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What to cook for an Italian Potluck?

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bobinaz
bobinaz Posts: 44
in Cookbook

Hi all....

I am going to a family get together in a couple weeks and was asked to bring something for an Italian Potluck.

Besides the Italian sausages.... what other good stuff have you cooked on the egg that would be appropro for the Italian Potluck?

I have a large and a small BGE. Also...I am ruling out pizza cuz by the time I take it off the egg and travel, it would be cold.

Thanks in advance for any suggestions.

bobinaz

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Comments

  • Botch
    Botch Posts: 15,494
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    Would a thicker Calzone (to retain the heat), FTC'd, work?  Otherwise, you've got me stumped.  
    Wonder if a thick lasagna would pick up enough smoke to be worth doing…?  
    _____________

    Tin soldiers and Johnson's coming...


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  • robnybbq
    robnybbq Posts: 1,911
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    A nice lasagna would work.  I made one a while back on the Egg.  Everything except boiling the pasta sheets.  I browned the meat and sausage on the egg to get some smoke (little),  made the sauce for a few hours and then put it all together and baked in the egg so that top layer or cheese picked up some nice smoke - it was awesome.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Troglodyte
    Troglodyte Posts: 104
    edited November 2013
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    Clams Casino (volgole al forno con pancetta)

    image

    or

    Linguini alle Vongole

    image

    or

    Scaloppine al Marsala

    image
    -----------------------------------------------------
    Albuquerque, NM
    Large BGE, Weber Kettle, Weber Smokey Joe
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  • Cymbaline65
    Cymbaline65 Posts: 800
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    A nice risotto
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • BOWHUNR
    BOWHUNR Posts: 1,487
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    How about a dutch oven full of Italian beef and sausage for sandwiches?

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Porchetta would be a hit.
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  • henapple
    henapple Posts: 16,025
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    Meatballs
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    henapple said:

    Meatballs

    I second this. Awesome on the egg.
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  • henapple
    henapple Posts: 16,025
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    I saw a cooking show that was talking about how popular meatballs have become. What about meatball sliders? Lil sauce, mozzarella cheese,... Fresh basil,?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
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    Eggcelsior said:
    Porchetta would be a hit.
    Yeah,  stuffed pork tenderloins with prosciutto, hot genoa salami, hot capicolla, provolone, asiago and Italian herbs. Some banana peppers and little fishes for the bold and brave

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Procuitto and Calabrese salami
    image
    Provolone, green onions and sliced garlic
    image
    Sundried tomatoes, bomba
    image
    Pile of Genoa salami
    image
    All wrapped up
    image
    Egged
    image
    Very good
    image 

    Steve 

    Caledon, ON

     

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Any baked pasta... warms and holds very well. Like lasagna only use penne or rotini and cover the top with cheese. Bake it open to take on some smoke, foil and warm it when you arrive. 

    ABTs with hot Italian sausage always a hit. Once cooked they hold very well. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • EggerInCharlotte
    EggerInCharlotte Posts: 76
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    Little_Steven -  that looks ridiculously good!!  If I'm reading it correctly, that's pork tenderloin that has been cut-back to 1/2 inch'ish thick with all that goodness piled on before rolling-up and tied?  How long and at what temp do you egg that?  I haven't had a lot of success - although incredibly tasty, I find the pork to be too dry.

    Help!  That looks awesome and I want to try it!
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  • Little Steven
    Little Steven Posts: 28,817
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    That is either three or four tenderloins splayed out, overlapped and pounded to a uniform thickness. What can I say, I like the stuffing. You have to overlap them opposite to the direction you are going to roll. I do them about 400* direct and roll every little while. Be careful that you don't get the raw tenderloin in the middle so everything gets cooked to temp.

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    That is either three or four tenderloins splayed out, overlapped and pounded to a uniform thickness. What can I say, I like the stuffing. You have to overlap them opposite to the direction you are going to roll. I do them about 400* direct and roll every little while. Be careful that you don't get the raw tenderloin in the middle so everything gets cooked to temp.

    Steve 

    Caledon, ON

     

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  • EggerInCharlotte
    EggerInCharlotte Posts: 76
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    That's been my challenge - a.)  inserting a probe into the deepest section of pork and b.) cooking that section to temp without drying-out the outer layer(s) of pork.

    What's your trick?
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  • henapple
    henapple Posts: 16,025
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    Little Steven said:

    That is either three or four tenderloins splayed out, overlapped and pounded to a uniform thickness. What can I say, I like the stuffing. You have to overlap them opposite to the direction you are going to roll. I do them about 400* direct and roll every little while. Be careful that you don't get the raw tenderloin in the middle so everything gets cooked to temp.

    I haven't seen anything tied up like that since....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
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    It's in the roll. I pound out the edges that will overlap and eyeball the amount of stuffing so that I won't have much excess. Also, with all the fatty meat inside it won't dry out. I generally give them a long rest too so the cheese gets a little more solid. I've done bread, sausage and dehydrated apple stuffing as well. That allows you to make sure you don't have any more overlap than what you need to close it. I don't think I mentioned I do them raised direct. Feel free to shoot me a PM.

    Steve 

    Caledon, ON

     

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  • Botch
    Botch Posts: 15,494
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    EggerInCharlotte said:
    Little_Steven -  that looks ridiculously good!!  
    +100!  I wanna try that one!   :-bd
    _____________

    Tin soldiers and Johnson's coming...


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