January Team Cook - Stuffed Italian Sausage Smoke Bomb

[Sweaty Paul]

That looks great!

[SheilaAnn]

$hit….. I double dog dare any of youse to actually create these dishes. Michael_in_TX already has a skillz based head start!

[WI Bubba]

Well had you not left us high and dry, you could have easily picked this for one of the months this year. Just saying...

[johnec00]

I figured the sushi thread was the real thing. Simple recipe: 1) peel back plastic cover 2) eat. Seemed reasonable!

[bbqLuv]

Say it isn't so,
"The sushi pics were a joke"

[Spinaker]

I am planning on tackling this hog today. I think this one will be a fun one!

[WI Bubba]

Looking forward to seeing your results at the reveal. I made the sausage yesterday and if the weather cooperates it's going on the smoker today

[Spinaker]

Thanks! I am looking forward to it. I am heading out to the store to get the goods!

[58limited]

I made this earlier this week and it is good. Hint: Ya gotta really like Italian Sausage.

[Spinaker]

I just did the prep on this......

You use about 1/3 of the peppers and onions.

Do not skip on the foil. I did and I tried to roll it up right off the cutting board. Terrible idea. I had to audible and use butcher paper.....not perfect but it worked. And make sure the sausage is really cold. Next time, I will put it in the freezer for about 20 mins to firm it up to make rolling easier.

I used a half strip of bacon to help close off the end.

I am going to cook this later today, I have her sitting in the fridge to firm up and get ready for the smoker.

[58limited]

I used about half of the pepper mixture and would have liked more in the finished product but it wouldn't fit. I also made a bacon lattice instead of individual strips.

[Spinaker]

Yeah, I was gonna do the lattice but just laying the pieces over was so much easier. If I end up making it again, I’ll try the lattice. 58limited

[WI Bubba]

I'm happy with what I ended up with. I'll save the details for the reveal.

[WI Bubba]

Friendly reminder. We are just two weeks from the reveal date, so don't delay, and make yours ASAP.

[johnec00]

Success yesterday! Details on reveal.

[WI Bubba]

Can't wait to see it!

[Spinaker]

Making this right now! I will report back on the reveal day! I let it set up in the fridge for a week......this is gonna be interesting. If it tastes off, I will let you know. Looked good when I put it on the BGE.

[yakima]

If you only eat once a day, and then skip a day, of course it looked good!

[yakima]

I am doing this now. If I do not reveal, look for it in the epic fail thread.
Due to a week of fog and high humidity, the covered deck is slippery as ice. I carried it out on the foil, and nearly went down, clutching loaf to my chest, spilling bacon on deck. Saved bacon, per 5 second rule. Kinda mashed loaf back into shape. On grill. We will see.

[SheilaAnn]

yakima is an experienced picture poster now…….

[yakima]

I would say amateur vs experienced.
But it tasted fine (based, however, on no prior experience).

[Spinaker]

I am with you, I too had a fail, not total failure, but it may or may not have been over cooked.........

[jayjordan]

I also did the team cook today. Looking forward to reveal day.

[texastweeter]

Dont read this thread out loud on a plane.

[yakima]

Ha. With my new skills, am looking for opportunities to show off my meat!

[texastweeter]

yakima ever heard of onlyfans?

[yakima]

texastweeter, I know nothing, but have occasionally read references to the site. Given the context here, it may be a social media site for which, at 74, I am either not old or young enough to visit.

[Spinaker]

Is the reveal date on the 25th? AT the top is says "25th or there abouts"

[Panhead John]

But you can only post between 9-5 CST. 🥸

[bbqLuv]

9-5 CST
I don't think so.
How about Beer-Thirty?

[WI Bubba]

bbqLuv. Beer thirty is as good a time as any.

[SheilaAnn]

Sausage is thawing and the cook happens on Thursday!

[WI Bubba]

Looking forward to seeing what you do with it!

[bbqLuv]

Sausage
Mustard??? Yes, I ran out of Ketchup, and PBR too.

[ecowper]

Is that French’s or Heinz? It matters!

[SheilaAnn]

ecowper plochmans!!! Mr. Bones agrees!

[ecowper]

Let the ballpark mustard wars begin!

[SheilaAnn]

Ok…. Clearly a sausage fest! A fortuitous freezer dive resulted in smoked tomatoes from august! #winning

If anyone has not made this yet, oil the aluminum foil a smidge before flattening, filling and rolling. You’ll thank me later!

[WI Bubba]

That suggestion would have come in handy a couple of weeks ago. Oh, well.

[SheilaAnn]

I have never done anything like this before. The closet is making a Wellington or calzone, which is dough, not sticky sausage. Came out nice, though.