Smoked a fatty (pics)

[Pete Nelson]

My parents were coming over today for a late lunch, so I decided to give one a try. Well, two actually.

This is the first one. Did it yesterday as a trial run.

Ingredients: Sausage, bacon, onion, peppers, cheese

These are getting cooked, chopped and stuffed in the sausage.

Onions and peppers. I dumped the bacon grease and scrapings into these.

Sausage flattened and ready for stuffing

Rolled with a bacon weave. It got a little overstuffed and I forgot to get a pic before it got rolled.

Put a little Salt Lick BBQ sauce on it and popped it on the WSM

Took about 2.5hrs to get it to 170F internal temp.

Fatty #2, turned out better. Spread the sausage out a bit more, added more cheese and got it to roll better.

The bacon weave

The finished product

 

[Brandon A]

Awesome job Pete! You took some great photos too. I always have a heck of a time rolling them. Practice makes perfect though. I did a couple fatties on the performer last week because I was too lazy to clean the wsm. Temp control is a little more tricky but not bad.

Brandon

 

[Bill Berg]

Man, that looks good. Do you happen to have a cardiologist in the family that gives you a discount?

 

[michele p]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">so I decided to give one a try. </div></BLOCKQUOTE>
Those look better than any I have ever made, and I have made several!
NICE JOB!
What did your parents think?

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
I always have a heck of a time rolling them. </div></BLOCKQUOTE>
Lay out the sausage on a piece of parchment paper and then roll up the fattie buy taking one end of the parchment and moving it towards the other end. Pretty much rolls up on it's own once you get it started.

Yes Pete, great pics and great looking fatties. Nice job indeed.

 

[Tom S.]

Pete - if those pics don't want to make someone try a fatty, I don't know what will.

That is definitely on my list for the spring cook-out.

 

[Brandon A]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:

Originally posted by Brandon A:
I always have a heck of a time rolling them. </div></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
Lay out the sausage on a piece of parchment paper and then roll up the fattie buy taking one end of the parchment and moving it towards the other end. Pretty much rolls up on it's own once you get it started.

</div></BLOCKQUOTE>

I used a piece of HD foil to roll my fatties on, and I tried to roll them from end to end as you said but it didnt seem to help. Maybe I need to let the sasuage thaw more so it rolls more easily. Is there an advantage to using parchment paper instead of foil? If so I'll have to pick some up.

 

[Pete Nelson]

The one I rolled yesterday had been sitting out a bit longer, so the sausage wasn't cold and didn't stay together well. Today, I kept it refrigerated until I needed to roll it out and it maintained its shape much better.

My parents liked it and took home the leftovers. I have the first one vacuum sealed in the freezer. It's tasty, but not something I want to eat for dinner all week.

 

[Pete Nelson]

Oh yeah, while I was making the fatty yesterday, my wife whipped up some cupcakes. Chocolate with caramel and peppermint frosting.

 

[Steve W in NC]

I am new to the website and had previously asked questions about the fatty. Your's looks really great! And you had plenty of detail about prep & cooking. Now you have me inspired to fix one myself.

 

[r benash]

You Pete - those fatties look pretty darn good from here! Second one's my favorite. Nice work.

 

[Tim Johnson]

YUMMY!!!!!!!!