- Mar 28, 2008
- 47
- 12
I did one of these before, but wanted to try it again. I thought the first attempt was pretty good, but it needed more spaghetti, and as much sauce as I dared add without risking a major blowout.
I used Italian sausage and pre-made frozen meatballs, and made the spaghetti as you normally would. I topped off the meatballs and noodles with a three-cheese spaghetti sauce and a mixture of parmesan and romano cheeses. After rolling, I sprinkled some Italian seasoning on the outside of the fattie and headed for the smoker.
The smoking took only about two hours at 225-240F over RO lump charcoal and apple wood chips.
Here's the Q-view:
Ingredients:
Spaghetti noodles and meatballs applied:
Spaghetti sauce on top:
With cheese mixture sprinkled on:
Rolled up and ready for the smoker:
Finished fattie:
Sliced to reveal the innards:
To a plated slice of fattie, I added some extra warmed-up sauce on top and a sprinkle of parmesan-romano cheese. Sorry, didn't get a photo of one on a plate before the whole thing was devoured!!!
I used Italian sausage and pre-made frozen meatballs, and made the spaghetti as you normally would. I topped off the meatballs and noodles with a three-cheese spaghetti sauce and a mixture of parmesan and romano cheeses. After rolling, I sprinkled some Italian seasoning on the outside of the fattie and headed for the smoker.
The smoking took only about two hours at 225-240F over RO lump charcoal and apple wood chips.
Here's the Q-view:
Ingredients:
Spaghetti noodles and meatballs applied:
Spaghetti sauce on top:
With cheese mixture sprinkled on:
Rolled up and ready for the smoker:
Finished fattie:
Sliced to reveal the innards:
To a plated slice of fattie, I added some extra warmed-up sauce on top and a sprinkle of parmesan-romano cheese. Sorry, didn't get a photo of one on a plate before the whole thing was devoured!!!
