THE "GARBECUE" PIZZA PROJECT

F&H CO. HAS GROWN, A LOT ACTUALLY AND FASTER THAN I HAD EXPECTED TO BE QUITE HONEST.  WHEN I STARTED THIS,  I NEVER WOULD HAVE THOUGHT I WOULD BECOME FRIENDS WITH A GROUP OF FIREFIGHTERS FROM FOUR DIFFERENT PARTS OF THE COUNTRY WHILE SHARING THE SAME PASSION FOR FOOD AND FITNESS.  THE BOND BETWEEN FORK AND HOSE CO. AND 555 FITNESS HAS BEEN NATURAL, OUR GROUP CONVERSATIONS MIMIC FIREHOUSE KITCHEN BANTER QUITE ACCURATELY.  WHEN I CAME ABOARD THE 555 FITNESS TRAIN, I KNEW IT WOULD BE NOTHING BUT FULL STEAM AHEAD......

It was decided, I would be joining the rest of the 555 Fitness crew at FDIC International 2015.  This event is the biggest of it's kind, a week long convention featuring everything from training evolutions, seminars and a firefighter combat challenge.  But of course my immediate thought was how can I involve food with this new and exciting experience with my 555 Fitness family.  And then it hit me! I will make a meal featuring a "signature" dish from each region the 555 crew come from.  And so the "Garbecue Pizza" was born....

 The pizza combines the  barbecue  of  Texas , the  pork roll  of  New Jersey , the  "garbage plate"  of  Rochester  and the  pizza  of  New York  !

The pizza combines the barbecue of Texas, the pork roll of New Jersey, the "garbage plate" of Rochester and the pizza of New York !

THE "CHEAT DAY"
Makes 2 pizzas

TOPPINGS:
FRESH MOZZARELLA

HOT MEAT SAUCE - 
1/2 lb. LOOSE HOT SAUSAGE
1.5 lb. GROUND BEEF
1/2 ONION, CHOPPED
1 GARLIC CLOVE, CHOPPED
Brown sausage and ground beef in a pan with olive oil, chopped onion and garlic, add tomato sauce.  Simmer for 15 minutes.

BRISKET-
2-3 lb. BRISKET FLAT
BBQ RUB 
BBQ SAUCE
Rub the brisket with your favorite BBQ rub.  Get your smoker to 225*-230* with mesquite chips or wood.  Add the brisket, smoke for about 4-5 hours or until the internal temp is 165* or so.  Remove, wrap in foil with the liquid of your choice and return to the smoker.  Continue to cook for another 1-2 hours or until the internal temp is 190*.  Remove from wrap and brush with sauce

PORK ROLL-
TAYLOR HAM (use thick cut salami if you can not get pork roll)
Pan fry the sliced pork roll or salami

HOME FRIES-
1 RUSSET POTATO, PEELED AND CUBED
Place the potatoes in a pot with cold salted water.  Bring to a boil.  Cook until almost cooked through. Remove and strain.  Fry in a pan with olive oil until the edges are nice and brown.

GARLIC LEMON AIOLI-
1 GARLIC CLOVE
1 LEMON
1/4 C. MAYO
Preheat oven to 350*. Cut the top off of the whole head of garlic, place in foil.  Drizzle the top with olive oil, close the foil to make a packet.  Roast in the oven for about 45 minutes.  Remove and squeeze out the garlic into a bowl with the mayo and juice from the lemon.  Stir to combine

FOR THE PIZZA:
Cook the dough according to the instructions.  Top with the hot meat sauce, fresh mozzarella, brisket, pork roll, home fries, aioli and bbq sauce.  Broil until the cheese is melted and crust is brown.  Top with a fried egg for good measure.
 

FORK AND HOSE CO. BELIEVES IN BALANCE, SO WHILE WE LIKE OUR MEALS OF INDULGENCE, WE ALSO LIKE TO TAKE THESE RECIPES AND TRANSFORM THEM INTO SOMETHING A LITTLE HEALTHIER.  

THE "AMSAP" (As Many Slices As Possible)

For a healthier alternative substitute with these ingredients....

WHOLE WHEAT DOUGH
FRESH MARINARA
PART-SKIM MOZZARELLA
GRILLED FLANK STEAK WITH BBQ SAUCE
GRILLED TURKEY SAUSAGE
FRESH GARLIC
AND.....A FRIED EGG


Posted on April 23, 2015 and filed under DINNER, LUNCH, BACON.