Idea for an Italian Fatty, Input Please?

Discussion in 'Fatties' started by billrigsby, Jul 16, 2009.

  1. billrigsby

    billrigsby Newbie

    Doing an Italian themed dinner Sat, Grilled Chicken stuffed with Italian Sausage, Spinach, Ricotta, and Romano Cheese, Topped with Marsala Wine Sauce .
    (Idea from a commercial for an Italian Grill, don't remember which one).

    Will also do a fatty and some ABTs.

    Was thinking of Sausage stuffed with Peperoni, Salami, Sopressato, Hot Capicoia, Mozzerella, Black Olives and Sun Dried Tomatoes.
    Also thought of incorporating Asiago and Romano cheeses into the sausage before rolling and using Prosciutto instead of American Bacon,
    Is prosciutto too thin and would maybe dry out?

    Any thoughts, anyone ever put chesses into the sausage roll?


    Bill Rigsby - Divide, CO @ 9,375'


    2007 JENN-AIR 4 Burner 52K LP Gas Grill 720-0337
    ACCESORIES
    Maverick ST01 Surface Thermometer
    Maverick ET7 Dual Probe Wireless Remote Thermometer
    Lodge 10" Skillet / 2.5 Qt Pot / Sauce Pot
    Perforated Veggie Grill Pan
    Kabob Racks
    Stainless Steel Chicken Wing Holder
    Stainless Steel Smoker Box
    Stainless Steel Hot Dog Roller
    12 Hole Chile Grill

    MODS
    Two-Stage Adjustable Regulator
    Rotisserie and Warming Rack Storage
    OXO Stainless Steel Tool Hook
    Stainless Steel Heat Retention Panel
    Custom Stainless Steel Side Storage Cabinet
    Stainless Steel Side Table
    Stainless Steel Halogen Work Lights
    Chile / Nut Roaster for Rotisserie


    Napoleon Freestyle Portable Infrared Grill
    MODS
    "V-Grate" grilling surface (from Solaire)

    Masterbuilt 30" Electronic Stainless Steel Smoker
    MODS
    Built into Stainless Steel Table
    Smoke Pistol for COLD Smoking

    Brinkman Charcoal Smoker
    MODS
    Drop in LP Gas Burner and Stock Pot to Convert to Turkey Fryer

    "Baby" Weber Kettle Charcoal Grill
     
  2. rivet

    rivet Master of the Pit OTBS Member

    The idea of an Italian fattie is not new, and here's a link to a very successfull version of an italian all-meat fattie. Prosciutto would be fine, don't worry about the thinness. Pancetta was used and it was perfect.

    http://www.smokingmeatforums.com/for...ad.php?t=78917

    If you're going to use sun-dried tomatoes, I'd recommend you rehydrate them some in water or water/balsamic mix before putting them in. Unless there is a lot of moisture in your fatty, they will toughen up further unless you rehydrate.

    As for cheeses, no worries there. Asiago is an excellent choice as it melts well and has a robust flavor that will carry through the smoke. You might want to combine your choices with a bit of shredded Mozz to add body to the final product. Mozz is a great vehicle to maintain dispersal of the Asiago and it's flavor in the fattie without it emulsifying with the fats of the meat.

    Here's a link to a nice fattie with a lot of cheese in it-

    http://www.smokingmeatforums.com/for...ad.php?t=77988

    Good luck to you and show us the results when you're done.
     
  3. fired up

    fired up Smoking Fanatic OTBS Member

    I have never tried putting cheese into the sausage. I would think that a little wouldn't hurt but too much might affect the structural integrity of the fatty. I guess there is only one way to find out.
     
  4. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    No matter what other cheeses you use..... put a little feta in there.... man! I also like to put spinach and pesto in my italian. I've loaded fattys down with cheese and never had a problem with structural integrety. Runs out if you cut it hot but they stay together. Good luck and show us what you end up with.
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

  7. billrigsby

    billrigsby Newbie

    Heres what I went with,
    1st added the Asiago, then a layer of Hot Capicola.
    Another Cheese layer this time Romano, and then the Sopressato.
    The last meat layer is the Salami, Pepperoni.
    Some Black Olives, and Mozzerella Cheese.
    Amazingly I got it all rolled up withoput a hitch.
    Then I rolled the Roll in Parmasean Cheese,
    and did a wrap of the Prosciutto Ham.

    This was just prep I'll smoke it tomorrow and post the final results.



    Bill Rigsby - Divide, CO @ 9,375'


    2007 JENN-AIR 4 Burner 52K LP Gas Grill 720-0337
    ACCESORIES
    Maverick ST01 Surface Thermometer
    Maverick ET7 Dual Probe Wireless Remote Thermometer
    Lodge 10" Skillet / 2.5 Qt Pot / Sauce Pot
    Perforated Veggie Grill Pan
    Kabob Racks
    Stainless Steel Chicken Wing Holder
    Stainless Steel Smoker Box
    Stainless Steel Hot Dog Roller
    12 Hole Chile Grill

    MODS
    Two-Stage Adjustable Regulator
    Rotisserie and Warming Rack Storage
    OXO Stainless Steel Tool Hook
    Stainless Steel Heat Retention Panel
    Custom Stainless Steel Side Storage Cabinet
    Stainless Steel Side Table
    Stainless Steel Halogen Work Lights
    Chile / Nut Roaster for Rotisserie


    Napoleon Freestyle Portable Infrared Grill
    MODS
    "V-Grate" grilling surface (from Solaire)

    Masterbuilt 30" Electronic Stainless Steel Smoker
    MODS
    Built into Stainless Steel Table
    Smoke Pistol for COLD Smoking

    Brinkman Charcoal Smoker
    MODS
    Drop in LP Gas Burner and Stock Pot to Convert to Turkey Fryer

    "Baby" Weber Kettle Charcoal Grill
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     

Share This Page