The Fatty has drawn a lot of attention over the last few months in the BBQ world. Won a few cook offs and lots of fans. I had to try it myself, so I asked a few friends over and had at it. I broke the first rule in BBQ by having friends over for an untried recipe. This leaves you wide open for disaster, fortunately my friends are used to being crash test dummies for my grill.

You can cut it and serve it as a burger. (I like burgers)


                You can slice it and serve like meat loaf.

A Fatty is just a sausage and bacon meat loaf stuffed with whatever the creator can dream up, then it is hickory smoked. It can be served as sliced meat or like a burger. We did both with French fries. I think this one was a religious experience.

Ingredients:

2 lbs. Italian hot sausage

2 lbs. thick pepper bacon

Red pepper to taste

1 large sweet onion, rough chopped

6 – 10 cloves of garlic, rough chopped

1 Tsp. Liquid smoke

1 lb. cheddar cheese

1 cup Creole Garlic marinade

Cajun Shake rub, to taste

Directions:

Place the onions, garlic, liquid smoke, marinade and red pepper in a bowl with the sausage and mix well. Then let it hang out in the refrigerator for a few hours for the seasonings to blend.

When you are ready, place the meat down and press it out flat. I used a mat that I made. (A pad covered with plastic wrap to help roll up my sausage log.) Spread the cheese, Cajon rub and ½ pound cooked bacon on top of the sausage. (Cook the bacon however you like and cut or crumble it up.)

 Roll up the meat as tight as you can and pinch the ends closed to help keep in the cheese and juices. Wrap Your Log in bacon and secure with toothpicks and put it on the grill. Keep the temperature between 300 and 350 for about 3 hours or until you reach a core temperature of 160 degrees. Keep up a good cloud of hickory smoke and every so often give it a spray of your Worcestershire mix.

Preparing Grill: Low Indirect Heat

Preheat your grill to low heat (250-300) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.

Take it and run with it….

Enjoy,

FYI: My “Crash Test Dummies “ have all volunteered their services for all further testing…