First attempt to smoke a fatty.

[mriguy]

Those ribs look great!

[1fastmerc]

Originally Posted by mriguy

Those ribs look great!

Thanks. I prefer them to be a little more browned but they were still good.


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[1fastmerc]

The way I made the stuffing was I took 3-4 links of Richards onion sausage and removed the casing the best I could. I then broke the sausage up in pieces. I used about a half a bar of cream cheese. I used the cream cheese to bind the sausage together. Then I used wax paper to spread out the sausage. I placed the sausage in the bacon weave and rolled it up. Placed tooth picks in it to hold it together. I then smoked it at 200-225 degrees for 2hrs until the center reached a 170 degrees. I then placed it in the oven at 350 to crisp the bacon. The next time I'll add more sausage to the stuffing. For the simple reason the bacon overlapped each other to much. I cooked it really mild on seasoning for my kids and my wife. The next time I may add a few jalapeños to add a little flavor to it.


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[jrdntboy09]

Bacon strips add bacon strips and bacon strips cause it's smart.. Epic meal time!!!!

[eman]

Use the jimmy deans or simular breakfast sausage and use your richards and cream cheese for the filling.

[swamp snorkler]

You mentioned having difficulties removing the sausage from the casing. If you ask the butcher they will do this for you or you can sometimes get the sausage mix out the casing already. Next time you cook one let it go to 160 then crisp the bacon under the broiler for 3 or 4 minutes on each side.


My first fatty wasn't to hard, just got to do it. Looks like you did a nice job.

[1fastmerc]

Originally Posted by swamp snorkler

You mentioned having difficulties removing the sausage from the casing. If you ask the butcher they will do this for you or you can sometimes get the sausage mix out the casing already. Next time you cook one let it go to 160 then crisp the bacon under the broiler for 3 or 4 minutes on each side.


My first fatty wasn't to hard, just got to do it. Looks like you did a nice job.

Thanks I'll try that.


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[Slidellkid]

When you say "fatty" what cut of meat are you referring to?

[calcutta37]

Originally Posted by Slidellkid

When you say "fatty" what cut of meat are you referring to?

Go to smokingmeatforum.com and search smoking a fatty

[GIBob]

add a little pork or beef for extra FAT

[DUCKGOGETTER]

Man that looks good

[1fastmerc]

Originally Posted by DUCKGOGETTER

Man that looks good

X2


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[GIBob]

some red, green, and jap peppers - onion - mushrooms - gouda cheese

[DUCKGOGETTER]

Good lawd!!!!!!!! All that needs is an abita amber to wash it down!!

[1fastmerc]

Originally Posted by GIBob

some red, green, and jap peppers - onion - mushrooms - gouda cheese

Now that looks good!!!!


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