Since joining this fine site earlier this week, I've been dying to make a fattie. They look like they're going to make my doctor very unhappy with me.
Forgot to show the Provolone cheese and the finely chopped onion.
My first try at the Bacon weave. Skill transfer from when I learned how to basket weave fence lattice tops.
Finished weave. Wasn't that hard after all.
Sweet Italian Sausage - Dusted with Rub - Used the Ziploc Rollout Technique.
Light Brushing of Tomato and Basil Sauce - sprinkled fine chopped onions.
Pepperoni, Hard Salami Med green chiles (ok, so I'm a woose)
Provolone cheese, sliced mushrooms, Sun Dried Tomatoes
Lesson learned #01: Don't put too much stuffing in it. Rolled up ok but.... it's a REAL fattie.
The pair wrapped in bacon and into fridge for a couple of hours.
Can we guess which one is overstuffed? Into the smoker. Cherry wood sure smells great. Meat I/T will taken from right side, it's bigger Lesson learned 02: less stuffing might help keep the fattie rounder.
1 hour into smoke. Temp I/T 97* Chamber temp 247*
we're and 1 hour 45 minutes into smoke, I/T is 135*. Looking good. More to follow.
You guys and gals sure set a high standard for Q-Views. Works for me.
~Dave
Forgot to show the Provolone cheese and the finely chopped onion.
My first try at the Bacon weave. Skill transfer from when I learned how to basket weave fence lattice tops.
Finished weave. Wasn't that hard after all.
Sweet Italian Sausage - Dusted with Rub - Used the Ziploc Rollout Technique.
Light Brushing of Tomato and Basil Sauce - sprinkled fine chopped onions.
Pepperoni, Hard Salami Med green chiles (ok, so I'm a woose)
Provolone cheese, sliced mushrooms, Sun Dried Tomatoes
Lesson learned #01: Don't put too much stuffing in it. Rolled up ok but.... it's a REAL fattie.
The pair wrapped in bacon and into fridge for a couple of hours.
Can we guess which one is overstuffed? Into the smoker. Cherry wood sure smells great. Meat I/T will taken from right side, it's bigger Lesson learned 02: less stuffing might help keep the fattie rounder.
1 hour into smoke. Temp I/T 97* Chamber temp 247*
we're and 1 hour 45 minutes into smoke, I/T is 135*. Looking good. More to follow.
You guys and gals sure set a high standard for Q-Views. Works for me.
~Dave