What to cook for an Italian Potluck?

bobinaz

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

Botch

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…?  

robnybbq

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.

Troglodyte

Clams Casino (volgole al forno con pancetta)

or

Linguini alle Vongole

or

Scaloppine al Marsala

Cymbaline65

A nice risotto

BOWHUNR

How about a dutch oven full of Italian beef and sausage for sandwiches?

Mike

Eggcelsior

Porchetta would be a hit.

henapple

Meatballs

Eggcelsior

henapple said:

Meatballs

I second this. Awesome on the egg.

henapple

I saw a cooking show that was talking about how popular meatballs have become. What about meatball sliders? Lil sauce, mozzarella cheese,... Fresh basil,?

Little Steven

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

Little Steven

Procuitto and Calabrese salami

Provolone, green onions and sliced garlic

Sundried tomatoes, bomba

Pile of Genoa salami

All wrapped up

Egged

Very good
 

Skiddymarker

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. 

EggerInCharlotte

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!

Little Steven

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.

Little Steven

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.

EggerInCharlotte

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?

henapple

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....

Little Steven

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.

Botch

EggerInCharlotte said:

Little_Steven -  that looks ridiculously good!!  

+100!  I wanna try that one!   :-bd