Good afternoon!
I'd been toying around with this idea for a while and saw a weather window of opportunity and decided to stop procrastinating.
Started with a 1# chub of Italian sausage from Meijer and pizza sauce I made up the day before. I also got one of those pre-made thin pizza crusts and cut some strips. Made the sausage flat and put some sauce on it, then some crust strips, Pepperoni, mushrooms, Mozzarella and more sauce.
Rolled that up and put together a bacon weave (which I barely remembered how to do LOL)
It was getting a little late in the day so I wrapped it in Saran wrap and into the fridge for the next day and put together some ABTs and made up a Pineapple Turmeric glaze.
My lazy bone was acting up and I didn't get the smoker ready until after noon. The weather was perfect. Mid 60s, cloudy with almost no wind. Since the price of wood has doubled in the last 8 years or so I fill up the offset as much as I can, so I also tossed on the ABTs, some Jalapeno Cheddar sausage and a few Chicken legs. About 12:30 everything was in the smoker.
Burning Hickory.
Pit temp was running between 250 and 280 and then the sun came out and it was hard to keep it below 290.
After about an hour and a half the "extras" were about done, so I brushed a little glaze on the chicken and ABTs.
Pulled them when the chicken and sausage hit 165IT. The fatty still had a ways to go. It actually stalled at 163 for over a half hour! I gave the fatty a little pizza sauce at that time.
At around 3:00 it was done. Let it cool for a bit and cut for a pic:
And dinner.
A little parmesan, pepper flakes, breadsticks and garlic butter and I was a happy camper! It might be the sauce, but it actually tastes like pizza!
With the extras in the cook I won't be cooking for a few days. I'm glad I got this in because it's supposed to be down to the 20s and 30s again by Sunday.....
Thanks for looking. Spring's just around the corner.
Dan
I'd been toying around with this idea for a while and saw a weather window of opportunity and decided to stop procrastinating.
Started with a 1# chub of Italian sausage from Meijer and pizza sauce I made up the day before. I also got one of those pre-made thin pizza crusts and cut some strips. Made the sausage flat and put some sauce on it, then some crust strips, Pepperoni, mushrooms, Mozzarella and more sauce.
Rolled that up and put together a bacon weave (which I barely remembered how to do LOL)
It was getting a little late in the day so I wrapped it in Saran wrap and into the fridge for the next day and put together some ABTs and made up a Pineapple Turmeric glaze.
My lazy bone was acting up and I didn't get the smoker ready until after noon. The weather was perfect. Mid 60s, cloudy with almost no wind. Since the price of wood has doubled in the last 8 years or so I fill up the offset as much as I can, so I also tossed on the ABTs, some Jalapeno Cheddar sausage and a few Chicken legs. About 12:30 everything was in the smoker.
Burning Hickory.Pit temp was running between 250 and 280 and then the sun came out and it was hard to keep it below 290.
After about an hour and a half the "extras" were about done, so I brushed a little glaze on the chicken and ABTs.
Pulled them when the chicken and sausage hit 165IT. The fatty still had a ways to go. It actually stalled at 163 for over a half hour! I gave the fatty a little pizza sauce at that time.
At around 3:00 it was done. Let it cool for a bit and cut for a pic:
And dinner.
A little parmesan, pepper flakes, breadsticks and garlic butter and I was a happy camper! It might be the sauce, but it actually tastes like pizza!With the extras in the cook I won't be cooking for a few days. I'm glad I got this in because it's supposed to be down to the 20s and 30s again by Sunday.....
Thanks for looking. Spring's just around the corner.
Dan
