Before I get into this report, I just want to preface this and let you know I started going to the gym 5 days a week at 5:30am. :LOL2:
So buying this smoker has brought me into a whole new world. I have come across some great forums for BBQ aficionados, but I am there just to learn the art. :LOL2:
https://www.thesmokering.com
https://www.virtualweberbullet.com/
I decided to smoke a fatty which is another form of Bacon explosion without all the bacon. I picked up a 2 pound tube of Jimmy Dean Sausage and a package of Bacon. It sat in the fridge for a week because...well...it just did.
Today I decided since I was going to make a rack of ribs I was going to attempt to make the fatty. I figured I got enough tips from reading online, now it was just time to jump right in and do it....no help.
I gathered the ingredients.....
I made the Bacon weave that would hold everything in place, and I seasoned it with some Sublime Swine.............
Rolled out the sausage in a gallon ziplock bag to get the even, square effect...........
Added the only ingredients I could scrounge up last minute....Red onion, Banana peppers, and a mixture of sharp & mild cheddar cheese. I felt like I was in high school again.......... :LOL2:
Rolled it up as best I could...............
The money shot 9:30 in the morning....................
Boom!.......4 hours later.....................
Inside shot, the cheese melted and it cooked in with the onions and the peppers. It tasted better than it looked, thats for sure.
Getting ready to eat. I also made some mac & cheese. That came out excellent.
And there you have it, not bad for the first time..................
Some things I learned that I will do different If I do a fatty again.
Use less sausage. I used 2 pounds, I should of used 1-1.5.
The bacon.............I got hosed. The package said 10 pieces, There were only 9. :LOL2:
Use less amounts of ingredients. I winged it with the amounts.
I should of followed what I read and crisped it in the oven for a few minutes to get the bacon crunchy. It was good, but not crunchy good if you know what I mean.
Lastly and most importantly I want to thank my wife who puts up with my BS when it comes to my new hobby. She is really not a meat connoisseur like I am, but like a trooper eats it anyway.
So buying this smoker has brought me into a whole new world. I have come across some great forums for BBQ aficionados, but I am there just to learn the art. :LOL2:
https://www.thesmokering.com
https://www.virtualweberbullet.com/
I decided to smoke a fatty which is another form of Bacon explosion without all the bacon. I picked up a 2 pound tube of Jimmy Dean Sausage and a package of Bacon. It sat in the fridge for a week because...well...it just did.
Today I decided since I was going to make a rack of ribs I was going to attempt to make the fatty. I figured I got enough tips from reading online, now it was just time to jump right in and do it....no help.
I gathered the ingredients.....
I made the Bacon weave that would hold everything in place, and I seasoned it with some Sublime Swine.............
Rolled out the sausage in a gallon ziplock bag to get the even, square effect...........
Added the only ingredients I could scrounge up last minute....Red onion, Banana peppers, and a mixture of sharp & mild cheddar cheese. I felt like I was in high school again.......... :LOL2:
Rolled it up as best I could...............
The money shot 9:30 in the morning....................
Boom!.......4 hours later.....................
Inside shot, the cheese melted and it cooked in with the onions and the peppers. It tasted better than it looked, thats for sure.
Getting ready to eat. I also made some mac & cheese. That came out excellent.
And there you have it, not bad for the first time..................
Some things I learned that I will do different If I do a fatty again.
Use less sausage. I used 2 pounds, I should of used 1-1.5.
The bacon.............I got hosed. The package said 10 pieces, There were only 9. :LOL2:
Use less amounts of ingredients. I winged it with the amounts.
I should of followed what I read and crisped it in the oven for a few minutes to get the bacon crunchy. It was good, but not crunchy good if you know what I mean.
Lastly and most importantly I want to thank my wife who puts up with my BS when it comes to my new hobby. She is really not a meat connoisseur like I am, but like a trooper eats it anyway.
