Italian Pizza Fatty

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.

after skinning them, I added sliced green olives to the meat and mixed it all up by hand

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.

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

next I added some mozzarella cheese and pepperoni to the middle

next I diced up some mushrooms and hot peppers

using the cut freezer bag, I folded the roll and formed the edges to seal it all up

now time for the bacon!

I weaved the bacon for the outer layer

I thought that an angled bacon wrap would look nicer for presentation. Man this looks good!!!

Only one way to make this look better........

Lanes BBQ Rub

Before:

After:

Onto the KK 23" it went at 250 degrees for 5 hours

A final look before it hits the grill....

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

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!!!

Once all enclosed, I put this on the 32" KK for about 8 min.

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

Sliced it open to take a look at the inner working of this fatty.......

You can see just how juicy it remained inside. It was incredibly delicious

And finally sliced up for lunch!!

Smokedawg86 · 03-01-2016, 11:34 AM

Oh man. That looks like a tasty lunch. Great picture skills as well.

bulldogs34 · 03-01-2016, 11:39 AM

Man that looks great.
it would be like eating a baby angel

Enrico Brandizzi · 03-01-2016, 11:47 AM

Bosco, You are a Master Chef!
First, the fatty is perfectly realized and I bet also delicious.
More than this, you realized a perfect "calzone"!
Complimenti.

Hookie · 03-01-2016, 11:53 AM

HOLY FOCACCIA, that's a keeper.

mattmountz94 · 03-01-2016, 11:56 AM

That stromboli looks insane! Man o man. Picture skills are fantastic

Big George's BBQ · 03-01-2016, 12:01 PM

NICE I could eat all of that

KC Smoke · 03-01-2016, 12:13 PM

Nice! That looks absolutely awesome.

MisterChrister · 03-01-2016, 12:28 PM

Fatty of the week/month/season right there!

KevinJ · 03-01-2016, 12:40 PM

Excellent

ShadowDriver · 03-01-2016, 01:38 PM

That looks ridiculous (ly good)!

I second the photo comment, as well. Nice shots.

legendaryhog · 03-01-2016, 02:13 PM

Damn...just...damn....his heart it attacked him! HE was attacked by his own heart!

tek4dr · 03-01-2016, 02:24 PM

This looks great

Roguejim · 03-01-2016, 03:11 PM

My cholesterol shot up just looking at it! Brilliant!!

Bigbears BBQ · 03-01-2016, 03:34 PM

That is one fine a$$ fatty

03-01-2016, 11:27 AM	#1
bosco0633 is one Smokin' Farker Join Date: 07-28-13 Location: Ontario Canada	Italian Pizza Fatty 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. after skinning them, I added sliced green olives to the meat and mixed it all up by hand 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. 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 next I added some mozzarella cheese and pepperoni to the middle next I diced up some mushrooms and hot peppers using the cut freezer bag, I folded the roll and formed the edges to seal it all up now time for the bacon! I weaved the bacon for the outer layer I thought that an angled bacon wrap would look nicer for presentation. Man this looks good!!! Only one way to make this look better........ Lanes BBQ Rub Before: After: Onto the KK 23" it went at 250 degrees for 5 hours A final look before it hits the grill.... 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 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!!! Once all enclosed, I put this on the 32" KK for about 8 min. 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 Sliced it open to take a look at the inner working of this fatty....... You can see just how juicy it remained inside. It was incredibly delicious And finally sliced up for lunch!! __________________ Komodo Kamado 32" Big Bad - 23" Ultimate - Kamado Joe Big Joe - Classic - Joe Jr.
	3 members found this post helpful.

03-01-2016, 11:47 AM	#4
Enrico Brandizzi Babbling Farker Join Date: 12-16-13 Location: Rome, Italy	Bosco, You are a Master Chef! First, the fatty is perfectly realized and I bet also delicious. More than this, you realized a perfect "calzone"! Complimenti. __________________ [B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B]

03-01-2016, 12:01 PM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	NICE I could eat all of that __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

03-01-2016, 12:13 PM	#8
KC Smoke On the road to being a farker Join Date: 02-27-09 Location: KCMO	Nice! That looks absolutely awesome. __________________ 2 x Southwest Smokers vertical offset, 2 x 22 WSM, 22.5 OTG, Blackstone 36"

03-01-2016, 12:28 PM	#9
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Fatty of the week/month/season right there! __________________ Kettleheads Anonymous Charter Member

03-01-2016, 11:34 AM	#2
Smokedawg86 Full Fledged Farker Join Date: 06-12-15 Location: Dallas, Texas	Oh man. That looks like a tasty lunch. Great picture skills as well.

03-01-2016, 11:39 AM	#3
bulldogs34 Is lookin for wood to cook with. Join Date: 07-12-12 Location: Wildwood, Ga	Man that looks great. it would be like eating a baby angel

03-01-2016, 11:53 AM	#5
Hookie Is lookin for wood to cook with. Join Date: 01-22-16 Location: Malta New York	HOLY FOCACCIA, that's a keeper.

03-01-2016, 11:56 AM	#6
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	That stromboli looks insane! Man o man. Picture skills are fantastic

03-01-2016, 12:40 PM	#10
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	Excellent

03-01-2016, 01:38 PM	#11
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	That looks ridiculous (ly good)! I second the photo comment, as well. Nice shots. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

03-01-2016, 02:13 PM	#12
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	Damn...just...damn....his heart it attacked him! HE was attacked by his own heart! __________________ -jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be.

03-01-2016, 02:24 PM	#13
tek4dr Got Wood. Join Date: 07-29-13 Location: Virginia Beach, VA	This looks great __________________ SS Performer 18” & 22” Weber OTG 22” WSM AAWA is my hero! Subliminal Smoke BBQ

03-01-2016, 03:11 PM	#14
Roguejim is One Chatty Farker Join Date: 01-20-11 Location: Grants Pass, Oregon	My cholesterol shot up just looking at it! Brilliant!!

03-01-2016, 03:34 PM	#15
Bigbears BBQ is One Chatty Farker Join Date: 12-19-15 Location: Belford NJ	That is one fine a$$ fatty __________________ Jesse Big Bear Ramirez Super fast purple thermapen GMG JB OG PBC Gen 1Weber performer