Italian Sub Question

THEBuckeye · September 2015

Planning to bake Subs tonight on the Egg. Bought italian bread, cold-cuts and provolone from the 48th Street Market ( See BGE Pizza Video).

I want a good crunch with the crust and a good cheese melt but not sure whether to go direct or indirect at 450. I don't have any kind of perforated baking pan and was just going to bake them on the grate.

Direct or Indirect? And/or other suggestions?

Pics to follow.........

Eggcelsior · September 2015

Indirect. You want it baked so you'll need a deflector.

SmokeyPitt · September 2015

I would set up like a pizza cook. Indirect with a pizza stone raised up high if possible.

nolaegghead · September 2015

Direct, cheese side down until IT of 400F.

jonnymack · September 2015

Yeah, I would think that indirect would be the way to go here. I'd be curious if the result is much better than baking in an oven.

THEBuckeye · September 2015

nolaegghead said:

Direct, cheese side down until IT of 400F.

Cheese side down

Got it

Botch · September 2015

nolaegghead said:

Direct, cheese side down until IT of 400F.

I hope you're just being evil.

fishlessman · September 2015

put it in a cold pan and put the pan on the egg and bake it

THEBuckeye · September 2015

Botch said:

nolaegghead said:

Direct, cheese side down until IT of 400F.

I hope you're just being evil.

What?

That won't work?

THEBuckeye · September 2015

fishlessman said:

put it in a cold pan and put the pan on the egg and bake it

I've got a metal drip pan. Think I'll foil it and bake them in that. Thanks.

Cheese side down per @nolaegghead.

fishlessman · September 2015

THEBuckeye said:

fishlessman said:

put it in a cold pan and put the pan on the egg and bake it

I've got a metal drip pan. Think I'll foil it and bake them in that. Thanks.

Cheese side down per @nolaegghead.

thats actually how i reheat pizza, cheese side down then flip, but in a pan

jonnymack · September 2015

Cheese side down...that's brilliant! I'm going to try that tonight.

Botch · September 2015

THEBuckeye said:

Botch said:

nolaegghead said:

Direct, cheese side down until IT of 400F.

I hope you're just being evil.

What?

That won't work?

Well, color me embarrassed, I guess I don't understand the technique. If I were heating a hoagie roll on the Egg for a sub, I'd toast it, direct, cut side down, then flip them over and lay the cheese on the top (cut side) to melt, then remove and add the other fixin's.
What am I missing here?

THEBuckeye · September 2015

Went with a pizza stone set-up at 450. Cooked for about 10 minutes. Bread was dried out/overcooked. Good flavor, just disappointed with the bread.

Should gone cheese down, right @noloegghead?

THEBuckeye · September 2015

@Botch

Next time, your way!

Sweet100s · September 2015

THEBuckeye said:

Went with a pizza stone set-up at 450. Cooked for about 10 minutes. Bread was dried out/overcooked.

A mom-and-pop place I like a lot is run by a french Vietnamese couple. They told me the secret behind getting their bread both toasted / hot and moist is slightly steaming and heating at the same time.

Not sure how to do that on the egg.

Phatchris · September 2015

That's a grinder..., an Italian sub is never toasted ;-)

THEBuckeye · September 2015

OK

I'll call it an Italian Sub

Phatchris · September 2015

Did you eat it with a fork?

Little Steven · September 2015

I have a cast iron bacon press. I sometimes do Panini on a pizza stone with the press on it. You guys sure have some funny names for stuff.

Phatchris · September 2015

Another thing that puts it over the top and for me a must is hots.... Pastene makes an acceptable version that's easy to find...

Italian Sub Question

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