My 1st fatty - The Junkyard Dog

Getting ready for the start of hunting season & decided to run a fatty special for the hunters at the Hut. Given it was the first time I've done a fatty, I decided a test run & free customer sampling was in order.

Kept it simple with just three ingredients: bacon, hot Italian sausage & our Cha Cha Hut Trashcan Chili. The chili is made with 10 lbs of BBQ meat (scraps we can't serve, leftover ribs, etc.), 2 lbs of our BBQ Beans, some house BBQ sauce & house pickled peppers.



Thanks to all the great tips here, the assembly went without a hitch. Smoked it with some maple & hickory for around four hours at 235º.



Sliced & handed out as free samples on a Sunday afternoon.



Held up great in our heated holding unit (we use Metros to hold our Q at HD temps). Thinking of selling 2 slices with a bit of slaw & a choice of bread for $8. Even though we already have folks wanting me to add it to the menu permanently, I'm going to keep it an occasional special.

Nice looking fattie. Did a couple myself last weekend for the first time with great success. Gonna do a couple more this weekend with a couple pork shoulders and a turkey or two. Good eatin'

It's actually quite addictive. I keep thinking of dozens of possible stuffings. The wife (& business partner) is not impressed (she's not a bacon fan) & wants me to keep it to the chili version. I'm certain that will not happen...

Thanks everyone. The reason it looks a little crispy Gary is I hit it with the house rub twice during cooking to form a nice outer bark. The bacon ended up having a kind of pig candy quality.

Also Gary, we're putting your sig quote up on the Quote Pig in the Hut this weekend. Seemed appropriate for the start of hunting season.