Due to a whole lot of weird crazy stuff happening in my life that I won’t get into,
I’m having to postpone my Pizza De Mayo this year.
The important thing is that you have Pizza De Mayo… SOME TIME IN MAY!
Don’t go doing that weird Mayfest type thing where they hold it in June, or Octoberfest in September. Just don’t.
You can read about Pizza De Mayo 2010 here.
Pizza De Mayo 2011 featured the glorious return of
‘Deep Dish MEATZA 2 (Electric Meataloo)’.
More stable than the original with the addition of an outer crust,
this well-constructed deep dish marvel was a meat-a-licious cheese-a-riffic flavor bomb.
You can read about Pizza De Mayo 2011 here.
This year, new combinations will emerge with a vengeance.
Will Meatza return?
Will we be able to survive another attempt?
Will coronary bypass be required?
Will another pizza emerge to surpass it’s culinary glory?
Will it be Sweet or Spicy?
Will 6-hour BBQ smoked items appear?
Will peanut butter be involved?
Do I have enough tomatoes?
Will I need to re-stock the bar?
Should I start selling tickets to this thing?
Only time will tell.
Stay Tuned…
(America!!!! Eff Yeah!)
Remember when I smoked that brisket (that I only got a sandwich picture of)
and those ribs (that I posted a photo from LAST year’s attempt) that I cooked a little while back?
Oh right… that’s the OTHER blog.
Well, those of you who read that post might recall that I also smoked some sausages at the same time.
Here’s the last of the 6-hour smoked Italian sausages from that meaty endeavour,
sliced up and put into a deep dish pizza along with a few pepperoni slices.
Mozzarella and Provolone cheese bubbled up a bit to the top
and the sausage and pepperoni slices have a nice char on them.
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