Desert Dweller
Babbling Farker
- Joined
- Aug 3, 2008
- Location
- Mesa...
So there I was, feeling like smoking something, and feeling like a zesty Italian meal was in my future. I picked up a pkg. each of mild Italian Sausage and Ground Beef. Aside from a coating of EVOO and Rub, I didn't do anything but tossed 'em in the WSM w/Apple and Hickory and let em smoke for an hour or so. I took the sausage off at 160 and the beef at 155. I diced the meat in 1/2 inch squares.
The sauce was just getting hot in the crock pot. I used four cans of (drained) Rotelle s/w Style diced maters, a small can of paste and another of sauce. I added 1/4 cup Todd's Dirt, 2 Bay Leaves, 1 tbsp Oregano, 1 tsp Thyme and Rosemary, a pinch of crushed red peppers, 1/2 onion and 1 tbsp minced garlic. To this I added the meats.
The Raviolli were a frozen variety of Redi-Made somebrandoranother. Doesn't really matter what brand you use, the sauce is all you're gonna taste. This was some good stuff. BTW, all the ingredient listed in the sauce recipe are approximate and to taste (mine). Thx for looking in.
The sauce was just getting hot in the crock pot. I used four cans of (drained) Rotelle s/w Style diced maters, a small can of paste and another of sauce. I added 1/4 cup Todd's Dirt, 2 Bay Leaves, 1 tbsp Oregano, 1 tsp Thyme and Rosemary, a pinch of crushed red peppers, 1/2 onion and 1 tbsp minced garlic. To this I added the meats.
The Raviolli were a frozen variety of Redi-Made somebrandoranother. Doesn't really matter what brand you use, the sauce is all you're gonna taste. This was some good stuff. BTW, all the ingredient listed in the sauce recipe are approximate and to taste (mine). Thx for looking in.
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