Well I did my first fattie today. Rolled it yesterday and smoked it today. (That meant something different back in the 70's!)
Flattened ole Jimmy Dean in a bag the split the bag & added ingredients before rolling, mushrooms, onions, provolone, and potatoes.
I cut one large baking potato into 1/4" cubes and sautéed them in olive oil with some Tony's Creole seasoning. I threw the previously chopped mushrooms in with them. Only used about half of what I sautéed.
I did my bacon weave using pretty much the whole pack and wrapped it all up. Then into plastic wrap and into the fridge overnight.
This afternoon, into the MES 30 @ 225. This was also my fist chance to use my Maverick, which BTW, is great!!
Almost finished and looking good !
I got the IT to 175° then briefly threw it on a hot gas grill to crisp the bacon. Not sure that was necessary and turned my back to run inside briefly and had a severe flare-up. Darn if I didn't almost have a catastrophe at the zero hour!
The hero shot ! Sweet success! We all were anticipating it and were not disappointed. My wife is usually skeptical about my "experiments" but she jumped on this puppy as did my little girl (who can shovel sausage of any variety down as quickly as I can!) The only complaint is my wife and I both thought it a bit salty. Figured it must be the bacon. I told her we can make it without the bacon and she quickly shushed me to that idea!
It is something new and different, very meatloaf-esq and is certainly a fine addition to the meal repertoire around here!
Thanks for all the help and BTW, you guys around here are ruining me!
Flattened ole Jimmy Dean in a bag the split the bag & added ingredients before rolling, mushrooms, onions, provolone, and potatoes.
I cut one large baking potato into 1/4" cubes and sautéed them in olive oil with some Tony's Creole seasoning. I threw the previously chopped mushrooms in with them. Only used about half of what I sautéed.
I did my bacon weave using pretty much the whole pack and wrapped it all up. Then into plastic wrap and into the fridge overnight.
This afternoon, into the MES 30 @ 225. This was also my fist chance to use my Maverick, which BTW, is great!!
Almost finished and looking good !
I got the IT to 175° then briefly threw it on a hot gas grill to crisp the bacon. Not sure that was necessary and turned my back to run inside briefly and had a severe flare-up. Darn if I didn't almost have a catastrophe at the zero hour!
The hero shot ! Sweet success! We all were anticipating it and were not disappointed. My wife is usually skeptical about my "experiments" but she jumped on this puppy as did my little girl (who can shovel sausage of any variety down as quickly as I can!) The only complaint is my wife and I both thought it a bit salty. Figured it must be the bacon. I told her we can make it without the bacon and she quickly shushed me to that idea!
It is something new and different, very meatloaf-esq and is certainly a fine addition to the meal repertoire around here!
Thanks for all the help and BTW, you guys around here are ruining me!
