Bacon Rules

tlucier

tlucier

Well-Known Member
Joined
Jun 3, 2007
Location
Mebane, NC
So yesterday morning I smoked a couple of fatties. (No, not those kind of fatties!) In the smoked food world, a fatty is a pound of sausage, stuffed with whatever you want, rolled, then wrapped in bacon and smoked until the meat hits 165F. So I made 2 of them. The first was a breakfast fatty with scrambled eggs, home fries, and cheddar cheese wrapped in sausage and bacon. The second was a bacon cheeseburger fatty made with ground sirloin and ground veal instead of sausage and stuffed with onions, pickles, ketchup, mustard, and longhorn style colby cheese. They took about 2 1/2 hours at 230F to 250F over lump charcoal and a mix of hickory and cherry wood.
Fatties on the smoker
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Breakfast Fatty
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Bacon Cheeseburger Fatty
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I am now hungry!!
 
I've done a couple of bacon explosions like that, those look freakin :huggy:!

I know what I'm doing when I get home from my holiday travels. :beer:
 
They were easy to make and my smoker held 230F to 250F pretty good so I didn't need to mess with the air intakes much. My wife wants me to make a pizza fatty with pepperoni, pizza sauce, and mozzarella cheese inside of it.
 
tlucier said:
They were easy to make and my smoker held 230F to 250F pretty good so I didn't need to mess with the air intakes much. My wife wants me to make a pizza fatty with pepperoni, pizza sauce, and mozzarella cheese inside of it.
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When you having everyone from here out there for that? :lol:
 
hscrugby said:
When you having everyone from here out there for that? :lol:
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I'll tell you what, I'll have to keep this in mind for a party. I could probably get 3 or 4 of those per rack on the smoker and my smoker has 2 racks. It'd be great to make up a half dozen or so with different fillings and then smoke them for 3 or 4 hours. Talk about great party food.
 
gmcjimmy88 said:
I assume you wrap everything in the bacon and then they could be grilled just as well as smoking? Thanks, Sean
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Sean - yes, once everything is rolled up in the meat or sausage, you wrap the entire thing in bacon. Have not tried to grill it. If you grill it you'd have to make sure the meat and filling got up to temperature when the bacon was done. The bacon was a little underdone for my taste after a couple of hours on the smoker so I popped it under the broiler for 5 minutes to get it crispier.

rokntoy said:
I may have just had a heart attack and/or stroke!
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rokntoy - yeah, I don't see me eating these everyday otherwise I'll end up with a EMS ride to the cardiac wing of the closest hospital. But what the hell, once it awhile is ok. :beer:
 
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