Mothers Day Fatties

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Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
16,367
Location
Long Island, N.Y.
Did a couple of fatties yesterday to enjoy for mothers day. Heres a few pictures of the whole process.






The roasted peppers added this time were a great addition!
 
Damn Nick, those look freekin' great, I've got to try those. GREAT JOB!!!!!!

How about some details of the cook, time, temp, wood type etc.
 
Started with 3 1/2 lbs Italian sausage, 1/2 lb. prosciutto, 3/4 lb provolone and 1 small jar roasted red peppers. Used 1/2 of the above for each fattie. Smoked them at 220* until the internal temp was 170*, about 2 hours. Used hickory for smoke.
 
man that looks good, never thought of stuffing those things =D> =D>

i get ground sausage from a local meat market and roll my own fatty to 8-[
 

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