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Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Sunday, February 28, 2010

Fatty - aka Bacon Explosion

Many people have attempted to smoke the perfect Fatty - now you will know how too!

Ingredients (per Fatty):
  • 1lb of Bacon
  • 1 pack of uncooked sausage (5 - 7 links)
  • Vegetables (if you are a girl)
  • 1/2 cup of Cheese (if you are a man)

Get 1lb of bacon.

5 - 7 links of uncooked sausage - now this can be Italian or breakfast or whatever - depends on if you are making a breakfast or spicy fatty!

Slit open the casings and remove the sausage meat and place in a bowl.

Start the lattice of bacon - I lay out 5 - 7 strips of bacon as close together as possible, then start at one end and peel back the strips the cross trip is going under. Keep this as tight as possible!

Keep it tight!

Now - I usually end up with 2 more strips across than I have tall but end result should be a sqaure - or as close to it as possible.
Then sprinkle some dry rub over the lattice:

Now place the sausage meat onto the lattice about 1/4" thick and leave about 1" from each edge without sausage:

This picture might have the sausage too close to the edge - but it still worked out OK.

Now put a thin layer of your favorite BBQ sauce over the sausage meat layer.
For Girls Only: This is where you would add some type of vegetable.
For Men Only: This is where you add 1/2 cup of cheese - some type of soft cheese the melts easily is best - I use Colby - Jack.
Here is the MOST important tip of the whole recipe:
Roll the sausage meat and whatever stuffing you use FIRST. Leave the bacon lattice on the cutting board. If you attempt to roll the bacon and the sausage meat all at once - the lattice will burst or your fatty will look like Jabba the Hutt.

After you roll up the sausage meat / stuffing, place it in the middle of the lattice and roll the bacon around the stuffing:

Note: Beer can is for visual size reference only.
Now - there may be some extra sausage meat and bacon strips left - what to do?!?
I call this "Rolling a Blunt":
Lay out the remaining strips - slightly overlapping.

Place the left over sausage meat on the end.

Sprinkle with rub and drizzle some sauce and roll tha that thing up! Now you have a Fatty and a Blunt!

Dust the outside with more dry rub and you can add some more BBQ sauce if you want:
Place on the smoker:

I cook mine at 250 - 275F for about 2 1/2 hours or until internal temp reaches 165 F.

Now that's smokin' a Fatty (and a blunt).

Pull and slice. I would have shown you pictures of these sliced but by the time I got back with the camera, they were both gone!
Good eating!

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