Fatties

Fatties are a chub of breakfast sausage cooked on a smoker.( see my avatar) There are a variety of ways to make them up. These things are so popular at work, that I end up doing at least a couple for folks everytime I fire up one of my smokers. Here is how I do a basic bacon wrapped fattie. The photos below show how I put them together using pics from various cooks I have done.
This my work station the last time I did some.
[img width=720 height=539]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/001-1.jpg[/img]

I roll out a chub of sausage between two layers of wax paper. This one, I added extra Red Pepper Flakes.
[img width=720 height=539]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/002-3.jpg[/img]

Then I spread some shredded cheese over the meat.
[img width=720 height=539]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/003-4.jpg[/img]

Then I carefully roll the meat back into its original log/chub shape. I seal the ends and the seam very good with the meat so the cheese is totally locked inside and cannot escape. Very important that you seal it up good.
[img width=720 height=412]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/004.jpg[/img]

Next I make a basket weave of bacon and lay the chub on it on the diagonal.
[img width=582 height=480]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/Step1.jpg[/img]
[img width=640 height=460]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/Step2.jpg[/img]
[img width=640 height=445]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/Step3.jpg[/img]
[img width=720 height=539]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/005.jpg[/img]

Next I wrap the ends of the weave over the meat starting with the two longer sides then the shorter sides. The bacon is usually tacky enough to stick and will hold together good if you are careful.
[img width=720 height=659]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/006.jpg[/img]

Then I place in the smoker at 250* and smoke until the internal is at 160-165*.
Let the fattie cool completely before you slice so that the cheese is set and won't be runny.

[img width=720 height=539]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Tutorials/016.jpg[/img]
[img width=720 height=685]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Food/A12.jpg[/img]

Mercy....I got to try that....Thanks

Wow. Speechless. Definitely gonna have to try this.

Man, just looking at the pictures makes my arteries close up. That thing is loaded with heart lube.

[quote author=DRH link=topic=2530.msg22984#msg22984 date=1359203337]
Man, just looking at the pictures makes my arteries close up. That thing is loaded with heart lube.
[/quote]

Everything in moderation. It is a snack food meant to be sliced and eaten with crackers, much as you would summer sausage. One fattie will serve several folks. Pretty good in the morning in a biscuit too.

That is awesome, thanks for posting it up.

[quote author=DRH link=topic=2530.msg22984#msg22984 date=1359203337]
Man, just looking at the pictures makes my arteries close up. That thing is loaded with heart lube.
[/quote]

A well balanced diet will help with that, a few beers will thin it out!!

That thing looks good! Any tips on weaving the bacon? Do you weave it together on the closing side or just set it. I can't wait to try this one at work this week, and have it on some hot French bread!

Thanks for the idea!

[quote author=PurpleNGold link=topic=2530.msg23159#msg23159 date=1359579045]
[quote author=DRH link=topic=2530.msg22984#msg22984 date=1359203337]
Man, just looking at the pictures makes my arteries close up. That thing is loaded with heart lube.
[/quote]

A well balanced diet will help with that, a few beers will thin it out!!

That thing looks good! Any tips on weaving the bacon? Do you weave it together on the closing side or just set it. I can't wait to try this one at work this week, and have it on some hot French bread!

Thanks for the idea!
[/quote]

The way I weave it now is lay three strips out on a piece of wax paper vertical with enough space between each strip to lay another strip. Then near the top, lay one horisontally across those three. Next I lay two vertically in the gaps between the three and over the one horisontal. Next I fold up the first three vertical strips and lay another horisontal strip across the other two vertical strips and then fold the other three back down again and fold up the two. I continue this until the weave is built. It take ten strip usually to do this. Five vertical and five horizontal. I then lay the fattie on the diagonal and fold over the two wide sides and the the two short sides over the ends.

10-4

I'm defiantly going to try it out! This thread just makes my mouth water!!

Thanks again.

:eat: This is pure gastronomic porn... I need a paper towel to wipe the drool off my keyboard. :eat: