Finally got around to making fatties. Made 1 with regulator bulk breakfast sausage and another with bulk hot Italian sausage. Each used 1 pound of sausage. Flattened each in one gallon ziploc bags. Put in freezer for about 20 minutes to firm up and make rolling easier. While in the freezer made a batch of Jeff's rub and wove my bacon. Used some prepackaged pizza topping kits (pepperoni, peppers, onions, spinach, cheese, sausage) as the fill. Coated bacon exterior generously with Jeff"s rub. Wrapped tightly in Saran Wrap and left in the fridge overnight.
Smoked on my Weber Genesis grill at 275 deg F until internal temp reached 165 deg F (about 2 hours). Todd Johnson's Amazing Products 12" AMNTS loaded with pitmasters blend and lit at both ends provided the smoke. Here's a photo of them at the end of the smoke still on the grill.
Sorry, Q-View not working for me. Selected photo from desktop computer, looked like it was downloading, then nothing!!!!
Anyway, thanks to everyone at SMF for all the posts that I read that made this fattie adventure possible. Brought both to work today and shared with coworkers. Received lots of compliments.
Smoked on my Weber Genesis grill at 275 deg F until internal temp reached 165 deg F (about 2 hours). Todd Johnson's Amazing Products 12" AMNTS loaded with pitmasters blend and lit at both ends provided the smoke. Here's a photo of them at the end of the smoke still on the grill.
Sorry, Q-View not working for me. Selected photo from desktop computer, looked like it was downloading, then nothing!!!!
Anyway, thanks to everyone at SMF for all the posts that I read that made this fattie adventure possible. Brought both to work today and shared with coworkers. Received lots of compliments.
