Smokin-It User Forum!
Recipes => Pork => Topic started by: TmanEater on January 10, 2015, 11:38:18 PM
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For my 4th smoke in the #2 we tried a Fatty tonight and it was GREAT!
1 lb package of Maple Bacon - Weaved into a bacon web
1 lb Jimmy Dean sausage - flattened out for the roll in 1 gallon ziploc bag
1 package cream cheese - flattened in sandwich baggie
1 jalapeno - seeded and chopped
1 red onion - Chopped small portion for the cream cheese mixture
1 green pepper - Chopped small portion for the cream cheese mixture
Baby spinach leaves layered on cream cheese
Some of Jeff Phillips Naked Rub was sprinkled on the bacon weave and sausage layer before the roll. Smoked with ~2.8 oz peach wood about 4 hours (IT = 165). Served with fried hashbrowns and eggs. Both wife and I loved it - Breakfast for dinner!
Pictures below:
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Man that looks awesome!
This has been on my bucket list for a long time. One of these days, I'm going to have to do it.
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Fantastic! Mix it all together, put it on buttered toast and say ... Ayyy..men,
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Nice fatty! Did you reverse sear it at the end to get the bacon crisp?
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Looking great!!!
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Nice fatty! Did you reverse sear it at the end to get the bacon crisp?
I put it under the oven broiler for a few mins. I'm not real familiar with the term "reverse sear". I've seen it mentioned a few time around here but assume it's just throwing the food into high heat at the end? Be it a gas grill or oven?
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Searing is sealing and adding color to meat by high heat. Typically searing is done either on thin steaks or tough cuts that are going to be braised. "Reverse sear" is cooking low and slow then hitting it with high heat for color and texture on the exterior. You can do it with a broiler or on a hot grill.
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Your fatty looks great, and kudos on getting such a perfect weave with the bacon! The last couple that I did were reversed seared on my Weber gas grill for a couple of minutes...this is nice to help crisp up the bacon. Looking at your pics tells me that I need to do a fatty soon! Cheers
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Thanks all! The Fatty was actually the easiest thing I've smoked so far. Prep wasn't long and it was right into the smoker when prep completed. Bacon weave was pretty easy to do as well (on wax paper).
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Tony, just to elaborate a bit on the sear/reverse sear...
Brian explained it perfectly. Where the "reverse sear" comes in is when we depart from the "traditional" method of cooking. If you read recipes, or watch cooking shows, the conventional wisdom is to sear the meat, with high heat, before roasting. The problem with this method, from a smoking perspective, is that it begins to cook the meats outside prematurely, and you end up with an over-done surface. If you brown the outside prior to cooking, that surface meat is much hotter, and cooks at a faster rate than the middle, so if you're shooting for, say, a "medium-rare" finish (prime rib, sirloin tip roast), you end up with a medium-rare center, and a medium-well 1/2" exterior. By smoking low and slow to the desired internal temp, and then searing at the end for 5-8 minutes, you maintain the desired internal temp all the way to the edge! If you look at my prime rib pics, under "Beef," you'll see closeups of this.
If I want an internal temp on anything other than medium-well, I use the "reverse sear" method; works fantastic!
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Nice job TMan
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I have never heard of a "Fatty" before, but it looks awesome.
Tman, did you mix the chopped peppers & onions up into the cream cheese before flattening it out?
From the photos, it looks like you rolled up the sausage & cream cheese and then wrapped the "bacon web" around the roll. I assume that you used toothpicks to hold it all together before smoking.
I can't wait to try it.
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I have never heard of a "Fatty" before, but it looks awesome.
Tman, did you mix the chopped peppers & onions up into the cream cheese before flattening it out?
From the photos, it looks like you rolled up the sausage & cream cheese and then wrapped the "bacon web" around the roll. I assume that you used toothpicks to hold it all together before smoking.
I can't wait to try it.
I just flattened out the cream cheese and layered the onions/peppers/spinach on it. It may be easier to chop and mix them before flattening the cream cheese but I didn't try that my first attempt. I used toothpicks but felt they probably were not absolutely necessary. I wasn't sure how it would hold together when I picked it up to move in/out of smoker. Bacon kind of fell apart with slicing the slices but I had already had the toothpicks removed.
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Thats what Im talking slick!!!!
KACHOW!!!!
Looks GREAT...
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Spectacular!