After all, it is just a fatty.

[SMOKE FREAK]

Started with a roll of JD hot sausage rolled out thin between wax paper sheets.
Added roasted green chiles from my freezer.


Next up is black beans and sun dried tomatoes.


Then a thick layer of extra sharp cheddar which didn't get photographed, I guess.

Rolled it tight, wrapped in bacon, and on the 26er with some Hickory chunks for flavor.


Smoked it to 165.


Then chilled it before slicing.


A quick triple dip breading ending with corn flake crumbs.
And into the hot pan back on the 26.


Oh man. It is just a fatty...


And served with some scrambled eggs.


Awesome supper, it was.

And thanks to all for checking it out.

 

[4ever3]

There is NO fatty that is JUST a fatty, especially that one!

 

[Stingerhook]

Glorious Craig.

 

[Ron_L]

Looks great!

 

[Porcine Perfection]

Well done. Never thought of frying it afterwards. :idea:

 

[16Adams]

Not enough adjectives in my vocabulary

Beautifuloutstanding

 

[Itsdone]

Is that high temp cheddar?

 

[SMOKE FREAK]

No but extra sharp cheddar is not known for great melting. Just great flavor.

And I wanted something that would hold together while frying.

 

[ssv3]

Awesome!

 

[JCBII]

That looks soooo good!

 

[bowhnter]

Well done, that looks awesome!

 

[oldgfbbq]

That looks awesome! I hope you used egg beaters to lower the fat and cholesterol.

 

[SMOKE FREAK]

That looks awesome! I hope you used egg beaters to lower the fat and cholesterol.

Great advise...

 

[Big George's BBQ]

There is no such thing as just a Fatty. That looks awesome

 

[ModelMaker]

Really, really, really, good!
Ed

 

[PitRow]

that breading and frying just takes it over the top!

 

[Itsdone]

No but extra sharp cheddar is not known for great melting. Just great flavor.

And I wanted something that would hold together while frying.

I'll have to try extra sharp next time i make sausage. I can't be bothered to online order high temp cheese just for a small batch of sausage every so often.

 

[SMOKE FREAK]

I'll have to try extra sharp next time i make sausage. I can't be bothered to online order high temp cheese just for a small batch of sausage every so often.

In sausage, shreds will probably melt away. !/4" cubes might be fine.
Too much work. I'll order.

 

[SmokinAussie]

Woo Hooo!

Nice work! One of the best I've seen. I still have not done a fatty, but it's too cold to do this any time soon. I'm inside making soup.

 

[Crakaveli]

JD? You're eatin high on the hog.

https://www.youtube.com/watch?v=f4RNb3tt0LM