**Bread Mexican Fatties Experiment**w/q/view

Discussion in 'Fatties' started by got14u, Dec 5, 2009.

  1. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Again thanks for the points. Next time I will make a sauce to drizzle over them or maybe just warm up some of the stokes sauce...the left overs from the fillings were great for breakfast burritos this morning. I just can't get over how good these were. I'll be making some this week again.
     
  2. treegje

    treegje Master of the Pit

    Wow excellent job [​IMG]

    wish I was there to help put some of that away
     
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Great looking fatty. And that Chorizo, oh my god does that look soooo much better than the stuff in the stores. Spending a number of years in El Paso, we have come to love the stuff. If I remember right, did you post a thread about your homemade Chorizo? I will have to find it. Great Job[​IMG].
     
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    come on over...lol..thanksThis stuff was actually not "completely" homemade. we used a spice pack from butcher-packer and then added some more kick to it with dried serranos, crushed red peppers, and a must is the vinegar addition. we used apple cider vinegar for this. If I would of had a red wine I would have used that.
     
  5. nate_46

    nate_46 Meat Mopper

    That is incredible. Great idea, this is high on my to do list fer sure.
     
  6. flatbroke

    flatbroke Smoking Fanatic

    That looks pretty dang awesome. I went to the store utilizing my new found motivation with pictures of your finished product dancing merrily in my mind. I got home and realized =I got the wrong Pizza crust (regular). This stuff wont roll out for nothing. I guess the thin crust may be a little easier. I kinda ended up with a calzone or something to that effect .
     
  7. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Well let's make sure to get some q/view...It was a pain in the but to get the biscuit dough rolled out also. Glad to hear I inspired somebody.
     
  8. porkaholic

    porkaholic Smoke Blower

    Those look amazing. It looks like the pizza one made sort of a calzone type product. My wife really likes fresh breads so this one will have to be tried. Thanks for sharing the idea.
     
  9. morkdach

    morkdach Master of the Pit OTBS Member

    well you inspired me too when i was at the store i picked up some piZza dough.
     
  10. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Those look awesome! The dough was perfectly cooked, and the fillings looked spicy, savory, and delicious! MAN those are making me hungry. I will try them for sure!

    [​IMG]
     
  11. Yet another great cooking idea from this forum! This one is surely worth some [​IMG]!

    Excellent Qview and instructions. I will be trying this one (biscuits are a weakness [​IMG])
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Talk about HoT POCKETS on straroids there. Those things look soooo good that you have to get some[​IMG]sure for creativety and then pulling them out so golden brown and looking mighty tastey too.
     
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    I've seen several folks on here take a fatty that's been smoked and then wrap it in a dough and bake it. But this is something I've never seen. Very cool seeing the dough as part of the pinwheel. I just love that look and you did it with bread.

    [​IMG]to you sir!!!!!! Looks excellent
     
  14. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Thanks guys for all the great responses and the points..I hope we start seeing these pop up now and hear how other people thought they went. Some times I surprise my self..lol..if anyone goes to make some just know you can put the filling right up to the edge where you are going to start rolling it. And I will put more filling in next time do to the dough being more elastic then sausage. again thanks everyone for the points !
     
  15. smokemifugotem

    smokemifugotem Meat Mopper SMF Premier Member

    Frickin' awesome man!!! Absolutely awesome!![​IMG][​IMG]
     
  16. rivet

    rivet Master of the Pit OTBS Member

    Awright...planning to go to the grocery store today to get the stuff, but re-reading the post, apparently one type of canned pizza crust won't work? I checked out the pic at the beginning again and I see you used thin crust dough. According to FLATBROKE the "regular" crust didn't roll out worth beans.

    Any idea why? I would think that it would roll out as good if not better.

    Any opinions are welcomed before I head out later today [​IMG]
     
  17. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Well I had a tough time doing the biscuit dough..but I just re-needed it a lot and rolled like a crazy man...lol..I would think regular pizza dough would work also bud. just maybe a little more work. not to sure tho.
     
  18. nwdave

    nwdave Master of the Pit SMF Premier Member

    I know I'm late 11 days on this thread, but I gotta tell ya, totally got me in hack. The wife was looking over my shoulder as I was reading this and she said it's gonna be on our next party. (She's into breaded items, such as this). I have just one question: What is Stokes Sauce? I haven't come across that item before? Of course, I'll post my meager attempt at a reproduction of yours. Got any lessons learned you want to pass along?
     
  19. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

  20. daddyzaring

    daddyzaring Smoking Fanatic

    Man that looks awsome, gives me lots of ideas. Sorry if I missed this, but what type of wood did you use to smoke it with?
     

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