It was an awesome party. 130 pound hog rubbed down and cooked over coals for 8 hours. It was a hit. It was perfect. Later on that night we did a family dinner for 40 that was heavily polish. They are great customers, and one dish they wanted was Escalloped Sauerkraut. After I made it I had leftover Keilbasa and Sauerkraut so I made them a Fattie and carved it like tenderloin. It was the hit. I thank whoever came up w/the idea. All I know is that I learned it here.