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Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Creole Fatty

We’ve been working on some awesome sauces. 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 our Louisiana Grill/Smoker tonight and tomorrow we’ll use slices on a bun. Super as a cold, meaty sandwich.

Creole Fatty
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 4 hours at 300 degrees (149c)
Grill: Louisiana Wood Pellet Grill/ Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Rancher’s Mesquite

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;
http://datenightdoins.com/creole-barbecue-sauce/

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

Creole Fatty
A Wood Pellet Grill Recipe

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Our Ingredients

Cooking Directions:

I like to press my sausage out on parchment 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 parchment 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 degrees (149c). Sauce your fatty the last 10 minutes or so of your cook. When the meat reaches an internal temperature around 165 degrees (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (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, wood pellet, grill, BBQ, smoker, recipe

Press Sausage out on your Paper and Add Stuffing

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Load It Up

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Roll It Up

Creole Fatty
A Wood Pellet Grill Recipe

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Do Your Bacon Weave

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Roll It Up!!

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Season and onto the Grill

Creole Fatty
A Wood Pellet Grill Recipe

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Sauce Your Fatty the Last 10 Minutes

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Lookin’ Good

Creole 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 Grill is just like your oven except it uses wood pellets and has wheels.

Do for 4 hours at 300 degrees (149c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Creole Fatty
A Wood Pellet Grill Recipe

Creole Fatty, wood pellet, grill, BBQ, smoker, recipe

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor 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

http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
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
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Our Cutlery Provided By

http://datenightdoins.com

Creole Fatty
Recipe Type: Tailgating
Cuisine: Cajun
Author: Chef Ken
Prep time:
Cook time:
Total time:
We’ve been working on some awesome sauces. 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 our Louisiana Grill/Smoker tonight and tomorrow we’ll use slices on a bun. Super as a cold, meaty sandwich.
Ingredients
  • 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;
  • http://datenightdoins.com/creole-barbecue-sauce/
  • Link for Smoked Garlic;
  • http://datenightdoins.com/smoked-garlic-skillet/
Instructions
  1. I like to press my sausage out on parchment 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 parchment 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.
  2. Place it on the grill for 4 hours at 300 degrees (149c). Sauce your fatty the last 10 minutes or so of your cook. When the meat reaches an internal temperature around 165 degrees (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (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.

 

 

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