First Fatties

[hbongaiii]

Here goes! I got a gift card for Bass Pro Shop for Christmas and bought a ECB (eL cheapo brinkman). I haven't made any mods to it at all. I just put it together and seasoned it. I've been CHOMPING at the bit to do a fatty since BEFORE I bought it.
Today was the day. Went to Kroger (Mike Wagner's favorite place to nab coupons from) and bought two one pound packages of Italian Sausage. One was regular and the other one was spicy. I figured since it was 'Italian' sausage I'd put some pepperoni, sharp cheedar, tomato, portabellos and some pork rub in the spicy one. The other one I put everything but the tomatoes (I just wanted to get em in the smoker). Ohh yeah, the second one had sauteed portabellas, too. The spicy one I just wrapped in bacon and the regular one I did a weave on.

Here's some finished pics:
http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1559.JPG

http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1558.JPG

I'm not sure where I got this from but these are the mods that I'm planning on making. This guy made it REAL clear how and why to make the mods. http://www.randyq.addr.com/ecb/ecbmods.html

Next on the list is to make some venison jerky!!!

[Wolf_Dancer34]

Those pictures made my mouth water just looking at them.:yikes:

[NEMichsportsman]

Just found this post.

Nice looking fatty!!!

You will appreciate the ECB once the mods get done, I have some friends who like theirs!

Thanks for the pics. Be sure to post more of your successes!!

[Spanky]

Sounds like you are heading in the right direction, fatty looks pretty tasty too!;)

[UkiahDog]

Kroger??? Don't you mean Hamady???

Nice Fattie! I like putting different seasoning inside and out. I've done the garlic and greens inside and just the salt and sugar outside.. Browns up nice and you can mop it w/ a butter/worchestershire/Sriracha sauce for some fattie spice without mopping off the seasoning.

And I still to this day have tasted the best Venison Jerky from my bud Brithces (on here) out of the oven. No Smoke... I don't think he'll give the recipe. It's the sauce, not the technique. It seems like all the smoked Venison jerky I've had is too dry.

[SPITFIRE]

Kroger??? Don't you mean Hamady???

Nice Fattie! I like putting different seasoning inside and out. I've done the garlic and greens inside and just the salt and sugar outside.. Browns up nice and you can mop it w/ a butter/worchestershire/Sriracha sauce for some fattie spice without mopping off the seasoning.

And I still to this day have tasted the best Venison Jerky from my bud Brithces (on here) out of the oven. No Smoke... I don't think he'll give the recipe. It's the sauce, not the technique. It seems like all the smoked Venison jerky I've had is too dry.
I make my jerky out of the oven also and people love it,not dried out at all.

[Michael Wagner]

Here goes! I got a gift card for Bass Pro Shop for Christmas and bought a ECB (eL cheapo brinkman). I haven't made any mods to it at all. I just put it together and seasoned it. I've been CHOMPING at the bit to do a fatty since BEFORE I bought it.
Today was the day. Went to Kroger (Mike Wagner's favorite place to nab coupons from) and bought two one pound packages of Italian Sausage. One was regular and the other one was spicy. I figured since it was 'Italian' sausage I'd put some pepperoni, sharp cheedar, tomato, portabellos and some pork rub in the spicy one. The other one I put everything but the tomatoes (I just wanted to get em in the smoker). Ohh yeah, the second one had sauteed portabellas, too. The spicy one I just wrapped in bacon and the regular one I did a weave on.

Here's some finished pics:
http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1559.JPG

http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1558.JPG

I'm not sure where I got this from but these are the mods that I'm planning on making. This guy made it REAL clear how and why to make the mods. http://www.randyq.addr.com/ecb/ecbmods.html

Next on the list is to make some venison jerky!!!

Hey I seen that :lol: If I was`nt a big fan of "Fatties" I`d a missed it, I make my fatties from Italian sausage with diced green pepper and onions and smoked meunster cheese roll it and wrap in bacon :evil::evil::evil: I have`nt had left overs yet. Mike

[Firemedic]

Beautiful smoke ring on them!