Bambajita (Bambi Fajita) Fatty
My dad gave me 2 pounds of dear sausage two weeks ago. It's been calling my name in the freezer for a while now. On Thursday I thawed it and last night I rolled two fatties. These were the first baddies I've ever done. Of course after I got done rolling I discovered that I didn't have any saran wrap and was forced to use aluminum foil. I would have liked them rolled a little tighter in the fridge but the foil, surprisingly, kept them well together.
In addition to the bacon and the venison sausage, each fatty had two onions, one bell pepper, a few mushrooms, four slices of provolone cheese, a thin coating of a sweet barbecue sauce and a homemade rub.
This morning I fired up the mini WSM and threw them on for about two hours at 275° until they both reached and IT of 165°. Then I put them under the broiler for about five minutes to crisp up the bacon on top.
I will admit that although the bacon and the sausage were quite tasty, the internals left a lot to be desired. I don't know if it was the provolone cheese or the mushrooms, probably the mushrooms, but I will not be using this particular recipe again. Next time I'll leave out the mushrooms and give Colby Jack a try.
Here is the 2 pounds of frozen venison sausage
2 pounds rolled out into two Ziploc bags
The internals
My first ever bacon weave
The first Bambajita all rolled up and ready for the fridge
The mini loaded up with Apple and Hickory
Both fatties going on
TBS!
The mini finding it's happy place
IT reached
Fatties ready to be pulled
Qview
My plate!
- Ryan
My dad gave me 2 pounds of dear sausage two weeks ago. It's been calling my name in the freezer for a while now. On Thursday I thawed it and last night I rolled two fatties. These were the first baddies I've ever done. Of course after I got done rolling I discovered that I didn't have any saran wrap and was forced to use aluminum foil. I would have liked them rolled a little tighter in the fridge but the foil, surprisingly, kept them well together.
In addition to the bacon and the venison sausage, each fatty had two onions, one bell pepper, a few mushrooms, four slices of provolone cheese, a thin coating of a sweet barbecue sauce and a homemade rub.
This morning I fired up the mini WSM and threw them on for about two hours at 275° until they both reached and IT of 165°. Then I put them under the broiler for about five minutes to crisp up the bacon on top.
I will admit that although the bacon and the sausage were quite tasty, the internals left a lot to be desired. I don't know if it was the provolone cheese or the mushrooms, probably the mushrooms, but I will not be using this particular recipe again. Next time I'll leave out the mushrooms and give Colby Jack a try.
Here is the 2 pounds of frozen venison sausage
2 pounds rolled out into two Ziploc bags
The internals
My first ever bacon weave
The first Bambajita all rolled up and ready for the fridge
The mini loaded up with Apple and Hickory
Both fatties going on
TBS!
The mini finding it's happy place
IT reached
Fatties ready to be pulled
Qview
My plate!
- Ryan
