Creole Fatty, we’ve been working on some awesome sauces and our Creole sauce is wonderfully zippy and perfect for our Creole Fatty. Not for timid taste buds it’s loaded with Andouille sausage and cheese and wrapped in hot sausage (you can use mild, too) with a weave of bacon and a topping of our Creole sauce. We served it hot off the grill tonight and tomorrow we’ll use slices on a bun. Super as a cold, meaty sandwich.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Creole Fatty
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 4 hours at 300* (149c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Creole Fatty

• bulk sausage, we used hot
• 1 ¼ lbs. sharp cheddar cheese, cut into finger size pieces
• 2 ¼ lbs. thick cut sliced bacon
• 6 sweet peppers, chopped
• 4 links Andouille sausage, about 1 ½ lbs.
• 1 cup Creole sauce
• 2 cups smoked garlic skillet
• 1 Tablespoon Chef of the Future Cajun Seasoning

Link For Creole Barbecue Sauce;
https://datenightdoins.com/creole-barbecue-sauce/

Link for Smoked Garlic;
https://datenightdoins.com/smoked-garlic-skillet/

Creole Fatty
A Wood Pellet Grill Recipe

Cooking Directions: Creole Fatty

I like to press my sausage out on butcher paper on a cookie sheet. This makes it easy to roll it all up nice and tight. Then, lay out your stuffing keeping back from the edges so you can seal it after rolling it. I am always surprised on how big the Fatty grows, you’ll see. After you roll it up nice and tight, seal the ends set it aside and do your bacon weave on another sheet of butcher paper for easier rolling and clean up. Lay your Fatty on the bacon weave and again roll it up nice and tight. I have done better looking bacon weaves than this one, but it’s all good.

Place it on the grill for 4 hours at 300* (149c). Sauce your fatty the last 10 minutes or so of your cook. When the meat reaches an internal temperature around 165* (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Creole Fatty
A Wood Pellet Grill Recipe

 

 

Creole Fatty
A Wood Pellet Grill Recipe

 

 

Creole Fatty
A Wood Pellet Grill Recipe

 

Lookin’ Good

Creole Fatty
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
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