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Bob in St. Louis
08-20-2012, 09:48 AM
Smokin' time again. :cool:

Get your one pound of bulk Italian sausage and put some diced onions and a nice coat of Italian spiced salt.:

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Smoked%20Italian%20Fattie%20Balls/DSC_0001.jpg

Roll them up about golfball sized.:

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Smoked%20Italian%20Fattie%20Balls/DSC_0006.jpg

Before impaling them on bamboo skewers, place a pepperoni on either side.
For those watching their weight, you can also wrap some in bacon.
Throw in a random pepper, just for fun:

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Smoked%20Italian%20Fattie%20Balls/DSC_0007.jpg

Here's a few Jalapeņos (halved and de-seeded), filled with mozzarella cheese, topped with a pepperonis, wrapped in bacon and put into some "onion boats" and coated with olive oil:

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Smoked%20Italian%20Fattie%20Balls/DSC_0010.jpg

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Smoked%20Italian%20Fattie%20Balls/DSC_0011.jpg

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Smoked%20Italian%20Fattie%20Balls/DSC_0014.jpg

On the smoker.
While perusing the refrigerator and freezer, I ran across some Ravioli.
It seemed like a good idea at the time, but I wouldn't recommend it;

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Smoked%20Italian%20Fattie%20Balls/DSC_0015.jpg

After they were finished cooking, the troops weren't shy about digging in.
As a result, by the time I got the camera, there wasn't much left. :wink:

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Smoked%20Italian%20Fattie%20Balls/DSC_0017.jpg

1FUNVET
08-20-2012, 10:47 AM
Nice job :clap::clap:

bluetang
08-20-2012, 10:56 AM
Oh heck yeah! Gotta do that one fo sho.

TIMMAY
08-20-2012, 10:59 AM
Nice spread!!! That gives me ideas for this weekend... So exactly what happened to the ravioli? I guess they dry out and get crunchy unless you put them in sauce after the fact to soften them up again...

Bob in St. Louis
08-20-2012, 11:14 AM
Thanks guys!
Yea, the Ravoili dough was hard as a rock. The meat inside wasn't bad though.
If I try it again, (and I probably will) I might put some olive oil on them, foil them, and not leave them on very long. I put mine on frozen, which I think is a bad idea. THe bread will petrify before the meat is done.

el_matt
08-20-2012, 01:15 PM
Everything about that is great!!

Matt

martyleach
08-20-2012, 01:29 PM
Looks like you had some fun!! That looks great.

TIMMAY
08-20-2012, 01:35 PM
There's a thought. If you oil them slightly they might crisp up in a good way? I also agree with putting them on thawed out. Maybe foil them halfway through when they get to 160??:bow: Nah but seriously foiling them towards the end of the cook could be an idea... Maybe put them in a ceramic dish with tomato sauce? Hmmm another idea to try this weekend...

jestridge
08-20-2012, 01:55 PM
Looks nice

cholloway
08-20-2012, 02:12 PM
I could make a meal outta those snacks!

Invicta Q
08-20-2012, 02:55 PM
I hope they tasted as good as they looked?:-D

Big George's BBQ
08-20-2012, 02:59 PM
Very Nice Good Idea

Bob in St. Louis
08-20-2012, 03:29 PM
There's a thought. If you oil them slightly they might crisp up in a good way? I also agree with putting them on thawed out. Maybe foil them halfway through when they get to 160??:bow: Nah but seriously foiling them towards the end of the cook could be an idea... Maybe put them in a ceramic dish with tomato sauce? Hmmm another idea to try this weekend...
Absolutely! All great ideas, especially the one where they're swimming in sauce!

Thanks all for the kind words :grin:

aquablue22
08-20-2012, 03:38 PM
Damn those look good, sausage, pepperoni and BACOn I want that for my last meal!

Bob in St. Louis
08-20-2012, 07:17 PM
Thanks for the complements fellas.

Hey, so....technically, are what I made on the skewers called "MOINKS"?

Jethro608
08-20-2012, 07:43 PM
Dang that look great!! Bet it was even better. Have to add that menu

Wornslick
08-20-2012, 07:54 PM
Looks great Bob. Seeing that Italian Sausage reminds me a trip to "The Hill" is in order. Thanks for the pics.

Bob in St. Louis
08-20-2012, 08:12 PM
Looks great Bob. Seeing that Italian Sausage reminds me a trip to "The Hill" is in order. Thanks for the pics.
You're welcome!
In fact, the Italian salt/spice was purchased "On The Hill" from the place that supplies the www.joeboccardis.com/ (http://www.joeboccardis.com/) restaraunts with some of their products.
The salt was a gift to me, and an amazing one at that.

Check this out. Read the label:

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Salt/ItalianSalt1.jpg


http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Salt/ItalianSalt2.jpg

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Salt/ItalianSalt3.jpg

Wornslick
08-26-2012, 06:09 PM
Cool Label, Thanks Bob, I will keep my eyes open for the salt/spice mixture on my next trip to the Hill.

cowgirl
08-26-2012, 06:27 PM
Looks delicious Bob!!

Bob in St. Louis
08-27-2012, 11:44 AM
Cool Label, Thanks Bob, I will keep my eyes open for the salt/spice mixture on my next trip to the Hill.

Good deal.
It came from "Urzi's Deli" on Magnolia Ave, right next to Joe Boccardis's restaurant. Thanks for the complement!
EDIT: You can do a Google search 'street view' and see the front of the building. it's kinda cool.


Thanks for the complement Jeanie! :grin: