Smoking a fatty and some ribs

[Jim]

Before I get into this report, I just want to preface this and let you know I started going to the gym 5 days a week at 5:30am. :LOL2:

So buying this smoker has brought me into a whole new world. I have come across some great forums for BBQ aficionados, but I am there just to learn the art. :LOL2:

https://www.thesmokering.com

https://www.virtualweberbullet.com/

I decided to smoke a fatty which is another form of Bacon explosion without all the bacon. I picked up a 2 pound tube of Jimmy Dean Sausage and a package of Bacon. It sat in the fridge for a week because...well...it just did.

Today I decided since I was going to make a rack of ribs I was going to attempt to make the fatty. I figured I got enough tips from reading online, now it was just time to jump right in and do it....no help.

I gathered the ingredients.....

I made the Bacon weave that would hold everything in place, and I seasoned it with some Sublime Swine.............

Rolled out the sausage in a gallon ziplock bag to get the even, square effect...........

Added the only ingredients I could scrounge up last minute....Red onion, Banana peppers, and a mixture of sharp & mild cheddar cheese. I felt like I was in high school again.......... :LOL2:

Rolled it up as best I could...............

The money shot 9:30 in the morning....................

Boom!.......4 hours later.....................

Inside shot, the cheese melted and it cooked in with the onions and the peppers. It tasted better than it looked, thats for sure.

Getting ready to eat. I also made some mac & cheese. That came out excellent.

And there you have it, not bad for the first time..................

Some things I learned that I will do different If I do a fatty again.

Use less sausage. I used 2 pounds, I should of used 1-1.5.
The bacon.............I got hosed. The package said 10 pieces, There were only 9. :LOL2:
Use less amounts of ingredients. I winged it with the amounts.
I should of followed what I read and crisped it in the oven for a few minutes to get the bacon crunchy. It was good, but not crunchy good if you know what I mean.

Lastly and most importantly I want to thank my wife who puts up with my BS when it comes to my new hobby. She is really not a meat connoisseur like I am, but like a trooper eats it anyway.

 

[countryboy210]

Now You Done It Jim; I Am Pretty Sure I've Gain A Pound Just By Reading Your Post And Checking Your Pics. :roll:
Glad This Monitor Does Not Have A Smell-A-Vision Feature.

 

[Flatsdaddy]

Smoking a fatty meant something totally different when I was young. At least that's what they tell me.

I gotta try one of those. That thing looks incredible.

 

[Troutman3000]

Very Nice Indeed Sir. Why not smoke and fatty and then eat a phatty ?? :LOL2:

 

[mangelcc]

Jim, I have to agree with with Flatsdaddy, smoking a fatty meant something totally different. You look like you done a great job, looks really good!!!!!!!

 

[captdan]

Sitting here in my living room reading this is making me drool.... I gotta go get a napkin to wipe of my saliva from the keyboard....

 

[fender66]

Awesome Jim.....I'm thinking I need a smoker now. Love my grill, but it doesn't smoke all that well...and it's a VERY nice grill. That fatty looks amazing though.....might need more BACON though. You can NEVER have enough BACON! :mrgreen:

 

[azekologi]

The bacon.............I got hosed. The package said 10 pieces, There were only 9.

Shorted on BACON!?! Dammit Jim, call the store, call the manufacturer, call your congressman, call the President! THIS IS AN EMERGENCY!

That fatty looks amazing though.....might need more BACON though. You can NEVER have enough BACON!

Agreed, more bacon is needed. ALWAYS more bacon! Bacon, bacon, bacon!

Looks good Jim, maybe for the 12 days of TB Christmas you can give away some of your awesome smoked fixin's. YUM!!

 

[The Quadfather]

OMG! I just dicovered this website.... Food porn pics.... boat talk, boat modification talk, fishing talk.
I'm in heaven!!

 

[fender66]

OMG! I just dicovered this website.... Food porn pics.... boat talk, boat modification talk, fishing talk.
I'm in heaven!!

Welcome Quadfather. We have it all here as long as it's family friendly, but mostly boat and fishing talk. Glad you found us.

 

[Queencitybassman]

I second troutman

 

[minicuda]

What kind of smoker do you have? Charcoal, electric? Is that a Brinkman? You seem pretty happy with it. I've came close to buying the charcoal one at home depot many times.

 

[Jim]

What kind of smoker do you have? Charcoal, electric? Is that a Brinkman? You seem pretty happy with it. I've came close to buying the charcoal one at home depot many times.

It is the weber wsm bullet smoker. I love it. I feed it charcoal and wood chunks and depending on quantity you can get an 18 hour cook on it at 250+- a few degrees the whole time.

One day i will own one of those massive heavy barrel smokers.

 

[caveman]

Jim,

Looking at this i want to eat

I would like to know how long you would cook on a gas grill?No smoker here.
Have you or any one else tryed this?

I am going to try next weekend,so help is needed..

Looks like a heart attack in the makeing but it will taste soooooo good. :LOL2:

 

[Jim]

Jim,

Looking at this i want to eat

I would like to know how long you would cook on a gas grill?No smoker here.
Have you or any one else tryed this?

I am going to try next weekend,so help is needed..

Looks like a heart attack in the makeing but it will taste soooooo good. :LOL2:

I would cook it as low a temp as possible indirect on the gas grill. 225-250 if possible. Then check it every couple of hours and pull it off the grill when the temp in the middle reaches 160-165? Never did one on the gasser, but thats the way I would do it.