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.
When the eggs were set, I removed the mixture to a plate to cool prior to stuffing the sausage. Just before stuffing, I stirred in some shredded cheddar cheese.
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.
Here it is ready to roll up and after rolling up in the cut open gallon plastic bag that I used to shape it - I used some homemade breakfast sausage.
After rolling, I put it back in the fridge for about 30 minutes to firm up, then, gave it a light coat of pork rub and into the smoker for cooking to 145*. Here’s the finished fatty and pork loin.
This is the finished rib rack.
It was a nice 65* day here in East Tennessee - pretty nice BBQ weather for February - I wore shorts.
Have a great day and thanks for stopping by.
Larry
I still have yet to try making a stuffed fatty...I will get to it eventually....for now, I'll just admire yours!! And, I'm looking forward to hearing about the Pork Wellington!
ReplyDeleteAs always, Larry, your bbq looks fantastic. Those ribs are making my mouth water. I have to admit that I've never heard of a stuffed fattie. Is that more of a breakfast item? It really does look delicious. Love that filling!
ReplyDeleteCathy - a fatty is BBQ speak for an ot-of -the-wrapper chub of sausage (usually breakfast sausage) smoked until done. From there they can be stuffed, wrapped, etc. They can be stuffed with anything that suits your fancy. I've made them from Italian sausage and stuffed with my favorite pizza toppings for supper.
ReplyDeleteOh Gosh... You have made me hungry this morning... My little bowl of cereal just isn't the same thing!!!! ha ha
ReplyDeleteThat 'fatty' looks so good.
Have a great weekend. We had about 5 drops of rain this morning. ha
Betsy
I KNOW I would love the stuffed fattie! The ribs look mighty amazing too.
ReplyDeleteLarry, That Sunday brunch is looking really, really good! The stuffed fatty is intriguing and, of course, your ribs are hard to beat... Take Care, Big Daddy Dave
ReplyDeleteYou could have BBQ'ed here, in our 60 degree weather, as long as you wanted to stand in calf deep snow! Those shorts would not have been much help. I am jealous of your ribs.
ReplyDeleteYum! I have heard of this fatty thing, but have yet to experience one. Maybe some day!
ReplyDeleteAlmost as warm as a summer day in Wellington! I've never come across "fatty" before so had to look it up. Yours looks delicious. Barbequeing is very different here - I'm off to "a barbeque" at a friend's place on Sunday where the barbequing will comprise of cooking sausages and steak on their gas barbeque.
ReplyDeleteIt's BYO steak so I've just got mine out of the freezer (a thickish slice of grass-fed raw beef rump steak) to thaw in the fridge over night then I'll put it in a marinade for a wee while.
Happy cooking and eating to you both, Michelle downunder in NZ
This sounds decadent and delicious! I have to enjoy this stuff vicariously, but I do enjoy it. :)
ReplyDeleteyou have some great eats there my friend, and I love that jerky gun!
ReplyDeleteI have to come visit you for some good barbecue, cause if you can do this in winter I can't wait to see what you make in the summer!
I keep saying that I'm going to get around to making one of those pistons but haven't done it yet. It does result in a nicely shaped fatty!
ReplyDeleteIt all looks great. Almost got some ribs at Sam's yesterday but at $30+ a pack, I just couldn't make myself do it.