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BigButzBBQ
06-28-2010, 12:53 AM
Who doesn't like a good fatty? With the sausage throwdown I decided that I would go back to basics. So I wanted to make an old fashioned fatty. Well kinda. I wanted to make an all sausage fatty without any stuffing. But, when I start to think about what makes a fatty great I think about the sweet, smoky, salty bark. Therefore I decided to make a pure sausage fatty with a bark spiral in it. How to do it?
I started with the ziploc sausage flattening technique and took the sausage down to be about 1/4 of an inch thick. I then cut the ziploc and flipped the flattened sausage onto a sheet of tinfoil. From there it was just a dusting of rub.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Bark%20Spiral%20Fatty/mms_picture_3-1.jpg
The sausage sheet was then flipped on to a frogmat with the tinfoil facing up and placed on the OTG for some indirect cooking.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Bark%20Spiral%20Fatty/mms_picture_1-1.jpg
Then it was time to crank up the smoke by dumping a bunch of chunks of wine infused oak onto the coals and letting it smoke for about 20 minutes. I then took it off and pealed the tinfoil off.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Bark%20Spiral%20Fatty/mms_picture-1.jpg
If I had just rolled it up at this point, it would have most likely fallen apart so, I put another 1/2 roll of sausage on top of the sheet.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Bark%20Spiral%20Fatty/mms_picture_5.jpg
I then rolled it up and put it back on to smoke for another 30 minutes.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Bark%20Spiral%20Fatty/mms_picture_3.jpg
When it came off, I sliced it up and it appeared the ring wasn't going to be as bright as I hoped for.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Bark%20Spiral%20Fatty/mms_picture_2.jpg
But, upon cooking it up the next morning, the spiral appeared much more vibrant as you can wee with the slices of it on this nice fried egg and cheese sandwich on toast!
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Bark%20Spiral%20Fatty/mms_picture_1.jpg
Yeah, that there was some good eating!
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Bark%20Spiral%20Fatty/mms_picture.jpg
Thanks for looking!

BBQ Grail
06-28-2010, 12:57 AM
Very nice technique. Love the inventiveness. Question? Did you leave the foil on the top of the sausage during the cook? Or is it just there showing how you put it on the frogmat?

BigButzBBQ
06-28-2010, 01:01 AM
Very nice technique. Love the inventiveness. Question? Did you leave the foil on the top of the sausage during the cook? Or is it just there showing how you put it on the frogmat?

Left it on in an attempt to block the smoke from penetrating that side. In initial hopes of just being able to roll it up on its own.

Phubar
06-28-2010, 05:03 AM
Nice experimenting Butsz!

Smokey Al Gold
06-28-2010, 09:10 AM
Nice!

BlkJeep
06-28-2010, 10:02 AM
Way to think outside of the box!!

Ron_L
06-28-2010, 10:17 AM
Interesting idea!

deguerre
06-28-2010, 10:35 AM
Cool.:cool: I'd hit that!
Of what material is the frog mat made?

Leopardstripes
06-28-2010, 11:23 AM
What a great idea! Looks fantastic! :-D

BigButzBBQ
06-28-2010, 01:25 PM
Cool.:cool: I'd hit that!
Of what material is the frog mat made?

I believe it to be a teflon coating on some sort of string mesh. You can find out more about them here (http://www.frogmats.com/). They really aren't that expensive, I might even know someone who would sell you one. They come in all sorts of sizes.

chambersuac
06-28-2010, 01:56 PM
very creative and looks great.

SmokeJumper
06-29-2010, 01:45 AM
I love the spiral bark idea. Just looking at it is giving me some cook ideas. I gotta get me a couple frog matts!

MOS95B
06-29-2010, 07:18 AM
Looks very cool, and sounds tastey!! Roulades are fun, huh?? (Yep, you made a roulade) If you want more pronounced rings, try different types of sausage.

I posted these a while back. They are breakfast sausage and chorizo. Your's probably had better texture

http://hphotos-snc3.fbcdn.net/hs571.snc3/31171_1477901551613_1355997334_2870025_2528374_n.j pg (http://www.facebook.com/photo.php?pid=2679858&id=1355997334)

BigButzBBQ
06-29-2010, 08:27 AM
Looks very cool, and sounds tastey!! Roulades are fun, huh?? (Yep, you made a roulade) If you want more pronounced rings, try different types of sausage.

I posted these a while back. They are breakfast sausage and chorizo. Your's probably had better texture

http://hphotos-snc3.fbcdn.net/hs571.snc3/31171_1477901551613_1355997334_2870025_2528374_n.j pg (http://www.facebook.com/photo.php?pid=2679858&id=1355997334)

Yep, I've made roulades before, but, in the past have rolled them up and then cooked it all together at the same time. Didn't know if this one could still be called a roulade considering part of it had already been cooked.

That one you made look delicious though.