Smoked a Fattie This Weekend

[BedouinBob]

Being the nice fall day it was here in Colorado, the best thing I could think to do was to smoke some meat.  A fattie was on the menu. I used Swiss Chard greens from the garden that are going to get frosted on Monday, Italian Sausage, Bacon, Cajun spice, Salt, Pepper, Italian Seasoning, and Provolone Cheese. Did the bacon weave and added the sausage that I had rolled out between waxed paper to fit. Rolled it up, and let it rest in the refrigerator for about 3 hours to let the flavors get happy.

I smoked the fattie for about 3.5 hours at 225 with 3 oz of Mesquite chips and apple juice to keep things moist. Crisped the bacon on the grill, and had a fine meal. The fattie was juicy and was a nice flavor mix of Louisiana Redneck and Italian.

Pictures below!

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[NDKoze]

Looks great!

I have been meaning to make a fatty some time too. They look interesting.

[swthorpe]

Well done, Bob!   The weave looks great, and the finished product looks perfect.   I'll bet it was some good eats!

[DivotMaker]

Looks great, Bob!  Definitely an appropriate recipe in Colorado!

[BedouinBob]

We didn't make total pigs of ourselves so there are leftovers. I will now have to figure out how to warm them up. With the cheese in there it may be a hot mess. I may slice and fry it with the hops that the cheese stays put. The interesting thing about fatties is that you can change up the favors pretty dramatically. Pizza fattie anyone?

I did notice that the smoke flavor was a bit higher than I wanted so next time maybe I will try 2 oz of wood. Or maybe it was the mesquite since that is a stronger wood. When I pulled the wood box out I noticed that the wood was charcoal rather than ash even though I used a chip screen. Is that normal for a 3 hr smoke?