Home Forums Hunting & Shooting Food, Cooking, and Game Preparation I rolled and smoked a fatty...

No, not that kind of fatty. Although those words meant something different back in the 70's!

This was something new to me so to define a fatty, it is a slug of sausage, rolled out flat, ingredients added with cheese, rolled up, then blanketed by a weave of bacon. The whole thing is then smoked in a smoker at around 225° until an IT of at least about 165°. Any ingredients can be used, typically peppers, onions, mushrooms, cheese, spinach, etc.
I used onions, mushrooms, potatoes and provolone cheese.

First I rolled out a pack of Jimmy Dean in a 1 gal. ziplock. Then cut around the Ziploc which can be used to help roll up the sausage with the fillings.


I sautéed the potatoes in olive oil, fearing they may not cook enough inside the sausage. I put a little of Tony's creole seasoning and when the potatoes were tender I added chopped mushrooms.



Everything rolled up in the sausage and the sausage rolled up in the bacon weave. Then rolled up snug in plastic wrap and into the fridge overnight to set and firm up.


This afternoon, into the smoker @ 225°. Doesn't matter what type smoker you use, just need 225°-250°. I would suggest a milder smoking wood. I used apple. I think hickory or especially mesquite would be too strong. You also need a good thermometer to measure internal temperature.



Almost done. IT is 165° but I went a bit longer and took it up to 174°. My wife likes meat well done (which is ruined in my book) but with pork, and especially sausage, so do I. Looking good now!



When it was done, I put it on a hot grill briefly to crisp up the bacon. Not sure this was necessary and briefly walked inside and returned to a conflagration! I almost blew it all right at the end and barely averted disaster!


After a 10 minute rest, the Hero Shot!

[img]http://i1116.photobucket.com/a...-AD68-34A180EF0FDC_zpsci76iebk.jpg[/img]

The Provolone just kind of disappears throughout the loaf. The other ingredients are mostly in the center. The bacon adds a lot to it and well, its really, really good ! This was my first fatty but it won't be the last! Pretty good eats and beats the heck out of meatloaf.
A nice slice on a big hot biscuit would make a great breakfast too! We had ours for dinner with cheese grits and hot biscuits.

Gorgeous money shot at the end there snubbie!

NO need ta git so durn tecknickel.


I wouldn't have thought to use a Ziplock bag to roll out the sausage.

Thanks !!

boy my cardio doctor would chit if he heard I ate one of those.

Nicely done snubbie!

Mike

Looks good.

Nicely done! I've made a few of em, all have turned out great. Just wish I knew how your guys keep your smokers so clean, I finally just gave up on the sides....LOL

I don't think I could do the bacon weave.




Travis

Going to give this a try.
Soon, very soon.

I did a thread on one of these back in 2009. I used the ziploc bag as that was the only way I could think of to get a consistent patty to work with.

Good website with ideas for those

http://blog.bbqaddicts.com/recipes/bacon-explosion/

Man that does look good...

Looks great although it's not on my diet at this time

what is a diet?

Not much fun

+1

Why not it is easy.

It looks absolutely amazing, unfortunately my cardiologist would have a fit if I was to indulge in it....

We must have the same heart doc.

Well heck you're not supposed to eat the whole thing in one sitting! You actually CAN share with the rest of the family. Send you doctors some of this and they'll declare it good stuff!

It's just protein and protein is good for you right?

Seriously, I don't think it's any worse than meatloaf or the occasional fried chicken, biscuit & gravy or bratwurst on a bun. Probably better than most any fast food. I've always felt anything in moderation is probably ok. Having said that, it isn't something I'd eat every week.

It really IS easy Travis. Rolling the sausage up around the fillings is trickier.

When you roll it out in the ziplock bag, then split the bag you can then use the bag to help roll it up and hold it together.

The next one I do I'll try to take pictures of the bacon weave.