Best Of Both Worlds Fatty QVIEW

Discussion in 'Pork' started by ronp, Jun 11, 2008.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    We like Bratwurst here for breakfast. Not sure if anyone else has done this or not.

    [​IMG]
    Put a whole bratwurst with Mexican blend cheese, Green Chilis, Garlic Powder, and red pepper flakes. Pork sausage was 2 pounds fresh, from a shop here that makes it daily.

    [​IMG]

    After the roll, still have trouble with that.
    been in the smoker about 1/2 hour now.

    Now wifey can't decide if she should have that or the London Broil from last night. Decisions, decisons.[​IMG]
     
  2. dalglish

    dalglish Fire Starter

    haha there's no end is there? Last night I sliced up some left over fatty and put it on a pizza I made. Superb
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Two smokes in 2 nights!!! Loved your LB thread and am very interested in how the fatty turns out. New idea to me to stuff a brat inside a fatty!

    The madness never ends!!! [​IMG][​IMG]
     
  4. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Somewhere I have a meatloaf recipe that has you stuff an Italian sausage in the middle of it and form the loaf around it. Kinda the same idea here.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm, sure looks good! Great idea!
     
  6. doctor phreak

    doctor phreak Smoking Fanatic

    ron great idea , i love brats big brats fan...by u doing this has given me a idea to do one this weekend..thanks looking for the finish qview
     
  7. doctor phreak

    doctor phreak Smoking Fanatic

    ron great idea , i love brats big brats fan...by u doing this has given me a idea to do one this weekend..thanks looking for the finish qview
     
  8. buck wheezer

    buck wheezer Smoke Blower SMF Premier Member

    Not much of a Judas Priest fan, but a brat in a fatty?
    It's inspired! The marriage of sausages of diverse backgrounds and ethnicities. That's what the "American Meltingpot" is all about. Some might complain and say it's not natural, but I say it's unnatural NOT to experiment with fatties.
     
  9. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice smoke ............
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Glad you enjoyed the LB thread. If I had my way, I'd smoke everyday. Only 2 of us though. Last week wifey said no more smokin' till we eat it up. I said OK, and snickered away.[​IMG][​IMG]

    Anyway here are the finished pics.

    [​IMG]

    I was worried about a blow out so I started it on foil and later set it on rack naked, no bow outs. Wifey's idea. [​IMG]

    Here it is sliced, yumo![​IMG]

    [​IMG]

    I didn't rub as the last time it turned out dark, but good. I wished I had some bacon for the top. Smoke temp 225' pulled at 150'

    Anyway, thanks for watching.[​IMG]
     
  11. doctor phreak

    doctor phreak Smoking Fanatic

    aw man thats looks really good definetly trying this one....man that looks good....awesome job ron [​IMG]
     
  12. queteepie

    queteepie Fire Starter

    I love sausage and Brats. None should be without a dab of Sweet Chutney..this stuff is awesome!

    1 cup mayonnaise 2/3 cup Major Grey's Chutney
    1 teaspoon curry powder
    1/4 teaspoon cayenne pepper

    Blend all ingredients in a bowl. (Can be prepared 2 days ahead. Cover and refrigerate.)

    Makes about 1 1/2 cups.

    ~QueTeePie
     
  13. lownslow

    lownslow Smoke Blower

    Ha! looks like eyes...Delicious eyes. Great job!
     
  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks everyone, that chutney sounds great.
     
  15. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    A brat fatty??
    OMG...something that could possibly be better then a brat, Colemans, and a beer...yummy I have to try this..
     
  16. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    [​IMG] Looks great Ron what an idea
     
  17. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thank you all.

    When I ived in Wisconsin years ago there was a German restaurant that had a specialty , don't know if it was his recipe or not. He served a roasted pork loin stuffed with a smoked Keilbassa Poilish in the middle.
    Yum.

    That's what gave me the idea I guess.
     

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