The Naked Strombuletta Fatty with lots of qview

Discussion in 'Fatties' started by worktogthr, May 19, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I love making fatties from random ingredients I have to use. I had a lot of ingredients that would work in a Stromboli and some that would make a good muffaletta. So I combined them to make the following monster... So here we go...

    2lbs of hot Italian sausage I had in the freezer rolled out in a giant ziplock:


    Cut the bag opened and pressed a piece of parchment paper over the top of the flattened sausage:


    Very carefully flipped it over and got this:


    Layeredwith some turkey pepperoni, then some loin ham a la @CrankyBuzzard, then some shredded mozarella, then some olive salad...


    Next I rolled wrapped it and got it in the fridge until BBQ was ready...

    Set up the Weber 26.75 with some kbb and some apple wood. Running around 350 indirect for this cook. And on the grill she goes:


    I will be back later with the results... I am fearing breakage. With this much meat, maybe I should have put some eggs and breadcrumbs in their for a binder kind of like a meatloaf. Wish me luck!!!

    -Chris
     
    rock392 and crazymoon like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty. Need to wrap it in puffed pastry or canned biscuits to get the bread portion of the Stromboli!
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    WT, looks real tasty !
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Love that idea. Not eating fresh though so I think the bread wouldn't reheat poorly. Some of this is for my friends and work and some is for the sausage making party I'm having this weekend
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Temps got away from me so it got a little darker than I would have liked. A little closer to 400. So after an hour or so it came to 160 and I pulle it:

    This bad boy is going to get a long rest before I slice. I'll be back
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man that looks good!

    Can't wait to see you slice into it!

    Al
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm with Al

    Richie
     
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok, sorry to keep you all waiting.  Began making the 100 pounds of sausage last night...so I got busy and forgot to post the sliced shots.

    So I let it cool for about an hour or so before I cut it open and here it is:

    Damn! for some reason I can't submit photos..
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I just checked on some of my post and can't see my pics

    Richie
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Same thing here Richie.  Maybe it's a site issue rather than my computer
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    I just put this photo in & it worked fine.

    Al
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok, let's try this again...

    The sliced photos:






     I let it cool for about an hour and tried a piece at room temp.  Awesome.  I would definitely do this again..maybe at a little lower cooking temp to avoid the darkening of the outside and too add a bit more smoke flavor.   Really fun to throw this together with odds and ends from the fridge and freezer.  Thanks for looking!

    -Chris
     
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  14. tjmitche

    tjmitche Smoke Blower

    Turned out great. Points!!
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks fantastic I can almost taste it Wow Points for you on a real super looking fatty

    Richie
     
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the points Richie. I was craving a muffaletta so I used what I had. Fattys are fun because there are so many possibilities

    Thanks so much for the kind words and he points!
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The sliced shots are the bomb!

    Anymore I try and keep the smoker between 180-200 when smoking things like meatloaf, fatties, and lean roasts like pork loin, beef top or bottom round, Tri tip. Allows for more smoke flavor.

    Points!
     
    Last edited: May 21, 2016
  18. b-one

    b-one Smoking Guru OTBS Member

    Looks great! :drool
     
  19. sauced

    sauced Master of the Pit

    Great looking fattie!!!
     
  20. billyj571

    billyj571 Smoking Fanatic

    looks awesome nice fattie
     

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