Fatty 1 - Italian (stuffed with provlone, salami, pepperoni, prosciutto, mozerella and pesto)
Fatty 2 - German (stuffed with Swiss, Gruyere, Sauerkraut and Spicy Mustard)
First layer on the Italian - ground beef (.5LB), Italian sausage (1LB), ground pork (.5LB)
Italian Fatty stuffed with provlone, salami, pepperoni, prosciutto, mozerella, parmgianno, pesto
1st layer on the German fatty - ground beef (.5LB), Brat(1lb), ground pork (.5LB)
German Fatty stuffed with swiss, gruyerem sauerkraut, spicy mustard
Ready for smoking - started at 300 for 30 minutes, dropped to 225 for 2 more hours using a mix of Hickory and Apple
Before slicing
About to be gone...you can see the Italian well but the German I forgot to get a better pic (too much liquor as I was cooking).
Fatty 2 - German (stuffed with Swiss, Gruyere, Sauerkraut and Spicy Mustard)
First layer on the Italian - ground beef (.5LB), Italian sausage (1LB), ground pork (.5LB)
Italian Fatty stuffed with provlone, salami, pepperoni, prosciutto, mozerella, parmgianno, pesto
1st layer on the German fatty - ground beef (.5LB), Brat(1lb), ground pork (.5LB)
German Fatty stuffed with swiss, gruyerem sauerkraut, spicy mustard
Ready for smoking - started at 300 for 30 minutes, dropped to 225 for 2 more hours using a mix of Hickory and Apple
Before slicing
About to be gone...you can see the Italian well but the German I forgot to get a better pic (too much liquor as I was cooking).