The Santa Fe Fatty

Photo: Ken & Patti Fisher

Ingredients

4 pounds hot Italian sausage

3 pounds pepper bacon

2 large sweet onions, chopped

1 pound Velveeta cheese

10 or 12 cloves of garlic, rough chopped

1 bunch of cilantro, rough chopped

cup Raspberry Chipotle BBQ sauce

cup Chipotle chili powder

Preparation

Mix the sausage, onions, garlic, cilantro, BBQ sauce and half of the chipotle chili power in a large mixing bowl. Put back into the fridge to let everything blend for awhile. (At least an hour)

I have found it easiest if you line a cookie sheet with foil leaving enough hanging over the end to help roll up the Fatty. Press the meat evenly onto the cookie sheet. Then, sprinkle the rest of the Chipotle chili powder over it.

Cook 2 pounds of the bacon and cut the cheese into pieces. Roll up in the meat. Drizzle some more BBQ sauce on top and you are ready to roll. Using the foil start rolling up the meat, it will try to come out the ends so just pack it in tight.

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.

Preparing Grill: Medium Indirect Heat with a Cooking Grate

Preheat your grill to medium heat (350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips 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. (Note: you can add your hickory directly to the great or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re 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)

You want your temperature around 300-350 for around 3 hours reaching a core temp of 160. The Fatty will be a dark red when you are done. Spray it now and then with the Worcestershire spray to keep it from drying out.

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About

This week we thought we would try to put a southwestern twist on the Fatty.
The Fatty itself being great, I had been thinking Chipotle…

So this is what I came up with. 4 pounds of sausage, 3 pounds of pepper bacon, a pound of cheese and almost 2 pounds of sweet onions with a generous mix of chipotle, red pepper and garlic…
To keep with the southwest theme I smoked this 10 pound monster for 3 hours with Mesquite.

Here I served it with my baked beans and smoked elephant garlic. You can slice the fatty like a meat loaf and serve it that way. For a real treat put it on a hamburger bun with garlic mayo.

With input from my ”Crash Test Dummies”. I can safely say that the Santa Fe Fatty is NOT FOR YANKEES or SISSYS. Two of them thought it was way too hot and two thought it was awesome…

I thought the heat was just right. You knew it was there but it was not over -powering.
But to be fair I like things smokin’…