Breakfast Fatty Question...

jalon · 07-23-2011, 08:38 AM

So I took a mild roll of breakfast sausage, rolled it out, put pepperjack cheese, grilled onions, garlic powder, chili powder and cumin on the inside and rolled it back up. Then I wrapped the whole thing in a bacon weave, and smoked at 250 for about an hour, IT in a couple of places was about 160.

Family wolfed it down, and it was really early - really sorry I didn't get a pic of it

So my question is...the bacon was cooked, but wasn't crispy. Anyone got any ideas? I don't want to dry out the sausage, but I'd like the bacon to get nice and crispy. I was thinking a broiler right at the end to top it off, wife thought about a blowtorch (sheesh!)...what do yall think????

And a big THANKS to Cowgirl, that bacon weave I saw on one of yours was my inspiration, and it worked great

Jalon

colonel00 · 07-23-2011, 09:02 AM

I always have issues with bacon weave. Even if it is cooked nice and crispy where it is exposed, the underlying bacon is always mushy still. What were you cooking on? Depending on your cooker, you could bump up the temps a bit to finish it.

DaveMW · 07-23-2011, 09:03 AM

You could toss it on your kettle (or gasser) on high heat to crisp it up a bit

LMAJ · 07-23-2011, 09:09 AM

An hour doesn't seem very long. Mine usually go two-ish.
I like my Bacon a little wiggly so a little underdone isn't a show.stopper. Letting yours cook longer to get the Bacon more done won't dry anything out... still plenty of fat in there to keep everything moist.
I encourage you to try a naked fatty some tome. Just take the sausage out of the wrapper and toss it on the pit. Simple and delicious.
Oh. You made one serious.error in your cook... you only made one... :-)

bigabyte · 07-23-2011, 09:38 AM

Unless you overcook the sausage, the bacon weave is going to be soft on the inside. Thinner bacon is your best option.

jalon · 07-23-2011, 09:45 AM

You're right LMAJ...next time I'll have to at least double up production to take to work for breakfast....mmmm

I'll try letting it go longer next time, I really like what bacon brings to it, but no reason why I can't try a nakie one as well!

And it was cooked on one ugly drum smoker...i'm not going for any pretty awards, but it's been turning out some good stuff.

Jalon

BDAABAT · 07-23-2011, 10:01 AM

FYI: when I do fatties, I usually do several at a time. Can then use the "planned-overs" for breakfast over the next several days. If you're gonna go to the trouble of doing one, might as well do a whole batch!

As a matter of fact, I had some fatties this morning mixed in with scrambled eggs...YUMMY!!

Bruce

LMAJ · 07-23-2011, 01:46 PM

Naked fatties....

My first stuffed fatties - I rolled then jelly roll style and the bacon in the middle was soft - still tasty...

The next time out I just put the stuffing in the middle and rolled the sausage over and closed it up, then put the bacon only on the outside...

It looked like this... I didn't make this one though - it was made by widespread

telecomic · 07-25-2011, 11:44 AM

I think I just cried. Such...beauty...

07-23-2011, 08:38 AM	#1
jalon On the road to being a farker Join Date: 05-08-11 Location: Hanahan, SC Downloads: 0 Uploads: 0	Breakfast Fatty Question... So I took a mild roll of breakfast sausage, rolled it out, put pepperjack cheese, grilled onions, garlic powder, chili powder and cumin on the inside and rolled it back up. Then I wrapped the whole thing in a bacon weave, and smoked at 250 for about an hour, IT in a couple of places was about 160. Family wolfed it down, and it was really early - really sorry I didn't get a pic of it So my question is...the bacon was cooked, but wasn't crispy. Anyone got any ideas? I don't want to dry out the sausage, but I'd like the bacon to get nice and crispy. I was thinking a broiler right at the end to top it off, wife thought about a blowtorch (sheesh!)...what do yall think???? And a big THANKS to Cowgirl, that bacon weave I saw on one of yours was my inspiration, and it worked great Jalon

07-23-2011, 09:02 AM	#2
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	I always have issues with bacon weave. Even if it is cooked nice and crispy where it is exposed, the underlying bacon is always mushy still. What were you cooking on? Depending on your cooker, you could bump up the temps a bit to finish it. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

07-23-2011, 09:03 AM	#3
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	You could toss it on your kettle (or gasser) on high heat to crisp it up a bit __________________ In a perfect world every lab would have a home and every home would have a lab. There is no greater fan of fly fishing than the worm. Weber Kettle 22.5" Restored "J" - Black Weber Smoky Joe "F"- Black Weber Genesis - Black (CL Score - brand new) Weber Go-Anywhere - Black UDS which surprisingly is not black Great Outdoors Smoky Mountain Smoker

07-23-2011, 09:09 AM	#4
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	An hour doesn't seem very long. Mine usually go two-ish. I like my Bacon a little wiggly so a little underdone isn't a show.stopper. Letting yours cook longer to get the Bacon more done won't dry anything out... still plenty of fat in there to keep everything moist. I encourage you to try a naked fatty some tome. Just take the sausage out of the wrapper and toss it on the pit. Simple and delicious. Oh. You made one serious.error in your cook... you only made one... :-) __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-23-2011, 09:38 AM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Unless you overcook the sausage, the bacon weave is going to be soft on the inside. Thinner bacon is your best option. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-23-2011, 09:45 AM	#6
jalon On the road to being a farker Join Date: 05-08-11 Location: Hanahan, SC Downloads: 0 Uploads: 0	You're right LMAJ...next time I'll have to at least double up production to take to work for breakfast....mmmm I'll try letting it go longer next time, I really like what bacon brings to it, but no reason why I can't try a nakie one as well! And it was cooked on one ugly drum smoker...i'm not going for any pretty awards, but it's been turning out some good stuff. Jalon

07-23-2011, 10:01 AM	#7
BDAABAT Full Fledged Farker Join Date: 12-31-10 Location: Baltimore area Downloads: 0 Uploads: 0	FYI: when I do fatties, I usually do several at a time. Can then use the "planned-overs" for breakfast over the next several days. If you're gonna go to the trouble of doing one, might as well do a whole batch! As a matter of fact, I had some fatties this morning mixed in with scrambled eggs...YUMMY!! Bruce __________________ Acquired sig: never let your mind remain so open that your brains fall out.

07-23-2011, 01:46 PM	#8
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Naked fatties.... My first stuffed fatties - I rolled then jelly roll style and the bacon in the middle was soft - still tasty... The next time out I just put the stuffing in the middle and rolled the sausage over and closed it up, then put the bacon only on the outside... It looked like this... I didn't make this one though - it was made by widespread __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-25-2011, 11:44 AM	#9
telecomic Got Wood. Join Date: 07-06-09 Location: Rockville, Maryland Downloads: 0 Uploads: 0	it...it's....it's GLORIOUS I think I just cried. Such...beauty... __________________ I'll try anything once; twice if basted in Stubb's...

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