Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Location
- St...
Smokin' time again. 
Get your one pound of bulk Italian sausage and put some diced onions and a nice coat of Italian spiced salt.:
Roll them up about golfball sized.:
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:
Here's a few Jalapeños (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:
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;
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:
Get your one pound of bulk Italian sausage and put some diced onions and a nice coat of Italian spiced salt.:
Roll them up about golfball sized.:
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:
Here's a few Jalapeños (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:
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;
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:
