Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
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Olive Drab said:turkey and duck on the smoker as we speak
JonM said:There she is. 12 pounder, and I brined it with a simple salt/sugar/herb blend, which worked really well. Smoked it with a little apple and cherry. Darn thing got done too quickly, though. It was done in about 2 hours at 325-350.
The 12lb bird I smoked yesterday for the family turned out perfect! Smoked it at 350* for 3.5 hours, didnt brine, but it turned out juicy and delicious
Why brine a pretty brined turkey (which most grocery store birds are)?
Exactly, thats why i didnt
Rolled a couple of fatties: bacon wrapped sausage filled with scrambled eggs, cream cheese, shredded waffles, strawberry jam and maple syrup. Smoked 1.5 hours after I pulled the turkey yesterday so breakfast was pre-made for today.
The family pretty much hammered it in one shot!
adiochiro3 said:Rolled a couple of fatties: bacon wrapped sausage filled with scrambled eggs, cream cheese, shredded waffles, strawberry jam and maple syrup. Smoked 1.5 hours after I pulled the turkey yesterday so breakfast was pre-made for today. The family pretty much hammered it in one shot!
How do you reheat it. I can't wait to make that for my crew. That looks like it will be a hit, but if we're not eating breakfast by 7:00am heads will roll so I'd have to pre make it like you did.
Slice it and either hit it in the microwave for ~30 seconds or hit it in a frying pan for 60-90 seconds per side. A toaster oven works too, but is a bit slow IMHO.
Makes a good sandwich in an English muffin as well!
To make a fattie, place about 1.25 lbs sausage in a 1 gallon Ziplock bag and express all of the air out. Roll out flat and par-freeze to keep the sausage together when you roll it up. Then just run a knife down each side seam to expose the sausage "patty" for assembly.
You can put anything in the middle you can think of -- pizza ingredients, Reuben sandwich makings, apple pie, breakfast makings/leftovers -- your imagination is the only limit. I just make sure the stuffing ingredients are pretty well cooked before assembly.
Here's a Reuben I did:
Omelet fattie:
Pancake, cream cheese and fruit:
Started a whitetail ham about an hour ago.
<pure genius>
Gotta get that bacon weaved on it to be a real fatty...
You have got the weave down. Looks great! I am going to have to smoke a fatty soon.
Gotta get that bacon weaved on it to be a real fatty...
I literally just had a heart attack and an orgasm reading this. HOLY...... ****!!!!!!! I must do this. I am going to break out the deer sausage to defrost right now and the bacon to wrap it. You sir are a damn genius and I will ,make sure that you will be paid homage on my tombstone upon my cholesterol laden
artery clogged deathbed! I have Hickory, Apple and Cherry chips at this time. What would you go with for this amazing concoction and at what temp did you run it?
The fatty is also called the "Bacon Explosion" if I remember correctly. I usually do one for Christmas and another for New Years.
I would highly recommend it. But only in moderation. It's great sliced in toast with some melted cheddar!RoughandReadyRanch said:Is it called that because it is a heart bomb? So I waffled on this for a bit due to the arctic temps we are enduring these past few days. I just turned the deer sausage into biscuits and gravy with a potato pepper hash. Now I am thinking I am going to defrost another sausage (turkey this time?) and then wrap the biscuits, gravy and hash with some cheddar! Oh dear god, "HEART DON"T FAIL ME NOW!!!!!!!"l
I would highly recommend it. But only in moderation. It's great sliced in toast with some melted cheddar!
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