The Aloha Fatty
We were thinking about do a fatty with a bit of a different twist to it. So we came up with the Aloha Fatty. This guy was packed with the smokey flavors of the sausage and bacon and blended with 2 kinds of cheese, garlic, red pepper, teriyaki, ginger, pineapple and Grandville’s Teriyaki BBQ sauce. We sliced it and served it with potato salad. The next few days we made burgers with it…Off The Hook !!!
Prep Time: 30 minutes
Cook Time: 3 Hours @ 250 degrees (121c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack apple
Aloha Fatty
A Wood Pellet Grill Recipe
Ingredients: Aloha Fatty
- 4 lbs. hot Italian sausage
- 4 lbs. pepper bacon
- 2 large sweet onions, chopped
- 12 oz. Swiss cheese
- 12 oz. shredded cheddar cheese
- 10 or 12 cloves of garlic (I use a lot more, see picture below)
- 1 cup of teriyaki sauce
- 3 Tbsp. ground ginger
- Coarse ground black pepper, to taste
- Crushed red pepper flakes, to taste
- Pineapple rings, canned
- Grandville’s Teriyaki BBQ sauce
Aloha Fatty
A Wood Pellet Grill Recipe
Directions: Aloha Fatty
Put the sausage in a large mixing bowl, mixing in the onions, garlic, teriyaki sauce, Liquid Smoke, ginger, black and red pepper. Put the bowl into the fridge to let everything blend for awhile (at least an hour).
I have found the easiest way to do this is to line a cookie sheet with freezer wrap leaving enough hanging over the end to help roll up your Fatty. Press the meat down evenly onto the cookie sheet.
Now cook 2 pounds of the bacon in a cast iron skillet. You want it still limp and cut it into bite size pieces. I find that kitchen shears are best for this but a sharp knife works well, too. I add whole garlic to the cooking bacon to soften it up some and just let it finish cooking in the Fatty.
Cut the cheese into small pieces and lay it out so that is layered as you roll it up.
Drizzle some Grandville’s Teriyaki BBQ sauce on top and you are ready to roll. Use the paper start rolling up the meat. It will try to come out the ends, so just pack it in tight.
Press Everything Evenly Onto A Cookie Sheet
Ad Your Bacon and Garlic
Aloha Fatty
A Wood Pellet Grill Recipe
Do Your Basket Weave
Do a basket weave with the last 2 pounds of bacon. Place it on a cooking grate that you can set on the grill. You can see below I put it on to a smaller cooking grate to make moving it to and from the grill easier. Then I put my bacon weave on it and off to the grill. I don’t think you would be able to move this monster without tearing it if you didn’t use a cooking grate much less get it off the grill when you are ready. Top with your pineapple and sauce the last 30 minutes of your cook.
Smoke your Aloha Fatty for 3 Hours @ 250 degrees (121c). When the meat reaches an internal temp around 165 degrees (74c) U.S.D.A. safe for all ground meat pull it off the grill and cover it and let it rest for 10 minutes before serving. 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.
In The Smoke
Aloha Fatty
A Wood Pellet Grill Recipe
Top with Your Pineapple and Sauce The Last 30 Minutes of Your Cook
Let’s Eat!!!
Aloha Fatty
A Wood Pellet Grill Recipe
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.
Do 3 Hours @ 250 degrees (121c)
Note: The Pacific Living Outdoor Oven also has a smoke box.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, 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 even do 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,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
Wood Pellet Products
http://woodpelletproducts.com/
Zaycon Fresh
(509) 868-0613
https://www.zayconfoods.com
- 4 lbs. hot Italian sausage
- 4 lbs. pepper bacon
- 2 large sweet onions, chopped
- 12 oz. Swiss cheese
- 12 oz. shredded cheddar cheese
- 10 or 12 cloves of garlic (I use a lot more, see picture below)
- 1 cup of teriyaki sauce
- 3 Tbsp. ground ginger
- Coarse ground black pepper, to taste
- Crushed red pepper flakes, to taste
- Pineapple rings, canned
- Grandville’s Teriyaki BBQ sauce
- Put the sausage in a large mixing bowl, mixing in the onions, garlic, teriyaki sauce, Liquid Smoke, ginger, black and red pepper. Put the bowl into the fridge to let everything blend for awhile (at least an hour).
- I have found the easiest way to do this is to line a cookie sheet with freezer wrap leaving enough hanging over the end to help roll up your Fatty. Press the meat down evenly onto the cookie sheet.
- Now cook 2 pounds of the bacon in a cast iron skillet. You want it still limp and cut it into bite size pieces. I find that kitchen shears are best for this but a sharp knife works well, too. I add whole garlic to the cooking bacon to soften it up some and just let it finish cooking in the Fatty.
- Cut the cheese into small pieces and lay it out so that is layered as you roll it up.
- Drizzle some Grandville’s Teriyaki BBQ sauce on top and you are ready to roll. Use the paper start rolling up the meat. It will try to come out the ends, so just pack it in tight.
- Do a basket weave with the last 2 pounds of bacon. Place it on a cooking grate that you can set on the grill. You can see below I put it on to a smaller cooking grate to make moving it to and from the grill easier. Then I put my bacon weave on it and off to the grill. I don’t think you would be able to move this monster without tearing it if you didn’t use a cooking grate much less get it off the grill when you are ready. Top with your pineapple and sauce the last 30 minutes of your cook.
- Smoke your Aloha Fatty for 3 Hours @ 250 degrees (121c). When the meat reaches an internal temp around 165 degrees (74c) U.S.D.A. safe for all ground meat pull it off the grill and cover it and let it rest for 10 minutes before serving. 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.
