Nick Prochilo
Chef Extraordinaire
.................... now it's time to start making food for the kitchen staff to eat at the fair!
Today's endeavor is FATTIES!!!!
Roll out 1 pound of sausage meat and season
[attachment=6:nstr8vk8]IMG_0040.JPG[/attachment:nstr8vk8]
Add a layer of thin sliced salami
[attachment=5:nstr8vk8]IMG_0041.JPG[/attachment:nstr8vk8]
Add a layer of provolone cheese
[attachment=4:nstr8vk8]IMG_0043.JPG[/attachment:nstr8vk8]
Add anything thats in the fridg. This has mushroom, prosciutto, pimento, olives, red peppers and chipotle peppers
[attachment=3:nstr8vk8]IMG_0044.JPG[/attachment:nstr8vk8]
Add another layer of the salami
[attachment=0:nstr8vk8]IMG_0046.JPG[/attachment:nstr8vk8]
Roll it up tight
[attachment=2:nstr8vk8]IMG_0047.JPG[/attachment:nstr8vk8]
Insert into a bacon weave
[attachment=1:nstr8vk8]IMG_0048.JPG[/attachment:nstr8vk8]
And we're ready to smoke! I did 5 of these bad boys.
Today's endeavor is FATTIES!!!!
Roll out 1 pound of sausage meat and season
[attachment=6:nstr8vk8]IMG_0040.JPG[/attachment:nstr8vk8]
Add a layer of thin sliced salami
[attachment=5:nstr8vk8]IMG_0041.JPG[/attachment:nstr8vk8]
Add a layer of provolone cheese
[attachment=4:nstr8vk8]IMG_0043.JPG[/attachment:nstr8vk8]
Add anything thats in the fridg. This has mushroom, prosciutto, pimento, olives, red peppers and chipotle peppers
[attachment=3:nstr8vk8]IMG_0044.JPG[/attachment:nstr8vk8]
Add another layer of the salami
[attachment=0:nstr8vk8]IMG_0046.JPG[/attachment:nstr8vk8]
Roll it up tight
[attachment=2:nstr8vk8]IMG_0047.JPG[/attachment:nstr8vk8]
Insert into a bacon weave
[attachment=1:nstr8vk8]IMG_0048.JPG[/attachment:nstr8vk8]
And we're ready to smoke! I did 5 of these bad boys.