Fatty 3/22/10

Fatty

3/22/10

Chef-Boy-Arnie

Ingredients

3 lbs Bacon
2 lbs Breakfast sausage

1 lb Pepper Jack cheese slices

2 Jalapeños peppers

1 Medium sized sweet onion

1 oz Fresh spinach

2 oz Rib rub
2 oz Barbecue sauce
2 1 gallon Ziploc bags
4 Pieces of wax paper roughly 16 inches long

This recipe is enough for two Fatties

Cut the tops off of the jalapeños and discard.

Dice the jalapeños up (for a little less heat clean the seeds and membrane out of the jalapeños)

Dice the onion with the jalapeño

Make both of the bacon weaves. (This is time consuming, but worth it.)

Lay out 2 pieces of the waxed paper. Each weave will take 14 pieces of bacon

Lay 7 pieces of bacon side to side on each piece of waxed paper

Lay a piece of bacon on top of the odd numbered pieces of bacon (1)

Fold the even numbered pieces of bacon to the left

Unfold the even numbered pieces of bacon

Fold the odd numbered pieces of bacon to the right

Unfold the odd numbered pieces of bacon

Lay a piece of bacon on top of the odd numbered pieces of bacon (3)

Lay a piece of bacon on top of the even numbered pieces of bacon (2)

Fold the even numbered pieces of bacon to the right

Unfold the even numbered pieces of bacon

Fold the odd numbered pieces of bacon to the right

Unfold the odd numbered pieces of bacon

Lay a piece of bacon on top of the odd numbered pieces of bacon (5)

Lay a piece of bacon on top of the even numbered pieces of bacon (4)

Fold the even numbered pieces of bacon to the right

Unfold the even numbered pieces of bacon

Fold the odd numbered pieces of bacon to the right

fold the odd numbered pieces of bacon

Lay a piece of bacon on top of the odd numbered pieces of bacon (7)

Lay a piece of bacon on top of the even numbered pieces of bacon (6)

Fold the even numbered pieces of bacon to the right

Unfold the even numbered pieces of bacon

Sprinkle the bacon weaves liberally with rib rub and set them aside for now.

Put 1 lb of Breakfast sausage in each of the Ziploc bags and roll out flat and even

With a very sharp knife cut one side and the bottom out of each of the Ziploc bags and flip the sausage over on the other two pieces of wax paper

Smear barbeque sauce on the bottom two thirds of the sausage

Add fresh spinach

Add a half pound of sliced pepper jack cheese to each fatty. From here on keep the filling on the bottom third of the sausage

Add the jalapeños and onion

Fry, crumble, and add the bacon to the mix

With the help of the waxed paper roll the sausage and filling up like a jelly roll. Then move them to the bacon weave and discard the sausage waxed paper

With the help of the bacon waxed paper roll the sausage roll up in the beacon weave and discard the bacon waxed paper

I lined the bottom of the AmeriQue with foil and selected 3 ounces of hickory (more or less)

I set the cook temperature to 225⁰ and the probe temperature to 160⁰. Three hours later the fatties are up to temperature and ready to come out of the smoker. Unfortunately I didn’t get a picture of the finished product.

Let the fatties rest for 10 minutes before slicing. You should be able to get roughly 20 half inch slices out of each fatty, a thicker slice can be made if you desire. Serving options are endless. You may serve them as they are; add more barbeque sauce, on a biscuit with mustard or catsup, with your favorite cracker, or with eggs. The time of day you serve them will most likely determine how you serve them. They serve up well as a snack, an entrée, or a party staple.

Hindsight;

Defiantly a keeper!!

It takes roughly a half an hour to put two fatties together, but it is well worth it.

It is always a hit.

Leftovers reheat well in the microwave.

Wrap slices of Fatty in a paper towel to warm up in a microwave prior to serving.

I may want to try sliced fresh mushrooms sometime.

Fatties can be served up many ways;

Alone

With your favorite cracker

As a sandwich on bread or a biscuit with catsup, mustard, or barbeque