Recipe: Tabasco Fatty De Anza

Step 1

Directions:

Step 2

Put the sausage in a large mixing bowl. Mix in the onions, garlic, Worcestershire sauce and Liquid Smoke.

Step 3

Put the bowl into the fridge to let everything blend for awhile.

Step 4

At least an hour)

Step 5

I have found the easiest way to do this is to line a cookie sheet with freezer wrap, shiny side up, leaving enough hanging over the end to help roll up the Fatty. Press the meat down evenly onto the cookie sheet.

Step 6

Then, sprinkle the Chipotle chili powder over it.

Step 7

Cook 2 pounds of the bacon until it is still limp and cut it into bite size pieces. I find that kitchen shears are best for this but a sharp knife works well, too.

Step 8

Cut the cheese into small pieces and lay it out so that is layered as you roll it up.

Step 9

Drizzle Tabasco Chipotle sauce on top and you are ready to roll.

Step 10

Using the paper start rolling up the meat, it will try to come out the ends so just pack it in tight.

Step 11

Do a basket weave with the last 2 pounds of bacon and place it on a cooking grate that you can set on the grill.You can see below I used Dad’s broiler pan top because I forgot my smaller grate.

Step 12

I don’t think you would be able to move this monster without tearing it.

Step 13

Using a cooking grate makes it much easier to get it off the grill when you are ready. I have removed half the grates from Dad’s gas grill and placed my wood right on the heat shield with the flame almost off.

Step 14

The picture is not out of focus, the grill is now working as a smoker.

Step 15

Preparing Grill: Low Indirect Heat with a Cooking Grate

Step 16

Preheat your grill to medium heat (250-300) and turn off one side so you will be cooking with indirect heat.

Step 17

Add your wet wood to the fire. Oil the cooking grate. (You’ll want to use a cooking grate with small holes that sits on your grills large grate.)

Step 18

A cooking spray is easiest for this.

Step 19

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors.

Step 20

Mix is 3 parts Worcestershire with 1 part liquid smoke)

Step 21

You want your temperature around 250-300 for around 3 hours reaching a core temp of 160.

Step 22

The Fatty will be a dark red when you are done.