I'll throw up a few more recipes up for the smoker when I get some time but, in the mean time, I'll share with you what I'm smoking while writing this:
The Fatty
Warning: please don't consume this glorious marriage of pork and beef if you have any of the following conditions:
Heart disease
Diabetes Type 1/2
Gout
Vegetarianism
Veganism
Political Correctness
Okay, that should make the lawyers happy. Here's what you'll need:
1 Lb Bacon
1 Lb Italian Sausage
1 Lb Ground Beef (80/20 or 85/15)
Barbecue Rub (make your own if you want, I don't, but you do you I guess)
Barbecue Sauce (if it says Kraft on the bottle, choke yourself)
4 slices Gouda Cheese
1 cup Sharp Cheddar Cheese
1/2 of a Green Pepper
1 Vidalia Onion
4 Jalapeños
12 pack Miller Lite (for that fiiine Pilsner taste)
1 bag natural lump charcoal
4-5 small blocks of Oak or Hickory wood
This will probably require a trip to a butcher shop to get the best cuts; like Just Good Meats on 84th but, you can find this all at a grocery store too. Free plug there JGM, I expect to be compensated with delicious meats in the future. Now that you're supplies are full, let's get to work on the Fatty.
1) Take one can of Miller Lite outside and cut a hole near the base about a half inch wide. Put your lips on the can around the hole, flip the can right-side up, and pop the top. Chug as quickly as you can then, slam the empty can on the ground while screaming "FATTY!!!" at the top of your lungs. This will summon the pork gods and bring favor upon your grill.
2) Go inside and start working on the bacon weave. I could explain how to make a bacon weave OR you could search for it on YouTube and save me the trouble of trying to explain it. I went to public school, my writing skills are limited. You'll need around 14 strips to make it work, I save a couple for later to put around the ends too.
3) Resist eating the bacon weave immediately and instead, put some barbecue rub all over the top side. Really, go nuts with it. Let loose and cover the weave. That shit is delicious.
4) Now, time to work on the meat filling. Take the Italian sausages and remove the casing. Place all the sausages in a mixing bowl and add the ground beef. Mix together well and enjoy the rush you feel from mixing two delicious meats together for the greater good.
5) Crack another beer if you haven't already.
6) Spread the heavenly pork/beef mixture out into a square that should mostly cover the bacon weave and place it on top of the weave.
7) Top the meat with the Gouda slices and then top that with the shredded sharp cheddar.
8) Dice the green peppers and onions. Dice the Jalapeños as well but, remember to remove the core and the seeds unless you want a flaming fatty AKA: Big Gay Al.
9) Time to roll the fatty. Take one end of the fatty and begin to roll it over itself. The goal is to have one side of the bacon weave barely overlap the other side. Use extra bacon slices to cover up the ends.
10) Top the Fatty with more barbecue rub, as required.
Smoking time.
Set up your smoker so it'll smoke at around 300-350 Fahrenheit. I don't know what that is in centigrade because I'm and American and learned real math. I let it heat up initially, then add the Oak or Hickory and finally add the heat distribution plate and water pan. If you're not familiar with what I'm talking about, YouTube some videos about smokers and they should explain it.
Smoke for about 3 hours or until you get an internal temperature of 165.
Top with Barbecue sauce at about 2.5 hours so it can carmelize.
Cut into 1 inch thick slices and call your doctor to set up an appointment and EKG.
Enjoy!
