Monday August 04, 2008

101romad®'s Smoked Fatty

This recipe can be modified to use pretty much any meat such as lamb,
beef, italian sausage, any stuffing, and any sauce or topping. Be
creative with your ingredients. I've made breakfast fatties with boiled
eggs. Some people wrap them in bacon but it won't crisp unless put
directly over hot coals.

1lb. Bulk sausage
approx. 1/4 cup chopped red onion
approx. 1/4 cup chopped tomato
approx. 1/4 cup chopped bell pepper
approx. 1/4 cup shredded cheddar or mozzarella
Sea salt (or kosher)
Fresh ground pepper
Mrs. Dash Original Blend
Sweet Baby Ray's BBQ sauce
Hickory, mesquite, or oak for smoking

Roll out the sausage to make a rectangle about 1/4 inch thick, approx
5"x7".
Put the onion, tomato, and pepper down the middle of the sausage
Sprinke cheese over filling
Salt and pepper to taste
Fold over sides of sausage to make what looks like a mini-meatloaf, seal
up well
Sprinkle Mrs. Dash, salt, and pepper over top. Rub in lightly

Put on grill set up for indirect cooking or smoker for low and slow
(somewhere around 225-275 for either method)
Once preheated and smoke started, place fatty on and cover grill/smoker
Keep smoke flowing for at least 30 minutes and don't open for at least
30-45 minutes, preferably 1 hour, to let sausage set
After 1 hour you can lightly baste with BBQ sauce and add a little more
smoke
Monitor temp until it reaches at least 165 internal(approx 2-3 hrs
total). Take off, let it rest a few minutes, and slice.

I've made these with 2-3 lbs of meat also. The larger ones make a great
alternative to burgers.

Thanks for the recipe 101!!

keep sending in your recipes via tmailing tigerchef or email them to
tag240@jwu.edu

don't forget, we still have our recipe of the week coming up on thursday so get your submissions in before then!

Rhymer Shish Kabobs

This next dish come from T-nets own, Scott Rhymer
looks wonderful! Thanks for the entry Scott.

First, you must make the marinade...which is the key ingredient.
2/3 Cup Oil
1/4 Cup Vinegar
2 and 1/2 teaspoons of salt
2 and 1/2 teaspoons of Italian seasoning
1/4 teaspoon pepper
2 and 1/2 teaspoons instant onion
1/4 teaspoons garlic powder

Slice up into bite size pieces the following:

2 pounds of sirloin and/or chicken. (While steak is the primary choice, the chicken actually absorbs the marinade better. But we do both).
2 cups of boiled onions
2 large green peppers
Mushrooms (the bigger ones do better on the skewers).
Tomatoes
Zucchini

Combine above and pour marinade over and into a gallon zip lock bag. Place in the refrigerator overnight to let it soak in really good.

Skewer the meat on separate skewers than the veggies because of varying cook times. Skewer all prior to going to the tailgate spot and place in a cooler. At the tailgate spot, grill meat and veggies and then and then place all into a large bowl.

After eating, place any leftovers in a new zip lock bag and place in the cooler. It is great at halftime or after the game as a snack.

thanks to everyone that has been sending in recipes, remember to keep bringing them in so we can have our very own Tigernet CookBook!!!

tmail the recipes to tigerchef
or email them to
tag240@jwu.edu