Monday, August 12, 2013

Man Can Cook #23 - The Italian BBQ Fatty

I recently stumbled over a forum dedicated to the art of BBQ called "The BBQ Brethren". It's a great community with a ton of individuals who are more than willing to share ideas and assist each other in creating the best BBQ they can. It was on that forum that I was introduced to the concept of "The BBQ Fatty". A BBQ Fatty is a roll of sausage, often stuffed with various other ingredients and sometimes even wrapped in bacon. The ultimate expression is the "Bacon Explosion" which is a woven mat of bacon surrounding a sausage loaf, stuffed with crumbled bacon and cheese.

This weekend I took a crack at my own BBQ Fatty and using some of the awesome Italian Peppers from my garden and Marinara made from last years tomatoes created an Italian version of the dish.

You'll need the following:

  • 1lb bulk Mild Italian Sausage
  • 1/4lb bulk Hot Italian Sausage
  • 1 8-10" Italian Pepper
  • 1-2oz Shredded Parmesan
  • Mozzarella
  • 3-4 Tbsp Marinara
  • 8 slices Prosciutto
  • Granulated Garlic
Knead the mild & hot sausage together and press out flat.
Dust Sausage with a bit of the Granulated garlic
Spread 3-4 Tbsp of the marinara over 2/3 of the surface of the spread out Sausage
Slice the top off of the Italian Pepper, remove seeds & stuff with spears of Mozzarella
Place the pepper lengthwise on the sauced end of the sausage and roll toward the un-sauced end
Shape the roll and close up any gaps.
Dust again with granulated garlic and wrap in prosciutto

It should look about like this when you've got it all assembled

Pop it in a ~300deg smoker until the internal temperature reaches 160deg. Put it on a plate tented with foil to rest for a while then carve into ~1/2" slices.

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