Another Sunday Fattie

Discussion in 'Fatties' started by meateater, Dec 13, 2009.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    One with hot sausage and the other with sage sausage. The fillings are the same in both. I used genoa
    salami, gouda cheese,black olives,mushrooms and cooked crumbled bacon. I also used some of the Kroger
    Grill Time Southwest dry marinade inside and for a rub outside with evoo. Smoking with mostly hickory
    chunks and a few slivers of mesquite.I cooked till 160* internal but should have gone higher as the cheese
    didnt get gooey.
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    That is going to be one ooey, gooey, tasty, mess when it's all said and done. Very nice!
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They look delicious. Nice job on them.
     
  4. triplebq

    triplebq Smoking Fanatic

    Tx
    Amazing , I would have never thunk of putting anything inside sauage beside chees and peppers .. Just Sayin ..I am learning
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    One way to avoid having to cook it to a higher temp and risk drying it out is to shred the cheese or cut into smaller pieces
    Looks great and I bet it tasted great too
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I also would have thought the gouda would have melted at 160 for sure but it didn't and that really easy to see. I also thought you should have gotten alittle more roll to it. Go Figure
     
  7. etcher1

    etcher1 Master of the Pit

    That looks great!
     

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