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Unread 11-06-2010, 09:10 PM   #1
Mister Bob
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Join Date: 06-15-09
Location: Scituate, RI
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Default Italian Fatty with basket weave bacon wrap - step by step tutorial

Anything Italian needs some garlic, so the first thing I did was fire up the BGE and roast some garlic. This is done by cutting off the tops on a head of garlic, pouring in some olive oil and getting them on the cooker at about 400 degrees for a half hour.

While the garlic was roasting, I started the construction. I laid out 9 strips of bacon and folded up piece number 2,4,6 and 8 then laid a piece across the middle.

Next, I folded down 2,4,6 and 8 and folded up 1,3,5,7 and 9, laid another piece across, folded those down and folded up 2,4,6 and 8 again. And so on and so on until I reached the bottom.

When I got to the bottom, I started in the middle again and worked my way up until the weave was complete.

Next, I cut open a pound of hot Italian sausage and put it in a 1 gallon Ziploc bag, flattened it out until I had even thickness all around then cut open the bag and place the sausage on top of the basket weave.

Next, I went outside and got the garlic off the BGE and lowered the temp to 250. I came inside and spread the garlic on the sausage, added some roasted peppers (jar variety this time), provolone cheese, spinach (so I could tell the wife it was health food) and some fresh ground black pepper.

Rolled it to the left.

Then rolled to the right.

Now I had an Italian Fatty ready for the smoker.

I hit it with a little rub and put it on the Egg along with a few chicken thighs for about 2 hours.

And here's how it turned out.

Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
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