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My First Try at a Fattie...

ParallelParallel Posts: 415
edited August 2013 in Pork
... was the BOMB. Did up the chili cheese fattie like I've seen before on here but can't seem to find tonight. Anyway, for those who faint at the sight of a firearm, you might want to hit the back button before you get to the "money shot".

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  • 1lb Pork sausage
  • 1lb bacon
  • Chili to taste (I put too much and it's a mess)
  • Cheese to taste (about 8 oz works well)
  • Chopped onion (optional)

The kids like Hormel chili so we used that, but I'm going to make one for me later this weekend either without chili or with Mrs. Parallel's chili.


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Place the 1lb of sausage into a 1 gallon Ziploc bag and roll it flat and even with a rolling pin. Be sure to get the air pockets out as you roll.

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Prepare a bacon weave on parchment paper...

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Cut open the Ziploc bag and add the chopped onion, chili (being sure to keep it away from the edges so it can seal) and cheese...

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Start at one end of the Ziploc bag and use it to roll the filled sausage like a sushi roll. Then, place the sausage roll on the bacon weave and roll it as well. Seal the ends using a butter knife and smoke at 350° indirect until 165° internal temp.

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I checked at the one hour mark and it was about 160° internal temp (as taken with my Thermapen). I checked again ten minutes later and I overdid it a bit but it didn't matter except that some of the filling leaked out.

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Onto a sheet pan for a ten minute rest (it could have went for fifteen as the filling came out more than I would have liked after cutting).

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Money Shot! Protected from the hungry masses by H&K.

Every time my elbow bends my mouth flies open.
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Comments

  • nolaeggheadnolaegghead Posts: 14,277
    Looks good man!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Chris_WangChris_Wang Posts: 1,253
    Holy heart attack, yes! You had me at 1lb of bacon...

    Ball Ground, GA

    ATL Sports Homer

     

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  • SmokeyPittSmokeyPitt Posts: 6,591
    As I said in a previous thread, I just need a giant hot dog bun and I would gladly take down that whole thing!  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Did you cut in open with one shot? I bet it took two.Looks good.
    Hendersonville, TN.
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  • BOWHUNRBOWHUNR Posts: 1,456
    Looks great Parallel.  Is this what you were looking for?

    Chili Cheese Dog Fatty
    http://eggheadforum.com/discussion/1145770/chili-cheese-dog-fatty

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • BTW Nice P7
    See der Rabbits, Iowa
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  • ParallelParallel Posts: 415
    BOWHUNR said:
    Looks great Parallel.  Is this what you were looking for?

    Chili Cheese Dog Fatty
    http://eggheadforum.com/discussion/1145770/chili-cheese-dog-fatty

    Mike
    That is one of the one's I've seen before, I was just looking to credit the cooks that inspired me to do this.

    Every time my elbow bends my mouth flies open.
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  • The pistol is fine, but the filling oozing out leaving a bacon coated shell offends me!

    BACK BUTTON!!!!!!!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • ParallelParallel Posts: 415

    The pistol is fine, but the filling oozing out leaving a bacon coated shell offends me!

    BACK BUTTON!!!!!!!

    Indeed... I let it rest for ten minutes but apparently that wasn't nearly enough. Of course... it didn't last long enough to matter, the kids ate it up quickly.

    Oh... and yes... indeed that pistol IS fine.

    Every time my elbow bends my mouth flies open.
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  • I thought I might need to clarify my remark in my 12:16PM post. I meant that an H&K P7 is a fine pistol. It may have come across as something different, if so... sorry.

    Anyway, I've decided that I'm going to do a breakfast fattie tomorrow for brunch. Because I want the kids to eat it I'll keep it simple; probably just precooked tater tots in the center with layered scrambled egg and cheese inside the sausage and of course wrapped in bacon. I'm just kind of wondering if the egg will hold up... I guess I'll find out tomorrow, but if anyone has any experience with similar cooks I'd like to hear it. Thanks.



    Every time my elbow bends my mouth flies open.
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  • I may need to clarify my earlier remarks.  I think you did a great job on that fattie.  I tried making Juicy Lucys for the first time tonight and it was a fail.  Thread to follow.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • nolaeggheadnolaegghead Posts: 14,277
    Sounds good....use good stuff and, especially in breakfast food, it'll taste good.  Egg protein denatures around 170-180 range, so if you want it as a binder, like omelttes or scrambled eggs, cook it up to that range .
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
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