A four fatty evening

[Winz]

Need to make some food for a beer tasting event tomorrow.  Sounds like prime time to do some fattys.

Made the filling hash: cubed red potatoes, cubed ham, roasted bell peppers, onion, garlic, sharp cheddar, salt, pepper, panko.



4 flat packs ready to roll.  50/50 mixture of pineapple-teryiaki sausage and 80/20 ground chuck



A little homemade spice mix



Time to do some rolling



All dressed up in a bacon weave



Cooking with a charcoal fuse with lumps of cherry wood



Starting to get some color



Close to the sweet spot.  232 kettle temp, 155 internal probe



The payoff



Going to do another couple in the morning.  Cut into slices and put them between those Kings Hawaiian sweet rolls.  Wash it down with some great local microbrew from Old Hangtown Beerworks. 

It is going to be a good day!

Winz

[mirkwood]

Those are looking really good Winz, all the guests are in for a treat

[1buckie]

 OH MY.......Look at that !!!!!!

[MacEggs]

You had me at four fatties. Great work! 

[LightningBoldtz]

I gotta do these sometime

[jcnaz]

Winz, how do you get the filling hash formed into that perfect cylindrical shape?
What do you think your sausage/ground beef packs weigh?
These fatties look awesome!

[G$]

well done

[BBQmedic]

Wow Winz those look amazing! On my to do list!

Sent from my HTC6435LVW using Tapatalk

[Winz]

Winz, how do you get the filling hash formed into that perfect cylindrical shape?
What do you think your sausage/ground beef packs weigh?
These fatties look awesome!

JC,  I use an 8" piece of schedule 40 PVC, 2" inside diameter.  Place it on end on a piece of plastic wrap, stuff the hash inside, and tamp it down.  Cover the other side in plastic wrap, throw it into the fridge for a bit to firm it up.  If I am making a hash that may have some liquid left, I will throw in some panko breadcrumbs in the hash prior to stuffing to soak up the moisture - keeps it from falling apart.

The sausage/beef packs weight 1.2 lbs.  Roll it out with a rolling pin in a gallon freezer bag - just the right thickness.  Make sure to cut the corners of the bag to let the air out while you are rolling (you probably knew that but I thought I would put it out there).  BTW - the gallon bag mixture is just the right length to cover the hash cylinder with a tiny bit of overlap - works well.

Thanks for the complements.

Winz

[5280Jeff]

Outstanding those look delicious!

[esq3585]

Amazing

Sent from my GT-I9300 using Tapatalk

[saxart]

JC,  I use an 8" piece of schedule 40 PVC, 2" inside diameter.  Place it on end on a piece of plastic wrap, stuff the hash inside, and tamp it down.  Cover the other side in plastic wrap, throw it into the fridge for a bit to firm it up.  If I am making a hash that may have some liquid left, I will throw in some panko breadcrumbs in the hash prior to stuffing to soak up the moisture - keeps it from falling apart.

The sausage/beef packs weight 1.2 lbs.  Roll it out with a rolling pin in a gallon freezer bag - just the right thickness.  Make sure to cut the corners of the bag to let the air out while you are rolling (you probably knew that but I thought I would put it out there).  BTW - the gallon bag mixture is just the right length to cover the hash cylinder with a tiny bit of overlap - works well.

Thanks for the complements.

Winz

This is absolutely brilliant!

[Winz]

This is absolutely brilliant!

Thanks, but I cannot take credit for the idea.  Learned it from this lady - she is a pretty amazing cook.  I have been following her blog.  No one rolls a better fatty IMHO.

http://cowgirlscountry.blogspot.com/search?q=+fatty+piston

Winz

[1buckie]

This is absolutely brilliant!

Thanks, but I cannot take credit for the idea.  Learned it from this lady - she is a pretty amazing cook.  I have been following her blog.  No one rolls a better fatty IMHO.

http://cowgirlscountry.blogspot.com/search?q=+fatty+piston

Winz

Jeannie's one ^^^^

Just great stuff all around !!!!

 Thought I recognized that method as something she did.......

Here's the other BBQ woman that's completely off the hook....Smokin' Gal from Smoke Ring:

http://www.barbecueaddict.com/

Best looking fried chicken on a Weber I've ever seen ~~~>

http://www.barbecueaddict.com/?p=10

 She has several "Smoke the Whole Meal" things that are absolutely unreal.............