Italian Fattie

[Love2"Q"]

the familys favorite fattie so far ..
made this a couple weeks ago ..
1lb jimmy dean italian sausage rolled out ..
then some pizza sauce, pepperoni, ham and
the kicker .. ricotta cheese .. the ricotta sent this one over the
top ..
should add .. smoked over lump and apple wood .. for about 3 hours ..

[PanchoHambre]

now that looks Amazing.... I bet the taste is great too and the ricotta adds nice texture contrast to the meats. Awesome. When I finally make a fatty I will make one similar.... its like a calzone made out of meat!

[chowhound]

Beautiful, Q!
I think this is how I'll do my first one, using capicola (sp?) though.

Pancho, you say calizone, I say stromboli :lol:

[jim_slagle]

Pancho, you say calizone, I say stromboli :lol:

I'vr got to be careful here, don't want to start a fight.:yum:

What's your definition of a calzone or a stromboli? I've always thought a calzone had ricotta in it with the sauce on top and the stromboli had no ricotta and was cooked with the sauce inside.

??

Jim

[VeraBlue]

Does it take on a real strong smoky flavour??

I just finished breakfast and seeing this made me want one.

The american heart association does NOT sponsor a fatty, I'll bet:thumb:

[PanchoHambre]

Pancho, you say calizone, I say stromboli :lol:

I was thinking stromboli was a better word as I hit reply;)

[Love2"Q"]

the ricotta is great .. you dont have to worry about it melting out ..
vera .. this one did not since i used apple wood which is mild ..

[chowhound]

Jim, I "think" the one common denominator is that strombolis are rolled with everything layered when cut, like Q's fatty. Calizones are more like pockets with the filling in one place. Too many places have their own version as to the fillings.

[BamsBBQ]

I was thinking stromboli was a better word as I hit reply;)


i was thinking panzerotti..lol

looks very tasty Love2"Q".... cant wait to get my new smoker next week..lol

[High Cheese]

Jim, I "think" the one common denominator is that strombolis are rolled with everything layered when cut, like Q's fatty. Calizones are more like pockets with the filling in one place. Too many places have their own version as to the fillings.

+1

You should put garlic knots in the middle of the Italian Fatty. :huh::chef:

[Love2"Q"]

jeekinz .. funny you should say that ...
i was thinking about doing the same one
but after it is 2/3 cooked .. putting a roasted garlic spread on it
and wrapping it in biscuit dough then finishing it ...

[PanchoHambre]

jeekinz .. funny you should say that ...
i was thinking about doing the same one
but after it is 2/3 cooked .. putting a roasted garlic spread on it
and wrapping it in biscuit dough then finishing it ...

OMG you might be genius:applause:

[sattie]

Awesome!! That looks like it would taste like heaven! You know, I finally got what your screen name means!!! I'm such a dip!!

[homecook]

Awesome!! That looks like it would taste like heaven! You know, I finally got what your screen name means!!! I'm such a dip!!

OMG!!! Where's the Dork button??:yum::yum:


Barb

[sattie]

OMG!!! Where's the Dork button??:yum::yum:


Barb


Yea... I know... :blush:

[Love2"Q"]

Awesome!! That looks like it would taste like heaven! You know, I finally got what your screen name means!!! I'm such a dip!!
hmmm .. i wasnt trying to be cryptic ...
:thumb:

[sattie]

You don't have to be with me, I manage to make things cryptic all by myself!!! I remember looking at your name several times trying to figure out who the hell 2 Q was, I assumed it was your spouse or something. Seriously!!

[Maverick2272]

Man that does look great!!

Holy cow Sattie... that's about all I can say there....LMAO

[Love2"Q"]

its always the pretty ones ...

[homecook]

You don't have to be with me, I manage to make things cryptic all by myself!!! I remember looking at your name several times trying to figure out who the hell 2 Q was, I assumed it was your spouse or something. Seriously!!


OMG.........I'm sorry but I am laughing so hard right now!! :yum::yum: You know I love you though!!!

Barb

[chowhound]

Hey Q,
I never made a fatty, but I feel like it tomorrow. I know I had bookmarked a little tutorial, complete with pics, but damned if I can find it..... What do you do with the ends? Mush them in? Fold them? As you roll, after? Do you have a pic before it hits the pit?

And yep. It's going to be an Italian Fatty!

Thanks!

[Love2"Q"]

chow .. a lot of people use a 1 gal baggie ..
roll out the sausage in that .. then slice the
baggie at the seems , fill and roll ...
i use waxed paper because it doesnt stick as much ..
roll out to 3/8" thick or so .. i dont fold the ends ..
i twist the paper that i roll it in on the ends ..
then put in the freezer for 15 mins or so to help keep its shape
make it easier to transfer to the grill ..
here is one wrapped in saran wrap ...

[Love2"Q"]

hey chow .. while you are at it ..
you should make a regular one ..
just open it put some rub on it and smoke ..
they are great for breakfast on a biscuit ..
or for biscuits and gravy ..

[chowhound]

Thanks, Q.
Maybe I'll make a couple. Good idea.

[GrillinFool]

If you stuff it with any cheese you need to smack the hell out of it to get keep the cheese from oozing out. Can't have any cracks or crevices. So, yes, you need to really beat your meat on this one!?!?!

This is what I love about Fatties. You can do anything with them. my first one I did with maple sausage, a half an apple minced, garlic and sweet onion minced, a sweet rub and some maple bacon on the outside to baste as it cooked. It was phenomenal. I also do one with sage sausage stuffed with white cheddar. I mix in garlic, asiago, and oregano into the meat before stuffing it.

[chowhound]

Well, I put it in plastic wrap after I rolled it, which went easier than I thought, then twisted the ends and pinched them as well as I could for not seeing what I was doing. I think I'm going to make a bacon endcap, too, like I do with ABTs.

ETA: Almost forgot. How long do these things take. Longer than ABTs I'm figuring, but not as long as babybacks?

[Love2"Q"]

chow .. mine usually take 2-3 hours ..

[chowhound]

Thanks, Q! I'm pretty excited about it. My first fatty. Woo-hoo (lol)

[Maverick2272]

... So, yes, you need to really beat your meat on this one!?!?!

:shock:

[Calicolady]

That sure does look good. I'm keeping this one too.