First Fatty - Not a confession... (Pics)

Discussion in 'Sausage' started by buck wheezer, Jun 5, 2008.

  1. buck wheezer

    buck wheezer Smoke Blower SMF Premier Member

    I'm not exactly sure why, but I'm just a little uncomfortable announcing that I've rolled and smoked my first fatty....

    I was inspired by my buddy flyin'illini who brought a nice cheddar fatty to a church breakfast--mighty fine!

    I used Bob Evans Hot & Zesty and rolled in some sauteed onions, fresh chopped jalapenos, and sharp cheddar. I smoked it for about three hours in my Rival KC over some hickory chunps (not quite chunks, but thicker than average chips...).

    Gotta say, I like!




    As Small as the Rival KC is, I still had room for a half dozen hot Italian sausage links from Kroger. Wowsers! Had them for dinner before I could shoot some photos....

    All in all, a pretty successful Thursday afternoon off.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good congrats on your first I'm sure it won't be your last [​IMG]
     
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    great job, but maybe not first one, maybe another time and place lol!!!
    i have seen in the past few weeks the imagination and the ingredients going into the fatties shown here getting better and better. what will the future bring????
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Fatties RULE![​IMG]
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    great job dude
     
  6. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Nice work on that fatty.
     
  7. jbchoice1

    jbchoice1 Smoking Fanatic

    sure looks good.
     
  8. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    [​IMG]
    Looks like a winner to me. If it tastes anywhere as good as it looks you should go for the title. I have trouble spelling jalapenos let alone smoking anything that good.[​IMG]
     

Share This Page