Chile Relleno Fatty

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Chile Relleno Fatty

Chile Relleno Fatty, Ken couldn’t wait to try our Raider Red Jalapeno Bacon. Anything that involves bacon and jalapenos is just right for him. This was fun and easy, too.

We had some Raider Red pork sausage and our smoked cheese; Chile rellenos from the deli, Candied Jalapenos then seasoned it all with Briggs True Chili Mix seasoning then rolled it all up into a big log. Patti made a nice bacon weave with Raider Red Jalapeno bacon to wrap the whole thing up with deliciousness before putting it in the smoke for 4 hours.

Great just sliced and plated or made into burgers, and you know how we like Big Burgers…

See Video: https://datenightdoins.com/video-chile-relleno-fatty/

Chile Relleno Fatty
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 4 hours @ 300* (149c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Rancher’s Mesquite

Ingredients: Chile Relleno Fatty

Chile Relleno Fatty
A Wood Pellet Grill Recipe
 

Link for Smoked Cheese: https://datenightdoins.com/cold-smoked-cheese/

Cooking Directions: Chile Relleno Fatty

When I do a fatty I like to lay it out on a cookie sheet (I used a Bull Rack Tray) covered with parchment paper for easy rolling. Flatten the sausage out evenly on the parchment paper and season with the chili powder and cover generously with the Cotija grated cheese.  Lay the Chile rellenos in the center of the sausage, add smoked cheese, Candied Jalapenos and drizzle some of the salsa over it.

Using the parchment paper roll it into a big log and set it aside until your bacon weave is ready.

Put your bacon weave together on parchment paper on top of the grill grate you’re going to use. Now, using the parchment paper roll your fatty onto the bacon weave. Using the parchment paper under the bacon weave roll that around the fatty. The parchment paper will be a big help in rolling up a firm fatty. Roll it onto a sprayed grill grate (we used Duck Fat) and you’re ready for the smoke.

Preheat the grill to 300* (149c) and place your grilling grate onto the grill for about 4 hours at 400* (205c). Your time may vary a bit because our fattys won’t be exactly the same size. You want to cook by internal temperature here.

When your fatty reaches an internal temperature 170* (77c) pull it off, cover it and let it rest for 5 to 10 minutes before slicing. 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.

Chile Relleno Fatty
A Wood Pellet Grill Recipe

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Press out the Sausage and Season

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Add Lots of Cheese

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Add the Stuffins

Chile Relleno Fatty
A Wood Pellet Grill Recipe

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, Ready to Roll

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Ready for the Bacon Weave

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Build Your Bacon Weave

Chile Relleno Fatty
A Wood Pellet Grill Recipe

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Roll the Fatty onto the Bacon

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

 Ready For the Smoke

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

2 Hours on the Grill 

Chile Relleno Fatty
A Wood Pellet Grill Recipe

Cooking In the Oven: Chile Relleno Fatty

We have been getting requests for recipe conversions for the 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 Grill is just like your oven except it uses wood pellets and has wheels.

Do 4 hours here at 300* (149c).

Chile Relleno Fatty
A Wood Pellet Grill Recipe

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

My New Maverick PT-75

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Lookin’ Good!!!

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Look At The Cheese!!!

Chile Relleno Fatty, Raider Red Meats, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe,

Let’s Eat!!!

Chile Relleno 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, Sawtooth, Louisiana, Memphis, Royall, Traeger 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 and Do What You Love
Ken & Patti

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Our new “Date Night Doins Seasoning”
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Country Bob’s All Purpose Sauce
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Grill Grates
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Pacific Pellet Gourmet BBQ Pellet
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Bull Rack System
EarthWorks Supply
503-678-7744
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A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/

Raider Red Meats
USDA Prime Beef is in a class by itself!
http://www.depts.ttu.edu/meatscience/orders/index.html
Portion of proceeds to benefit Texas Tech University

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Chile Relleno Fatty
 
Prep time
Cook time
Total time
 
Chile Relleno Fatty, Ken couldn’t wait to try our Raider Red Jalapeno Bacon. Anything that involves bacon and jalapenos is just right for him. This was fun and easy, too. We had some Raider Red pork sausage and our smoked cheese; Chile rellenos from the deli, Candied Jalapenos then seasoned it all with Briggs True Chili Mix seasoning then rolled it all up into a big log. Patti made a nice bacon weave with Raider Red Jalapeno bacon to wrap the whole thing up with deliciousness before putting it in the smoke for 4 hours. Great just sliced and plated or made into burgers, and you know how we like Big Burgers…
Author:
Recipe type: Fatty AKA The Bacon Explosion
Cuisine: American
Ingredients
  • 3lbs. Raider Red Pork Sausage
  • 1 ½ lbs our smoked cheese cubed, ½ extra sharp cheddar and ½ Colby Jack
  • 2lbs. Raider Red Jalapeno Bacon
  • 2 large prepared Chile rellenos
  • 2 cups Cotija grated cheese
  • ¾ cup salsa, we like hot
  • 2 Tablespoons Briggs True Chili Mix seasoning
  • 1 cup Briggs True Candied Jalapenos
  • Link for Smoked Cheese: https://datenightdoins.com/cold-smoked-cheese/
Instructions
  1. When I do a fatty I like to lay it out on a cookie sheet (I used a Bull Rack Tray) covered with parchment paper for easy rolling. Flatten the sausage out evenly on the parchment paper and season with the chili powder and cover generously with the Cotija grated cheese. Lay the Chile rellenos in the center of the sausage, add smoked cheese, Candied Jalapenos and drizzle some of the salsa over it.
  2. Using the parchment paper roll it into a big log and set it aside until your bacon weave is ready.
  3. Put your bacon weave together on parchment paper on top of the grill grate you’re going to use. Now, using the parchment paper roll your fatty onto the bacon weave. Using the parchment paper under the bacon weave roll that around the fatty. The parchment paper will be a big help in rolling up a firm fatty. Roll it onto a sprayed grill grate (we used Duck Fat) and you’re ready for the smoke.
  4. Preheat the grill to 300* (149c) and place your grilling grate onto the grill for about 4 hours at 400* (205c). Your time may vary a bit because our fattys won’t be exactly the same size. You want to cook by internal temperature here.
  5. When your fatty reaches an internal temperature 170* (77c) pull it off, cover it and let it rest for 5 to 10 minutes before slicing. 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.
  6. 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.

 

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