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WilliamKY

Babbling Farker

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Batch Image
Joined
Feb 18, 2018
Location
Louisville,KY
Name or Nickame
William
I started with 5lbs of my favorite breakfast sausage. I combined both mild and hot. Once rolled out I coated with Zatarains Creole mustard and some Killer Hogs. I then layered thin sliced corned beef and about 8 slices of Velveeta. Then I topped with sliced mushrooms, minced black olives, chopped onion, jalapeno slices, and topped with Italian blend shredded cheese. More Killer Hogs on the outside. Cooked on my Weber 26 with hickory chunks. It's really good and got a kick. Thanks for looking.
 

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I am going to admit, with everyone listening, that your fatty, makes my fatty look like a smokie...:yield: That. Looks. Reeeaaally. Good. :hail:

I suppose the only thing left to do at this point, is when our national brethren bash gets worked out next year or the year after, we need to plan to call the Guiness Book of World records to come, and have all the brethren help take part in making the "worlds largest fatty, cooked outdoors on a smoker" record!
 
Now that’s a great looking fatty. I especially like the Cajun angle. Good work.


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My apology. It's so cold out right now I forgot to take a cook pic of this beast. If anything the wire rack and vortex are still out there.
 

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That may be the largest fatty I have seen cooked on here and it certainly has the most ingredients I have ever seen. Outstanding job and mouth-watering results!
 
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