Well, it all began as a stuffed olive experiment. Figured I'd stuff some olives with shredded cheese and pastrami, wrap in sausage and have some quick munchies for Thanksgiving, after doing up one and doing a fry test, couldn't taste ANYTHING other than the sausage. So I figured, FATTEEEEEEEEE...... Well, me having gout and it being Thanksgiving, I skipped the bacon weave. One of the great guys in chat room (sorry, don't remember who it exactly was) gave me a few tips to smoking a meatloaf. So i'm figgerin in my poor lil mind, fatty with no bacon is going to be similar to bacon. So I grabbed a small pan, slid the fatty in it, couldn't make holes in it cause it was one of wifes good pans. so I put pan and all in smoker until the sides and top firmed up nicely. Removed pan, put a plate on top of pan, flipped and now had fatty on plate, 2nd plate to flip again so soft side of meat was down, back into smoker putting a crust on the bottom to match the rest till it was done. here's a few shots. for a amateurs first time and no bacon, i was impressed at how it turned out. alreay got errr, ummm, ***volunteered*** to do em for our christmas party.
swagertys mild breakfast sausage,
guts are.....
1 n 1/2 cans black olives, almost 1 can was stuffed by hand with cheese meat before i said forget it.
pastrami,
cheese is a bag of preshredded the wife picked up in store
provolone cheese
motzerella cheese
swiss cheese
chedder
asiago
swagertys mild breakfast sausage,
guts are.....
1 n 1/2 cans black olives, almost 1 can was stuffed by hand with cheese meat before i said forget it.
pastrami,
cheese is a bag of preshredded the wife picked up in store
provolone cheese
motzerella cheese
swiss cheese
chedder
asiago
