The trick is to smoke the meat and not make the meat smoke

ITALIAN COLD CUTS STROMBOLI

  Date: Marrch 29, 2015
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I had already tried this item at cooking demos performed by Eric Mitchell at BGE related events. The fact it was the second item I made from his new cookbook:
SMOKE IT LIKE A PRO
tells you how much I like it. Tihs is a versatile dish. It can be served as a main meal or cut up and served in appetizer sized portions like they do at Egg events. If you use a storebought pizza crust, it is a very quick prep. I used a garlic pizza crust by the Protland (ME) Pie Company to add some extra flavor. You roll out the pizza dough into a rectangle and place the ingredients in the middle. You roll up the pizza dough into a log shape, seal it, brush it with EVOO and season it. The stromboli is baked on the Egg for about 20 minutes at 425. The stromboli is allowed to rest for 10 minutes and I took iadvantage of tis time to run it over to my parent's house to share with them for supper. I was glad I did this because they both said this was the best "sandwich" they had ever had.
Related Blog Entries:
Recipe Source:
Alt image
Smoke It Like a Pro
Smoke It LikE A PRO:
Italian Cold Cuts Stromboli (eBook)
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • BGE Pizza Stone
  • BBQG-DidgiQ 2-Pit Controller
  • 1/4 Sheet Pan S-S Cooling Rack
  • Wicked Good Weekend Warrior Lump Charcoal