Bacon Wrapped Italian Sausage Fatty (Pron)

markrvp · 03-22-2010, 10:52 PM

I made a fatty on my new Weber Performer, setup with Stubbs charcoal on one side and the fatty on the other (for indirect heat). I also added a couple chunks of Pecan wood for smoke flavor.

Started out by making a bacon weave and then flattening out 1 lb. of Italian Sausage I got on sale at Kroger.

Then I covered the sausage with onions and bell pepper that I had sauteed in vegetable oil and butter. On top of the onions and pepper I added some shredded cheese.

I rolled the veggies and cheese up in the sausage. I sprinkled some rub on the bacon and the put the sausage in it.

I rolled the sausage in the bacon and sprinkled rub on the outside as well.

Into the kettle it went for 2 hours 20 minutes at 250 degrees. I pulled the fatty when the internal temperature was 168 and let it rest in foil for about 10-15 minutes.

And then sliced it and served it in big biscuits.

This was yummy, but very spicy. It was more than my 8-year-old could handle. I think I like them better with Jimmy Dean, but glad I tried the Italian sausage. I have another pound in the fridge, so will probably make one more like this. I may fry some bacon to put in the middle like the "bacon explosion"

sdb25 · 03-22-2010, 10:56 PM

Looks delish! And great pics of the process!

Jersey Joe · 03-23-2010, 02:05 AM

nice job. Love spicy Italian sausage. (so many places to get it "home-made around here)

millsy · 03-23-2010, 02:23 AM

Great looking sammie

SmokinAussie · 03-23-2010, 05:50 AM

I'd give that a crack... Auzzie mod!

Phubar · 03-23-2010, 05:56 AM

I could hit that.

deguerre · 03-23-2010, 08:42 AM

Nice job and great pics! How many briquettes did you wind up using?

Chef Jim · 03-23-2010, 08:52 AM

Very much like one that I made a few weeks ago. Did you use sweet or hot sausage? I thought my veggies were a little soft and that I might put them in raw next time, how did yours seem?

markrvp · 03-23-2010, 09:29 AM

I used hot sausage. It was definitely spicy.

Quote:

Originally Posted by deguerre

Nice job and great pics! How many briquettes did you wind up using?

I ended up using 12-15 briquettes and a couple of wood chunks. I started with 20 briquettes all lit and ashed over, but had to take some out because the temp hit 325 to start... even after closing the bottom vents to barely cracked open. About an hour into it I added 5 more lit briquettes and 2 hours into it I added 3 more lit briquettes. Kept it around 250.

Quote:

Originally Posted by Chef Jim

Very much like one that I made a few weeks ago. Did you use sweet or hot sausage? I thought my veggies were a little soft and that I might put them in raw next time, how did yours seem?

I only sauteed them for a couple of minutes. I can't stand the "crunch" of vegetables, so I like them soft.

dave32063 · 03-23-2010, 09:29 AM

Chef Jim, I agree with the veggie thing. I made my first fatty a few weeks ago and will start with raw veggies next time. I had sauteed them just a little and they were too soggy.

I have a question about the smoke. I only used one small chunk of hickory and it seemed way too smoky. Since pretty much all bacon is already smoked, I'm thinking about not using any wood next time.
Any other experience with that?

aquablue22 · 03-23-2010, 10:12 AM

Nice looking fatty there........

Dave, I think it depends on your liking of smoke flavor, yes bacon is smoked but not as much as say a butt or ribs. Just try it once without and see if that hits your button for smoke.

markrvp · 03-23-2010, 10:30 AM

I used Pecan wood which isn't as strong as hickory

deguerre · 03-23-2010, 10:33 AM

I have to admit that I do like a combination of hickory and apple with pork.

Big George's BBQ · 03-23-2010, 11:18 AM

Alan in Ga · 03-23-2010, 12:55 PM

Nice looking fatty I'm gonna have to try hot italian

03-22-2010, 10:52 PM	#1
markrvp Full Fledged Farker Join Date: 01-04-10 Location: Mansfield, TX	Bacon Wrapped Italian Sausage Fatty (Pron) I made a fatty on my new Weber Performer, setup with Stubbs charcoal on one side and the fatty on the other (for indirect heat). I also added a couple chunks of Pecan wood for smoke flavor. Started out by making a bacon weave and then flattening out 1 lb. of Italian Sausage I got on sale at Kroger. Then I covered the sausage with onions and bell pepper that I had sauteed in vegetable oil and butter. On top of the onions and pepper I added some shredded cheese. I rolled the veggies and cheese up in the sausage. I sprinkled some rub on the bacon and the put the sausage in it. I rolled the sausage in the bacon and sprinkled rub on the outside as well. Into the kettle it went for 2 hours 20 minutes at 250 degrees. I pulled the fatty when the internal temperature was 168 and let it rest in foil for about 10-15 minutes. And then sliced it and served it in big biscuits. This was yummy, but very spicy. It was more than my 8-year-old could handle. I think I like them better with Jimmy Dean, but glad I tried the Italian sausage. I have another pound in the fridge, so will probably make one more like this. I may fry some bacon to put in the middle like the "bacon explosion" __________________ LSG Large IVS, 22" WSM, 18.5" WSM, Yoder YS640, Traeger Tailgater

03-22-2010, 10:56 PM	#2
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA	Looks delish! And great pics of the process! __________________ -elbows deep in someone else's misery.

03-23-2010, 02:23 AM	#4
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada	Great looking sammie __________________ MILLSY AND I AM A MEATATARIAN

03-23-2010, 05:50 AM	#5
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	I'd give that a crack... Auzzie mod! __________________ A butterflies wings. About to bring down everything...

03-23-2010, 05:56 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I could hit that. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-23-2010, 02:05 AM	#3
Jersey Joe On the road to being a farker Join Date: 10-12-09 Location: Northeastern NJ	nice job. Love spicy Italian sausage. (so many places to get it "home-made around here)

03-23-2010, 08:42 AM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Nice job and great pics! How many briquettes did you wind up using? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-23-2010, 08:52 AM	#8
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Very much like one that I made a few weeks ago. Did you use sweet or hot sausage? I thought my veggies were a little soft and that I might put them in raw next time, how did yours seem? __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

03-23-2010, 09:29 AM	#10
dave32063 Full Fledged Farker Join Date: 02-01-10 Location: Columbia Mo	Chef Jim, I agree with the veggie thing. I made my first fatty a few weeks ago and will start with raw veggies next time. I had sauteed them just a little and they were too soggy. I have a question about the smoke. I only used one small chunk of hickory and it seemed way too smoky. Since pretty much all bacon is already smoked, I'm thinking about not using any wood next time. Any other experience with that? __________________ Dave WSM 22", Gibson J 185 EC, Sage XP 590

03-23-2010, 10:12 AM	#11
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	Nice looking fatty there........ Dave, I think it depends on your liking of smoke flavor, yes bacon is smoked but not as much as say a butt or ribs. Just try it once without and see if that hits your button for smoke. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

03-23-2010, 10:30 AM	#12
markrvp Full Fledged Farker Join Date: 01-04-10 Location: Mansfield, TX	I used Pecan wood which isn't as strong as hickory __________________ LSG Large IVS, 22" WSM, 18.5" WSM, Yoder YS640, Traeger Tailgater

03-23-2010, 10:33 AM	#13
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I have to admit that I do like a combination of hickory and apple with pork. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-23-2010, 11:18 AM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Nice

03-23-2010, 12:55 PM	#15
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga	Nice looking fatty I'm gonna have to try hot italian __________________ NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]

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