Bacon Fatty
Ingredients:
Makes: 1 roll
2 Lbs bacon, thick sliced
1 Lbs sausage (Italian,
breakfast, sage or whichever you prefer)
1 package of room temp.
cream cheese
1 can of pineapple chunks
(minus the juice)
1 bottle barbecue rub
(your favorite brand)
1 bottle barbecue sauce (your
favorite brand)
1. Take 1 to 1 1/2 pounds of the bacon
and do a basket weave/lattice of bacon. Sprinkle the weave with some of the
barbecue rub. Cook the remaining bacon until crispy. Remove the bacon from the
pan and reserve the cooked bacon for the filling.
2. On a cutting board, roll out a piece
of wax paper, press out the sausage to the same size as the weave. Place the
sausage on top of the weave.
3. Spread the cream cheese over the
sausage and place pineapple over the cream cheese and sprinkle the crumbled
cooked bacon over the sausage. Pour some of the barbecue sauce on top of the
filling and sprinkle with some of the rub.
4. Roll up the sausage and the bacon
weave into a tight roll. Wrap in plastic wrap and refrigerate for an hour.
5. Remove from fridge and place the roll
in the smoker for approx. 2 hours (depends on your heat source) or until the
internal temperature reads 165 degrees F. During the last 20 - 30 minutes,
baste the roll with the remaining barbecue sauce.
6. When the roll comes out of the
smoker, let it rest for 10-15 minutes before slicing.
