Well, when isn't it the season, really? But springtime is a fine time to
barbeque, and I've finally gotten around to giving my smoker a
little attention this weekend. I've had a 4lb chunk of packer brisket in the freezer, so I went ahead and smoked it. It will make only about one meal for the four of us, so I needed to add something else to the smoker to make the set up / prep/ monitoring / clean-up time all worth it -and that would be the "Fatty". The Fatty is a smoked
delicacy that is known to BBQ enthusiasts and I read about how to make them on a Meat
Smoking i
nternet forum I frequent. It is essentially ground meat flattened out
like a big patty, then rolled up with different layers of ingredients in it. It is then wrapped by a weaved blanket of bacon slices. I thought a "breakfast-y" fatty would be good. My meat was Jimmy Dean sausage and ground round, +
colby cheese + onion + hash browns + jalapenos. Once the fatty is done, it is sliced, like a meatloaf, so I am going keep the slices in the freezer and will just grab 1 or 2 when I fix a breakfast on the weekend. The "Boy" (Jack) eats almost as much as me these days so I had to factor in his "intake" of the fatty, and that son of a gun ended up being about 20 inches long.
