The trick is to smoke the meat and not make the meat smoke

MEATLOVERS CALZONE

  Date: May 27, 2013
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The arival of the Calzone Press at my BGE dealer made this calzone inevitable. Calzone shot to the top of my To-Do List. For my first calzone, I wanted to do an Italian style calzone. I looked up calzones to get an idea of the fillings used only to find there are no rules. I used 3 meats: pepperoni. imported ham & Genoa salami, 4 cheeses: Ricotta & a 3-cheese Italian blend, plus onions & red bell pepper. For the dough I used the pizza dough recipe from the BGE Cookbook. I served the calzones with an Tomato and herb pasta sauce.
Related Blog Entries:
Recipe Source:
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Big Green Egg Cookbook
Big Green Egg Cookbook:
Pizza Dough -Page 216
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GS Website
My Own Concoction:
You can reverse engineer the recipe from the pictures.
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Calzone Press
  • BGE S-S Pizza Peel
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's Shims
  • BGE Pizza Stone
  • Wicked Good Weekend Warrior Lump Charcoal