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Jean-François Burman
by Jean-François Burman

Christmas Fatty



  1. Preheat your smoker at 250°F;
  2. Make a bacon weave (see video for instructions).
  3. Combine the sausage meat and ground turkey, then lay the meat mixture flat on the bacon weave to form a a large patty of about ¾ inch thick. Sprinkle 1 tbsp of cajun seasoning over the meat then add the shredded cheddar, brie, asparagus, dried cranberries and red onions on top. Carefully roll the meat to form a log then sprinkle more cajun seasoning on top;
  4. Smoke the Fatty at 250°F for 2 to 3 hours using hickory and/or apple wood;
  5. Glaze the Fatty with BBQ sauce about 15 minutes before taking it out of smoker.


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