- Dec 22, 2007
- 5
- 11
I did a couple of fatties last month, and people seemed to like them a lot. Pretty conventional - breakfast sausage, cheddar, onions, bacon, brown sugar (a bit) and actually used my standard pork rub on the exterior, which I thought came out good.
So last week, I picked up a couple pounds of Italian sausage, some pepperoni, and pizza seasoning. I rolled up mozarella, pepperoni, diced green peppers, shrooms and onions with a liberal dose of storebought pizza seasoning. I didn't do any sauce inside (figured it would make the whole thing too wet) but warmed some up in a sauce pan as the smoke finished. Used cherry wood.
I thought it was pretty good, but without the sauce, pretty dry. I may have left it in a tad too long, so I'll try again. While it didn't have a true pizza flavor, it was unique and smoky and good.
Any variation suggestions?
So last week, I picked up a couple pounds of Italian sausage, some pepperoni, and pizza seasoning. I rolled up mozarella, pepperoni, diced green peppers, shrooms and onions with a liberal dose of storebought pizza seasoning. I didn't do any sauce inside (figured it would make the whole thing too wet) but warmed some up in a sauce pan as the smoke finished. Used cherry wood.
I thought it was pretty good, but without the sauce, pretty dry. I may have left it in a tad too long, so I'll try again. While it didn't have a true pizza flavor, it was unique and smoky and good.
Any variation suggestions?
