thetrimthetrim Posts: 1,428
    Seeing that special "TC" made me wish @nolaegghead was my elf....
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
  • AltonAlton Posts: 445
    @nolaegghead YOU ARE THE BOMB!!!! Great Idea, Crawfish Calzones.... WHO DAT!!!
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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