Illinois BBQ Society

Willkat98 · Joined: 01 Aug 2006 Posts: 13 Location: Chicago

Okay, not really a recipe per se, or maybe a Sandra Lee, Semi-Homemade variety

We've been smoking fatties for years. You can roll your own, but why bother:

Take 1# pork sausage chub (Jimmy Dean, Bob Evans, etc) and smoke, whole, at around 225*-250* for around 3 hours (or till middle is 165)

Start out with the plain, then throw on some Sage varieties, and of course the Maple, then Italian, and the Hot.

We love them all.

Slice them up and they are gone in seconds. Great smoke ring and smoke flavor.

Name brand sausage chubs hold up better than the store brands (lower fat content.

Chop up smoked Italian fatties into Marinara

Chop regular, sage, or hot for chili

Start experimenting. Slice into the fatty lengthwise before cooking, insert jalepenos and cheese, then reform into a log and smoke.

They are truly an addiction, and hold up well in the vacu saver. 4-6 of them go on the smoker every time I light a stick.

Good luck!
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Bill-Chicago

Rhino · Joined: 22 Jun 2006 Posts: 40 Location: Salem, Illinois

These are sooo super easy and tasty!

We typically slice them open, before smoking, add a layer of our favorite rub, a layer of pepperoni, a 3 cheese shredded cheese mix, then roll it back up, wrap it in some plastic wrap and refrigerate until firm. MMM...good!
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Carpe 'Que,
Jim Rhino

Bandit BBQ Online: http://www.BanditBBQ.com
So Tender, So Good, It Ought to Be Outlawed!
Home of Slap Ya Mama Good BBQ!

tennispro · Joined: 09 Feb 2009 Posts: 31

I take two of the sausage rolls and I will flatten them out. I will place some mozzarella cheese in the middle and I also slice up some bannana peppers. I will roll them up and cover with my favorite rub, then wrap in Bacon. Oh my gosh they are good. I used this in a contest last summer to take 2nd place in the anything but.

When I serve this to friends I call it HEART ATTACK MEATLOAF

Jeremy
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Not Quite Yet BBQ

chuck_050382 · Joined: 09 Jul 2008 Posts: 24 Location: Mt. Vernon, IL

fatties are great.

I love left over fatty for breakfast.
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Chuck
Cast & Que BBQ Team
www.castandque.com