Smokin' a Fattie.

Discussion in 'Food & Wine' started by Missourian, Feb 20, 2011.

  1. Missourian
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    Missourian Gold Member

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    No, no, no...a Pork Fattie!



    I tried this the first time yesterday, and it was so easy and delicious, I couldn't wait to share it with you.


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    I watched this video on Youtube and followed the recipe almost to the letter.


    [youtube]3LqwKMpCqyg[/youtube]


    The one pictured above is a sausage fattie with onion, mushrooms and pepper-jack cheese...yum!
     
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    Last edited: Feb 20, 2011
  2. Missourian
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    Missourian Gold Member

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    If you've never done 'Low and Slow' on your charcoal or gas grill, it's not difficult to master.

    I use this exact set up...same grill, same method except I started with 26 briquettes, 13 on each side of the drip pan instead of a full chimney, and I use [ame="http://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4"]Weber Charcoal Baskets[/ame].


    [youtube]_jUm0svLuWQ&NR=1[/youtube]



    I also soak a handful of wood chips (you can buy them at Wal-mart, Lowe's, etc.) in water for 1 hour and put them directly on top of the piles of hot briquettes to produce smoke.

    I found that she did a video on this too.


    [youtube]pDpgq8D6v_0&feature=fvsr[/youtube]

    Gas is even easier.


    [youtube]w1cLpdAwdn4[/youtube]



    To smoke on gas grills:


    [youtube]uEKnHMpNdzQ[/youtube]
     
  3. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    That looks delish!

    Recipe por favor!
     
  4. Tank
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    Tank Gold Member

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    [​IMG]
     
  5. Missourian
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    Missourian Gold Member

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    It was absolutely fabulous....and so simple.

    I used a one pound tube package of ground sausage (like Jimmy Dean), 13 strips of thick cut bacon, diced sweet onion (I couldn't get Vidalias so I used Heavenly Sweets instead), diced mushrooms, pepper-jack cheese plus freshly ground pepper and dried minced garlic.

    Open the sausage and slice it longways to create a pocket

    insert veggies of your choice and cheese of your choice

    close pocket and form meat to enclose stuffing evenly

    add spices or rub to the outside of the sausage roll

    make the bacon weave (watch the video in the first post)

    Place the sausage roll in the bacon weave and roll it up...no toothpicks required

    Smoke on grill using indirect heat and wood chips at 225 to 250 degrees until the internal temp is 165 degrees...mine took 2 hours.

    Remove from grill.

    I wanted my bacon crispy to I placed it on a half sheet and broiled it on low in the oven until crisp...about 2 minutes per side, but keep a close eye on it, cuz it will burn.

    Let it rest for 20 minutes and then slice into 1/2 medallions.

    I served over toast with baked beans...Mmmm good.


    Definitely watch the video, I would have followed it exactly, but green peppers were $1.44 each :eek:.
     
    Last edited: Feb 20, 2011

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