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The Stromboli Gods were merciful tonight.

SGH
SGH Posts: 28,989
in EggHead Forum
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.  
 

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks jam up Scotty! 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • bgebrent
    bgebrent Posts: 19,636
    The Stomboli Gods are smiling for damn  sure!!  That looks great Scotty!  Stromboli Gods Seal of Approval.
    Sandy Springs & Dawsonville Ga
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,692
    Probably a poor representation of a pipe layer/well digger too.  Betcha pretty shabby welder also.

    I would rather light a candle than curse your darkness.

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  • steelcityegger
    steelcityegger Posts: 149
    Looks awesome!
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  • Hotch
    Hotch Posts: 3,564
    Nicely done sir!
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • YukonRon
    YukonRon Posts: 17,261
    Stromboli is the gift food of all Gods, that should bring rain and wealth for the rest of your life. Great cook, as always.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • thetrim
    thetrim Posts: 11,387
    **** yeah!  Nice job Scottie!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • StillH2OEgger
    StillH2OEgger Posts: 3,898
    That looks great. How hot and how long?
    Stillwater, MN
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  • SGH
    SGH Posts: 28,989
    StillH2OEgger said:
    That looks great. How hot and how long?
    Thank you brother. 450 degrees for 28 minutes. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • blasting
    blasting Posts: 6,262

    @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.


    Phoenix 
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  • johnmitchell
    johnmitchell Posts: 7,366
    Fantastic result... Congrats great cook..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Man that looks good!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Grillmagic
    Grillmagic Posts: 1,600
    Looks Great!
    Charlotte, Michigan XL BGE
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  • paqman
    paqman Posts: 4,932
    WOW!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Dredger
    Dredger Posts: 1,468
    That, sir, is a work of art! I know it tasted as good as it looks. Something magical about a stuffed pastry.
    Large BGE
    Greenville, SC
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  • fishlessman
    fishlessman Posts: 34,608
    looks great to me, what kind of cheese were you using and what did you change it too. 
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • northGAcock
    northGAcock Posts: 15,173
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • DMW
    DMW Posts: 13,836
    @SGH - Looks great! I don't recall recommending that setup to you, but glad to hear it worked out.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • TideEggHead
    TideEggHead Posts: 1,345
    Nicely done brother! Now I have a craving....
    LBGE
    AL
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  • Legume
    Legume Posts: 15,936
    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.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • SGH
    SGH Posts: 28,989
    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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    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 :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    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.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    Here is a couple of sliced shots. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dredger
    Dredger Posts: 1,468
    I can almost smell that in S.C. Man, that crust and cheese looks killer.
    Large BGE
    Greenville, SC
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  • SGH
    SGH Posts: 28,989
    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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dredger
    Dredger Posts: 1,468
    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.
    Large BGE
    Greenville, SC
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  • northGAcock
    northGAcock Posts: 15,173
    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

    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • GrateEggspectations
    GrateEggspectations Posts: 11,624
    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. 
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