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Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Smoked Triple Meat Tailgate Stromboli
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Smoked Triple Meat Tailgate Stromboli

Whether you’re at a big game or watching at home, this stromboli is a guaranteed crowd-pleaser. It’s easy to slice and serve, totally portable, and absolutely packed with flavor. Plus, it’s a fun twist on the usual tailgate fare—think of it as a handheld slice of pizza with a smoky gourmet upgrade.

These Bear Mountain BBQ Gourmet Blend Pellets are the secret weapon here. They’re a perfect mix of hickory, maple, and cherry woods, giving you a balanced, rich smoke profile that elevates all the layers of this stromboli. The subtle sweetness from the maple and cherry complements the savory meats and cheeses, while the hickory adds that classic barbecue depth. It’s all about layering those flavors to make something that stands out from the first bite to the last.

Prep

30 minutes

Cook time

2–2½ hours

Serves

6–8

Steps

  1. In a large bowl, combine the flour, salt, and instant yeast. Add the warm water and mix until a dough forms. Knead for about 8-10 minutes until smooth and elastic.
  2. Place the dough in a lightly greased bowl, cover, and let it rise for 60-90 minutes until doubled in size.
  3.  After the first rise, punch down the dough gently to release gas. Turn it onto a floured surface and shape into a rectangle.
  4. Place the pancetta in a cold pan and set over medium heat. Cook, stirring, until the fat renders out and the pancetta is crispy. Drain on a paper towel and set aside.
  5. Preheat your pellet grill to 250°F with Bear Mountain Gourmet Blend pellets. Smoke the Italian sausages until cooked through. Let them cool, then slice them.
  6. Roll the dough into a large rectangle, about 1/4 inch thick.
  7. Place mozzarella string cheese along one edge. Add mozzarella slices, sprinkle with pecorino, and layer on the pepperoni (6 oz), crispy pancetta (4 oz), and smoked sausage slices.
  8. Roll the dough over the fillings and pinch the seams tightly. Place seam-side down on a parchment-lined baking sheet. Let it rest for 30 minutes.
  9. Increase the pellet grill to 400°F.
  10. Make shallow slashes on top of the stromboli to let steam escape. Bake until golden brown, and the internal temperature is 180-190°F.
  11. Let the stromboli rest for at least 20 minutes before slicing to allow the cheese to set.
  12. Slice and serve with warm marinara sauce for dipping. Enjoy the smoky, cheesy goodness!

Ingredients:

  • Bear Mountain BBQ Gourmet BBQ Pellets
  • 357 g all-purpose flour
  • 243 g warm water (about 110°F)
  • 8 g instant yeast
  • 7 g salt
  • 6 whole milk mozzarella cheese sticks (string cheese)
  • 6 thick slices of whole milk mozzarella cheese
  • Grated pecorino Romano, to taste
  • 6 oz sliced pepperoni
  • 4 oz pancetta
  • 3 Italian sausages, smoked
  • 2 cups of your favorite marinara sauce, warmed up for dipping

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Smoked Triple Meat Tailgate Stromboli

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Gourmet BBQ Craft Blends™ Wood Pellets

Gourmet BBQ Craft Blends™ Wood Pellets

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