The Fatty - Fattystyle

My buddy, the "O", makes this Fatty Fattystyle. Different layout here gang. You get the instructions then see the photos of it smoking in its own swine grease below.

Lay out foil or saran wrap, use butter or Pam so sausage does not stick.

1. 1lb. jimmy dean sausage (spell check) roll, flatten to 1/4" thickness rectangular. (you can use regular, mild, or hot..... how hot do you like it?)

2. Put 8oz cream cheese in mixing bowl, add 1/2 white onion finely diced, add 1/2 green onion finely diced. add 1 teaspoon Cayenne pepper, then mix all together.

3. 3 jumbo jalapeno peppers demembraned and deseeded, cut to 1/4s so they lay flat.

4. Spread cream cheese mix on sausage leaving about 1/2" of sausage showing.

5. Put J's. on cream cheese mix in line and or rows (about 3 rows) not going over cream cheese mix onto sausage.

6. Put on 1 line of little smokies on top of J's.

7. Sprinkle generous portion of shredded cheese on top of smokies. (cheddar, Colby jack, whatever your cheese liking is.)

8. Roll sausage together and form a log with sausage sticking together and none of the inside ingredients showing.

9. Options for final phase....... roll bacon over log completely around (I do this), rub with BBQ rub only or before bacon goes on, rub in brown sugar before or after bacon (I do this after bacon is on so its like pig candy.)

Then you smoke @ around 250 for about 3 - 4 hours temp for pork should be 160 but I don't use thermometer, after 3 - 4 hours its done due to 1/4" thickness of pork.


Wrapped and on the smoker furthest from the heat.Relocation and changing of the color of bacon.
Fatty up high!Fatty - angle shot.Fatty down low!
Dwarf Beer - Fatty in the rear.Man, this is perfection for the prime innards of a juicy log of love.

In all its glory, The Fatty - Fattystyle.

Smoked Skillet Taters

I found this recipe for Smoked Skillet Taters on the Smoke Ring. Man, good stuff.

Six whole Russet Potatoes, somewhat cubed.
This is a Russet Potato.
My touch, I add some Truffle Oil from Italy.
Then some Chipotle Seasoning.
Then some peppers.
Then chop one whole sweet onion.
Combine the chopped onion with the chopped peppers and add some Garlic, Olive Oil and pepper.
The potatoes after the Truffle Oil is added.
Pile the potatoes first in a large cast iron skillet. Then add the peppers and onions. Slam it down on your smokehouse furthest from the firebox.After about 1 hour add one block of Colby and one block of Pepper Jack.
I also toss some bacon on the upper rack for smoking now.

After about 45 minutes, pull the bacon and chop it up into pieces.Chopped smoked bacon pieces. None of that store bought rubbery junk.
Ok, about two hours in, half of this lovely dish gets hit with the bacon and one fresh Jalapeno. I was going to keep it separated due to a vegetarian attending the festivities.
Time for more Colby and more Pepper Jack. I moved it closest to the firebox and gave it a stir beforehand. Then told the vegetarian she could pick out the bacon.
The whole meal deal with some Pig Peckers and a bonus Fatty.
Everything still coming along just fine. About 4 hours in give it another stir and add some Provolone.
6 Hours out, pull it and toss in the oven on warm. Vegetarian burger added right below the Fatty so it gets hit with the droppings. No questions please.

Pork Butt

Ok gang, just finished up a wonderful Pork Butt with some friends last evening. Here are the photos and captions to go with it.

5.5 Pounds of Bone In Swine Butt.
Rub it good w/ some of your favorite BBQ Rub. Done the morning of the smoke session.
Middle position on the smoker about 7 AM.
Around 1 PM. See those taters on the right, good stuff you can find them at Smoked Skillet Taters.Another sneak peak in the afternoon as the bacon was being smoked for the taters.
Another sneak peak around 4:30 PM.A little while later, we have the Pork Butt, Taters, Fatty and Beans.
About 7:00 pm just before pulling it off.
The carnage of carving chunks in preparation for pulling.Bear claws prior to tearing the swine apart.
Freshly pulled pork, ready for sandwiches. Recommended serving with Mustard BBQ Sauce .

Bossystyle Mustard BBQ Sauce

All right gang here it is. A wonderfully flavored mustard based BBQ sauce. Goes best with pork or chicken but can be put on anything.

Bossystyle Mustard BBQ Sauce:

1 Tablespoon Yellow Mustard Seeds
2 Tablespoons Butter
2 Slices of uncooked bacon, thinly slivered
1/2 Cup Red Onion, minced
1 Jalapeño w/ seeds and membrane, diced
1/2 Cup Australian Coarse Mustard
1/2 Cup Dijon Mustard
1/2 Cup Cider Vinegar
1/2 Cup Brown Sugar
2 Tablespoons Molasses
Ground Pepper


Toast the mustard seeds in a NONREACTIVE pan on your stove top until lightly browned. Set aside in a dish. Then add the butter, bacon, onion and jalapeño to the same pan and brown. Stir in the mustards, vinegar, brown sugar, molasses and the mustard seeds. Bring to a boil. Reduce the heat and let simmer. Add ground pepper to your liking. This will keep for about a week.