Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: Glock_21 on June 20, 2016, 09:33:34 PM
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Prep work is done for a small smoke tomorrow. A rack of baby backs and my first attempt at a sausage "fatty". I figure 3 ish oz (maybe 4) of Smokinlicious cherry should do the trick.
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Simple...meat and cheese...I like it!
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Simple...meat and cheese...I like it!
Add some sort of potato and I'm good. I'm a picky eater. My kids hate it.
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Make them a pizza fattie Travis! Kids love pizza.... ;D
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The kids hate the fact that I'm the picky eater. They like a lot of side items that I don't eat. I don't fix those often enough.
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Fatty was delicious. I learned a few lessons on this first go round.
The fattys cook faster than I thought they would.
Use more cheese. I love cheese, more is better, right??
I tried to crisp up the bacon on a hot grill. That didn't work so well, the weave started coming apart. Gotta have the bacon a little more crisp.
There's a rack of baby backs still in the SI. Those should be done soon
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Bet that'd be yummy with some fried eggs! :P
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Travis, crisp it in a hot 500 deg oven just like a reverse sere. Works great.
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I watched a video by the Barbecue U guy, he was at the original smokehouse that started the fatty trend.
They had a bacon lattice, covered with breakfast sausage with a layer of hot link, more breakfast sausage then topped with a whole kielbasa, all formed into a loaf.
The cross cut was impressive, with the red ring of hot link and kielbasa. Yours looks great to, I like the cheese.
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Bet that'd be yummy with some fried eggs! :P
+1
Ive yet to try one of my own but yours looks great Travis!
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Thanks. It was really good.
The preparation actually ended up being easier than I had anticipated. The SI #3 will see more of those in its future.