The Naked Strombuletta Fatty with lots of qview

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worktogthr

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 3, 2013
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Massapequa, NY (Long Island)
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
 
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Looks tasty. Need to wrap it in puffed pastry or canned biscuits to get the bread portion of the Stromboli!

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

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

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

Turned out great. Points!!

Thanks so much for the kind words and he points!
 
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!
 
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