In the BBQ world a fattie is sausage that has been stuffed with some imaginative list of ingredients. People get incredibly inventive and I am constantly humbled by the ideas they come up with. Here I tried to keep up and since it was around the Thanksgiving holiday I used that for inspiration.
I figured that a fattie using some turkey sausage with stuffing, gravy and cranberry sauce was just right for a BBQ Thanksgiving holiday feast.
The sauce in the works.
2 bags of Fresh Cranberries, 2 cups water, 2 cups sugar, 1 VERY large table spoon Smitties rub (Thanks Rich. ).
Let it cook down.
and just a lil more
Some serious good sauce which will be a part of the Thanksgiving fattie.
Rolled out 2 lbs of turkey and hot sausage.
Filled it with Spicy Cranberry sauce, Stuffing and a bit of gravy.
Rolled it up tight.
Will go in the smoker later with 3 racks (well partial) of ribs rubbed and ready to hit the smoker.
The ribs are on and Bloody Mary's flowing. Tis a good day.
The ribs on.
Looking good
Thin blue smoke flowing.
1 hour in and everything is looking good! loving the smell of cherry smoke.
Yes I know this is about smoking a fattie. Why the ribs? Well whats the point of firing the smoker up for one little item. Might as well fill it and get more done. Now back to the fattie.
Added the fattie!
I am loving the sight of a full smoker.
2 Hours in. Gave em a lil basting with beer and cider vinegar.
Going to wrap the ribs in some foil and hit with some cranberry bbq sauce. I did not use all the cranberry sauce in the fattie so I added some tasty homemade bbq sauce till I enjoyed the flavor.
Time to wrap 3 hours in... For those who do not know a good general rule of cooking spare ribs is 3-2-1. 3 hours in the smoker. Wrap with a splash some liquid (beer, cider, bourbon or anything that could add a flavor you like) 2 hours wrapped and then unwrap and cook for for one more hour. This varies from rack of ribs to rack of ribs though.
Here is the fattie with some cranberry sauce. It got a bit overcooked on the bottom. It was just too close to the vent and had too much heat on it.
Almost time to take the ribs off...
Dern I am getting hungry!!!
The final product. Very tasty!!!
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