You are in for a treat but you
have to do some work first.
Start with cleaning and rinsing
the chicken the night before
your smoke. Place chicken breast
in a Ziploc bag and fill 1/2 way
with Diet Cherry Dr. Pepper.
Seal the bag and refrigerate
Following day, cut 3 thin slices
off the bell pepper. Then chop
the slices. Cut the green onion
into 1/2 pieces at angles. Looks
cool this way. Slice the chicken
breasts into strips. Lightly
season the strips with Jack's
Old South original dry rub. Once
rubbed down, place the chicken
into the smoker @ 230 degrees. Cook until chicken has
While chicken is smoking, mix maple sausage with 1
teaspoon dried tomato and garlic
pesto seasoning and a dash of
garlic powder. Mix the sausage
and spices well. Once mixed for
a ball and transfer
into a 1 Gallon Ziploc bag.
Press down and work the sausage
to the sides and top of the bag.
Release any air and zip shut.
Continue until you have formed a
symmetric flat sausage square.
Once the chicken is out of the
smoker, pour a Tbsp of vegetable
oil in a large wok or frying
pan. Heat on hi to heat
the oil then turn to medium.
Dump chicken, peppers, shallots
and pecans into the wok. Stir
and let the veggies take some
heat. Add the desired amount of
some pineapple chunks. When
veggies are 1/2 cooked, pour in
some Kung Pao sauce and
pineapple juice. Simmer until
sauce thicken a bit. Not too
long. We just want to heat
things. It will be cooking in
the smoker as well.
Once the Kung Pao chicken is
done, set aside and let it cool
Open the Ziploc bag containing
the sausage. Using a pair of
clean scissors, cut along both
sides and fold back the top
plastic flap exposing the
sausage. Dump on the Kung Pao
Once the filing is in place grab
each side of the bag and pull
the sausage up and around
sealing the top. You are now
rolling a fatty! :-)
Close shut the seem and ends.
Sprinkle on some
Jack's Old South original dry rub.
Make sure you get it on the
sides and bottom as well. Sprinkle
on some brown sugar. Rub the
brown sugar in real good. Roll the Fatty's on to a baking
sheet and transfer them to the
grate in your smoker. Be careful
not to rupture the outer sausage
layer. You want to keep all the
Smoke @ 230 degrees until the
internal temperature is 165
degrees. This usually take 2.5
to 3 hours. Once the desired
temperature has been reached,
remove the fatty's from the
smoker. Cover with foil and let then stand for 30
Slice and serve with a pan of
cornbread and honey or biscuits with real
butter and hot raspberry jelly.