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Sundried Tomato, Banana Pepper, Colby-Jack Fatty w/ How To Pics

Discussion in 'Fatties' started by GhostPirate, May 9, 2018.

  1. This Smoked Fatty post features step-by-step pics, so it's good for a beginner or a pro. You'll see my improvised "rolling pin" as well as the finished product. I also smoked some thick cut pork chops and andoullie sausage. Everything came out perfectly. Captions are at top of the photos. I hope you enjoy the pics.

    First, what you'll need:
    IMG_20160404_113549485_HDR.jpg IMG_20160404_141829667.jpg
    Sausage into a gallon zip bag for the perfect square shape and thickness:
    Roll out:
    IMG_20160404_142951124.jpg IMG_20160404_143138152.jpg
    Trim top of bag away:
    IMG_20160404_143421961.jpg IMG_20160404_143530728.jpg
    Cover w/ wax paper:
    Then a cutting board, and flip over:
    Remove ziplock bag and, 'wha-la', ready to fill:
    Fill one half, and leave a 1 inch border:
    IMG_20160404_144043737.jpg IMG_20160404_144617055.jpg
    IMG_20160404_144729613.jpg IMG_20160404_144755637.jpg
    Place on plastic wrap, roll it up tight, and tie ends:
    IMG_20160404_145033970.jpg IMG_20160404_145141629.jpg IMG_20160404_145200026.jpg IMG_20160404_145314713.jpg
    Yes an entire pound of bacon, and make weave on wax paper:
    IMG_20160404_145934904.jpg IMG_20160404_150421183.jpg IMG_20160404_150945170.jpg
    Remove fatty from plastic and roll inside bacon weave:
    IMG_20160404_151158901.jpg IMG_20160404_151256514.jpg
    Repeat the plastic wrap tight roll up, to give shape
    IMG_20160404_151420272.jpg IMG_20160404_151553472.jpg IMG_20160404_153104832.jpg
    Everything on my Brinkman drum smoker. Pork chops under fatty for bacon basting! Minion method royal oak briquettes with Macadamia Tree wood (from my yard, I'm in South FL).
    Smoked at about 250F for about 4 hours. Clean white smoke, and this was at the start, so the smoke eased up. Added wood every hour.
    At about halfway done. You could take the sausages off now, but I sometimes like them WAY smoked and dried more:
    Like this, and all else is done:
    IMG_20160404_182405755.jpg IMG_20160404_182411468.jpg
    To an internal temp of 170F, so it's done for sure.
    IMG_20160404_182539462.jpg IMG_20160404_182930715_HDR.jpg IMG_20160404_184204719_HDR.jpg
    So that's the Smoked Fatty with Sundried Tomatoes, Banana Peppers, Pepperoni, and Colby-Jack Cheese. It was delicious. Thank you so much for checking out my first post here! I love this forum.
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well your first post was a good one!
    Everything looks delicious!
    Very nicely done & and congrats on getting on the carousel!!
    GhostPirate likes this.
  3. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Excellent fattie! I like that crispy skin texture on sausage too.
    GhostPirate likes this.
  4. Thank you SmokinAl ! Keep Florida Smoking! :)
    Thank you! Oh cool I thought I was the only crispy sausage lover.
  5. Nice job
    GhostPirate likes this.
  6. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Ill bet that was especially good like that with andouille! Something akin to the likes of crisp pepperoni
    GhostPirate likes this.
  7. Exactly browneyesvictim, I started doing it after making it that way by accident when camping once.
  8. airman

    airman Newbie

    I think you need a promotion from newbie. ALL of that looks beautiful.
    Well done sir. Well done.
    GhostPirate likes this.
  9. Phil Chart

    Phil Chart Meat Mopper SMF Premier Member

    Looks awesome well done
    GhostPirate likes this.
  10. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Awesome first post. It's gonna be tough for you to top it with your second. The fatty looks great nice combo and tutorial.

    Point for sure.

  11. Awesome Chris, thank you. I learned from all the pros around the forum.
  12. Smoke23

    Smoke23 Smoking Fanatic

    Great smoke and great post!
  13. paul nj shore

    paul nj shore Fire Starter SMF Premier Member

    Great job ! But there `s NO WAY those sausages would have made it to the end of the cook !!!
  14. normonster

    normonster Meat Mopper

    Nice work. Thank you for the share.

    Agree with @paul nj shore though.....those sausages would have been appetizers on the spot!! haha!
    GhostPirate likes this.
  15. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Great fattie, great post, great qview. Other than that, nothing to see here. Big like!
    GhostPirate likes this.
  16. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    GP, Awesome post and awesome fatty ,chops and sausage ! LIKE
  17. dcecil

    dcecil Master of the Pit

    That looks amazing, nicely done
  18. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Damn GP, you rocked that! Thanks for sharing and keep up the good BBQ work.
    GhostPirate likes this.
  19. nimrod

    nimrod Meat Mopper

    Really nice job at the tutorial and great looking fattie.
    Keep a eye out for the fall gathering in the events section. We'll be camping come Nov in Sebring. Just a short drive from the T-Coast.
    GhostPirate likes this.
  20. Oh cool Craig, thank you so much. I'll watch for that and be sure to attend. I love to camp and November is a great time of year for it.