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Another Sunday Fattie

post #1 of 7
Thread Starter 
One with hot sausage and the other with sage sausage. The fillings are the same in both. I used genoa
salami, gouda cheese,black olives,mushrooms and cooked crumbled bacon. I also used some of the Kroger
Grill Time Southwest dry marinade inside and for a rub outside with evoo. Smoking with mostly hickory
chunks and a few slivers of mesquite.I cooked till 160* internal but should have gone higher as the cheese
didnt get gooey.

post #2 of 7
That is going to be one ooey, gooey, tasty, mess when it's all said and done. Very nice!
post #3 of 7
They look delicious. Nice job on them.
post #4 of 7
Amazing , I would have never thunk of putting anything inside sauage beside chees and peppers .. Just Sayin ..I am learning
post #5 of 7
One way to avoid having to cook it to a higher temp and risk drying it out is to shred the cheese or cut into smaller pieces
Looks great and I bet it tasted great too
post #6 of 7
I also would have thought the gouda would have melted at 160 for sure but it didn't and that really easy to see. I also thought you should have gotten alittle more roll to it. Go Figure
post #7 of 7
That looks great!
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