1st Fatty

Discussion in 'Fatties' started by greg gambill, Jul 19, 2014.

  1. I used 1-1/4 lbs thick cut applewood smoked bacon, 1 lb fresh pork sausage, 3/4 lbs pulled pork (vac packed in freezer from last cook), Smokey BBQ rub from World Spice, and a whiskey BBQ sauce I make,

    I made the lattice, sprinkled with rub, formed the sausage on top, leaving about 1/4 inch for "fold over" mixed some BBQ sauce lightly with chopped pulled pork.  Then I rolled the pork sausage and made a "torpedo shape" sealing the ends, then rolled the bacon lattice over it, smoothing the ends over the torpedo and did my best the weave the ends over the seam.


    Smoked with applewood with a little hickory for about 2 hours (internal temperature of 160o) then basted with more BBQ sauce and continued smoking until internal temp reached 170o.


    Let it cool and chowed down....I was really pleased for the first attempt!  


    Now I want to do some more and mix up the stuffing ingredients like I have read on other posts!

    Cheers!
     
  2. todg

    todg Fire Starter

    another great lookin Fatty!!! Yummy!
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    That's one good looking fatty!!!!!! [​IMG]
     
  4. Thanks...no need to worry about shelf life for fatties....they never seem to be around long enough to warrant it.....

    ; )
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Fatty! Nice smoke!
     

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