Hey, everyone welcome back to the cooking everything outdoors show. Today we're
Going to reevaluate the fatty and perhaps turn it into a weeknight staple cooking outdoors way of course
So as you, may have noticed over the last
several years i did not jump on the fatty craze, I just wasn't interested in
trying to outdo the next fatty sensation of
Bacon, pork, chicken, duck, turkey,
Stuffed with stuff you know i just didn't, want to go there now. There's been, some really great fatties out there and they're there
They're, really really, good but they're a heart attack waiting to happen
And i already, had my heart attack, so i'm kind of kerbin things back a bit these days
now
You, they i got to tell you there's fabulous
Cheeseburger fatties out there there's piece of fatties out there, some amazing breakfast patties out there but there's
Also just fatties on fatties stuffed inside of fatties that are a fatty more fat and fat and
I just really, don't enjoy that that much
But what i don't see a lot of is a fatty, meal you know i mean basically a
Fatty that has a, whole meal in it that you would, want to put on the dinner table on a regular, basis
There may be out there i don't know, i haven't come, across the knee so that's what we're gonna
Do, today we're gonna tone it way, back from the fat and then we're
Gonna, smoke it on the grill dome and i think you're, gonna, like, this recipe because
We love it for those of you that are, new, to the grilling world in the barbecue world a fatty is basically a
Stuffed meatloaf that is not cooked in a pan it's really the best way?
To, describe it i'm gonna go through the whole process with. You and show
You, exactly how i do it my fatty, is perfect for using up a bunch of leftovers it's exactly
What i'm gonna, do before we put this together let's go through the very few ingredients i'm actually, gonna use on this fatty
Right up the top i'm telling you i'm not, using bacon bacon
Is great on it but it's just another layer of heart-attack grease in there and it's also kind of expensive these, days
So to throw, something together real quick for dinner i just i throw
That idea out i just don't want to go through a pound of bacon to make this happen
But i do have, about 1 and 3/4 pound of?
Good country, sausage this ground country sausage i have it into one gallon zip back because we're
Gonna, use that and then i have some asparagus leftover from the other night
Also, this morning to scramble up, some eggs with
Some bell peppers onions and garlic and i have i made a little bit extra so i have a yellow and a red bell pepper
Julienne with
Some onions on julienne and about three cloves of garlic in here i just sauteed it a. Little butter and olive oil?
Also, leftover mashed potatoes skin on for me that's the way i like them
That rustic, style there's probably, about two cups here i doubt if i'll use that much
As far as a rub we're gonna use a dry rub on ours you can, also sauce yours up if you
Want entirely up to you i mean it's your fatty you do it how. You want to, do but i'm just using some
Standard montreal seasoning mix to season mine up
Also i'll have a pinch a so or salt and pepper and
Then to really put it over the top i'm going to be using, some kabat
Their, new shredded cheese and this is the two state farmer's new
York, and vermont shredded cheddar cheese and this is one of my favorites so we're?
Gonna be taking advantage of that and adding it on the inside of that strictly optional but i tell you
What it really makes a difference in addition to this you're, going to need?
A pretty good wide sheet of saran wrap or waxed paper i like saran
Wrap it's easy, to roll things up with i'm, also going to be cooking this on my, grill, dome using pecan
Smoking wood for this you can, use it in a regular kettle or a. Gas grill or just add a
Little bitty, want smokes optional, also
You can, stray away from traditional barbecue as far as you, want to on your fatty i do all the time
Also, you'll need, a wireless thermometer i'm going with, my old standby the i grill
And what else probably, some gloves because it gets kind of messy and other than that man let's just?
Do this i'm gonna start putting it together
First thing we're going to want to do is to take our ground pork you can, use hamburger you could, use ground turkey
You could grind up filet mignon if that's what you really
Want to do it's your fatty but, i like the country sausage and i think it makes a really good
Layer it holds together really, well and i just like the way it blends everything together that's, why, this is really popular for breakfast because
The you know the country sausage and eggs and cheese and bacon and onions. And all that stuff is really just spectacular
Inside a fatty
We're making dinner so what, we want to do is press this out?
until it's a pretty good
even
thickness
This, case is probably going to end up being about a half inch thick maybe
maybe three-eighths
Now that's what we're? Going to be forming our fatty?
Inside of this is going to make a nice log or around if you will and to get this going we're just going to open
It up and very simply?
Cut along
Sometimes it tears but, these are pretty good bags so i don't think that's going to happen
All right so there is our?
Fatty it is time to get
Well it's not our fatty but
part of our fatty
Then, we get the gloves on and we're going to start making a. Mess just want to start seasoning this up
You, want to use a traditional barbecue rub turns out fabulous
You, want to add a little bit of heat to it certainly, add some if you'd like
I'm gonna, take my
Big sheet of saran wrap
What i like to do is lay it over the top of that and then i'm going to very carefully
Not make a mistake on camera
And i'm gonna, flip it over?
like so
Take, my, plastic, bag out i'm going to season it on the other side this is my inside now
So i want to take, my fatty that i have down and i want to start putting
my mashed potatoes down now keep in mind that you're going to want to leave a little bit off the sides and one end
Because we've got to roll this up and we're gonna pinch and seal
Also just get that spread out evenly you might go through a. Cup. You might go through a cup and a half
You might go through two cups depending if you, want an extra
giant one
It looks like i'm gonna go through probably a good cup and a half here
don't worry if your fatty spreads out a little bit as, well
Now we're gonna put on some cheese
The cabot two state farmers new. York and vermont shredded cheese
You know i love using cabot cheese they're, good friends of the cooking everything outdoors show
And they make amazing cheese
okay
Maybe a little bit more
my, youngest said it didn't have enough cheese last time, okay dad
don't tell my cardiologist
So, now i'm gonna take, my asparagus
I'm gonna, put that inside just laid a nice little
strip in there
What else could you use beside asparagus, well you could probably
Add some broccoli in there or some cauliflower or green beans you know. You can, make this in a turkey
Style with the ground turk like, i, did with, my meatloaf, my thanksgiving meatloaf get some ground turkey in there you can get some
some
Stuffing in there you get some green bean. In there's mashed potatoes if i thought about it earlier i'd be adding
A little bit of cranberry to this too but
You know what that's for the next at one of these and now we're gonna add our peppers?
And be as generous as you, want on this i like it's fairly peppery
Jalapenos would be a. Good choice, also and then we're, gonna, add our a little bit of our pepper
Gives us a little bit more heat and a little bit of salt in there
And that's it for the ingredients i didn't say, this, was?
Noncardiac free but you know what we're doing a. Pretty good
reduction
So we're just going to take and roll this up now
And that is always easier than said than done?
but i want to use my plastic wrap and
i'm going to roll it
Trying to keep the insides stay in place
Bring it around
to, where
It's not all falling out and then
very carefully
Start forming your log on the end i'm going to squeeze together
The the country sausage to seal that off
Looks, like a little bit sneaking out
same thing on the other side we're just, gonna pinch that in
okay
That looks really
Really, good so get it formed how. You like it you know it's gonna, want to
Reinvent itself here, what i do quite often
Is i'm going to unwrap it real quick
Now that i've got my form fairly, well made and i want to just turn it long ways?
The reason i want to do this this is going to be able to pinch this end off or this scene here
Redo, the ends
And then i'm going to add a little bit more montreal seasoning on there
And that's it so let's wrap, this back up got it formed really nice
Ends are pinched off seam is sealed
Now for the bad news, this has got to go in the fridge for a couple hours so
It's a perfect. Opportunity to go have a beer
Fire up the grill relax a little bit and then, we'll be back once i've got the grill dome fired up
So, my grill, dome is just about up to temp i'm ready to cook, barbecue smoke however you, want to look at it
I put the fatty in the freezer for about 30 minutes because i kind of shooting a
Video here some condensing things the reason you put it in refrigerator is because that helps it hold its form
Because when you're molding it rolling it it's kind of warm and loose and you, want to tighten that log up
As best you can so frigerator for a couple hours perfect
Not throw it in the freezer for 30 minutes so let's get this on the grill dome
mmm, we have that beautiful pecan, smoke, going on there i
Try to gracefully place this on my grill
And we'll get the thermometer probe right in the center bar in the middle as we can
So we're gonna, smoke this for about two hours i want to bring it up to
165 because it's stuffed you do have to cook it to 165
to, be safe and
Probably cooking it at about 250 degrees
Ok, we've hit 165 been cooking for almost three hours
Quite a lot of, mass there on that fatty so let's take a look, see how, we did oh
yeah
that looks good
mmm
Tastes good too, so i'm gonna pull this off gonna foil it and let it sit for just a few minutes
Okay, so after about
Three hours, may just a little under three hours roughly around 250 degrees a little pecan wood
our fatty
revisited' is ready to cut open let's take a look to see how, we did
Didn't lose much in the way of mass which is good so there's not a lot of shrinkage
You know cuts, like butter and look at that wow, oh?
Yeah, now that looks good
All right at the moment i've been waiting for perhaps not you, but, me is the taste test so
as a reminder
we have our mashed potatoes in here
We have our asparagus, we have our peppers, we have our onions our garlic our?
cabbage cheese
And dinner and one bite
mmm i
Know you probably, think i'm crazy, because i said, mmm every time i have one in my recipes but
Actually i like on all this is really really good
What i love about the fatih concept is is if you step it right you can have a really a full, meal
You, make!
This, today, before throw it on the grill and the next day and you know in a couple two
Three hours you have a fabulous dinner so rethink the
Fatih if you haven't tried it give it another try
and i think you're
Gonna really really enjoy it i know that i certainly have a newfound appreciation for less than a heart attack version of the fatty
And that's it i will see you when i see you?
you
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