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Jumbo mini (jimmy) baked Italian Sausage Spinach Roll

post #1 of 10
Thread Starter 

First time trying something like this so be gentle. 

 

Cooker the jimmy

Fuel just a chimney scrap of partial burnt chunks and briquettes

Temps I put it on at 250 and opened the air...quickly settled 475*

 

I put the roll right under the vent exhaust for the most even top to bottom cooking. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 10
Looks like it turned out pretty tasty!!
post #3 of 10
Wow. Great job
post #4 of 10
Looks tasty Keith, nice job !
post #5 of 10
Dang. , Kieth , that looks nice . drool.gif . lndiana , that -s not far , see ya Sunday , leave the porch light on . . . ROTF.gif

Later . . .
post #6 of 10

Nice job Keith.  Pastry looks great and the filling, well...........  How long did you smoke it for and what kind of wood?

 

Great q-view.  

 

:points:

 

Gary

post #7 of 10
Looks great Keith! I'll give ya points even though you didn't hang it!
post #8 of 10
Looks great. Did you mix the onions and greens in with the sausage or just lay on top?

How much sausage - sweet, mild or spicy
What did you use for pastry dough
And ratio of other fixing?

Nice job!
post #9 of 10
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks like it turned out pretty tasty!!

Thanks b!   I was full!

 

Quote:
Originally Posted by c farmer View Post

Wow. Great job

Thanks Adam, trying to get creative ya know. 

 

Quote:
Originally Posted by WaterinHoleBrew View Post

Looks tasty Keith, nice job !

 

Thanks Justin!

Quote:
Originally Posted by oldschoolbbq View Post

Dang. , Kieth , that looks nice . drool.gif . lndiana , that -s not far , see ya Sunday , leave the porch light on . . . ROTF.gif

Later . . .

LOL...I left it on and my leftovers are gone!  :biggrin: 

post #10 of 10
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post
 

Nice job Keith.  Pastry looks great and the filling, well...........  How long did you smoke it for and what kind of wood?

 

Great q-view.  

 

:points:

 

Gary

I didn't really keep track of time but maybe 1/2 hour?  It went on 250* and i just let it go up from there to whatever it was going to hit which was 475*     The only fuel was a pile of partial burnt kbb briquettes and burnt chunks that filed a chimney.    Partial lit up the chimney and spread it around the basket.. This cooker gets so hot I knew that would get hot enough for this cook. 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Looks great Keith! I'll give ya points even though you didn't hang it!

Thanks Case!    If i spin I should have hung.....If i hung i should have spun....If i spun i should have grate cooked. :ROTF

 

Quote:
Originally Posted by muralboy View Post

Looks great. Did you mix the onions and greens in with the sausage or just lay on top?

How much sausage - sweet, mild or spicy
What did you use for pastry dough
And ratio of other fixing?

Nice job!

Middle of the road Italian but i mixed in the peppers for some kick

That was pilsbury flat that i flattened more

1 lb of meat and I just eyeballed the rest but use a good pile of spinach

 

It was all mixed through the sausage

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