Made a couple of fatties for tonight

[Silverback]

Hey Matt can we get the info on this.. I want to try it this weekend

It's super simple, create a bacon weave, add sausage to 3/4 of it, stuff, roll, cook.

Google BBQ fattie. There is one thing I'd do different next time. I'd roll out the sausage, stuff, then roll up and seal in plastic wrap first, then place it in the fridge for a couple of hours before wrapping in bacon. I think this would help firm it up and allow you to really seal the filling in. I think I lost quite a bit of cheese because of holes.

[2165 Turbo Rail]

Well we shall see how well this turned out I'm home alone tonight so I'm doing some practice runs with things I haven't done well in the past (baby backs, chicken and this new bacon fatty)

I'm also trying something someone told me to try. Smoking on the has grill using the would chunks. May not work but we will see

fattie on the smoker



ribs and chicken on the gas grill

[2165 Turbo Rail]

Looked good but needed less sausage and more other stuff. Next time I'd add more cheese and onions and bell pepper stuffing

Ribs were so so. Chicken was fine

[Silverback]

The only problem with smoking on gas, is getting enough smoke. Either the chips don't get hot enough, or they burn up too quick, even soaking them in water.

[Mike]

Looks good!

I'm smoking a pork butt for the first time. My stupid ass couldn't wait until morning so I threw it on at 2100 this evening. Gonna be a long night!

[bcoop]

The only problem with smoking on gas, is getting enough smoke. Either the chips don't get hot enough, or they burn up too quick, even soaking them in water.

Yep. And you get no smoke ring, either.

Chris - for ribs on the grill, do them on the top rack. I only do them on the bottom rack for about 2 minutes each side, after I sauce them (right before they come off the grill) to firm the sauce up a little.

[Trick Pony]

Here are some random ones. Some of them I came up with, some I stole from the internet. It's hard to go wrong with a fatty.


Breakfast I: use breakfast sausage and stuff with scrambled eggs, potatoes or hash browns, onions, peppers, mushrooms, cheese; ham, bacon, or link sausage.

Breakfast II: use maple breakfast sausage and stuff with scrambled eggs, strips of pancakes with maple syrup and link sausage.

Breakfast III: stuff with corned beef hash and fried eggs

Biscuits and gravy: stuff with white sausage gravy with biscuit chunks

Mexican: stuff with chorizo, jalapenos, green or yellow onions, garlic; cheddar, jack, or Mexican cheese

Pizza: use Italian sausage and stuff with tomatoes, peppers, onions, mushrooms, black olives, mozzarella, prosciutto, pepperoni

Italian: use Italian sausage and stuff with minced garlic, chopped onion, spinach leaves, tomatoes, olives, shaved Prosciutto and mozzarella cheese


German: stuff with bratwurst, sauerkraut, onions, apple slices, cheese

Greek: use lamb sausage and stuff with red onions, garlic, olives, and feta cheese. Serve with drizzle of lemon juice.

Cajun: stuff with boudin or dirty rice and use Cajun season (use one that doesn’t have a lot of salt) instead of rub

Burger: Use ground beef seasoned with rub mixed in and stuff with American cheese slices, tomatoes, onions. Put mustard and rub on the outside of the meat before wrapping with bacon. Baste the outside of the bacon weave with bbq sauce 30 minutes before done.

Polish: stuff with polish sausage, sauerkraut, and red potatoes

Philly Cheese: sautéed onions and peppers (garlic and mushrooms optional), Steakums, Easy Cheese or provolone

Hawaiian: stuff with pineapple, spam, sticky rice.

Soul: stuff with pulled pork, cooked collard greens, and cornbread mixed together with bbq sauce.

Thanksgiving: stuff with leftover turkey and stuffing with gravy

Meatball hero: use Italian sausage and stuff with meatballs, sliced mozzarella or provolone, and tomato sauce

Meatloaf: stuff with your favorite meatloaf recipe

[Baron Von Crowder]

Thanksgiving: stuff with leftover turkey and stuffing with gravy

Ding! I may do two turkeys this year, just so I have enough to do this with, plus sammiches.