The Teriyaki Fatty

Grandville's Teriyaki
Gourmet BBQ Sauce

www.grandvillesbbqsauces.com

Directions:

Put the sausage in a large mixing bowl, mixing in the onions, garlic, teriyaki sauce, Liquid Smoke, ginger, black and red pepper. Put the bowl into the fridge to let everything blend for awhile (at least an hour).

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

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.  I add whole garlic to the cooking bacon to soften it up some and just let it finish cooking in the Fatty.

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

Drizzle some Teriyaki sauce on top and you are ready to roll. (I used Grandville’s Teriyaki BBQ sauce. We really like it.) Use the paper start rolling up the meat. It will try to come out the ends, so just pack it in tight.

Do a basket weave with the last 2 pounds of bacon. Place it on a cooking grate that you can set on the grill. You can see below I put it on to a smaller cooking grate to make moving it to and from the grill easier. Then I put my bacon weave on it and off to the grill.

I don’t think you would be able to move this monster without tearing it if you didn’t use a cooking grate much less get it off the grill when you are ready.

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after a few minutes shut the lid. Give it about 10 minutes to heat up. Patti lined the drip pan with foil to make for easy clean up. Place the Fatty on a smaller grill and then directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes, turn the digital control up to 250 degrees. This will give you a temperature around 300 at the stack or dome thermometer. Just let it go for 2½ hours. No peeking.

After 2 ½ hours, turn the digital control to the smoke setting for another half hour.  Brush on your BBQ sauce. Steve from Grandville’s Gourmet BBQ Sauces had sent us some really nice sauces to try, and tonight we used the Teriyaki. These sauces are so good you can eat them with a spoon. (And I have, a little)

When your internal temp reaches 160 degrees you are good to go…

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. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Gas Grill: Low Indirect Heat with a Cooking Grate

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

Hickory smoked Garlic (to make mayo later) and the Teriyaki Fatty

We served this with our friend Suzie’s potato salad, she adds lots of veggies and it’s perfect to go with meats and fish. But, she says she’ll need several more of our dinners before she’ll share the recipe.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Check out our web site for the garlic mayo recipe @ http://datenightdoins.com

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.

Check out Grandville’s Gourmet BBQ Sauces 

Steve 360 943 2861 @ www.grandvillesbbqsauces.com

(Note: These are not paid ads, just special folks that have been good to us.)