The Stromboli Gods were merciful tonight.

SGH

Fellows, the vast majority of you here are far better bakers than I. With that said, I will spare you the details as you already probably know them. I will simply say that the Stromboli Gods truly smiled down upon me tonight. This was fukking incredible. Far and away the best one that I have ever made. The only thing I did different than normal was use a different cheese, add homemade Italian meatballs, and cook it over pecan wood in the big vertical. I used my platesetter and oval stone in the vertical. This was a tip suggested to me about 2 years ago by @DMW. It worked like a charm.  

Fellows, I hope that y'all enjoy this half as much as I did. Thanks for taking a peek my friends.  
 

NPHuskerFL

Looks jam up Scotty! 

bgebrent

The Stomboli Gods are smiling for damn  sure!!  That looks great Scotty!  Stromboli Gods Seal of Approval.

Ozzie_Isaac

Probably a poor representation of a pipe layer/well digger too.  Betcha pretty shabby welder also.

steelcityegger

Looks awesome!

Hotch

Nicely done sir!

YukonRon

Stromboli is the gift food of all Gods, that should bring rain and wealth for the rest of your life. Great cook, as always.

thetrim

**** yeah!  Nice job Scottie!

StillH2OEgger

That looks great. How hot and how long?

SGH

StillH2OEgger said:

That looks great. How hot and how long?

Thank you brother. 450 degrees for 28 minutes. 

blasting

@SGH   You've always said that you don't claim to be a pizza guy - or something along those lines.  Looks like strong work to me, very restauranty in appearance.

johnmitchell

Fantastic result... Congrats great cook..

JohnnyTarheel

Man that looks good!!!

Grillmagic

Looks Great!

paqman

WOW!

Dredger

That, sir, is a work of art! I know it tasted as good as it looks. Something magical about a stuffed pastry.

fishlessman

looks great to me, what kind of cheese were you using and what did you change it too. 

northGAcock

DMW

@SGH - Looks great! I don't recall recommending that setup to you, but glad to hear it worked out.

TideEggHead

Nicely done brother! Now I have a craving....

Legume

I usually avoid references to Stromboli, too many scary memories from Pinocchio, he was a bad man.

I think this post may have cured me - beautiful looking stromboli there.  I would gladly eat a few of those.

SGH

DMW said:

@SGH - Looks great! I don't recall recommending that setup to you, but glad to hear it worked out.

Thanks D. On my original Stromboli thread (around 2 years ago) I was complaining about the bottom getting a little crispier than the top. You suggested using a stone in conjunction with the plate setter instead of using the plate setter by its self. 

SGH

blasting said:

@SGH   You've always said that you don't claim to be a pizza guy - or something along those lines.  Looks like strong work to me, very restauranty in appearance.

This is true. Pizza has always been my Achilles heel. I can make a decent one, but I do not excel at it. I certainly can not replicate the pizzas that I see posted on the forum. And for that reason you never see me post pizza. The biggest reason being that I grew up cooking Q and basic southern style dishes. Never made a pizza or done any type of baking until just a couple of years ago. 
On that note, my wife has always made a pretty mean Stromboli. As such I have been able to pick that up pretty easy. With that said, one error that we were making on Stromboli was we were making them to small (narrow) and the dough to thick. Now that I have learned to make them wider and the dough a little thinner, they are turning out excellent. Not blowing my own horn here, but this was honestly one of the best Strombolis that I have ever tasted. I'm going to make another this weekend. If it turns out like this one I will post step by step details of how I did it. Including the meatball recipe. 

SGH

fishlessman said:

looks great to me, what kind of cheese were you using and what did you change it too. 

 Brother less, mozzarella of any brand seems to be fine. But I had an idea to start experimenting with adding other cheeses to the mix. Some worked ok and some were not worth a flip. Then I had the idea to try this:

This should have been a no brainer for me. This is the same cheese that I use on chargrilled oysters. 
With that said, I use 3 parts mozzarella to 1 part of the above. It really made all the difference in the world. The addition of homemade meatballs didn't hurt either

SGH

Dredger said:

That, sir, is a work of art! I know it tasted as good as it looks. Something magical about a stuffed pastry.

Thanks sister. This one was far and away my best one ever. I'm doing another one this weekend and I will post step by step how I did it. I really want folks to try this for themselves. It is simply outstanding. 
Note: This was one was done in the vertical of unit #5 over pecan wood. I'm doing the next one on the BGE to have a honest comparison.  

SGH

Here is a couple of sliced shots. 

Dredger

I can almost smell that in S.C. Man, that crust and cheese looks killer.

SGH

Dredger said:

I can almost smell that in S.C. Man, that crust and cheese looks killer.

Sister this turned out so good that I would really like to share the entire process. I'm considering videoing the next one and sending the video to someone who knows how to put it on YouTube. It's honestly that good. 
And thank you for the kind words. 

Dredger

Can't wait to see the video. I'd volunteer to upload to YouTube, but I don't know how to either. Heck, I can't even upload one here. I may be saving the file under the wrong file extension for Vanilla. Don't know.

northGAcock

Dredger said:

Can't wait to see the video. I'd volunteer to upload to YouTube, but I don't know how to either. Heck, I can't even upload one here. I may be saving the file under the wrong file extension for Vanilla. Don't know.

@Dredger Hope you have the Butt Blast on your cal this year....you to @SGH

GrateEggspectations

SGH said:

blasting said:

@SGH   You've always said that you don't claim to be a pizza guy - or something along those lines.  Looks like strong work to me, very restauranty in appearance.

This is true. Pizza has always been my Achilles heel. I can make a decent one, but I do not excel at it. I certainly can not replicate the pizzas that I see posted on the forum. And for that reason you never see me post pizza. The biggest reason being that I grew up cooking Q and basic southern style dishes. Never made a pizza or done any type of baking until just a couple of years ago. 
On that note, my wife has always made a pretty mean Stromboli. As such I have been able to pick that up pretty easy. With that said, one error that we were making on Stromboli was we were making them to small (narrow) and the dough to thick. Now that I have learned to make them wider and the dough a little thinner, they are turning out excellent. Not blowing my own horn here, but this was honestly one of the best Strombolis that I have ever tasted. I'm going to make another this weekend. If it turns out like this one I will post step by step details of how I did it. Including the meatball recipe. 

SGH said:

blasting said:

@SGH   You've always said that you don't claim to be a pizza guy - or something along those lines.  Looks like strong work to me, very restauranty in appearance.

This is true. Pizza has always been my Achilles heel. I can make a decent one, but I do not excel at it. I certainly can not replicate the pizzas that I see posted on the forum. And for that reason you never see me post pizza. The biggest reason being that I grew up cooking Q and basic southern style dishes. Never made a pizza or done any type of baking until just a couple of years ago. 
On that note, my wife has always made a pretty mean Stromboli. As such I have been able to pick that up pretty easy. With that said, one error that we were making on Stromboli was we were making them to small (narrow) and the dough to thick. Now that I have learned to make them wider and the dough a little thinner, they are turning out excellent. Not blowing my own horn here, but this was honestly one of the best Strombolis that I have ever tasted. I'm going to make another this weekend. If it turns out like this one I will post step by step details of how I did it. Including the meatball recipe. 

Would love to see the play-by-play if you've got the time and energy. 

Great cook.