Super fattie contest

[T.G]

(continuing...)


Turkey sausage fatty after 3.5 hrs @ 265F and about to come off the smoker.


Sliced - view 1


Sliced - view 2



Freaking delicious.

The no-boil lasagna noodles, sun dried tomatoes and chipotle peppers did exactly what I was expecting them to do, which was to fully rehydrate by absorbing the moisture given off by the spinach, radicchio and mushrooms.

Now, retrospect, despite the fact I'm not a big cheese guy - I mean, I like it, but short of pizza, not in large quantities; I must say I used way too little cheese on this one. The blue cheese worked great for the flavors, no question, the flavor was there, but there was no texture, and this needed a texture of melted cheese, so a mozzarella or other mild cheese would have been good here, so as not to clash with the blue cheese. Oh, and more sun dried tomatoes would have been great too.

Since we are limited to 600x600 for the albums here, I've attached significantly larger (3x or so) versions of the sliced photos so details are more readily visible.

Brad, thanks for the nudge to force me to get creative on this.

[rizzle]

So are they supposed to be rolled only once, so as to be a sausage outside and pure filling inside, or should it look like a pinwheel with multiple layers of sausage and filling?

By the way, freaking awesome thread.

Brent, you didn't serve us one of these last year for breakfast did you?

[T.G]

Originally Posted by CigarNut

That looks really good -- can't wait to see how it comes out!

Thanks Michael, I didn't realize you had posted yesterday as I had left the browser window open and never refreshed it between photo additions.

Originally Posted by rizzle

So are they supposed to be rolled only once, so as to be a sausage outside and pure filling inside, or should it look like a pinwheel with multiple layers of sausage and filling?

AFAIK, it's just personal preference.

Only major difference is that depending on the size of the fatty, sausage in the center due to a pinwheel roll might necessitate a longer cook time which in turn might cause issues with some ingredients/fillings.

[rizzle]

Originally Posted by T.G

AFAIK, it's just personal preference.

Only major difference is that sausage in the center due to a pinwheel roll will necessitate longer cook times which might cause issues with some other ingredients/fillings.

Thanks, bro. Kinda what I figured. I would also guess that they should be rolled long side instead of short side?

[OLS]

I always (I have made one, lol) use the pinwheel roll cause that's the way I saw it done. But as
you can tell, this is one of the most democratice food ideas you can throw onto a grill. People's
choice, or chef's choice so to speak. Man Brent, I have seen alot of those things, and that one
is a real show-stopper. WOW. Bleu cheese. Are you kidding me? Man I am drooling. I have all
the ingredients on hand already for a Memorial day fattie, but I think I am gonna chill. I am so fat.
But thanks for making this thread stay alive, THAT was a fattie!

[CigarNut]

Originally Posted by T.G

...Freaking delicious.

The no-boil lasagna noodles, sun dried tomatoes and chipotle peppers did exactly what I was expecting them to do, which was to fully rehydrate by absorbing the moisture given off by the spinach, radicchio and mushrooms. ..

My wife is not as big a fan of sausage as I am but when I read your first post to her last night she was very intrigued!

I wish I had a smoker so I could make one of these (I have an old electric oven that does not keep a stable temperature and a gas grill that runs hot -- works great for steaks, but not much else).

I am sooo hungry now!

Thanks for sharing!