Double Stuff FATTY


 
James Lake

James Lake

TVWBB Emerald Member
With everyone home for the holidays I decided to cross another cook off of my bucket list...."Da FATTY". My version of this classic cook is to "double stuff" it and use two different types of ground sausage.

The ground sausage rolled out, one is a sweet pork sausage the other is an Italian spicy sausage:

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The sweet sausage with pepper jack cheese and chopped jalapeños:

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On top of that went the Italian sausage topped with shredded cheddar cheese and chopped bacon:

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My first bacon weave....I would grade myself a C....I didn't pick the best bacon to make a weave:

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The sausage roll:

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Wrapped the bacon weave around the sausage and into the fridge for a 9:00 am breakfast which meant I had to get up at 5:30 am to get Da Fatty on the performer.

29 degrees outside and here is a picture of Da Fatty on the performer, Notice the fire on each side of the performer:

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I put two chunks of Hickory on each side.

Another picture from the side:

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Cooked Da Fatty between 225 - 250, Here is a picture as it temped at 150, almost ready to come off:

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Look at the above picture again....my charcoal on the left side of the performer totally failed, I used the same charcoal on both sides and there wasn't any wind this morning. First time this has ever happened to me....any thoughts?

After Da Fatty temped at 165 I pulled it off and let it rest for 10 minutes prior to slicing and serving:

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Plated with some chile relleno topped with avocado and tomatoes with a side of sliced mango and fresh squeezed OJ.

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The only complaint I got on this cook was that the serving was too big, I forget that I'm cooking for all girls.

Now back to the performer issue, not sure what happened here, but I had enough fuel to do the cook, I usually over fuel when it's colder outside:

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Thanks for looking...I hope you all had a great weekend and wishing you all a happy 2014!
 
Last edited:
Awesome breakfast fatty James. Can't imagine what happened to your fire. Looks like plenty of unburnt coals and wood on the left side. Any of the lower vents's covered with ash?
 
Looks like your lit coals never started the left side. Which side was the lid vent on, Left or Right? All those coals on both side can be reused for the next cook, so it's not a total loss.
 
Mike, I started both baskets with fresh charcoal with the performer assisted. I made sure that I had the vents wide open during the start.

Tim, you're correct, I have lots of charcoal to reuse on my next cook.

I doubt this will ever happen again, it just blew my mind after doing a 100 plus cook on the performer I have never seen it do this.

However, that fatty was damn good.
 
Tim McCann said:
Looks like your lit coals never started the left side. Which side was the lid vent on, Left or Right? All those coals on both side can be reused for the next cook, so it's not a total loss.
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The lid vent would have been on the side that didn't start.
 
Looks great, bud. I've never heard them called fattys either. Bacon bombs or explosions. That's where I got my meatloaf idea. Good eats!
 
James great fatty! I've made one your post made me wanting another one. Great idea doing a double sausage and filling like that. No idea on the fire. Dampness? Wind? Fire Gremlin? Anyways awesome cook!
 
Ok, maybe this is a technique that I missed. Rolling out that meat in the plastic bags looks brilliant, but do you just slit the sides and pull the plastic away leaving nothing but properly shaped smoker-ready goodness?
 
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