May 14, 2006 #1 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Did a couple of fatties yesterday to enjoy for mothers day. Heres a few pictures of the whole process. The roasted peppers added this time were a great addition!
Did a couple of fatties yesterday to enjoy for mothers day. Heres a few pictures of the whole process. The roasted peppers added this time were a great addition!
May 14, 2006 #3 oompappy Sous Chef Joined Apr 30, 2005 Messages 665 Location Finger Lakes NY The slices are centerfold material =D> =D> =P~
May 14, 2006 #4 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Oh Yeah =P~
May 14, 2006 #5 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Now that is a fatty!!!! =D>
May 15, 2006 #6 Bruce B Master Chef Joined Jan 4, 2005 Messages 6,759 Location Utica, MI Damn Nick, those look freekin' great, I've got to try those. GREAT JOB!!!!!! How about some details of the cook, time, temp, wood type etc.
Damn Nick, those look freekin' great, I've got to try those. GREAT JOB!!!!!! How about some details of the cook, time, temp, wood type etc.
May 15, 2006 #7 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Started with 3 1/2 lbs Italian sausage, 1/2 lb. prosciutto, 3/4 lb provolone and 1 small jar roasted red peppers. Used 1/2 of the above for each fattie. Smoked them at 220* until the internal temp was 170*, about 2 hours. Used hickory for smoke.
Started with 3 1/2 lbs Italian sausage, 1/2 lb. prosciutto, 3/4 lb provolone and 1 small jar roasted red peppers. Used 1/2 of the above for each fattie. Smoked them at 220* until the internal temp was 170*, about 2 hours. Used hickory for smoke.
May 15, 2006 #8 LarryWolfe Chef Extraordinaire Joined Jan 4, 2005 Messages 15,035 Location Bealeton I'm speechless Nick! Wow!
May 15, 2006 #9 ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. Yeah Baby! =P~ =P~ =P~
May 15, 2006 #10 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach That looks like something I would invent!
May 15, 2006 #11 G Guest Guest Larry Wolfe said: I'm speechless Nick! Wow! Click to expand... That's a 1st... :grin: :grin: 8-[
May 15, 2006 #12 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Captain Morgan said: That looks like something I would invent! Click to expand... You mean you didn't?
Captain Morgan said: That looks like something I would invent! Click to expand... You mean you didn't?
May 15, 2006 #13 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach Let me think....oh yeah, I did.
May 15, 2006 #14 JohnnyReb Senior Cook Joined Jul 14, 2005 Messages 267 Location SC man that looks good, never thought of stuffing those things =D> =D> i get ground sausage from a local meat market and roll my own fatty to 8-[
man that looks good, never thought of stuffing those things =D> =D> i get ground sausage from a local meat market and roll my own fatty to 8-[
May 15, 2006 #15 D DaleP Sous Chef Joined Mar 12, 2005 Messages 999 Location Kentucky That really looks good Nick.