Smoked Pie ........................

[Super_Dave]

The thread on perfect pie crusts and my love of smoking has driven me to try and join the 2 in a smoked beef pot pie. The pie dough is chilling in the frig and the meat just went on the smoker.

So, this being a real experiment, I'm starting with some rubbed chuck roast that is cubed to create more surface area. (stew meat)

Meat that has been coated with my rubs





Because the meat is cubed, I'm putting a little broth underneath it to help keep it from drying out.



Loaded for the smoker

[Super_Dave]

firecapt1 wrote:
Alright Super Dave, I have to be the one to say it...WHERE IS THE RECIPE???

I have read your posts on short ribs and now on Smoked Pie and what seems to be missing is a comprehensive recipe that all of us can follow to recreate the wonderful dishes you make

The pictures are great but for those of us that need a "little more info" please include a recipe??!!

Thanks 🙂

Feel free to ask any specific questions you might have about the process. The reason I post such comprehensive picture tutorials is that I don't tend to follow recipes nor do I usually measure things. If pressed, I could come up with something but it would be purely seat of the pants list.

[firecapt1]

Alright Super Dave, I have to be the one to say it...WHERE IS THE RECIPE???

I have read your posts on short ribs and now on Smoked Pie and what seems to be missing is a comprehensive recipe that all of us can follow to recreate the wonderful dishes you make

The pictures are great but for those of us that need a "little more info" please include a recipe??!!

Thanks 🙂

[ridingfamily4]

The Mad Norsky wrote:

I just have to find out where he lives so I can move close by, come over and at least sample some of the great stuff he makes.

It gets tough not to drool on the computer when I see these photos!

I'm just going to drive to Sacramento and open the car window and smell my way there!! LOL!! :B

[The_Mad_Norsky]

:B


Gonna have to work on that then. Just too dad burned cold outside lately. 10 degrees here tonight. Brrrrrrrrrrr

[Super_Dave]

The Mad Norsky wrote:

Skipper Rod wrote:
You've out done yourself again!!!

I just have to find out where he lives so I can move close by, come over and at least sample some of the great stuff he makes.

It gets tough not to drool on the computer when I see these photos!

Mad, you could talk me into delivery for a pheasant hunt! 😉

[The_Mad_Norsky]

Skipper Rod wrote:
You've out done yourself again!!!

I just have to find out where he lives so I can move close by, come over and at least sample some of the great stuff he makes.

It gets tough not to drool on the computer when I see these photos!

[Skipper_Rod]

You've out done yourself again!!!

[magnusfide]

IMO the world would be a better place if people would smoke meat instead of cigs or pot. 😉

[Super_Dave]

FYI, the shepherds pie went back in the smoker until the potatoes were lightly browned.

[magnusfide]

Meat pies are the best of all worlds!

[Super_Dave]

Time for the pay off!





They were both amazing.

[Murphsmom]

Sounds and looks wonderful. Can't wait to hear how it tastes. That just might be something we have to try, although the weather right now is way too cold to be firing up the smoker for the next week or so. Wonder how it would work with elk???

[Super_Dave]

Cuffs054 wrote:
Man, come on, cough up the recipe! You're killing me here!

This is a recipe in pictures. LOL! I've tried to snap step to step. Certainly if there is a specific question about process, I'd be more than happy to explain it.

[Super_Dave]

magnusfide wrote:
It's a good thing I've had my lunch or there would be drool on the keyboard. Are those tater tots you're using as the mash?

Hash browns for filling on the pot pie and regular russets for the mashed potatoes.