Heavy on the pics I know nobody minds that. we having some people over this past weekend and made a couple of fatties, a sausage and a chicken cordon bleu. Sausage one first
Rolled out a combo of Italian sausage and ground pork, sorry but for some reason I failed to get a pic of that one before I rolled it. I filled it with onions, peppers, garlic and mozzarella cheese.
Ignore my feet in the pictures, instead of a bacon weave I used prosciutto as the wrap instead.
all rolled tight and into the fridge to tighten up. Ground sausage and pork rolled really nice and tight, much better than the chicken.
dusted it with some of Jeff's original rub...
On the tray to head to the smoker
Onto the chicken cordon bleu, ground chicken stuffed with swiss and ham. I found the ground chicken to be very loose and tough to roll and keep in shape, I even added a couple of eggs and Italian bread crumbs to try and tighten it up. Went into the fridge and then the freezer for a bit to make it a little easier to roll in the bacon weave.
First bacon weave, not bad? Of course I used some of the guidance from everyone here to get it right.
All rolled up and dusted with Oak ridge BBQ Secret Weapon rub.
Into the box at 275 with pitmaster blend pellets in the tube. I actually had to turn down the heat as they were going to ready too early.
Pulled them at 165, I did crank the heat up to 300 at the end to get that crisp and color.
Sliced and ready to go. I put out some pizza sauce for the sausage one on the left. That one turned out really good, the chicken one meh, seemed like all the stuffing got lost in that one, maybe I did not add enough or possibly it leaked out. It was still tasty but not sure I would do that again.
Rolled out a combo of Italian sausage and ground pork, sorry but for some reason I failed to get a pic of that one before I rolled it. I filled it with onions, peppers, garlic and mozzarella cheese.
Ignore my feet in the pictures, instead of a bacon weave I used prosciutto as the wrap instead.
all rolled tight and into the fridge to tighten up. Ground sausage and pork rolled really nice and tight, much better than the chicken.
dusted it with some of Jeff's original rub...
On the tray to head to the smoker
Onto the chicken cordon bleu, ground chicken stuffed with swiss and ham. I found the ground chicken to be very loose and tough to roll and keep in shape, I even added a couple of eggs and Italian bread crumbs to try and tighten it up. Went into the fridge and then the freezer for a bit to make it a little easier to roll in the bacon weave.
First bacon weave, not bad? Of course I used some of the guidance from everyone here to get it right.
All rolled up and dusted with Oak ridge BBQ Secret Weapon rub.
Into the box at 275 with pitmaster blend pellets in the tube. I actually had to turn down the heat as they were going to ready too early.
Pulled them at 165, I did crank the heat up to 300 at the end to get that crisp and color.
Sliced and ready to go. I put out some pizza sauce for the sausage one on the left. That one turned out really good, the chicken one meh, seemed like all the stuffing got lost in that one, maybe I did not add enough or possibly it leaked out. It was still tasty but not sure I would do that again.
