Today’s post is a play on a relatively new BBQ dish called the fatty (if you do a Google search for this, make sure to enter “BBQ fatty,” not just “fatty”… trust me). Fatty recipes vary greatly, but a basic recipe calls for a rectangle (roughly 1’ x 2’) of breakfast sausage (1/4” to 3/8” thick), topped with a thin layer of finely chopped hot links. A smoked sausage link is placed at one end and everything is rolled up into one big loaf. It’s then wrapped in a bacon weave, smoked, and sliced for serving. We wanted to create something similar, but easier to eat at parties, which brings us to the mini-fatty.
It started with an idea…
“We should start a site where we can post our pictures and recipes and stuff like that…”
There was much rejoicing…
And the people cheered…
“I’m in! Let’s do it!”
And so it began….
We still aren’t quite sure what “it” is, but we’re working on it! What we do know is that we want to share, collect, and enjoy all things related to grilling, smoking, and cooking outside in general.
We hope you all enjoy it!
Here’s a little trick I’ve been using lately:
My buddy, Joe, and I were cooking some pizzas on my Big Green Egg for a get-together. This, as you probably know, requires a temperature of around 550 or so to really get the pizza stone hot enough! It can take up to 45 minutes to get the temp that high (sometimes longer depending on how cold it is outside). With hungry women and children running around we had to get after it more quickly. Joe mentioned that he heard you get ramp the temp up super fast by using a hair dryer. So we decided to try it… It works! It works so well that I now get annoyed when waiting on the Egg to get to temperature! Find out how easy it is after the break. Continue reading