timothy
TVWBB 1-Star Olympian
Smoking fattys for Football Sunday with my son PT. 1 ( EDITED SO PICS WORK )
My son Brandon and I decided to do a little smokin since he just had ACL surgery last Tuesday. He is back home with us for a couple months recovering trying to save some $$$ since he is on limited disability. He showed me some tricks I have heard about with fatty's , but never tried. We have lots of pictures and I thought I would throw up his process of how he does them.
1. He cuts the bottom corners of the 1 gallon zip lock bag to let air escape so he can roll the sausage flat.
2. After the sausage is 1/4 " flat or so he cuts the side slowly pulling up as he goes, he does the same for the bottom.
3. He flipped the zip lock over on top of the parchment paper then peels the bag off. ( he made it look really easy )
4. He had all his ingredients chopped already and just layered them on top of the sausage ( onion, red bell pepper, mushroom, hard boiled egg, shredded colby/cheddar cheese, and shredded hash browns. Don't use to much cause you need to roll the log to seal the top and try to seal the sides to prevent anything from leaking out. Try and keep the top and bottom 1" free so you can seal the sausage.
5. You can do it one of two ways from what he has seen on the internet. Either roll it up like a burrito so all the filling is dead center of the roll ( way he did it in picture ) or you can do it like a swiss roll so the sausage and ingredients roll up like this @ or a crescent roll? (if that makes any sense). He uses the parchment paper to help roll the sausage, it makes it easier and helps keep your hands clean. He says do it like your rolling up a sleeping bag for the crescent method. For the burrito method just roll it until it over laps and then use your fingers to mesh the sausage together so there is no seam. Fold the ends in and mesh together as well. You don't have to, he just does it to keep the insides from spilling out and so it cannot unfold. After that he put it back in the fridge rolled up in the parchment paper. If your not going to do a bacon weave you can prep your grill and smoke it. The way we smoked it will be after he shows how to do the bacon weave.
My son Brandon and I decided to do a little smokin since he just had ACL surgery last Tuesday. He is back home with us for a couple months recovering trying to save some $$$ since he is on limited disability. He showed me some tricks I have heard about with fatty's , but never tried. We have lots of pictures and I thought I would throw up his process of how he does them.
1. He cuts the bottom corners of the 1 gallon zip lock bag to let air escape so he can roll the sausage flat.
2. After the sausage is 1/4 " flat or so he cuts the side slowly pulling up as he goes, he does the same for the bottom.
3. He flipped the zip lock over on top of the parchment paper then peels the bag off. ( he made it look really easy )
4. He had all his ingredients chopped already and just layered them on top of the sausage ( onion, red bell pepper, mushroom, hard boiled egg, shredded colby/cheddar cheese, and shredded hash browns. Don't use to much cause you need to roll the log to seal the top and try to seal the sides to prevent anything from leaking out. Try and keep the top and bottom 1" free so you can seal the sausage.
5. You can do it one of two ways from what he has seen on the internet. Either roll it up like a burrito so all the filling is dead center of the roll ( way he did it in picture ) or you can do it like a swiss roll so the sausage and ingredients roll up like this @ or a crescent roll? (if that makes any sense). He uses the parchment paper to help roll the sausage, it makes it easier and helps keep your hands clean. He says do it like your rolling up a sleeping bag for the crescent method. For the burrito method just roll it until it over laps and then use your fingers to mesh the sausage together so there is no seam. Fold the ends in and mesh together as well. You don't have to, he just does it to keep the insides from spilling out and so it cannot unfold. After that he put it back in the fridge rolled up in the parchment paper. If your not going to do a bacon weave you can prep your grill and smoke it. The way we smoked it will be after he shows how to do the bacon weave.
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