Sunday June 17th.
Father's day was a nice and relaxing one. A little yard work, some cold beer while playing some horseshoes and some chicken and a new fatty recipe on the WSM.
Good times, good times.
Here is how the fatty was put together this time.
Clam Scape Bacon Explosion.
Ingredients:
1 TBS Butter or Bacon Fat
1/2 Cup Chopped Garlic Scapes
1/2 Cup Chopped Red Onion
1/4 Cup Chopped Jalapeños
4 8oz Can Chopped Clams /drained
1/2 Cup Crushed Kashi Cereal
2 TBS Yellow Mustard
1 Cup Shredded Cheddar Cheese
2 Ortega Roasted Chile Peppers / drained
1 Lb Bacon
1 Lb Hot Italian Sausage / bulk style, not links
Directions:
These are rather typical directions for making a 'bacon bomb'.
Spray the inside of a one gallon zip lock bag with PAM. Using PAM inside the bag helps it to release later. Place sausage inside of the bag and flatten out evenly. Leave the zip open to let the air out. Place in fridge.
Heat the butter or bacon fat in a skillet to medium high. Sauté the scapes, onion & jalapeños for 2 to 3 minutes, then add the clams. Stirring constantly, cook for 3 to 4 minutes then add the Kashi. Turn off the heat and stir until all the moisture has been absorbed by the Kashi. Set aside to cool.
Once the filling has cooled completely mix in the mustard and the cheese. Incorporate well.
Lay out a large piece of saran wrap and lay out your bacon weave. You can sprinkle your favorite seasoning on the bacon, if you wish. Cut the edges of the one gallon bag away and lay the square sausage patty on the bacon.
Here you can either spread the clam scape mixture out on the sausage or put the mix into a 'fatty piston' and shoot the goodness out in a log. This method works great, giving you a nice filling.
Now all you have to do is roll it up and get it on the smoker.
I smoked this one for about two hours at 250, then spread some bbq sauce on it, letting it cook for about another 20 minutes to set the sauce.
The combination of the hot sausage, the spicy clam filling and bacon was darn good.
It is becoming obvious that you can put just about anything inside a fatty and it will be good.
Enjoy!
 |
| A Few Simple Ingredients |
 |
| Scapes, Jalapeños & Onions |
 |
| Saute For A Bit |
 |
| Add The Clams |
 |
| Season With Some Hot 2 Trot |
 |
| Squirt Some Yellow Mustard |
 |
| Get Your Sausage On The Bacon |
 |
| Add Those Ortega Chiles |
 |
| This Is What A 'Fatty Piston' Can Do |
 |
| Nice Filling |
 |
| Ready To Smoke! |
 |
| Season Once Again |
 |
| Getting Crispy |
 |
| Look At That Sauce |
 |
| Looks Like A Giant Next To The Chicken Thighs |
 |
| Nice! |
 |
| All Smoked & Ready |
 |
| Perfection! |
As Always, Thank You For Reading!
To learn more about the Fatty Piston, read this from Cowgirl's Country Life.
Glad to see you back cooking, for awhile I thought you stayed with the Cajuns! I loved that video by your friend. This fatty looks great too! Smokin Don
ReplyDeleteThanks Don. Staying with the Cajuns does sound like a great idea.
ReplyDeleteTrying to buckle down and take more pics for write up when the bbq's are fired up.