[Bob in St. Louis]

Smokin' time again.   

Get your one pound of bulk Italian sausage and put some diced onions and a nice coat of Italian spiced salt.:





Roll them up about golfball sized.:





Before impaling them on bamboo skewers, place a pepperoni on either side.
For those watching their weight, you can also wrap some in bacon.
Throw in a random pepper, just for fun:





Here's a few Jalapeños (halved and de-seeded), filled with mozzarella cheese, topped with a pepperonis, wrapped in bacon and put into some "onion boats" and coated with olive oil:











On the smoker.
While perusing the refrigerator and freezer, I ran across some Ravioli.
It seemed like a good idea at the time, but I wouldn't recommend it;





After they were finished cooking, the troops weren't shy about digging in.
As a result, by the time I got the camera, there wasn't much left. 

 

[strider]

Note to self: Do not click on Bob's posts in the culinary circle while waiting for co-workers to return from lunch so I may go.

Damn that looks good!

[strider]

Bob, since you're on a roll with that smoker, I'd like to make a suggestion. There's a thread in this Circle about jerk merinade. Gourdy posted a recipe that I've been using quite some time now. One of the best things I've ever had that's come from the smoker was pork tenderloins marinated in that jerk recipe.

"This Jerk Sauce recipe came from a Jamaican chef who's mother was Chinese and father was Jamaican:

1 small onion, chopped
1/2 bunch scallions, chopped
2-3 Habs, halved
2-3 cloves garlic
1 Tbs. 5 Spice Powder
1 Tbs. Allspice
1/2 Tbs. Black Pepper
1 tsp. Thyme
1 tsp. Nutmeg
1 tsp. Salt
1/3 C. Soy Sauce
Juice of two Limes
2 Tbs. Oil
2 Pork Tenderloins, tied so the flap end is folded up for an even thickness.

Chop all ingredients except oil, lime and soy sauce in a processor, then slowly add oil / soy and blend/puree well.

Marinate pork for 24 hrs. for hot or 48 hrs for very hot! "

Personally, I do like it hot and lean toward the higher side with the number of habaneros. I also cut about 6 inches of my rosemary plant for a single recipe and throw that in as well.

[Bob in St. Louis]

Thanks Strider. 
That looks like a good recipe. Although, I'll be feeding my children, so I might have to go with something with less of a kick that habs. Or maybe I'll do the marinade for 12 hours.
I'll do this though, sounds yummy.

Bob

[lonewolfny42]

There's a thread in this Circle about jerk merinade.

http://www.audiocircle.com/index.php?topic=56602.0

[squirrel_nut]

as i have said before, i have to try making a "fattie".  its been too hot here in Texas to get me out over a hot smoker or grill.
what i havnt seen is any examples of fatties that incorporate hatch green chilis. have i just missed them?

[Bob in St. Louis]

Thanks for the link Chris. 

Squirrel, I've not seen fatties with that specific type of chili, but there are a lot of pepper threads on the BBQ forums. A lot of guys use propane weed burners to burn their peppers, then put them in a ziplock for 30 minutes to steam.
Yum.

Bob