McBubba's Fatty Sammy
- Thread starter bbq bubba
- Start date
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chargrilled
Meat Mopper
derek
Newbie
- Dec 29, 2007
- 1,846
- 12
derek
Newbie
sweet! ok, so so you hollow out the middle and stuff the pep/on/chz in or do you cut in half fill and then close it back up. sorry for all the questions but those look fantastic
Bubba, fine lookin fatty!
Derek, yall roll out the sausage to bout 3/8 to 1/2 inch thick, lay yer goodies on it and roll it back up. Use wax paper to roll the suasage out on, the colder the sausage the lessin it's gonna stick to the paper. Then after ya got it rolled up, use the paper to help carry it out to the smoker and roller right off onto yer grate.
Ken, yall had what this mornin?! Can ya get a shot fer that? Taint fatal is it?
Derek, yall roll out the sausage to bout 3/8 to 1/2 inch thick, lay yer goodies on it and roll it back up. Use wax paper to roll the suasage out on, the colder the sausage the lessin it's gonna stick to the paper. Then after ya got it rolled up, use the paper to help carry it out to the smoker and roller right off onto yer grate.
Ken, yall had what this mornin?! Can ya get a shot fer that? Taint fatal is it?
derek
Newbie
kratzx4
Smoking Fanatic
jbg4208
StickBurners
Derek, I'm gonna do a breakfast fatty (cheese, fried eggs, mushrooms, onions, spinach and cheese) Tuesday or Wednesday. Will take step by step Q-view for ya!
Now those are good lookin fatties. I have to try the roll up method. I was just flattening out the sausage a fillin the sucker. But my fatties are like me, too fat! Cheese and stuff are poppin out the seams as the sausage cooks. I'm going a little lighter with the mixins and rollen em up next time.
Awesome looking grub!
Awesome looking grub!
Dang it Bubba ...there goes another keyboard ...drool slurp wipe
... AWESOME pics bud ,thanks for sharing
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