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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-31-2011, 12:20 PM   #1
jeffsee
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Default 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?!?


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Unread 07-31-2011, 12:28 PM   #2
Philly-QueMaster
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How about some hot Italian sausage?
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Unread 07-31-2011, 12:29 PM   #3
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Lasagna.
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Unread 07-31-2011, 12:30 PM   #4
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Italian beef
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Unread 07-31-2011, 12:43 PM   #5
Al
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How about some Italian Sausage fatties?
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Unread 07-31-2011, 12:58 PM   #6
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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.

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Unread 07-31-2011, 01:10 PM   #7
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Italian moinks w/marinara dipping sauce. ABT's stuffed with prosciutto and mozzarella. I also half smoke ribs and finish in my Sunday gravy.
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Unread 07-31-2011, 01:17 PM   #8
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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.
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Unread 07-31-2011, 01:18 PM   #9
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Quote:
Originally Posted by Al View Post
How about some Italian Sausage fatties?

Ditto, they are great..... Doing a pizza one tonight
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Unread 07-31-2011, 01:19 PM   #10
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Salsiccia and wrap in pretzel!!! OMG Ask TxSchutte...


See Sammiches!
http://www.guspretzels.com/menu
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Unread 07-31-2011, 01:25 PM   #11
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Quote:
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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!
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Unread 07-31-2011, 02:05 PM   #12
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Default 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.
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Unread 07-31-2011, 02:29 PM   #13
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Default 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.
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Unread 07-31-2011, 04:52 PM   #14
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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.
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Unread 07-31-2011, 04:56 PM   #15
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Every time I see the title of this thread, I picture Mario Batali on a spit.

CD
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