meatinc
Knows what a fatty is.
- Joined
- Feb 27, 2010
- Location
- Murrieta...
National Hot Dog Month is almost over AND I was hungry for a snack...
Why would anyone want to make such a monster? Because you can AND it was really incredible! Also - July is National Hot Dog Month - do you really need any more reasons?!?
You can add just about anything you want to a fatty or bacon explosion. The list of potential ingredients are limited only by your imagination. I had a hankerin' for a chili cheese dog but we were on our way to a friend's house and they wanted me to bring an appetizer. I don't think this is what they had in mind but it blew them away and there was none left.
Basic Ingredient List:
Sprinkle a heavy layer of dry rub on the bacon weave. Empty the sausage casings and layer onto the bacon weave about a 1/4" thick. Using a 1 gallon zip lock bag to create the layer of sausage is easier but my crumb snatchers used the last ones collecting flowers
.
Now the tricky part - how do you get all that stuffing into the middle of the fatty so it doesn't blow out. Simple - the Fatty Piston - make your own with these instructions.
Get all of your ingredients in your Fatty Piston and extrude the stuffing onto the fatty.
You can see from the pictures that a layer of Saran wrap was placed under the basket weave. This makes it SOOOO easy to roll up the Fatty. Simply lift up the Saran wrap and slowly roll the weave ensuring the stuffing stays inside. You can then use the Saran wrap and twist the ends to store the Fatty until ready for cooking. This will help keep the shape of the Fatty.
I smoked the fatty on my Traeger Smoker at 225 F until the internal temp was 165F. You could also bake the Fatty in the oven. Another option is to cook the Fatty on a gas grill as long as you cook on the indirect side - DO NOT cook bacon over an open flame and always be aware of the fat rendering out of the bacon and ensure you do not start a grease fire.
Thanks for looking! Hope your hungry now!
Why would anyone want to make such a monster? Because you can AND it was really incredible! Also - July is National Hot Dog Month - do you really need any more reasons?!?
You can add just about anything you want to a fatty or bacon explosion. The list of potential ingredients are limited only by your imagination. I had a hankerin' for a chili cheese dog but we were on our way to a friend's house and they wanted me to bring an appetizer. I don't think this is what they had in mind but it blew them away and there was none left.
Basic Ingredient List:
- Bacon - 2lbs of thick cut
- Sausage - 5 links of Italian Hot but you could also use 2 lbs of Jimmy Dean Spicy in the chub pack.
- Cheese - about 3 cups of shredded mild cheddar.
- Hot Dogs - 5 all beef dogs
- Chili - 1 can of no bean Hormel or similar chili
- Dry Rub - I used Sweet Mesquite but you can use whatever you prefer to add some flavor
Sprinkle a heavy layer of dry rub on the bacon weave. Empty the sausage casings and layer onto the bacon weave about a 1/4" thick. Using a 1 gallon zip lock bag to create the layer of sausage is easier but my crumb snatchers used the last ones collecting flowers
.
Now the tricky part - how do you get all that stuffing into the middle of the fatty so it doesn't blow out. Simple - the Fatty Piston - make your own with these instructions.
Get all of your ingredients in your Fatty Piston and extrude the stuffing onto the fatty.
You can see from the pictures that a layer of Saran wrap was placed under the basket weave. This makes it SOOOO easy to roll up the Fatty. Simply lift up the Saran wrap and slowly roll the weave ensuring the stuffing stays inside. You can then use the Saran wrap and twist the ends to store the Fatty until ready for cooking. This will help keep the shape of the Fatty.
I smoked the fatty on my Traeger Smoker at 225 F until the internal temp was 165F. You could also bake the Fatty in the oven. Another option is to cook the Fatty on a gas grill as long as you cook on the indirect side - DO NOT cook bacon over an open flame and always be aware of the fat rendering out of the bacon and ensure you do not start a grease fire.
Thanks for looking! Hope your hungry now!
