Decided to do a Fatty the other day and had a little trouble, wondering if you guys could help me through what I did wrong.
Started by flattening out the sausage. I used hot italian sausage and a beer bottle for a rolling pin - resourceful.
Then put the inners in. Did cheese, green peppers, onion and sprinkled some garlic powder, oregano and crushed red pepper:
Then rolled it and wrapped in saran wrap so that I could let it sit in the fridge rolled up while I went to pick up some bacon and other stuff:
Then weaved the bacon and wrapped the sausage (forgot to take pics of this). Here's where my problem came in, when I rolled it the bacon started to basically fall apart. Not sure why, but it didn't roll quite right. I was afraid it would fall apart in the smoker so I put some bacon on top and pushed it under and toothpicked it to keep it together.
Any reason why that would happen? I did the typical 5x5 weave, did I use too much inners and it was just too thick?
Also, had a buddy help me and prepare the ABT's. And I rubbed down the bacon inside and out with a rub I've been working on perfecting and sprinkled the bacon on the ABT's and some side bacon with it.
Now some QView for ya. Not too sure how far into the cooking this pic was but I think it was around the 45 min - 1 hour mark.
Some good smoke:
And some money shots including the nice people that helped me eat it.
Oh yea, and had a grease fire mid smoke, gonna have to use a water pan next time to catch the grease. Only problem it really caused was that the jalapenos were done so we just scooped the cream cheese out and ate it with the bacon. Turned out well though cause it had a real nice kick to it.
Thanks for reading guys! If anyone has any ideas on how to make it better next time and how to not have it fall apart I'm very open to suggestions.