Hello all,
I tried my first fatties this weekend, and came up with this experiment. I'm not sure if something like this has been posted before (I searched but did not see it), but this came out great for me. It uses buffalo chicken cheese dip (aka crack dip) as the stuffing.
Here's the recipe (proportions are for 2 fatty's since that is how many I made)
Ingredients:
2 cups shredded sharp cheddar cheese
1 8oz philadelphia cream cheese regular
texas pete hot sauce
1 pack gwaltney hardwood smoked bacon
2 12 oz tyson canned white chicken
2 16 oz rolls ground sausage
Instructions:
1) Spread sausage out in ziploc bag
2) Combine shredded cheese, cream cheese, texas pete, and canned chicken to form the "crack dip" mixture. I don't have the exact amount of hot sauce I used (just kinda winged it)- this is a judgement call anyway depending how into spicy you are.
3) Place crack dip mixture into middle of fatty, and roll fatty together.
4) Wrap fatty in foil and/or saran wrap and freeze for 30 mins to an hour so it gets good and firm.
5) Wrap fatty in bacon.
6) Smoke at 225-250 for approx 3 hours. I used 2 chunks of cherry wood and it came out really well. Could use a different wood I suppose but cherry seemed to go really well with these ingredients.
Pics of final product:
I tried my first fatties this weekend, and came up with this experiment. I'm not sure if something like this has been posted before (I searched but did not see it), but this came out great for me. It uses buffalo chicken cheese dip (aka crack dip) as the stuffing.
Here's the recipe (proportions are for 2 fatty's since that is how many I made)
Ingredients:
2 cups shredded sharp cheddar cheese
1 8oz philadelphia cream cheese regular
texas pete hot sauce
1 pack gwaltney hardwood smoked bacon
2 12 oz tyson canned white chicken
2 16 oz rolls ground sausage
Instructions:
1) Spread sausage out in ziploc bag
2) Combine shredded cheese, cream cheese, texas pete, and canned chicken to form the "crack dip" mixture. I don't have the exact amount of hot sauce I used (just kinda winged it)- this is a judgement call anyway depending how into spicy you are.
3) Place crack dip mixture into middle of fatty, and roll fatty together.
4) Wrap fatty in foil and/or saran wrap and freeze for 30 mins to an hour so it gets good and firm.
5) Wrap fatty in bacon.
6) Smoke at 225-250 for approx 3 hours. I used 2 chunks of cherry wood and it came out really well. Could use a different wood I suppose but cherry seemed to go really well with these ingredients.
Pics of final product:
