Please consider this my entry for the Vets...
A friend is bringing some brisket up to the bar tonight, so I decided to make a fatty to go with it. HEB is having it's annual Hatch Pepper craze, so that sounded good.
Bought 6 hot Hatch Peppers and threw them on the grill last night to roast up. Once done, I threw them into a Ziploc bag to steam and then put them in the fridge later on. Peeled and seeded them this morning.
Found some sausage made with Hatch Peppers to go with the peppers I roasted. Figured some Jack cheese and bacon would round it out.
Missed a picture here. Flattened out the sausage in a bag, cut the cheese into three strips, wrapped two of the cheese strips in two peppers each, centered them on the sausage and rolled it up. Seasoned the Fatty with a little of my pork rub. Made a bacon weave and set the fatty in the middle.
All wrapped in the bacon weave and a little black pepper on top. About this time, the wife was about to cook some Mackerel in a frying pan. I suggested smoking it outside...
So, on the 275* smoker went the Fatty and her two fish...
Fish didn't take long. Next time, a little higher heat to get a little crispier skin. Tasted good though, if you like fish...
Fatty hit 160* IT, gave the bacon a little smack with the blow torch to crisp up the skin, and pulled it when it hit 165* IT.
Let it rest for about 20 minutes and then sliced it open.
Lotsa pepper and cheesy gooeyness... (Yeah, I just made up that word.)
Please use the following as my entry picture:
Thanks for looking...