Monday August 04, 2008

101romad®'s Smoked Fatty

This recipe can be modified to use pretty much any meat such as lamb,
beef, italian sausage, any stuffing, and any sauce or topping. Be
creative with your ingredients. I've made breakfast fatties with boiled
eggs. Some people wrap them in bacon but it won't crisp unless put
directly over hot coals.

1lb. Bulk sausage
approx. 1/4 cup chopped red onion
approx. 1/4 cup chopped tomato
approx. 1/4 cup chopped bell pepper
approx. 1/4 cup shredded cheddar or mozzarella
Sea salt (or kosher)
Fresh ground pepper
Mrs. Dash Original Blend
Sweet Baby Ray's BBQ sauce
Hickory, mesquite, or oak for smoking

Roll out the sausage to make a rectangle about 1/4 inch thick, approx
5"x7".
Put the onion, tomato, and pepper down the middle of the sausage
Sprinke cheese over filling
Salt and pepper to taste
Fold over sides of sausage to make what looks like a mini-meatloaf, seal
up well
Sprinkle Mrs. Dash, salt, and pepper over top. Rub in lightly

Put on grill set up for indirect cooking or smoker for low and slow
(somewhere around 225-275 for either method)
Once preheated and smoke started, place fatty on and cover grill/smoker
Keep smoke flowing for at least 30 minutes and don't open for at least
30-45 minutes, preferably 1 hour, to let sausage set
After 1 hour you can lightly baste with BBQ sauce and add a little more
smoke
Monitor temp until it reaches at least 165 internal(approx 2-3 hrs
total). Take off, let it rest a few minutes, and slice.

I've made these with 2-3 lbs of meat also. The larger ones make a great
alternative to burgers.

Thanks for the recipe 101!!

keep sending in your recipes via tmailing tigerchef or email them to
tag240@jwu.edu

don't forget, we still have our recipe of the week coming up on thursday so get your submissions in before then!