Texas Turtle
Take a breath!
- Joined
- May 26, 2009
- Location
- Fulshear, Texas
Made breakfast tacos for Sunday morning and ended up with a nice bowl of leftover filling (scrambled eggs w/peppers & onions, potatos, sausage & cheese). With two pounds of breakfast sausage and a pound of thin-sliced bacon languishing on the garage freezer, what else to do but make a mega-fatty? My spousal unit threw together a bacon weave on a sheet of waxed paper while I stuffed the sausage in a gallon Ziploc and flattened it out. Dumped filling on top and rolled the thing till it looked like a meatloaf. First problem was the bacon weave was a bit too small for the monster fatty, but I perservered. Rolled it up as best I could and secured with a couple of toothpicks. Threw the thing on the WSM with a rack of baby backs and set it to cruise at 265. After two and a half hours, the ribs were ready to foil and the fatty read 180 on the Thermapen. Decided to crisp the bacon on the gasser, fired it up to 400 with 3 burners on medium. Put the fatty on, closed the lid and went inside to get KCM for rib glaze. While I was gone, the bacon caught fire and by the time I got the fire out, one side was well blackened. Brushed KCM on the outside and shut the lid. 15 minutes later, removed and foiled the Cajun-style fatty. Luckily, the sauce softened the black stuff to the point where it was edible. Baby backs were 98% perfect and family raved about the Mega-Fatty. Next time, use one pound of sausage and don't walk off from the gasser.