bosco0633
03-01-2016, 11:27 AM
I started out with some of my home made Hot Italian Sausage that I made late last year. I skinned them and got them ready for the fatty. This fatty was made from pork.
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1675.jpg
after skinning them, I added sliced green olives to the meat and mixed it all up by hand
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1676.jpg
Next step was to roll the meat out. Rather than making a total mess, I filled a freezer bag and rolled it out inside the bag.
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1680_1.jpg
I then cut the sides of the bag open with a knife and prepared the stuffing for the fatty
I started with some fresh made pizza sauce
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1685.jpg
next I added some mozzarella cheese and pepperoni to the middle
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1686.jpg
next I diced up some mushrooms and hot peppers
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1688.jpg
using the cut freezer bag, I folded the roll and formed the edges to seal it all up
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1690.jpg
now time for the bacon!
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1682.jpg
I weaved the bacon for the outer layer
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1684.jpg
I thought that an angled bacon wrap would look nicer for presentation. Man this looks good!!!
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1692.jpg
Only one way to make this look better........
Lanes BBQ Rub
Before:
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1695.jpg
After:
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1698.jpg
Onto the KK 23" it went at 250 degrees for 5 hours
A final look before it hits the grill....
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1701.jpg
I used White Oak to give it more of a traditional pizza oven taste.... this was a good call for sure. It really added a great smoke profile to the meat
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1705.jpg
this thing was smoked well and still super juicy on the inside
I made some pizza dough yesterday in preparation of this cook. In my mind I thought about making this fatty like a calzone. I rolled the dough and encased the fatty inside of the pizza dough. The 32" KK was settled in at 550 degrees with the KK baking stone heat soaked for over 5 hours!!!
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1715.jpg
Once all enclosed, I put this on the 32" KK for about 8 min.
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1716.jpg
I pulled it off and placed it on a bakers rack to let it cool and not get soggy. The dough was nice and crispy all the way around
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1719-2.jpg
Sliced it open to take a look at the inner working of this fatty.......
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1720-2.jpg
You can see just how juicy it remained inside. It was incredibly delicious
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1722-3.jpg
And finally sliced up for lunch!!
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1727.jpg
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1675.jpg
after skinning them, I added sliced green olives to the meat and mixed it all up by hand
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1676.jpg
Next step was to roll the meat out. Rather than making a total mess, I filled a freezer bag and rolled it out inside the bag.
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1680_1.jpg
I then cut the sides of the bag open with a knife and prepared the stuffing for the fatty
I started with some fresh made pizza sauce
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1685.jpg
next I added some mozzarella cheese and pepperoni to the middle
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1686.jpg
next I diced up some mushrooms and hot peppers
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1688.jpg
using the cut freezer bag, I folded the roll and formed the edges to seal it all up
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1690.jpg
now time for the bacon!
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1682.jpg
I weaved the bacon for the outer layer
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1684.jpg
I thought that an angled bacon wrap would look nicer for presentation. Man this looks good!!!
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1692.jpg
Only one way to make this look better........
Lanes BBQ Rub
Before:
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1695.jpg
After:
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1698.jpg
Onto the KK 23" it went at 250 degrees for 5 hours
A final look before it hits the grill....
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1701.jpg
I used White Oak to give it more of a traditional pizza oven taste.... this was a good call for sure. It really added a great smoke profile to the meat
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1705.jpg
this thing was smoked well and still super juicy on the inside
I made some pizza dough yesterday in preparation of this cook. In my mind I thought about making this fatty like a calzone. I rolled the dough and encased the fatty inside of the pizza dough. The 32" KK was settled in at 550 degrees with the KK baking stone heat soaked for over 5 hours!!!
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1715.jpg
Once all enclosed, I put this on the 32" KK for about 8 min.
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1716.jpg
I pulled it off and placed it on a bakers rack to let it cool and not get soggy. The dough was nice and crispy all the way around
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1719-2.jpg
Sliced it open to take a look at the inner working of this fatty.......
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1720-2.jpg
You can see just how juicy it remained inside. It was incredibly delicious
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1722-3.jpg
And finally sliced up for lunch!!
http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1727.jpg