Appetizer Fatties

Rather than make one large Fatty I chose to make smaller versions in 3 flavors. 

1 pound ground beef seasoned with ½ tablespoon  Montreal Steak Seasoning. Using a rolling pin and a 1 gallon zip style bag,  it's flattened out to a uniform shape and thickness.

1 pound ground chicken seasoned with ½ tablespoon of Montreal Steak Seasoning. 

1 pound pork sausage - no additional seasonings 

Zip style bag is cut on all 4 sides and top removed. Leave meat on bottom part of bag to help make your rolls. Divided into 9 equal squares.

Buffalo sauce and blue cheese added to each section of ground chicken before being rolled up and wrapped with 1 strip of bacon.

Pork divided into 9 pieces. To keep pork from sticking to knife run knife under cold water.

Pulled Pork and Spicy Dr Pepper Sauce wrapped up in each roll of pork before being wrapped with a strip of bacon.

Strips of cheddar cheese rolled into the ground beef before also being wrapped with a strip of bacon.

Smoked with mesquite wood for about 90 min at 225°

Moved from smoker to pre heated grill to crisp up the bacon.

Colored toothpicks kept track of which flavor was which

The inside of the pork sausage and pulled pork with spicy Dr Pepper Sauce. 

Spicy Pork Shoulder in Crock Pot

As always, spray crock pot with non stick cooking spray

1 medium white onion, peeled and sliced in 4 equal slices

2 tablespoons smoked salt

Salted and peppered 

½ cup brown sugar on top

  

1 can chipotle peppers in adobo sauce

2 cans of Dr Pepper 

Set on high for 6 hours

Every 2 hours flip pork over in Crock Pot. When finished pull out onto platter and remove bone. Shred with gloved hands or two forks. Add pork back to juices in Crock Pot to absorb more flavor. Alternatively, add desired amount of juices to pulled pork. 

Smoked salt

Sea salt on a fine screen

Smoked with hickory for several hours