This was my first fatty.
I have made stuffed meatloaf and have a pretty good recipe for one, but fatties are a bit different.
This one started with 2 pounds of Jimmy Deen maple sausage flatened out in a 2 gallon zip lock plastic bag then I cut along the edges of the bag and peeled the top layer of the bag back to expose the sausage, this was followed by a coat of sugar maple rub over the sausage.
Then a pound or more of chopped, smoked spair rib trimmings that I generally use in my backed beans. These I mixed with fried onions and chopped fried Home made apple bacon.
Next I spread this eavenly over the sausage and sugar maple rub.
Then I chopped a large onion and 3 large cloves of garlic and a half pound of sliced Cajun sausage seasoned them with Grub Rub and sugar maple rub and fried them until the onions were clear and spread them over the rib trimmings and bacon mixture.
Then I covered everything with provolone and cheddar cheese and rolled it up in the zip lock bag.
Next weaved a pound of apple smoked bacon on a sheet of wax paper.
Then I seasons the rolled fatty with grub rub and carefully trenfered it on to the bacon weave and rolled the bacon around the fatty.
Then I liberally dusted the whole fatty with Jeff’s naked rub and started my MES 40” set for 275 to crisp that bacon. I used a compilation blend of pellets in my pellet tray it was done in 21/2 hrs. And turned out fantastic.
sorry I don’t know how to down load pictures with this new sight.
Randy,
I have made stuffed meatloaf and have a pretty good recipe for one, but fatties are a bit different.
This one started with 2 pounds of Jimmy Deen maple sausage flatened out in a 2 gallon zip lock plastic bag then I cut along the edges of the bag and peeled the top layer of the bag back to expose the sausage, this was followed by a coat of sugar maple rub over the sausage.
Then a pound or more of chopped, smoked spair rib trimmings that I generally use in my backed beans. These I mixed with fried onions and chopped fried Home made apple bacon.
Next I spread this eavenly over the sausage and sugar maple rub.
Then I chopped a large onion and 3 large cloves of garlic and a half pound of sliced Cajun sausage seasoned them with Grub Rub and sugar maple rub and fried them until the onions were clear and spread them over the rib trimmings and bacon mixture.
Then I covered everything with provolone and cheddar cheese and rolled it up in the zip lock bag.
Next weaved a pound of apple smoked bacon on a sheet of wax paper.
Then I seasons the rolled fatty with grub rub and carefully trenfered it on to the bacon weave and rolled the bacon around the fatty.
Then I liberally dusted the whole fatty with Jeff’s naked rub and started my MES 40” set for 275 to crisp that bacon. I used a compilation blend of pellets in my pellet tray it was done in 21/2 hrs. And turned out fantastic.
sorry I don’t know how to down load pictures with this new sight.
Randy,
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