Smoked Italian Fattie Balls

[Bob in St. Louis]

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:

 

[1FUNVET]

Nice job :clap::clap:

 

[bluetang]

Oh heck yeah! Gotta do that one fo sho.

 

[TIMMAY]

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]

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]

Everything about that is great!!

Matt

 

[martyleach]

Looks like you had some fun!! That looks great.

 

[TIMMAY]

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]

Looks nice

 

[cholloway]

I could make a meal outta those snacks!

 

[Invicta Q]

I hope they tasted as good as they looked?:-D

 

[Big George's BBQ]

Very Nice Good Idea

 

[Bob in St. Louis]

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]

Damn those look good, sausage, pepperoni and BACOn I want that for my last meal!

 

[Bob in St. Louis]

Thanks for the complements fellas.

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

 

[Jethro608]

Dang that look great!! Bet it was even better. Have to add that menu

 

[Wornslick]

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]

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/ 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:

 

[Wornslick]

Cool Label, Thanks Bob, I will keep my eyes open for the salt/spice mixture on my next trip to the Hill.

 

[cowgirl]

Looks delicious Bob!!