Italian on the smoker?

jeffsee · 07-31-2011, 12:20 PM

Hey brethren!

At my campground we have an annual tradition of "Italian Night" where everyone makes an Italian dish. The hostess makes about 150 meatballs from her grandma's secret recipe. Everyone is requesting that I smoke something for this meal. I have no idea what "Italian" food I can smoke. Ideas? Recipes? Help?!?

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Philly-QueMaster · 07-31-2011, 12:28 PM

How about some hot Italian sausage?

bigabyte · 07-31-2011, 12:29 PM

Lasagna.

Callahan-que · 07-31-2011, 12:30 PM

Italian beef

Al · 07-31-2011, 12:43 PM

How about some Italian Sausage fatties?

caseydog · 07-31-2011, 12:58 PM

I'm Italian, and I love "sausage and peppers." You could do that on the smoker -- I would do both hot and sweet sausage, as some folks don't like hot.

I would use a mixture of red, green and yellow bell peppers, sliced. Instead of sauteing in OO, you could coat them in OO, sprinkle with k-salt and black pepper and put them on the smoker.

Make a simple chunky sauce of diced tomatoes, sauteed chopped onions and garlic, dried oregano and basil, a dash or two of k-salt and black pepper. That could possibly even be cooked on the smoker -- or that might be overkill. Not sure.

Serve by cutting the sausages into about 1-inch chunks, mix with the peppers, and top with some sauce. Sprinkle some grated Parmegiano Reggiano on top.

BTW, I'm making this up as I type, so you should do a small test batch before you make up a ton of it. I'm going to give it try at some point.

CD

expatpig · 07-31-2011, 01:10 PM

Italian moinks w/marinara dipping sauce. ABT's stuffed with prosciutto and mozzarella. I also half smoke ribs and finish in my Sunday gravy.

LM600 · 07-31-2011, 01:17 PM

Chicken breast stuffed with mozzarella, some parmagiano and fresh basil leaves and oregano all wrapped in prosciutto.

ABT's made with pepperoncino peppers, salami, ricotta and parma ham.

Fishawn · 07-31-2011, 01:18 PM

Quote:

Originally Posted by Al

How about some Italian Sausage fatties?

Ditto, they are great..... Doing a pizza one tonight

Ashmont · 07-31-2011, 01:19 PM

Salsiccia and wrap in pretzel!!! OMG Ask TxSchutte...

See Sammiches! http://www.guspretzels.com/menu

LM600 · 07-31-2011, 01:25 PM

Quote:

Originally Posted by Ashmont

Salsiccia and wrap in pretzel!!! OMG Ask TxSchutte...

OH YES!!!

I make a stuffed bread (kinda like a stromboli) with whatever meats, cheeses and antipasti I fancy then roll it all up into a large ring, slash the top, rub with a little EVOO and in the oven it goes...mmm!

Matt_A · 07-31-2011, 02:05 PM

3 slabs of spares

Dry Rub:

2 tablespoons ground fennel seed
3 tablespoons sweet paprika
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 tablespoon cayenne pepper
1 tablespoon dry rosemary
1 tablespoon dry thyme
1 tablespoon dry oregano
3 tablespoons minced garlic
1 tablespoon salt
1/2 cup extra virgin olive oil
Juice of 4 fresh lemons
Juice of 2 oranges

Directions:
Mix ingredients 1 through 10 together with your hands.

Prepare your ribs however you like, full, St. Louis, etc.

Peel the membrane if that's what you normally do. Brush ribs lightly with Extra Virgin Olive Oil and liberally rub the ribs using half of the dry rub. Seal in a ZipLock and refrigerate over night.

Mop:
Blend the other half of dry rub with olive oil and citrus juice and set aside for mopping, if you want.

Smoke at 225-250º F until done, mop 'em if you want, perhaps 4 hours.

Balsamic BBQ Sauce

Ingredients:

2 cups balsamic vinegar
1 1/2 cups ketchup
2/3 cup brown sugar
2 garlic clove, minced
2 tablespoon Worcestershire sauce
2 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:
Combine ingredients in a small saucepan. Stir until all the ingredients are incorporated and the sauce is smooth. Simmer over medium heat until reduced by 1/3.

Brush a light coating on the ribs about 30 minutes before pulling them. Reserve the rest of the sauce for the table.

Rocco05 · 07-31-2011, 02:29 PM

I'm half Italian, so I still love me some Italian flavors too. I like to marinate chicken or pork loin in Italian dressing and then I'll use some pesto or the jar bruschetta for a rub. Marrone! What a delicious layer of flavors added with the wood/charcoal cooking. Sometimes, less is more. It's as old school as you can get baby!

The Spaniards influenced today's barbecue, a word derived from barbacoa. Slaves in the U.S., continued to use the cooking process, by using the left over "tough" or undesirable cuts of meat and adding their own flavor components and you get our beloved Southern BBQ! It's my all time favorite que, but I always strive to taste and learn new things/ways to barbecue.

A little Italian or Mexican influenced barbecue is a welcome change for me, from time to time.

Capozzoli · 07-31-2011, 04:52 PM

Im German Irish but I might suggest lamb.

Smoked lamb would be Ok but grilled over a wood fire would be even more autentic. Just use salt for the coook and then just before it is done baste it with a mixture of olive oil, fresh rosemary and fresh chopped garlic.

Lasagna is a great idea too.

caseydog · 07-31-2011, 04:56 PM

Every time I see the title of this thread, I picture Mario Batali on a spit.

CD

07-31-2011, 12:20 PM	#1
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	Italian on the smoker? Hey brethren! At my campground we have an annual tradition of "Italian Night" where everyone makes an Italian dish. The hostess makes about 150 meatballs from her grandma's secret recipe. Everyone is requesting that I smoke something for this meal. I have no idea what "Italian" food I can smoke. Ideas? Recipes? Help?!? Sent from my iPad using Tapatalk __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

07-31-2011, 12:29 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Lasagna. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-31-2011, 12:30 PM	#4
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	Italian beef __________________ Rick

07-31-2011, 12:43 PM	#5
Al On the road to being a farker Join Date: 05-31-08 Location: Bussey, IA Name/Nickname : Albert	How about some Italian Sausage fatties? __________________ Chargriller Pro w/o smoke box.

07-31-2011, 01:10 PM	#7
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	Italian moinks w/marinara dipping sauce. ABT's stuffed with prosciutto and mozzarella. I also half smoke ribs and finish in my Sunday gravy. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

07-31-2011, 12:28 PM	#2
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Bluffton, SC	How about some hot Italian sausage?

07-31-2011, 12:58 PM	#6
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I'm Italian, and I love "sausage and peppers." You could do that on the smoker -- I would do both hot and sweet sausage, as some folks don't like hot. I would use a mixture of red, green and yellow bell peppers, sliced. Instead of sauteing in OO, you could coat them in OO, sprinkle with k-salt and black pepper and put them on the smoker. Make a simple chunky sauce of diced tomatoes, sauteed chopped onions and garlic, dried oregano and basil, a dash or two of k-salt and black pepper. That could possibly even be cooked on the smoker -- or that might be overkill. Not sure. Serve by cutting the sausages into about 1-inch chunks, mix with the peppers, and top with some sauce. Sprinkle some grated Parmegiano Reggiano on top. BTW, I'm making this up as I type, so you should do a small test batch before you make up a ton of it. I'm going to give it try at some point. CD

07-31-2011, 01:17 PM	#8
LM600 Full Fledged Farker Join Date: 01-16-11 Location: Milton Keynes, UK	Chicken breast stuffed with mozzarella, some parmagiano and fresh basil leaves and oregano all wrapped in prosciutto. ABT's made with pepperoncino peppers, salami, ricotta and parma ham.

07-31-2011, 01:19 PM	#10
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	Salsiccia and wrap in pretzel!!! OMG Ask TxSchutte... See Sammiches! http://www.guspretzels.com/menu __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

07-31-2011, 02:05 PM	#12
Matt_A is one Smokin' Farker Join Date: 07-19-11 Location: Moore, Oklahoma	Italian Ribs 3 slabs of spares Dry Rub: 2 tablespoons ground fennel seed 3 tablespoons sweet paprika 2 tablespoons brown sugar 1 tablespoon granulated sugar 1 tablespoon cayenne pepper 1 tablespoon dry rosemary 1 tablespoon dry thyme 1 tablespoon dry oregano 3 tablespoons minced garlic 1 tablespoon salt 1/2 cup extra virgin olive oil Juice of 4 fresh lemons Juice of 2 oranges Directions: Mix ingredients 1 through 10 together with your hands. Prepare your ribs however you like, full, St. Louis, etc. Peel the membrane if that's what you normally do. Brush ribs lightly with Extra Virgin Olive Oil and liberally rub the ribs using half of the dry rub. Seal in a ZipLock and refrigerate over night. Mop: Blend the other half of dry rub with olive oil and citrus juice and set aside for mopping, if you want. Smoke at 225-250º F until done, mop 'em if you want, perhaps 4 hours. Balsamic BBQ Sauce Ingredients: 2 cups balsamic vinegar 1 1/2 cups ketchup 2/3 cup brown sugar 2 garlic clove, minced 2 tablespoon Worcestershire sauce 2 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper Directions: Combine ingredients in a small saucepan. Stir until all the ingredients are incorporated and the sauce is smooth. Simmer over medium heat until reduced by 1/3. Brush a light coating on the ribs about 30 minutes before pulling them. Reserve the rest of the sauce for the table. __________________ [B]Matt Armistead[/B]

07-31-2011, 02:29 PM	#13
Rocco05 Knows what a fatty is. Join Date: 06-09-11 Location: Elmira,NY	pesto/bruschetta pork loin or chicken I'm half Italian, so I still love me some Italian flavors too. I like to marinate chicken or pork loin in Italian dressing and then I'll use some pesto or the jar bruschetta for a rub. Marrone! What a delicious layer of flavors added with the wood/charcoal cooking. Sometimes, less is more. It's as old school as you can get baby! The Spaniards influenced today's barbecue, a word derived from barbacoa. Slaves in the U.S., continued to use the cooking process, by using the left over "tough" or undesirable cuts of meat and adding their own flavor components and you get our beloved Southern BBQ! It's my all time favorite que, but I always strive to taste and learn new things/ways to barbecue. A little Italian or Mexican influenced barbecue is a welcome change for me, from time to time.

07-31-2011, 04:52 PM	#14
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA.	Im German Irish but I might suggest lamb. Smoked lamb would be Ok but grilled over a wood fire would be even more autentic. Just use salt for the coook and then just before it is done baste it with a mixture of olive oil, fresh rosemary and fresh chopped garlic. Lasagna is a great idea too. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

07-31-2011, 04:56 PM	#15
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Every time I see the title of this thread, I picture Mario Batali on a spit. CD

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