Well, I attempted my first fatty over the weekend. I took some italian chicken sausages out of the casing, stuffed with sauteed onions, bell peppers and cheese. I covered it with Jeff's rub and put it in the fridge to firm up. That's where the problems started...
I don't know if it was too thin, stuffed to thick or the sausage was just too soft but there was no way this baby was making it into the GOSM in one piece. I saw the warning signs earlier but as I lifted it in, it split in my hands. I salvaged the big side pretty well but Fatty Jr. became a meatball.
Anyway, it tasted great and I think I learned some lessons. On to the Q-View:
ABTs ready to go in the smoker (wife doesn't do bacon):
Finished "Fatty" (you can barely see Fatty Jr. in the background):
ABTs ready to consume -- they were a big hit too:
I don't know if it was too thin, stuffed to thick or the sausage was just too soft but there was no way this baby was making it into the GOSM in one piece. I saw the warning signs earlier but as I lifted it in, it split in my hands. I salvaged the big side pretty well but Fatty Jr. became a meatball.
Anyway, it tasted great and I think I learned some lessons. On to the Q-View:
ABTs ready to go in the smoker (wife doesn't do bacon):
Finished "Fatty" (you can barely see Fatty Jr. in the background):
ABTs ready to consume -- they were a big hit too: