Tooch
Well-known member
- Joined
- Jun 29, 2015
- Location
- Rosevill...
The Fatty. I hear a lot about the Fatty.
I figured I would pull a couple lb's of venison from the freeze and added a lb of pork and a half a lb of bacon to the grind. Threw in some sage, oregano, thyme, rosemary, minced garlic, and dashes of black and red pepper.
Diced red onions and sweet peppers and blended it all together in a large mixing bowel.
Flattened my mixture on some foil and layered blue cheese and fresh basil. Then rolled nice and tight. Sprinkled the outside with my rub and smoked that puppy over lump charcoal and apple wood at 250 degrees until an IT of 145.
I now know why a Fatty is so revered.
I figured I would pull a couple lb's of venison from the freeze and added a lb of pork and a half a lb of bacon to the grind. Threw in some sage, oregano, thyme, rosemary, minced garlic, and dashes of black and red pepper.
Diced red onions and sweet peppers and blended it all together in a large mixing bowel.
Flattened my mixture on some foil and layered blue cheese and fresh basil. Then rolled nice and tight. Sprinkled the outside with my rub and smoked that puppy over lump charcoal and apple wood at 250 degrees until an IT of 145.
I now know why a Fatty is so revered.