Did my first fattie today. To think I've wasted all these years of my life not having one until today! <shudder>
This was all experimental, starting with the fact that I had a two pound roll of Jimmie Dean sausage.
It was too much sausage to use the ZipLoc bag trick, so I figured I'd use the whole baking sheet. Cooking parchment on the bottom with wax paper on top. That's my wife's hands using a drinking glass as a rolling pin.
Then I put down slices of provolone and salami. It's not Genoa salami, but we got a bulk pack at BJs when we got the 2 lbs of sausage. I think it was a Spanish sausage.
I don't have a picture, but I also put in a can of mushrooms, and sprinkled granulated garlic, and Italian red pepper. From there it was on to the bacon weave. Only problem was that being a two pound roll of sausage, it was a little wide and some sausage didn't get bacon over it. No worries - we just wrapped some extra slices around the ends, holding one in place with skewers.
Popped it into the smoker at about 12:30, and the IT hit 165 just over 4 hours later.
Those white nubs are where the molten provolone came out of the meat thermometer holes! Into the broiler for a couple of minutes and dinner time!
Since it was our first, we didn't do anything fancy. It was fantastic, though, and we both enjoyed it completely. Seems like a basic approach that could use just about anything in that filling. On to reading recipes.
Bob
This was all experimental, starting with the fact that I had a two pound roll of Jimmie Dean sausage.
It was too much sausage to use the ZipLoc bag trick, so I figured I'd use the whole baking sheet. Cooking parchment on the bottom with wax paper on top. That's my wife's hands using a drinking glass as a rolling pin.
Then I put down slices of provolone and salami. It's not Genoa salami, but we got a bulk pack at BJs when we got the 2 lbs of sausage. I think it was a Spanish sausage.
I don't have a picture, but I also put in a can of mushrooms, and sprinkled granulated garlic, and Italian red pepper. From there it was on to the bacon weave. Only problem was that being a two pound roll of sausage, it was a little wide and some sausage didn't get bacon over it. No worries - we just wrapped some extra slices around the ends, holding one in place with skewers.
Popped it into the smoker at about 12:30, and the IT hit 165 just over 4 hours later.
Those white nubs are where the molten provolone came out of the meat thermometer holes! Into the broiler for a couple of minutes and dinner time!
Since it was our first, we didn't do anything fancy. It was fantastic, though, and we both enjoyed it completely. Seems like a basic approach that could use just about anything in that filling. On to reading recipes.
Bob
