Along with my Ribeye Roast, I smoked a bacon wrapped fatty.
What is a fatty?
Well ... a fatty is ground meat surrounding a filling wrapped with bacon.
In my case, the filling was a mixture of cream cheese, cheddar cheese, and onion with spices.
The ground meat was 1 pound each of ground Italian sausage and ground beef.
The bacon was ... well bacon.
This past weekend, I thought I would like to make another fatty.
So I did.
I mixed up the cream cheese with onion and shredded cheese.
This time I had 2 pounds of Italian sausage to wrap around the cream cheese:
I made a bacon wrap to put the whole thing in.
I placed this on my Weber kettle and smoked it with some sort of wood. I think I used pecan ... but it might have been apple or cherry.
Apparently, I did not wrap the innards very well, it burst through.
I was able to save most of it by putting down aluminum foil to catch the overflow.
It actually worked out well, because my son doesn't like the filling as much. He was able to take from the side that was missing it. My wife and I served ourselves from the other side.
Next time I make this (and I will), I will have to pay more attention to properly sealing the filling.
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