I am amazed at how much some people know about cooking food outdoors on the smoker or grill and I  learn by listening to their advice. You can too! Just click on the Users Forums link the the navigation bar at the top of this page and a list with your questions. Check out the different boards, topics and conversation threads and I bet you’ll find some good information you can use.  I’ve found that most everyone who participates will give out advice readily to those who post questions.  And, if you have something to share in the form of advice or comments about outdoor cooking, I encourage you to jump into the conversation because you are certainly welcome!

A couple of weeks back the national media were all fluttering – as if they’d discovered something new – about a primary food stuff the barbeque community has been preparing and enjoying for years.  Called a “Fatty”  probably because of the use of pork in the form of sausage, stuffing materials and often a bacon wrap – I just happened to feature a post about it two days before the big hub-bub on the national morning TV shows.  Yeah-sure you-betcha,  Sizzle on the Grill leads the way again!

Let me tell you that all of that media attention really brought out the competitive streak in a couple of our Guest Chefs.  Within hours of publication of the first post, Chef Mike Stines sent me his recipe for making a Fatty and then Mike “The Pit Pirate” Hedrick posted several on the Users Forum. This past weekend Pirate Mike updated one of his recipes for making a Fatty and posted a great series of photos to help explain what he did.  The key to making a Fatty is, well – pretty easy.  Make it the way you want!   Below is the Pit Pirates’ Corned Beef Hash Fatty.    OH – and you’ll need to talk to your doctor about upping your prescription of Lipitor if you plan on making this a regular feature at meal time!

Happy Grilling!

___________________________________________________________

Pit Pirates’ Special Corned Beef Hash Bacon-Wrapped Fatty

Hiya CB – last week I was inspired to experiment with my basic recipe for making a Fatty.  I wanted to take another try at this new thing I made up so I gave it a twist by substituting corned beef hash for the sausage and added crisp bacon and Velveeta cheese inside.

Thick bacon slices evenly trimmed

I use standard “thick” bacon and cut it to uniform lengths.  I find the thick bacon will hold it’s shape and not stretch as much as the thin bacon I’ve used previously.

Weaving bacon strips into "blanket" to wrap the corned beef hash roll.

From the looks of things, I’m getting pretty good at bacon weaving! [CB Note: You know this bacon weave when placed in an oven & crisped up would make a good serving 'platter' for a lot of different foods - salads, mashed taters, grilled steaks, etc.]

Rolled out corned beef hash (or sausage if you like) with crisp bacon and Velveeta Chunks.

When making a Fatty I always keep the sausage in the cooler or fridge up until I need it – to help it hold together while working it.  No difference this time – I took my can of corned beef hash out of the refrigerator and scooped it out onto the foil, which I had sprayed with cooking oil to keep it from sticking, and formed it evenly with my hands. Then I added some Velveeta cheese chunks and crispy fried peppered bacon. I rolled it all into a ‘log’ and wrapped in the foil placing it in the fridge to chill a bit more.

Placing the chilled corned beef hash 'log' on the bacon weave.

Once the corned-beef hash roll had chilled I removed it and the bacon weave from the fridge and placed it on the bacon weave, which was placed on a piece of foil.  I seasoned with my favorite store-bought cracked pepper rub and proceeded to take my time to roll it up and fold the ends under to make a nice…whatever this thing is.

Wrapped up nice n' purty.

After I got it rolled up real nice – using the foil the same way a sushi chef uses the bamboo mat to roll a California Roll – and I wrapped in the foil and set in refrigerator to set, that way it will hold it’s shape better when I place it on my smoker.

The Special Corned-Beef Hash Bacon Wrapped Fatty approaching 155F degrees internal temp with a target of 160F degrees.

When we got home from church I fired up the Char-Broil Double Chef Smoker to about 300+ degrees and placed the Fatty on the grate – using the indirect heat to cook it and the smoke to flavor a bit. Looks like a little Bacon Baby… so cute.

Cooked and resting.

After a couple hours – and an internal temperature of 160F degrees -  isn’t it just beautiful?!

Take a good look - but don't bump yer head on the screen!

Oh and let me tell you – it tasted better than it looks!  This Special Corned-Beef Hash Fatty will make about 6 servings when sliced.  So…. once you cut it up it’s equal to 2 pieces of bacon and a serving of potatoes and brisket…cheese & more bacon. lol

Folks you can make a Fatty with just about any fixins you want – for example use hot or mild sausage, ground beef or even turkey sausage. Make the filling with what you like – cheeses, hot peppers, more bacon, marinated vegetables, or what you enjoy is what goes in!

So please CB, let me just say:  “If”n that don’t Getcha Going … yer dead!’

- peace

Mike “The Pit Pirate” Hedrick