After Pensacola Jim's entries I'm humbly throwing my hat in the ring. I did two Fattys this weekend. Here is the first. I read somwhere on here recently of an apple pancake fatty. I thought that sounded good so here is my recreation.
Also, this was made on Saturday night, refridgerated and reheated for Easter lunch with the family. My plan was to make 4 but this one beat me down bad enough that I only ended up making two.
First my ingredients
1 lb Reduced Fat Jimmy Dean Sausage
-yes this was a mistake. I didn't notice the Reduced Fat "warning" when I bought it.
4 smaller pancakes
1 package of Bob Evans Sliced Glazed Apples
Brown Sugar
Sausage all rolled out and pancakes down. One note, not sure if it's worth mentioning or not. I sprayed the inside of the bag I used to roll out the sausage with a butter flavored no-stick spray. I thought it might make the fatty easier to roll. More on this to come...
...added the apples and a generous amount of brown sugar
and the topographical view
Uh Oh...Houston we've got a problem. We've got apples and crap leaking everywhere. It's coming out the sides and now look...major blowout.
I almost threw in the towel at this point. It definetly had me ticked enough that I stopped taking pictures. But I decided to lay out even more bacon and double wrap this sucker and see if it was savalgeable. Would've been a good candidate for a bacon weave (see my next thread).
Then I super tightly wrapped in Saran Wrap in threw in the fridge for a few hours.
Here it is on the Weber with the other entry. You can see the bacon doesn't seem to be sticking very well. It was fat enough that the bacon didn't reach all the way around to overlap itself
another view...it's the one furthest from the camera
it took a little over 3 hours to get up to temp and I was running a little hot too. Averaging about 300". Never had one take this long especially at this temp. Anyhow, it was saved and looked pretty decent when I took it off. It's the one at the top.
here it is mostly all gone at mom and dad's house. It's the one on the right.
suprisingly with all the bacon I wrapped around this sucker it still had good smoke penetration (apple wood)
Here's another shot of it sliced and on a plate with a slice of #2. It's the one on the left
So what did I learn here
1) Don't buy Reduced Fat Sausage
2) Don't overload the fatty or you'll have a blowout
3) Try tearing up the pancakes to make the rolling easier
4) Mom, Dad and the rest of the family love Apple Pancake Fatties!
But the reheating went well. We were eating at noon so I threw them in the oven in the foil pan, uncovered at 225" for an hour and a half. I didn't do an internal temp reading but they were heated through.
Here's a link to the second entry
http://www.smokingmeatforums.com/for...ad.php?t=75655
Thanks for looking.
Also, this was made on Saturday night, refridgerated and reheated for Easter lunch with the family. My plan was to make 4 but this one beat me down bad enough that I only ended up making two.
First my ingredients
1 lb Reduced Fat Jimmy Dean Sausage
-yes this was a mistake. I didn't notice the Reduced Fat "warning" when I bought it.
4 smaller pancakes
1 package of Bob Evans Sliced Glazed Apples
Brown Sugar
Sausage all rolled out and pancakes down. One note, not sure if it's worth mentioning or not. I sprayed the inside of the bag I used to roll out the sausage with a butter flavored no-stick spray. I thought it might make the fatty easier to roll. More on this to come...
...added the apples and a generous amount of brown sugar
and the topographical view
Uh Oh...Houston we've got a problem. We've got apples and crap leaking everywhere. It's coming out the sides and now look...major blowout.
I almost threw in the towel at this point. It definetly had me ticked enough that I stopped taking pictures. But I decided to lay out even more bacon and double wrap this sucker and see if it was savalgeable. Would've been a good candidate for a bacon weave (see my next thread).
Then I super tightly wrapped in Saran Wrap in threw in the fridge for a few hours.
Here it is on the Weber with the other entry. You can see the bacon doesn't seem to be sticking very well. It was fat enough that the bacon didn't reach all the way around to overlap itself
another view...it's the one furthest from the camera
it took a little over 3 hours to get up to temp and I was running a little hot too. Averaging about 300". Never had one take this long especially at this temp. Anyhow, it was saved and looked pretty decent when I took it off. It's the one at the top.
here it is mostly all gone at mom and dad's house. It's the one on the right.
suprisingly with all the bacon I wrapped around this sucker it still had good smoke penetration (apple wood)
Here's another shot of it sliced and on a plate with a slice of #2. It's the one on the left
So what did I learn here
1) Don't buy Reduced Fat Sausage
2) Don't overload the fatty or you'll have a blowout
3) Try tearing up the pancakes to make the rolling easier
4) Mom, Dad and the rest of the family love Apple Pancake Fatties!
But the reheating went well. We were eating at noon so I threw them in the oven in the foil pan, uncovered at 225" for an hour and a half. I didn't do an internal temp reading but they were heated through.
Here's a link to the second entry
http://www.smokingmeatforums.com/for...ad.php?t=75655
Thanks for looking.
