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Italian on the smoker?

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jeffsee

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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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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
 
Italian moinks w/marinara dipping sauce. ABT's stuffed with prosciutto and mozzarella. I also half smoke ribs and finish in my Sunday gravy.
 
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.
 
Ashmont said:
Salsiccia and wrap in pretzel!!! OMG Ask TxSchutte...
Click to expand...

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!
 
Italian Ribs

3 slabs of spares

Dry Rub:

  1. 2 tablespoons ground fennel seed
  2. 3 tablespoons sweet paprika
  3. 2 tablespoons brown sugar
  4. 1 tablespoon granulated sugar
  5. 1 tablespoon cayenne pepper
  6. 1 tablespoon dry rosemary
  7. 1 tablespoon dry thyme
  8. 1 tablespoon dry oregano
  9. 3 tablespoons minced garlic
  10. 1 tablespoon salt
  11. 1/2 cup extra virgin olive oil
  12. Juice of 4 fresh lemons
  13. 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.
 
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.
 
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.
 
Every time I see the title of this thread, I picture Mario Batali on a spit. :laugh:

CD
 
SmokinAussie said:
Definately MOINK Balls. Swap out the bacon for proscuitto! That would be a big hit as an appetizer!
Click to expand...

Only problem I see is that the host is already doing meatballs. Do they really need more meatballs?

CD
 
Rocco05 said:
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.
Click to expand...

Jar bruschetta?

I'm guessing that you are referring to the topping part of bruschetta.

That is very similar to the sauce that I suggested for the sausage and peppers, so we are on the same wavelength, but bruschetta is the sauce plus the toasty bread, together. Details, details. :heh:

CD
 
Yep...

caseydog said:
Jar bruschetta?

I'm guessing that you are referring to the topping part of bruschetta.

That is very similar to the sauce that I suggested for the sausage and peppers, so we are on the same wavelength, but bruschetta is the sauce plus the toasty bread, together. Details, details. :heh:

CD
Click to expand...

I buy jar bruschetta. It is paste-like and similar in consistancy to pesto.
 
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