A couple of Fattys...(photo HEAVY)


 
Wil A

Wil A

TVWBB Fan
For my third cook on my 14.5, I decided to go with no smoke and do a couple of fattys. For both, I used Gunnoe's whole hog sausage (no MSG) and and Oscar Mayer Thick Cut applewood smoked bacon. Each had a different filling...

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For the first one, I used potatoes, black olives, mushrooms, and cheese:

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My end-of-fatty weave tucking skills need a ton of work:

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For the second one, I used black eyed peas, cheese, and a packet of the Hidden Valley Dry Ranch Mix:

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To the 14.5:

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At 165 internal:

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I never heard of or seen a "fatty" before! (seems I've lived a sheltered life) But that looks really good! Is that ground sausage you put on the weaved bacon? I'm going to get the recipe for this and try it myself-YUMMMM!
 
Steve Porter said:
...Is that ground sausage you put on the weaved bacon? I'm going to get the recipe for this and try it myself-YUMMMM!
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Yes it is. Everybody certainly makes a fatty in their own way; I flatten my ground sausage out in a gallon zip lock bag and then cut it so I can lay the flattened sausage out right on the weave. There are a number of folks that like the simple naked fatty (no bacon, no filling), but I've got to fill mine with anything I can find (Black eyed peas? Really?!?!).

If you make one of these for your family or friends Steve, you will become a grilling hero!
 
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