We have done a few now with the Southwestern influence and one with a Hawaiian twist. I have been thinking on doing another one but I wanted to be completely different than any we have done before.
For those of you that don’t know what a Fatty is let me explain. It is the ultimate meat loaf. But, instead of the ground beef that we are all used to, you use sausage and bacon. To add to this thought you stuff it with more bacon. The “Basic Fatty”.
So, we have taken this to the extreme and stuffed them with tons of cheese and mushrooms and olives, along with 2 pounds of bacon. For something different we thought “Pizza”. Everyone loves pizza and the fatty gives you the perfect building block.
Think the “Meat Lovers Pizza”. We took 3 pounds of hamburger, 2 pounds hot Italian, 2 pounds mild Italian and 2 pounds roasted red pepper and onion sausage with about 4 pounds of bacon for our building block.
Then, we stuffed this with all the cheese, pepperoni, mushrooms and black olives we could pile up without it falling off. All topped off with a good pizza sauce. Whew.
Rolled it up into a big log and did a basket weave with bacon to top it off. Hugely Awesome! It was like an inside out pizza with no crust….
4 different kinds of sausage, bacon, pepperoni, cheese and sauce
Ingredients: Pizza Fatty
- 2 pounds bulk hot Italian sausage
- 2 pounds bulk mild Italian sausage
- 2 pounds bulk roasted red pepper and onion sausage
- 3 pounds hamburger (seasoned to taste)
- 1 ½ – 2 pounds pepper bacon ends and pieces, (limp or lightly cooked for the stuffing)
- 1 ½ – 2 pounds sliced pepper bacon for weaving
- 2 ½ pounds of a good pizza blend cheese
- ½ pound sliced fresh mushrooms
- Small jar of a good pizza sauce
- Small can sliced black olives
4 Different Kinds of Sausage
Now, it is time to roll it up. This can be tricky, especially if you are making a big one. You will need a small grill grate you can set your creation on. Then, off to the smoker.
Use the foil that you left hanging over the end as a guide and work the sausage in a log roll. Try to roll it tight, work it slow. Seal the seam and ends. I set my grill grate up so I can roll this thing right off the cookie sheet seam side down. You can see that it is too big to try to pick up without breaking it apart, so use your parchment paper or foil. Patti suggested a forklift.
Do the bacon basket weave with the bacon covering the outside of the roll as much as possible. I was surprised to find that if you make this the day before and put it in the fridge overnight that all the flavors blend really well.
Onto The Louisiana Wood Pellet Grill/Smoker
Cooking Directions: Louisiana Wood Pellet Grill/Smoker
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 degrees (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana Wood Pellet Grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place your fatty directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking”, 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke. (We are doing 60 minutes here)
After an hour, turn the (Temperature Control) up to 300 degrees (150c) for 2 hours. We are looking for an internal temp of 165 degrees (75c) or better.
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 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, 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.
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Pizza 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.
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, 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
Our Thanks To:
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
F.Dick Professional Knives and Tools.
A storage container & dispenser for wood pellets
Lumberjack Wood Pellets
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
Louisiana Wood Pellet Grills
877 303 3134