So this is what I came up with. 4 pounds of sausage, 3 pounds of pepper bacon, a pound of cheese and almost 2 pounds of sweet onions with a generous mix of chipotle, red pepper and garlic…
To keep with the southwest theme I smoked this 10 pound monster for 3 hours with Mesquite.
Here I served it with my baked beans and smoked elephant garlic. You can slice the fatty like a meat loaf and serve it that way. For a real treat put it on a hamburger bun with garlic mayo.
With input from my ”Crash Test Dummies”. I can safely say that the Santa Fe Fatty is NOT FOR YANKEES or SISSYS. Two of them thought it was way too hot and two thought it was awesome…
I thought the heat was just right. You knew it was there but it was not over -powering. But to be fair I like things smokin’…
Santa Fe Fatty
Ingredients: The Santa Fe Fatty
- 4 lbs. hot Italian sausage
- 3 lbs. pepper bacon
- 2 large sweet onions, chopped
- 1 lb. Velveeta cheese
- 10 or 12 clove of garlic, rough chopped
- 1 bunch of cilantro, rough chopped
- 1/3 cup Chipotle Raspberry BBQ sauce
- 3/8 cup Chipotle chili powder
Santa Fe Fatty
Directions: Santa Fe Fatty
Mix the sausage, onions, garlic, cilantro, BBQ sauce and half of the chipotle chili power in a large mixing bowl. Put back into the fridge to let everything blend for awhile. (At least an hour)
I have found it easiest if you line a cookie sheet with foil leaving enough hanging over the end to help roll up the Fatty. Press the meat evenly onto the cookie sheet. Then, sprinkle the rest of the Chipotle chili powder over it.
Cook 2 pounds of the bacon and cut the cheese into pieces. Roll up in the meat. Drizzle some more BBQ sauce on top and you are ready to roll. Using the foil start rolling up the meat, it will try to come out the ends so just pack it in tight.
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.
Santa Fe Fatty
Medium Indirect Heat with a Cooking Grate
Preheat your grill to medium heat (300) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire. Oil the cooking grate. (You’ll want to use a cooking grate with small holes that sits on your grills large grate.) A cooking spray is easiest for this.
(Note: you can add your hickory directly to the great or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
You want your temperature around 200-250 for around 3 hours reaching a core temp of 160. The Fatty will be a dark red when you are done. Spray it now and then with the Worcestershire spray to keep it from drying out.
We are only about half done here, needing a core temp of 160.
Nice Smoke Finish
Ingredients: Elephant Garlic
Cloves of Elephant Garlic
The Elephant garlic is not as strong as most garlic and is much easier to work with because of its size. Break up the garlic into cloves and cut in half length wise. Drizzle with olive oil then salt and pepper to taste. Place onto a piece of foil and set onto a cool spot on the grill. Watch them as they will soon be ready to come off. I can’t say when because I don’t know how hot your grill is. Just keep an eye on them until they are soft and tender, maybe 10 minutes or so.
Ingredients: Baked Beans
- ½ lb. bacon
- 1 large sweet onion chopped
- 2 1 lb. cans of baked beans
- 1 Tbsp. minced garlic
- ½ Tbsp. Liquid smoke
- 1 cup brown sugar
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. prepared mustard
Note: Any bean will do…
But, keep in mind that the better bean you start with…the better the bean you’ll end with…
Directions: Baked Beans
2 hours before you light your grill start your beans. Fry your bacon until crisp, remove while reserving about 2 Tbsp. of the drippings. Sauté the onions and garlic in the bacon drippings until tender. Crumble bacon, then add it with the rest of the ingredients. Put into a casserole dish. Mix well and bake uncovered for 2 hours at 325…
Remember, that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.
Take it and run with it….
Ken & Patti