I gave the fattie a whirl this weekend to help break-in the new King Kooker (KK). All in all it went well and I like the KK (review still pending...but the bottom-line is that it's a great smoker) and loved the fattie. Why 1.0 and 1.1? Well, I almost forgot to put the cheese in initially!
D'OH!
It was pretty standard: eggs, mushrooms, bell pepper, onion, cheese, Tony's seasoning. For the sausage I used NC-based Neese's country sausage (some of the best store-bought around in my opinion) and whatever bacon was on sale. I figure I'll get more creative next time around. And I like the idea someone had of turkey sausage to lighten it up a bit...
The appearance upon roll-up was pass-able but not great as I had to perform surgery and add cheese then toothpicks to button it up. Lesson learned--you almost can't have enough cheese in one of those bad boys.
Cooked around 275*-ish, pulled at an internal of 165* (~2.5 h cook time).
Tasted great! We have quite a bit of leftovers though as we were trying to save room for the rest of the goodies that I was smoking up for dinner and a fattie is anything but "lite fare".
It was pretty standard: eggs, mushrooms, bell pepper, onion, cheese, Tony's seasoning. For the sausage I used NC-based Neese's country sausage (some of the best store-bought around in my opinion) and whatever bacon was on sale. I figure I'll get more creative next time around. And I like the idea someone had of turkey sausage to lighten it up a bit...
The appearance upon roll-up was pass-able but not great as I had to perform surgery and add cheese then toothpicks to button it up. Lesson learned--you almost can't have enough cheese in one of those bad boys.
Cooked around 275*-ish, pulled at an internal of 165* (~2.5 h cook time).
Tasted great! We have quite a bit of leftovers though as we were trying to save room for the rest of the goodies that I was smoking up for dinner and a fattie is anything but "lite fare".
