Had about 25 people at my house yesterday for little BBQ party. I have a friend who's recently picked up the smoking bug and I've been helping him out via phone while he's been trying his hand at smoking. So it seemed like I was due for a smoke myself and could introduce him and others to some new things beyond ribs and pulled pork. Don't get me wrong. I love ribs and PP. Just wanted to give these folks a little something different. So I did two 5lb Corned Beef Briskets, one 5lb bonless pork butt, four split chicken breasts, one breakfast fattie, one pizza fattie, and two cans of SPAM. All this to be done on my 18.5" WSM. Gonna be a full house!
Something they'd never heard of was fatties and smoked SPAM. Most had never even tried spam. So here we go...
Let's do the Breakfast Fattie first. I started off with a 1lb chub of Jimmy Dean Regular Sausage. I rolled it out in a 1 gallon zip lock bag and put it in the freezer while I prepped the filling
I diced up 1/2 of a small yellow onion, sautee'd that then added 3 large scrambled eggs with a splash of milk and set that in the fridge to cool down.
A did a mini weave with bacon. Mini since I'm going to use 1 lb of bacon for both fatties.
Split down the sides of the baggie and lay it open
Layed down the onion and egg mixture
and then my secret that makes this fattie so darned delicious...smoked Gouda cheese. It's tastes awesome and melts to a nice smooth consistency. Yes, it's store bought.
All rolled up and moved over to the bacon
Here's the start of the pizza fatty. Same sausage, same story getting it rolled out. Now added some pizza sauce
a generous helping of Parmesan cheese
a bunch of pepperoni
I used Mozzerella string cheese thinking it would melt into a nice gooey mess in the middle. I didn't melt very well. I'll use shredded next time.
and some shredded cheddar
go take a nap with your friend the Breakfast Fattie
Foiled my Dudestramis and got the fatties working as an appetizer
WSM is packed. I've got a 5lb butt on the bottom and 4 split chicken breasts.
Time to get the SPAM ready. I did two cans of SPAM I did a cross hatch cut and sprinked with some rub
I threw those on the smoker for about an hour and a half. No temps taken. Just watched it until the cuts opened up like a bloomin onion.
The fatties hit 170 internal but the bacon was still pretty flimsy so I had started another batch of charcoal and dropped it in the Kettle. I put the fatties in there to crisp up the bacon.