I dont know if any of you have seen this yet.
The Bottom of the pie
(http://i123.photobucket.com/albums/o290/stlthy1/fp.jpg)
Top being made. Remove clear wrap when placed on top of the pie.
(http://i123.photobucket.com/albums/o290/stlthy1/fp1.jpg)
The filling being made
(http://i123.photobucket.com/albums/o290/stlthy1/fp6.jpg)
More filling ingredient
(http://i123.photobucket.com/albums/o290/stlthy1/fp7.jpg)
The finished filling
(http://i123.photobucket.com/albums/o290/stlthy1/fp8.jpg)
The top being placed on top of the filling
(http://i123.photobucket.com/albums/o290/stlthy1/fp2.jpg)
Top placed and ready to remove clear wrap. Remove from both sides.
(http://i123.photobucket.com/albums/o290/stlthy1/fp3.jpg)
Ready to remove from pan
(http://i123.photobucket.com/albums/o290/stlthy1/fp4.jpg)
Fatty pie, clear wrap still on. The wrap makes the sausage easy to remove from the pans.
(http://i123.photobucket.com/albums/o290/stlthy1/fp5.jpg)
THE FILLINGS:
1 red, 1 yellow and 1 orange Bell Pepper, medium size, diced;
1 red and 1 yellow onion, medium size, diced;
Button Mushrooms, pieces & stems, canned, 8 oz drained weight, un-cut, drained well;
Black Olive, canned, 8 oz drained weight, whole;
Mozzerella Cheese, 2#, shreaded;
Pizza Sauce, 8oz jar;
THE CRUST:
Jimmy Dean Pork Sausage, 4#, regular, breakfast style;
This made a finished (un-smoked) weight of 5lb-2oz for the first, 4lb-13 oz for the second pie (just shy of 10lbs total per the scale).
The process is with very well chilled meat. After forming the meat, place back into a cold fridge until the filling prep is completed, and ready for the pie.
Smoke at 200-225* until you get an IT of 170* Use whatever wood you like. Also you can use any ingrediets inside the pie.
After the smoke, let the pies rest uncovered to cool for 20-30 minutes. Then, cut out a test-slice to be sure it is cool enough for cutting. If too, runny, re-position the slice and allow to cool more.
nepas
NePa
WOW I'm Speechless
Wow Nepas
Can't wait to see the finished pie.
Lumpy
That looks awesome! I should of never looked right before lunch! ;D
Ole
NePaS,
I can honestly say you never cease to amaze me with the different things you come up with. That looks absolutely amazing. I can't wait to see the finished product.
You are killing all of us that are at work!!!
KyNola
Just when my cardiologist thought he'd seen it all! Nepas - you continue to be "da bomb!"
Wow now that's a meat pie!
Now thats my kind of after dinner slice of pie, for the low carb guys anyways. Can't wait to see the after pics.
ok you win............. 8)
seemore
WOW!
The possibilities could be endless with that thing... Hmmmm... tomatoes/ vidalias/ basil/ mozzarella? scrambled egg/ onions/ peppers/ cheese? Feta/ garlic/ spinach?
Can't wait to see 'finished' pix
Laura
Just one more thing to add to Nepa's "King of" list. May we all welcome the "King of all Fatty Pies". As the creative smoking minds are churning as mine is for sure, this could change! ;D
Quote from: meatgeek on May 28, 2009, 08:27:07 PMThe possibilities could be endless with that thing... Hmmmm... tomatoes/ vidalias/ basil/ mozzarella? scrambled egg/ onions/ peppers/ cheese? Feta/ garlic/ spinach?
Bacon! Don't forget bacon!
Nepas,
Nice dessert, so what did you have for the main course?
Brad
Looks great Nepas
Get outta town with that bad boy NePas....Holy Cow..... ;D
NePas,
words cannot describe the hardening i feel in my arteries just looking at a masterpiece like that!!
i think the Mona Lisa should be taken down and replaced with the Nepaspie!
You are truly an inspiration.....
Nepas,
Looks good! Where are the finished pics?
I used to do a non-smoked version that had pasta, sauce & chunks of mozzarella.
Deb
Ok
My make turned out this way on the fatty pie. :D
Dont make it so heavy and big :D :D
Use your screen ;D ;D :D
This was a 6 lb mess in my smoker. Yeah still learning after all these years :D ;D :o
nepas
Hey that's what my hubby calls me! :D
Nepas, that is something else!
Carolyn