Ok did my first fattie and this post is to let others know that not all turn out great as most post here usually just record of those good times cause we have a tendency to only post the wow stuff.
So to relate to some of those not so wow moments here are some the problems I had.
Got to thank GMC 2003 for tutorial(s) because without his presentation of steps it might have ended up with an even a bigger pooh pah.
First problem did not get meat lined up on the parchment paper (i mean shis how could i miss almost the whole sheet when I flipped the meat on to it).
Working through that started my filler ( breakfast sausage, shredded cabbage, cheese ).
Then came the fun part trying to roll it into a log. Kept have stuffing escape. Finally got it done and had a decent looking log. Turned around and oh shiest there were the seasonings that i wanted to season the inside with and well yep forgot as I was so focused on the log part.
Well can't undo log now so over came that problem with my brine injector needle. After doing the bacon wrap (almost ran out of bacon in fact had sort of fudge and it is a god thing bacon will stretch a little when it has reached room temp. ) Note to self have more bacon than what you will need.
Ok got it tight t the log and injected log with the brine of soy, maple syrup garlic powder and ginger.
Smug here.
Stuck in refer until cook time.
Well got the old kettle fired up (used chunks of hickory for smoke as bacon was hickory smoked) and covered.
Well then it went south again (next time turn off the phone). Kid called had a crises and by the time I got the fixed my poor little fattie was almost brunt. Bacon sort of had that burnt end look.
Still moved on. Glazed with wild sage honey and soy...let rest.
Cut it open and well were in the heck was all the filling. I mean some of it was there, but i sure thought I had a heck of a lot more inside that critter.
Served on a bed of rice. Side of my ever present chilies.
Actually not a bad flavor but a little drier than desired. Oh well maybe next time.
So to relate to some of those not so wow moments here are some the problems I had.
Got to thank GMC 2003 for tutorial(s) because without his presentation of steps it might have ended up with an even a bigger pooh pah.
First problem did not get meat lined up on the parchment paper (i mean shis how could i miss almost the whole sheet when I flipped the meat on to it).
Working through that started my filler ( breakfast sausage, shredded cabbage, cheese ).
Then came the fun part trying to roll it into a log. Kept have stuffing escape. Finally got it done and had a decent looking log. Turned around and oh shiest there were the seasonings that i wanted to season the inside with and well yep forgot as I was so focused on the log part.
Well can't undo log now so over came that problem with my brine injector needle. After doing the bacon wrap (almost ran out of bacon in fact had sort of fudge and it is a god thing bacon will stretch a little when it has reached room temp. ) Note to self have more bacon than what you will need.
Ok got it tight t the log and injected log with the brine of soy, maple syrup garlic powder and ginger.
Smug here.
Stuck in refer until cook time.
Well got the old kettle fired up (used chunks of hickory for smoke as bacon was hickory smoked) and covered.
Well then it went south again (next time turn off the phone). Kid called had a crises and by the time I got the fixed my poor little fattie was almost brunt. Bacon sort of had that burnt end look.
Still moved on. Glazed with wild sage honey and soy...let rest.
Cut it open and well were in the heck was all the filling. I mean some of it was there, but i sure thought I had a heck of a lot more inside that critter.
Served on a bed of rice. Side of my ever present chilies.
Actually not a bad flavor but a little drier than desired. Oh well maybe next time.