Or if the timing was different, Lenten Fatty. Or Lenten Log
I've had this idea rolling around in my brain for a while and am finally tackling it today. A fatty made using fish, in this case canned salmon, rather than the usual sausage chub. And stuffed with tiny shrimp and mozzarella.
The salmon was drained and mixed using egg, garlic powder, smoked paprika, ground pepper, green onions, parsley, mayo, lemon juice and bread crumbs, as if I was making a salmon patty. One fatty has a "white" taco sauce and one has cocktail sauce.
They are in the fridge while they set up some and I drink a beer
The WSM will get fired up shortly. My target temp is 160F for the smoker (pretty cold) and 140 for the fatties... so we'll see what happens. I will use apple wood.
Here's some pics so far.