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FATTIE SLIDERS, appetizer or meal? steps & qview

SmokinAl

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This is our favorite way to eat fatties. On a slider bun. They are great for guests as appetizers, or 2 or 3 of them make a meal.

The ingredients for these are:

1 1/4 lbs. spicy breakfast sausage (I use 1 1/4 lb instead of 1 lb. because I tend to over stuff & 1 lb. just won't cover the outside)

3 small hot dogs, sliced lengthwise into quarters

5 jalapeno's, slivered without the seeds

10 slices Swiss cheese

10 slices crispy bacon, (I bake it in the oven until crispy)

your favorite pork rub.


I always spray the inside of the bag with Pam, it seems to roll out better & release easier.


Then cut the corners of the bag so the air can get out & the sausage fills the bag easier.


Also make a slit in the top under the seal.


Then roll it out with a rolling pin.


Now cut the bag down the side.


Then the other side.


Then flip it onto a piece of wax paper.


Add 4 slices of Swiss cheese, leaving about 1" on both sides, and 2" on the end.


Now about 3/4's of the hot dogs are added, keeping them even with the edge of the cheese.


Then about 3/4 of the jalapenos.


Then 3/4's of the bacon.


Then 4 more slices of cheese.


Next the remaining bacon, jalapeno's, & hot dogs go on the end.


Then the last 2 pieces of cheese go on top.


Roll it up as tight as you can in the wax paper. Then tuck the sides in so they are sealed.


Unroll the wax paper, and dust the fattie with pork rub. I had a few jalapeno slices, & a couple of hot dog slices that wouldn't fit.


I like to dust it on the saran wrap that I'm going to twist it up in. I use 2 sheets for double thickness, because this is a big fattie.


Spin it up & into the fridge for a few hours.


Ready for the smoker.


Into the trusty Smoke Vault.

I'm using red oak chunks & some hickory chips to get it smoking right away.


Burners on & were going to take it to 165 IT.


The slider buns just came out of the oven, courtesy of Judy.


The fattie is all done, I'm going to let it rest about 45 minutes so the cheese won't run out when I cut it up.


OK here it is after cutting off a few slices, I got 14 slices from this one fattie.


Here's a couple with some pickles & olives.


I'm getting hungry!!


Dinner time!!


Thanks for looking Folks!!!

Al
 
Last edited:

worktogthr

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Wow Al!  What a great looking fatty.  Haha, makes me laugh because I rolled a couple of them last night, and like you I tend to overstuff but I only had a pound of sausage in each one.  And they exploded.  hahah so now instead of having all the goodness in the middle, its throughout the meat.  I'll call them bullet meatloafs haha.  

You take a lot of care in the layering of ingredients and that along with the extra 1/4 pound must be the secret because those things look awesome!  Excellent idea too with the cooking spray!  I'm definitely trying that.

Points for a great fatty and a lot of helpful tips!
 

tropics

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Al that is impressive,excellent smoke and very good q-view I still have not made a fatty. points

Richie
 

SmokinAl

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Wow Al!  What a great looking fatty.  Haha, makes me laugh because I rolled a couple of them last night, and like you I tend to overstuff but I only had a pound of sausage in each one.  And they exploded.  hahah so now instead of having all the goodness in the middle, its throughout the meat.  I'll call them bullet meatloafs haha.  

You take a lot of care in the layering of ingredients and that along with the extra 1/4 pound must be the secret because those things look awesome!  Excellent idea too with the cooking spray!  I'm definitely trying that.

Points for a great fatty and a lot of helpful tips!
Thanks a lot, Chris! Thank you for the point too!

I make a lot of sushi, and the key to making good sushi is to be very exact with the size & the layering of the ingredients. I found if you do that with the fatties they come out much better, no leakage. Also your right about the extra 1/4 lb., it makes all the difference in the world.

Al
 
Al that is impressive,excellent smoke and very good q-view I still have not made a fatty. points

Richie
Thanks for the point Richie!

I can't believe you haven't made a fattie yet. There taste is pretty crazy good. Not the healthiest thing to eat, but once in a while they are great. Especially if you have friends over. Most people have never even seen one. I tell them it's Red Neck sushi.

Al
Man that looks good! Those buns look perfect. Point
Thanks a lot Rob, and thanks for the point. The buns were perfect, but that credit goes to my wife Judy!

Al
 

b-one

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Nice looking fattie and great serving idea!Thumbs Up
 

crazymoon

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SA, great looking fatty with some excellent goodies stuffed inside.I like the idea of sliders out of fatties ! 
 

chef jimmyj

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Lots of stuffing makes the meat. Looks great...JJ
 

billyboy402

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Looks Great Al. all the way down to the veggies. Your little lady did real nice with those slider buns as well. point from me on the extra sausage used. I attempted my first fattie the other night, it came together but the extra meat might have helped me along.
 

SmokinAl

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SA, great looking fatty with some excellent goodies stuffed inside.I like the idea of sliders out of fatties ! 
Thanks CM! It seems we make some kind of sandwich out of everything!

Thanks for the point!

Al
 
Lots of stuffing makes the meat. Looks great...JJ
Thanks JJ,

It doesn't seem like a lot of stuffing until you start to roll it up.  


Al
 

GaryHibbert

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Great idea Al.  I never thought of fatty sliders.  I'm going to have to try that.  Of course I won't have Judy around to make her, as usual, beautiful buns.  


  for thinking outside the box.

Gary
 

disco

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The only thing better than an Al post is an Al meal! Kudos and points!

Disco
 

SmokinAl

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Looks Great Al. all the way down to the veggies. Your little lady did real nice with those slider buns as well. point from me on the extra sausage used. I attempted my first fattie the other night, it came together but the extra meat might have helped me along.
Thanks Billy,

I can't tell you how many times I thought that 1 lb wasn't enough. I would have most of the cheese leak out into the smoker. It wasn't until I started making my own breakfast sausage that I started bagging it up in 1 1/4 lb. bags. What a difference.

Thanks for the point!

Al
 
Great idea Al.  I never thought of fatty sliders.  I'm going to have to try that.  Of course I won't have Judy around to make her, as usual, beautiful buns.  


  for thinking outside the box.

Gary
Hey Gary,

Thanks for the point!

Before I got Judy to make the slider buns, we got Yeasty rolls at Wally World. About the same size, but not quite the same taste. They work very well though.

Al
Looks great Al!

Points!
Thanks a lot Case, I appreciate the point too!!

Al
 
The only thing better than an Al post is an Al meal! Kudos and points!

Disco
Thanks Disco,

Your too kind!

Thank you for the point too!

Al
 

driedstick

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Dang it Al that looks awesome!!! Great job,, like the final shots!!  


A full smoker is a happy smoker 

DS
 
 

SmokinAl

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Thanks DS!

And thank-you for the point!

Al
 

sauced

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Hey Al.....fantastic looking fattie!! Thanks for sharing!!
Points!!
 

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