Fatties, the first time I heard of what these things were I thought "Oh my goodness", I gotta make some of these. Sausage stuffed with anything you can think of wrapped in a blanket of bacon. Mmmmmmmmmmmmmmm.
Here are some and how to for anyone who dares try it :)
My first 2 were a cheese burger and a pizza:
Heres some how-to pictures, the rest will be the fatties when finished.
This one is the bacon cheeseburger. I used hamburger for the meat on this one, most fatties are sausage (Jimmy Dean, I'm not sponsored by JD but trust me, the other brands even ones not so cheap are too mushy to work with).
I layered cheese slices, bacon and pickles on the burger after I rolled it out in a gallon ziploc bag to make a flat square (tip: place it on wax paper or it sticks to everything). I recommend leaving a little more room to roll than I did with this one, or a helping hand would be nice.
This one is the pizza, simple, sausage for the roll, pepperoni, pizza sauce, and mozzarella cheese (next time I'm using more cheese) and Italian seasoning.
Rolled up in a bacon blanket. The one on the right was for the pizza, I tried to cross the weave diagonally to identify it from the other, I also sprinkled Italian seasoning on the bacon for the pizza.(tip: If you like crispier bacon, don't be afraid to use cheap thin bacon, I've tried with the good thick bacon, I liked it but it was chewy, some folks don't like that)
On the smoker at 225* or so for 2-3 hrs. depending on how thick they are, I pull mine off at internal temp. of 165-170*
These are a couple I tried with Moose and Deer for the roll, I stuffed them with cheese, onion, bell pepper and mushrooms.
They look good but they were really dry, even with the bacon wrap, I though it would be moist. I didn't care for the moose, (I have had moose steak, was great) for some reason it was pretty gamy. The guy who gave me the meat LOVED it, of course, he spent $6000 on a trip to Alaska to get the meat, so I would expect him to be a little bias :)
I have more deer burger so next time I'm going to mix in some cheap fatty sausage, that ought to be allot better.
Next I got brave and tried leftover chili in a couple, the best tasting disaster I have ever cooked. The one that split open was juicier chili than the first, it was hard to roll but it split right away and held that shape, it was actually really good.
My post on
http://www.smokingmeatforums.com/ spawned an idea that I want to try. If I can come up with a way to get these things rolled with soft wet fillings, I thought I would try some beef stew ingredients, stroganof, home made mack'n cheese !!
Kinda like a bread bowl!! Freekin great to eat!
If you don't have a smoker, you could probably bake them at 250* for a couple hours and they would be pretty dang good too.
Here is a link to more instructions on how to weave and roll a fattie:
Till later all,
Q
