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
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