The Pizza Fatty
The Pizza Fatty
The Fatty is one of those special treats that you can experience layers of flavor with every bite. This one was a special request fatty in honor of our nephew Elijah, a Marine we are very proud of, about to deploy again. A fun evening including his beautiful wife Marcie, their two young sons and our friend Megan of MM Livestock.
We have done a few now with the Southwestern influence and one with a Hawaiian twist. I have been thinking on doing another one but I wanted to be completely different than any we have done before.
For those of you that don’t know what a Fatty is let me explain. It is the ultimate meat loaf. But, instead of the ground beef that we are all used to, you use sausage and bacon. To add to this thought you stuff it with more bacon. The “Basic Fatty”.
So, we have taken this to the extreme and stuffed them with tons of cheese and mushrooms and olives, along with 2 pounds of bacon. For something different we thought “Pizza”. Everyone loves pizza and the fatty gives you the perfect building block.
Think the “Meat Lovers Pizza”. We took 3 pounds of hamburger, 2 pounds hot Italian, 2 pounds mild Italian and 2 pounds roasted red pepper and onion sausage with about 4 pounds of bacon for our building block.
Then, we stuffed this with all the cheese, pepperoni, mushrooms and black olives we could pile up without it falling off. All topped off with a good pizza sauce. Whew.
Rolled it up into a big log and did a basket weave with bacon to top it off. Hugely Awesome! It was like an inside out pizza with no crust….
Prep Time: 30 minutes
Cook Time: 3 Hours
Grill: Royall 3000 Wood Pellet Grill
Pellets: Royall House Blend (hickory, oak and cherry)
You can see all 4 different kinds of sausage,
plus bacon, pepperoni, cheese and sauce
plus bacon, pepperoni, cheese and sauce
Ingredients: Pizza Fatty
2 pounds bulk hot Italian sausage
2 pounds bulk mild Italian sausage
2 pounds bulk roasted red pepper and onion sausage
3 pounds hamburger (seasoned to taste)
1 ½ - 2 pounds pepper bacon ends and pieces
(limp or lightly cooked for the stuffing)
1 ½ - 2 pounds sliced pepper bacon for weaving
2 ½ pounds of a good pizza blend cheese
½ pound sliced fresh mushrooms
Small jar of a good pizza sauce
Small can sliced black olives
Season the hamburger to taste
Here you can see the 4 different meats,
Note that Patti lined my cookie sheet with foil.
You will use it to help roll this into a log.
A layer of bacon
A layer of pepperoni
Ready to roll up
Use the foil to start the roll
Now, it is time to roll it up. This can be tricky, especially if you are making a big one. You will need a small grill grate you can set your creation on. Then, off to the smoker.
Use the foil that you left hanging over the end as a guide and work the sausage in a log roll. Try to roll it tight, work it slow. Seal the seam and ends. I set my grill grate up so I can roll this thing right off the cookie sheet seam side down. You can see that it is too big to try to pick up without breaking it apart, so use your parchment paper or foil. Patti suggested a forklift.
Do the bacon basket weave with the bacon covering the outside of the roll as much as possible. I was surprised to find that if you make this the day before and put it in the fridge overnight that all the flavors blend really well.
Onto The Royall 3000 Wood Pellet Grill/Smoker
Cooking Directions: Royall Wood Pellet Grill/Smoker
Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your “Fatty” directly onto the grill and just let it hang out in the smoke and get happy for 1 hour or so. This is referred to as “smoking”; the temperature is around 225 degrees.
We have Crash Test Dummies coming over for dinner so to move things along kick the temperature up to 375 for about 2 hours. You will be looking for an internal temperature of 165 when it is done.
After about 1 ½ hours check your temp, you should be close.
Hot Off The Royall
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Preparing Grill: Low Indirect Heat
Preheat your grill to low heat (180 - 225) 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.)
Preparing Charcoal Smoker
Get the smoker ready, you will want your temperature of around 180-225 degrees. Remember, you are going low and slow here. This will take all day (4 hours); make sure you have plenty of cold beer.
Cooking In the Oven:
225 for 4 hours We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven.
Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temp. is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.
If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.
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.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.
There are no words good enough for this huge hunk of yum
About our Recipes We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smokers, Traeger, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”.
Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ. The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Live your Passion,
Ken & Patti
datenightdoins.com
Our Thanks to MM Livestock for their fine bacon, beef and pork.
MM Livestock Co.
Megan McDowell
951 259 2072 begin_of_the_skype_highlighting 951 259 2072 end_of_the_skype_highlighting
builttoslide@msn.com
www.california.beef.com
Posted by Ken Fisher at 10/31/2011 10:35 PM 
Categories: Fatty, pork, Beef
Tags: pizza fatty sausage hamburger beef pork grill bbq smoke recipe royall wood pellet grill ken patti datenightdoind how to
Categories: Fatty, pork, Beef
Tags: pizza fatty sausage hamburger beef pork grill bbq smoke recipe royall wood pellet grill ken patti datenightdoind how to
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