South of the Border Fatty
We had 4 couples and a few stray friends from our Church over for dinner. I had it all planned out. We would do 8 styles of ribs, plated real nice with a little card that explained what kind of rub and the style I was trying to create. Well, that didn’t work. We had so many ribs that I could only tell if they were beef or pork. Plus, chipotle bacon bombs, Patti’s famous homemade mac & cheese, Ken’s awesome baked beans and grilled peaches. I had a few grills going…
At the same time Patti and I made a new Fatty we named “The South of the Border Fatty”!
Our South of the Border Fatty was jam packed with over 2 lbs. of Pepper Jack Cheese, sliced jalapenos, sweet onions, 4 kinds of sausage weighing in over 6 pounds, and 4 lbs. of bacon. Taco seasoning, red pepper and a goodly amount of Country Bob’s, too. This big boy rolled up at a whopping 12 pounds. We used some of Lumberjacks new “Mexican Heat” wood pellets. Mexican Heat is a wood pellet that has Red pepper chili powder mixed right in it. The red pepper chili powder is a pungent, hot chili powder with a strong bite and the flavor intensifies as it is cooked. I love the Southwestern flair it adds to all of your grilling.
South of the Border Fatty
A Wood Pellet Grill Recipe
Prep Time: 30 minutes
Cook Time: 3 Hours @ 250 degrees (121c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjacks “Mexican Heat”
South of the Border Fatty
A Wood Pellet Grill Recipe
Ingredients: South of the Border Fatty
- 2 lbs. hot Italian sausage
- 2 lbs. pepper and onion sausage
- 2 lbs. breakfast sausage
- 1 lb. wine and cheese sausage
- 4 lbs. pepper bacon
- 2 large sweet onions, chopped
- 2 lbs. Pepper Jack cheese
- 12 oz. shredded Mexican cheese mix
- 10 or 12 cloves of garlic chopped (I use a lot more, see picture below)
- Coarse ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 1 small can of sliced jalapeno peppers
- ½ cup Taco seasoning
- Country Bob’s Honey Habanero all purpose sauce
South of the Border Fatty
A Wood Pellet Grill Recipe
Directions: South of the Border Fatty
Put the sausage in a large mixing bowl, mixing in the onions, garlic, taco seasoning, black and red pepper. Put the bowl into the fridge to let everything blend for awhile. (At least an hour.)
Mix Meat and Seasoning in a Big Bowl
Next, press the meat out until it is 1 inch thick. 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 the Fatty. Press the meat down evenly onto the cookie sheet.
Press the Meat Down Evenly onto the Lined Cookie Sheet
Cook 2 pounds of the bacon until it is 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. Add the sliced jalapenos and bacon.
Onions, Peppers and Bacon
Add Pepper Jack Cheese
Cut the cheese into ½ x ½ strips and lay it out so that is layered as you roll it up. Cover it with the shredded cheese.
Drizzle some Country Bob’s Honey Habanero Sauce
Drizzle some Country Bob’s Honey Habanero All Purpose Sauce on top and you are ready to roll. Use the paper to start rolling up the meat. It will try to come out the ends, so just pack it in tight.
South of the Border Fatty
A Wood Pellet Grill Recipe
Use the paper to start rolling up the meat
Place it on a Large Cooking Grate
Ready for the Grill
South of the Border Fatty
A Wood Pellet Grill Recipe
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. Patti suggested we invest in a crane…Nah. 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.
Smoke this big boy 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.
Can You See the Smoke Ring with all the Cheese and Bacon?
Slice it up and Serve it on a Bun or Just on a Plate. It’s Great Either Way
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.
South of the Border 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:
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
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.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/
