I decided since I loved my Anaheim ABT’s, and I love fatties that it was time to combine the two. So here it is. The ABT Fattie. I smoked two Anaheim ABT’s at 250 for 1.5 hours with cherry wood.
While the ABT’s were smoking I made some fresh pork sausage from some ground pork butt’s. Kind of a Brat mix of spices. I used sea salt, white pepper, marjoram, mace, ginger, parsley. Hand mixed and flattened out in a zip lock bag. Rested the sausage in the fridge while I did my bacon weave.
Once the ABT’s were done, I rolled them in the sausage with a little extra Jack cheese.
Wrapped in the bacon.
Rested in the freezer 20 minutes, then on to the MES with an extra anaheim ABT for the wife.
Smoked at 250 with cherry wood till 160 in the middle. I then broiled it to crisp the bacon.
The result was really tasty. I may add some roasted pepper bits to the sausage itself next time to punch up the sausage. My wife agrees this is a winner recipe that we will tweak to perfection.
While the ABT’s were smoking I made some fresh pork sausage from some ground pork butt’s. Kind of a Brat mix of spices. I used sea salt, white pepper, marjoram, mace, ginger, parsley. Hand mixed and flattened out in a zip lock bag. Rested the sausage in the fridge while I did my bacon weave.
Once the ABT’s were done, I rolled them in the sausage with a little extra Jack cheese.
Wrapped in the bacon.
Rested in the freezer 20 minutes, then on to the MES with an extra anaheim ABT for the wife.
Smoked at 250 with cherry wood till 160 in the middle. I then broiled it to crisp the bacon.
The result was really tasty. I may add some roasted pepper bits to the sausage itself next time to punch up the sausage. My wife agrees this is a winner recipe that we will tweak to perfection.
