DH made BBQ'd sausage log

[Nanzi]

They are called 'fatties' by BBQ Brethren. A pound of sausage stuffed with whatever you can dream up. He stuffed it with onion, cheese, green pepper, and liberally used our rub in it. Then it went on low and slow, 225 degrees until 165 degrees in center(about an hour and a half). Crunchy on the outside and just bustin with flavor on the inside, and all the fat dripped out. It was delicious.

I am going to try it with pineapple, onions and something hot. Possibilities only slowed by your imigination.

The websites showed it wrapped with a bacon weave, maybe we'll try that next time.

[Nunya Bidnits]

IIRC the original "fatties" are 1 lb chubs of Jimmy Dean sausage, seasoned
for the smoker. Many variations have arisen from this.

I make skinless chubs fairly often.

I use ground pork butt and make my own sausage. I parcook the chubs in
plastic wrap and foil before smoking to set the chub solid. At about 300F,
they set in about 10-15 minutes, the less time the better. After unwrapping,
I cook them in the smoker at about 325F, or 300F on the UDS because of the
radiant heat.

Often I press the sausage out into a sheet on plastic wrap laid out on a
cutting board, and sprinkle the filling ingredients on the sheet, including
a center of cheese sticks laid across about an inch above the bottom of the
sheet. I add chopped roast red pepper and bacon bits to shredded cheese to
sprinkle on the sheet, and then roll it up using the plastic wrap to assist.
Then I re-roll it against the board while holding tight to the ends of the
plastic wrap, and this nicely compacts and smoothes the chub.

I'm always thinking up new fillings. Duxelles and cheese might be a good
filling. And maybe some pesto with some cheese in Italian sausage.

I find they can go as high as 200-205F, and this renders out the fat quite
well. Also I find it works best to use an aged cheese, or if you want to
spend the money, high melt temp cheese. But most aged cheeses contain lest
moisture and are more melt resistance.

The bacon weave is definitely fun. Don't hesitate to try it. You may find
that thick sliced bacon gets too tough.

MartyB

[Nanzi]

O
Thanks Marty, we will do them often too I'm sure. Appreciate the info
on how you do yours.
He found a video somewhere where they just put a slit in the middle and
stuffed it.....after he had struggled with rolling it out. I will try
mine 'sushi' style and roll it with sushi mat(covered in plastic) and
see what comes up.
He didn't bacon wrap it, as we only had good bacon from the butcher, and
he wanted to use cheaper grocery store bacon for a weave, like he does with
the M'oink Balls.
You said you cook at 200 - 205 with the plastic around it? Not on the grill
I am thinking, as the plastic would melt, where?
Regards, Nan

[Nunya Bidnits]

No, I cook to 200-205F internal temp in the sausage.

Make the chub in the plastic wrap, leave the wrap on, and wrap foil over
that. Then cook at 300F wrapped just long enough to to set the chub.

It works best if you have time to then chill the chub down, even overnight,
still in the foil and plastic. There will be a certain amount of fatty
juices trapped in the plastic with the sausage and it seems to help to let
all that rest in the fridge, plus this helps firm up the chub. After you do
it a couple times you can tell by pressing on the wrapped chub when it is
starting to set up. Pull it right away, you don't want to cook it in the
wrapped stage, just get it to set up a little. .

When ready to unwrap and finish cooking, unwrap it and just roll it in rub
until well coated and cook at 325F in the smoker. I actually pull it around
195F or so to account for residual heating so it ends up at 200F or a little
more internal temp.

A good aged cheese will be well worth the extra cost.

MartyB

MartyB

[The Public Library]

On Jul 20, 4:03 pm, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:

I find it really awesome that you and OP come up with such delicious
sounding food. You really put an effort into what you're doing.