THANKSGIVING FATTIE - ( only second fattie ever made )
I KNOW it is not Thanksgiving BUT I am thankful for my wife. So I decided to make her something special for breakfast and lunch today as we both had to work on Mother's Day.
First I wove some turkey bacon, then sprinkled some of Jeff's Dry Rub on it.
I took a pound of ground turkey and mixed my Summer Sausage seasonings with it, put it in a zip-lock bag and into the fridge for the night. Thanks to Cowgirl, I made a Fattie Piston ( made two of them so that the fillings could stay in them while in the fridge ) and made up the stuffing and put it in the fridge for the night as well. The stuffing is made from whole wheat bread cut into cubes, finely chopped yellow onion and green pepper, melted butter, and a little water to make the whole mixture stick together. Last night I rolled the stuffing and the turkey sausage together.
Then rolled the sausage with the woven turkey bacon, and set it in the fridge until I finished the Breakfast Fattie and got the smoker warmed up.
BREAKFAST FATTIE ( Third fattie ever made )
Wove the bacon. Then sprinkled some of Jeff's Dry Rub on it.
The filling for the breakfast fattie is made from 1/2 Venison and 1/2 Pork mixed with maple sausage seasonings, put in a zip-lock and put in the fridge for the night. The center is made from potato cubes, finely diced yellow onions and green peppers, cheddar cheese and egg. Put it in the fridge as well for the night. Then rolled the potato center and maple sausage together.
Then rolled it in the bacon and wrapped it to go in the fridge until the smoker was heated up.
I smoked them with hickory. Got the internal temp to 160. Below in the front is the Thanksgiving Fattie and the Breakfast Fattie is in the rear.
I finished at 12:50 AM - Yes, AM this morning. Got a late start last night as I worked all day.
Here is the Breakfast Fattie sliced this morning.
Here is a close-up shot of the Breakfast Fattie just before it went in our stomachs. My wife said that if I keep this up that I can stay around for the rest of my life.
Here is a shot of the Thanksgiving Fattie sliced.
Here is a shot of my wife's plate for lunch today. It was a surprise for her as she got called in to work ( on her day off ) at 8:30 and got off at 12:30, and this was waiting for her when she got home. I even added cranberry sauce to try and make it more authentic. GUESS WHAT - I made even more brownie points.
This forum is fantastic. Thanks for all the ideas, etc.
I KNOW it is not Thanksgiving BUT I am thankful for my wife. So I decided to make her something special for breakfast and lunch today as we both had to work on Mother's Day.
First I wove some turkey bacon, then sprinkled some of Jeff's Dry Rub on it.
I took a pound of ground turkey and mixed my Summer Sausage seasonings with it, put it in a zip-lock bag and into the fridge for the night. Thanks to Cowgirl, I made a Fattie Piston ( made two of them so that the fillings could stay in them while in the fridge ) and made up the stuffing and put it in the fridge for the night as well. The stuffing is made from whole wheat bread cut into cubes, finely chopped yellow onion and green pepper, melted butter, and a little water to make the whole mixture stick together. Last night I rolled the stuffing and the turkey sausage together.
Then rolled the sausage with the woven turkey bacon, and set it in the fridge until I finished the Breakfast Fattie and got the smoker warmed up.
BREAKFAST FATTIE ( Third fattie ever made )
Wove the bacon. Then sprinkled some of Jeff's Dry Rub on it.
The filling for the breakfast fattie is made from 1/2 Venison and 1/2 Pork mixed with maple sausage seasonings, put in a zip-lock and put in the fridge for the night. The center is made from potato cubes, finely diced yellow onions and green peppers, cheddar cheese and egg. Put it in the fridge as well for the night. Then rolled the potato center and maple sausage together.
Then rolled it in the bacon and wrapped it to go in the fridge until the smoker was heated up.
I smoked them with hickory. Got the internal temp to 160. Below in the front is the Thanksgiving Fattie and the Breakfast Fattie is in the rear.
I finished at 12:50 AM - Yes, AM this morning. Got a late start last night as I worked all day.
Here is the Breakfast Fattie sliced this morning.
Here is a close-up shot of the Breakfast Fattie just before it went in our stomachs. My wife said that if I keep this up that I can stay around for the rest of my life.
Here is a shot of the Thanksgiving Fattie sliced.
Here is a shot of my wife's plate for lunch today. It was a surprise for her as she got called in to work ( on her day off ) at 8:30 and got off at 12:30, and this was waiting for her when she got home. I even added cranberry sauce to try and make it more authentic. GUESS WHAT - I made even more brownie points.
This forum is fantastic. Thanks for all the ideas, etc.
