Thanks - I'm just outside of Kennett Square.Looks good Elly! I prefer provolone on my cheese steaks also! Where abouts in SE, PA are you?
That was 2 pounds of bulk Italain sausage. I cubed the Velveeta - I used that cause I had it. Next time I will try it with mozzarella. Formed some sausage around the cheese, rolled it in a ball.All of it looks great! I'd love some more info on the pig balls. How did you assemble them? It's just italian sausage, cheese, and bacon?
Sliced the bacon in thirds and wrapped a third around the sausage ball. I let the bacon sit out while I formed the balls so it warmed up a little bit so it was pretty stretchy and so I didn't need
toothpicks to hold it on.
Threw them on the Egg and let them go till the bacon was done.
Next time I will dist them with some rub of some sort .
Thanks!as usual, everything looks top notch!
My cheesesteaks are't complete without provolone, fried onions, mushrooms, ketchup, and MAYO.Way to go Elly!!!---Everything looks Great, but that Cheesesteak fatty is flat out AWESOME !!!!
The provolone really makes it----I wouldn't make a cheesesteak without it!!!
Really nice!
Thanks,
Bear