I decided it was time to take a traveling break and do a food post. We’re having a little brunch get together on Sunday and one of the requested items is a stuffed fatty. On Wednesday of this week, I smoked the fatty, along with a slab of ribs and a piece of pork loin. I plan to use the loin as an experiment by stuffing and making into Pork Wellington. It just got a light coat of my pork rub and was cooked to 142* internal temp in a 235* pit. I also cooked the ribs for the Sunday brunch and they also got a coat of my pork rub.
I won’t go into a step-by-step on making a fatty as I’m confident all of the BBQers who read my blog know how - although they could be cooked on a grill or in an oven. I considered a bacon weave on the outside like Jeanie usually does over at Cowgirl's Country Life, but I was already planning plenty of meat for the meal.
I first diced and fried 3 strips of bacon then removed and drained them on paper towels. I didn’t have any frozen hash browns so I made some fresh ones from potatoes that were sprouting and needed to be used. I cooked the potatoes and some chopped onion in the bacon grease then added a small can of chopped green chiles and 4 beaten eggs.
In Jeanie's post, linked above, she also shows the plastic pipe and piston she uses to shape her stuffing mixture into a dense log - she's really talented. I don’t have one of them, but I do have a jerky gun that performs the same function - although a little bigger around would be better.
Have a great day and thanks for stopping by.