Tuesday, August 16, 2016

Smoking a Fatty

I've tried many, many different brands of BBQ sauce, and I've never thought that any one in particular stood out from all the others, until I tried Jay D's Louisiana BBQ Sauce. This is really good stuff we're talkin' about here! When Jay Ducote was kind enough to send us at 37 Cooks some samples, I was ready!

Everyone that knows me knows that I love to barbeque. I knew that I was gonna use Jay D's sauce on something on the grill or in the smoker.

I couldn't do plain BBQ chicken, that was too easy and kind of an everyday thing, if you catch my drift, so I decided to go all out and smoke a Fatty. Now before you call the cops, this isn't what ya might think. This is a smokey, cheesy, meaty, fatty, saucy, thing of beauty. There's plenty of how-to videos on YouTube for this. It's not something I would make for a dinner or on a regular basis, but it's a fun thing to do for when you have a get-together. A little goes a long way and if you do this properly, you'll forever be known as a Smokin' Badass!

Smoking a Fatty
by Matt the Butcher

1/2 cup dark brown sugar
1/2 cup Cajun seasoning
16 slices bacon
1 pound roll bulk breakfast sausage
16 ounces cream cheese, room temperature
1 bunch scallions, green and white part, chopped
1 large link smoked sausage
1 package pepper jack cheese sticks
4 jalapeno peppers, sliced in half longways, ribs and seeds removed
1 cup Jay D's Louisiana Barbecue Sauce

Mix the dark brown sugar in a small bowl with the Cajun seasoning. This will be your rub. Set aside.

Lay 8 slices of bacon side-by-side on a sheet of parchment paper and use the other 8 slices to make a bacon weave. I had to look up on YouTube how to weave it and its pretty easy. Set aside the bacon weave.

Put the breakfast sausage in a gallon lock-top plastic bag, close the bag and, using your fingers, press the sausage flat until it completely covers the bag. Set aside.

Mix the cream cheese with the scallions, and a few tablespoons of the rub. Using a teaspoon, stuff the pepper halves with some of the cream cheese mixture. Set aside.

Carefully, cut open the bag with the flattened breakfast sausage in it, and lay the sausage on a sheet of parchment paper and spread half the cream cheese mixture down the middle third of the sausage. Lay the smoked sausage link onto the cream cheese, and top with the remaining cream cheese. Lay 3 pepper halves longways along the bottom edge of the cream cheese, then a few strips of the pepper jack cheese, then another 3 pepper halves, then a few more strips of the cheese, until you use all the peppers, and all the cheese strips. then sprinkle half the rub all over the sausage log.

Now, holding both ends of the parchment paper, fold the edges of the sausage over the cream cheese and using your hands, seal all the sausage around the cream cheese and lay the roll on the bacon weave. Baste with the Jay D's BBQ sauce, and roll the bacon around the sausage, trying to get the ends of the bacon on the bottom, just 'cause it looks better like that! Tuck in any stray ends of bacon, baste with more BBQ sauce, and sprinkle the rest of the rub all over it.

Place the Fatty in a disposable pan, and smoke it at 225°F for about 3 hours, or till it's 160°F in the center. Let cool, slice it and be prepared to impress all your meat eating friends!

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