First "Fatty"

[Glock_21]

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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[DivotMaker]

Simple...meat and cheese...I like it!

[Glock_21]

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. 

[BedouinBob]

Make them a pizza fattie Travis! Kids love pizza.... 

[Glock_21]

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.

[Glock_21]

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

[DivotMaker]

Bet that'd be yummy with some fried eggs!

[BedouinBob]

Travis, crisp it in a hot 500 deg oven just like a reverse sere. Works great.

[Pork Belly]

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.

[Nimrod]

Bet that'd be yummy with some fried eggs!

+1
Ive yet to try one of my own but yours looks great Travis!

[Glock_21]

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.