Using thirdeye's guide (thanks thirdeye) I proceed from there. J Dean (this time) 2 logs. I flatten the first to about 1/4 to 1/2 inch.

Then, uncooked hashbrowns, 1/3 covered with julienne (no seed or vein) jalepino, next 1/3 yellow peppers, last 1/3 anaheim pepers (all julienned). Next some chedder & monterey jack and sometimes extra sharp cheese (heavy), onion and some crushed garlic cloves.

Now the 2nd J Dean log... Again flattened, then put over the top of the first concoction - I leave about 1/2 inch not covered on one side. Then I roll up that up back into a real fat fattie.

I cook indirect 1/2 to internal temp 160°-170°. Then some country biskets w/butter and jam and a few biskets for the sausage.

Fantastic meal anytime of day (then leftovers).

We put in anything that looks good.

We ususally cook another small italian sausage fattie along with 'supercharged' fattie.