bzarcher | Scrabble Night: The TASTENING

las and

haceldama are coming by tonight for dinner and Scrabble, so I decided to try something bold and unusual for dinner.

We're going to smoke a fattie.

No, no. Not that wacky weed, though I suppose that'd make the Scrabble game interesting.

A Fattie in BBQ/Smoking terms is basically a rolled meat contraption that's stuffed, smoked and served like a roulade. The upside being that it takes much less time to cook to done-ness than a full roast.

Ingredients:

3 lbs. bulk sausage (I'm using mild Italian sausage in this case - I've also seen ones using ground beef or ground pork).

2 red bell peppers, sliced.

1 medium vidalia onion, diced.

1 lb. of sliced mushrooms

1 lb. of shredded cheese (I am cheating - I just bought a couple half pound packages of shredded cheddar / colby / monterrey jack blend)

BACON. LOTS OF BACON. (Uncooked)

How to:

Get the smoker going for a target temp of around 250 degrees. Fluctuations between 225 and 275 are fine as long as you keep it in that range.

Lay down a base of wax paper, and roll out the sausage into a flat sheet with a rolling pin.

Spread half your cheese onto the sausage in an even layer.

Sautee your onions, peppers, and mushrooms in a pan over medium heat. Once everything is nicely browned, transfer this onto the layer of cheese.

Cover the vegetables with the remaining cheese.

Roll the sausage up towards you, then close up the ends. Lay a bacon strip or two along the "seam" of the roll to help close it, then set it to the side.

Set out another sheet of wax paper and lay out enough bacon strips to wrap along the length of the sausage roll. Place the sausage atop the end away from you and roll down towards you again. This will help keep the fatty moist and tasty. Plus, IT'S BACON!

Dust with a bit of BBQ rub, top with any extra cheese, and place into the smoker for 2 hours, or until the sausage has an internal temp of at least 160. Rest for 5 minutes, slice, and serve.

We'll also be doing some baked potatoes in the smoker at the same time - wash the potato thoroughly, brush with olive oil, sprinkle on kosher or sea salt, and smoke at ~250 for (coincidentally) 2 hours or until done.

Yes, I'm going to take pictures of this. :>

If anyone else wants to come by tonight to play some scrabble and eat this thing, just let me know so I can throw a potato on for you.

I'm also planning to do ribs tomorrow night. :)