Italian Fatty with basket weave bacon wrap - step by step tutorial

Mister Bob · 11-06-2010, 09:10 PM

Anything Italian needs some garlic, so the first thing I did was fire up the BGE and roast some garlic. This is done by cutting off the tops on a head of garlic, pouring in some olive oil and getting them on the cooker at about 400 degrees for a half hour.

While the garlic was roasting, I started the construction. I laid out 9 strips of bacon and folded up piece number 2,4,6 and 8 then laid a piece across the middle.

Next, I folded down 2,4,6 and 8 and folded up 1,3,5,7 and 9, laid another piece across, folded those down and folded up 2,4,6 and 8 again. And so on and so on until I reached the bottom.

When I got to the bottom, I started in the middle again and worked my way up until the weave was complete.

Next, I cut open a pound of hot Italian sausage and put it in a 1 gallon Ziploc bag, flattened it out until I had even thickness all around then cut open the bag and place the sausage on top of the basket weave.

Next, I went outside and got the garlic off the BGE and lowered the temp to 250. I came inside and spread the garlic on the sausage, added some roasted peppers (jar variety this time), provolone cheese, spinach (so I could tell the wife it was health food) and some fresh ground black pepper.

Rolled it to the left.

Then rolled to the right.

Now I had an Italian Fatty ready for the smoker.

I hit it with a little rub and put it on the Egg along with a few chicken thighs for about 2 hours.

And here's how it turned out.

Delicious!

schoonch · 11-06-2010, 09:18 PM

Fantastic! Nicely done sir!

bandityo · 11-06-2010, 09:41 PM

thanks for the tutorial...I was wondering how to do the bacon weave.

david

bluetang · 11-06-2010, 09:56 PM

Succulent!

GRILLMONSTER · 11-06-2010, 10:43 PM

Looks awesome.Now i know how to do the weave

Boshizzle · 11-06-2010, 10:49 PM

Awesome tutorial! Thanks!

Mad Max · 11-06-2010, 10:57 PM

nicely done, great step by step.

Crazy Harry · 11-06-2010, 11:28 PM

yummy

bigabyte · 11-07-2010, 06:35 AM

Well done!

ernie11 · 11-07-2010, 07:06 AM

Thanks for that info, looks great!

Phubar · 11-07-2010, 07:13 AM

Excellent Pictorial and Pics!!!

Trucky1008 · 11-07-2010, 07:15 AM

Great looking fatty and excellent tutorial!

BBQ Grail · 11-07-2010, 07:55 AM

Very nice! To have that much stuff in a fatty and have no leaks demonstrates you are a fatty rolling expert. Great job!

Gore · 11-07-2010, 08:28 AM

That's amore!

Gark · 11-07-2010, 11:04 AM

Dude that is amazing!!! GREAT TUTORIAL -- THANKS!!!!

11-06-2010, 09:10 PM	#1
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	Italian Fatty with basket weave bacon wrap - step by step tutorial Anything Italian needs some garlic, so the first thing I did was fire up the BGE and roast some garlic. This is done by cutting off the tops on a head of garlic, pouring in some olive oil and getting them on the cooker at about 400 degrees for a half hour. While the garlic was roasting, I started the construction. I laid out 9 strips of bacon and folded up piece number 2,4,6 and 8 then laid a piece across the middle. Next, I folded down 2,4,6 and 8 and folded up 1,3,5,7 and 9, laid another piece across, folded those down and folded up 2,4,6 and 8 again. And so on and so on until I reached the bottom. When I got to the bottom, I started in the middle again and worked my way up until the weave was complete. Next, I cut open a pound of hot Italian sausage and put it in a 1 gallon Ziploc bag, flattened it out until I had even thickness all around then cut open the bag and place the sausage on top of the basket weave. Next, I went outside and got the garlic off the BGE and lowered the temp to 250. I came inside and spread the garlic on the sausage, added some roasted peppers (jar variety this time), provolone cheese, spinach (so I could tell the wife it was health food) and some fresh ground black pepper. Rolled it to the left. Then rolled to the right. Now I had an Italian Fatty ready for the smoker. I hit it with a little rub and put it on the Egg along with a few chicken thighs for about 2 hours. And here's how it turned out. Delicious! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

11-06-2010, 09:41 PM	#3
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga	thanks for the tutorial...I was wondering how to do the bacon weave. david __________________ Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis

11-06-2010, 09:56 PM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Succulent! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

11-06-2010, 10:49 PM	#6
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Awesome tutorial! Thanks! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-06-2010, 10:57 PM	#7
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	nicely done, great step by step. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

11-06-2010, 09:18 PM	#2
schoonch Knows what a fatty is. Join Date: 08-02-05 Location: Port Jefferson, NY	Fantastic! Nicely done sir!

11-06-2010, 10:43 PM	#5
GRILLMONSTER Knows what a fatty is. Join Date: 07-22-10 Location: Melbourne,Fl	Looks awesome.Now i know how to do the weave

11-06-2010, 11:28 PM	#8
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	yummy __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

11-07-2010, 06:35 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Well done! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

11-07-2010, 07:06 AM	#10
ernie11 On the road to being a farker Join Date: 09-21-10 Location: Amherst, Massachusetts	Thanks for that info, looks great! __________________ WSM 18.5, 22.5, Weber Performer, One touch gold, Genesis Silver

11-07-2010, 07:13 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Excellent Pictorial and Pics!!! __________________ -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

11-07-2010, 07:15 AM	#12
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	Great looking fatty and excellent tutorial! __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

11-07-2010, 07:55 AM	#13
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Very nice! To have that much stuff in a fatty and have no leaks demonstrates you are a fatty rolling expert. Great job! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

11-07-2010, 08:28 AM	#14
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	That's amore! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

11-07-2010, 11:04 AM	#15
Gark Found some matches. Join Date: 11-05-10 Location: Lakewood, Colorado	Dude that is amazing!!! GREAT TUTORIAL -- THANKS!!!! __________________ Cook Shack Fast Eddy's FE1000PC

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