So, I am still into new and different fatties. As an Italian, I needed to mix my cooking world with my smoking world...Meatball Parm fatty sounded good to me! I made some of my Italian sauce "Gravy" too, so I included a q-view of that as well.
Gravy
Some of the stuff I used.
Hot italian sausage taken out of the casings and sauteed in a lil olive oil.
Add chopped garlic, onion to sausage and after a bit add some paste.
Add some spices/herbs (Dried oregano, parsley, basil, italian seasoning, salt/pep, crushed red pep flake, onion powder, garlic powder)
Stir it up...dont let it burn! For me, this is the key & the base of a good sauce!
Add 1 large can of crushed tomatoes, & 1 large can of sauce. I add 1 large cans worth of beef stock. (instead of water, gives more flavor)
A bit more of the seasonings added earlier plus 2-3 bay leaves.
Some parmesan cheese.
Reduce to low temp, add meatballs and cover for 2-3+ hours. I always say, the longer the better!
Meatball Parm Fatty
Filling: Chopped meatballs, mozzarella, ricotta, parmesan, xtra sauce
Bacon quilt, wrap the sausage and meatball parm mix.
210-230 degrees in the MES with Hickory dust in the AMS. 165degrees internal temp (about 2.5 - 3 hrs)
Came out better than expected! Went pretty quick. Hope you enjoyed the tons of pics!
Warm xtra sauce for dipping made it a keeper! Enjoy!
Gravy
Some of the stuff I used.
Hot italian sausage taken out of the casings and sauteed in a lil olive oil.
Add some spices/herbs (Dried oregano, parsley, basil, italian seasoning, salt/pep, crushed red pep flake, onion powder, garlic powder)
Stir it up...dont let it burn! For me, this is the key & the base of a good sauce!
Add 1 large can of crushed tomatoes, & 1 large can of sauce. I add 1 large cans worth of beef stock. (instead of water, gives more flavor)
A bit more of the seasonings added earlier plus 2-3 bay leaves.
Some parmesan cheese.
Reduce to low temp, add meatballs and cover for 2-3+ hours. I always say, the longer the better!
Meatball Parm Fatty
Filling: Chopped meatballs, mozzarella, ricotta, parmesan, xtra sauce
Bacon quilt, wrap the sausage and meatball parm mix.
210-230 degrees in the MES with Hickory dust in the AMS. 165degrees internal temp (about 2.5 - 3 hrs)
Came out better than expected! Went pretty quick. Hope you enjoyed the tons of pics!
Warm xtra sauce for dipping made it a keeper! Enjoy!
