After the brisket and pork comes the rest of the stuff, starting with wings. Had an order for 40 pieces and decided to smoke another 40 or so for myself. After trimming up (wingtips cooked all night for chicken broth), I gave them a light coating of Billy Bones competition – they don’t need much since they will be getting double tossed in wing sauce.
I smoked them for 30 minutes at 250*, then flipped them for another 30 minutes. Tossed them in Anchor Bar wing sauce and back in the smoker in a pan for 30 min, then flipped until done (165*) another 45 minutes. They are not crispy, but the time in the pan with the sauce on them yields a nice bite through skin.
I had the drummies and two bone pieces seperate as they cook at different rates.
Removed them from the pit and tossed again in wing sauce – the spiciness of the sauce seems to lessen in the pit. They were excellent.
My plan was to make two fatties –the first a breakfast fatty from pork breakfast sausage stuffed with scrambled eggs, hash browned potatoes, roasted red peppers, onions, scrambled eggs and cheese (more about it later). The second was to be a first try at a pizza fatty which is breakfast sausage stuffed with pepperoni, onion, mushrooms, black & green olives, roasted red peppers, mozzarella cheese and marinara sauce – would have used Italian sausage had I had some. After stuffing, I started to roll it up and realized I had no chance – way too much stuffing. I could have compacted it in the sausage gun, but I was trying to get more of a pinwheel than all of the stuffing in the middle. Basically, it normally takes 1 ½ - 2 pounds of sausage to make a good fatty and I had tried just a pound. Here are pics of the step-by step assembly process.
Newman's marinara and some pizza spices.
I still had the sausage I had planned for the other fatty, but did not want to start all over, so I decided to just top the stuffed one with the other sausage and wahla, the flat fatty is born – unless of course someone else has done it.
I cooked it a pan for an hour, then flipped it on to another pan until done. I was afraid it would fall apart if I didn't use the pans. It didn't have much color as I put no rub on it.
Bev commented this was the best fatty she'd ever had - pretty good endorsement I thought.
I had cooked up the stuff for the breakfast fatty first so it could cool but since I had no more sausage, I decided I could feel a breakfast meal coming on. When Bev got up, I asked her to convert the fatty stuffing into breakfast burritos and she made a delicious concoction. She stuffed the tortillas, then topped with roasted red pepper sauce and cheese and into the micro for a few seconds to heat everything and melt the cheese. Then top it off with some lettuce and tomatoes. What a great improvised meal – glad I was short sausage.
Also did a couple of rounds of bologna. Started by rubbing them with my homemade spicy mustard then rubbed them with salt free Wolfe Rub Bold. Forgot to get a finished picture - which looked great, but here they are headed for the smoker.
Finally I had a package of 4 farm raised quail in the freezer that needed to be used so I sprinkled with Billy’s Competition, wrapped in bacon, and smoked to 165*.
Well that's all for this smoking session. I thought everything turned out very good and look forward to the next time. Have a great day. Larry