bosco Posted March 1, 2016 Report Posted March 1, 2016 First of the month brings a new challenge and I have been thinking about this all of February. Today I got up early and got both the 23" set up for low and slow and then 32" up for a bake. I started out with some of my home made Hot Italian Sausage that I made late last year. I skinned them and got them ready for the fatty. This fatty was made from pork. after skinning them, I added sliced green olives to the meat and mixed it all up by hand Next step was to roll the meat out. Rather than making a total mess, I filled a freezer bag and rolled it out inside the bag. I then cut the sides of the bag open with a knife and prepared the stuffing for the fatty I started with some fresh made pizza sauce next I added some mozzarella cheese and pepperoni to the middle next I diced up some mushrooms and hot peppers using the cut freezer bag, I folded the roll and formed the edges to seal it all up now time for the bacon! I weaved the bacon for the outer layer I thought that an angled bacon wrap would look nicer for presentation. Man this looks good!!! Only one way to make this look better........ Lanes BBQ Rub Before: After: Onto the KK 23" it went at 250 degrees for 5 hours A final look before it hits the grill.... I used White Oak to give it more of a traditional pizza oven taste.... this was a good call for sure. It really added a great smoke profile to the meat this thing was smoked well and still super juicy on the inside I made some pizza dough yesterday in preparation of this cook. In my mind I thought about making this fatty like a calzone. I rolled the dough and encased the fatty inside of the pizza dough. The 32" KK was settled in at 550 degrees with the KK baking stone heat soaked for over 5 hours!!! Once all enclosed, I put this on the 32" KK for about 8 min. I pulled it off and placed it on a bakers rack to let it cool and not get soggy. The dough was nice and crispy all the way around Sliced it open to take a look at the inner working of this fatty....... You can see just how juicy it remained inside. It was incredibly delicious And finally sliced up for lunch!! 2
Geo Posted March 1, 2016 Report Posted March 1, 2016 Looks mighty good, Bosco. You've set the bar pretty high... Might scare people out of the challenge this month . This is one more thing I gotta try when my KK arrives. Thanks for posting.
5698k Posted March 1, 2016 Report Posted March 1, 2016 I'm still waiting for the leftovers to arrive.
tony b Posted March 1, 2016 Report Posted March 1, 2016 Well done, Bosco! Serious looking fatty to start with and then to encase it like a calzone - brilliant! Using this opportunity to practice the new "drag & drop" feature for posting pics. Saah-wheeet!
cschaaf Posted March 1, 2016 Report Posted March 1, 2016 Damnit! I was going to do a pizza fatty! Nicely done, Bosco!
MacKenzie Posted March 1, 2016 Report Posted March 1, 2016 Great entry, it looks so delicious, Bosco and perfect timing for this new advanced forum.
tinyfish Posted March 2, 2016 Report Posted March 2, 2016 The early bird gets the worm... Great entry Ryan. I like the idea of wrapping it in dough. I have put zero thought into this months challenge.
dstr8 Posted March 3, 2016 Report Posted March 3, 2016 That's just over the top bosco! My colon quivers BTW, I've meant to ask you: Does your screen name have anything to do with Bosco espresso machines by chance? Dan
bosco Posted March 3, 2016 Author Report Posted March 3, 2016 no it doesn't. I am in law enforcement and there was a series on TV called Third Watch. A character on the show was Officer Boscerelli and they called him bosco. I had joined a salt water aquarium forum around that time and I went with bosco... the rest is history I will be honest, this meal was very good, however, I only made it for a monthly challenge that I participate in. I do not normally cook meals like that. In fact I had a small slice the first night and a small slice for lunch the following day. My brother in law was visiting and crushed the rest. Fatty's make me very nervous lol and so does a lot of traditional BBQ. I just had this conversation with Rak the other day. I think the thing that attracted me to a Kamado over a smoker is that I prefer grilling as my main method of cooking. A Kamado lets me do everything, it is the swiss army knife of cookers!
dstr8 Posted March 3, 2016 Report Posted March 3, 2016 Yes, agree on the versatility of the KK. Which, and sounds similar to your requisite, I use it for all things grilling, low-slow smoking, smoke/grilling and baking everything. We just flat out LOVE what it does for all things vegetables; which is more of our culinary center these days than a big meat cooks. And like my stacked enchilada bake, lasagne, et al, it lays down a flavor & texture that just can't be touched by even the SS propane/NG grills I've had in the past that cost me 2-3X as much $. When folks ask me about it I find it difficult, even though I have big passion for all things KK, to adequately convey their incredible value. But usually after a dinner or two prepared for them on the KK...it provides all the meaning and more
ckreef Posted March 3, 2016 Report Posted March 3, 2016 Really great looking entry bosco - you know I'm not scared - LOL Oh wait this post is a little late I already submitted my entry.
