2 Fatties for the 4th

Discussion in 'Fatties' started by smokinut, Jul 4, 2013.

  1. First attempts at making a fatty and they turned out pretty good.

    Everything laid out

    Stuff for the Cordon Bleu fatty

    Cordon Bleu pre-roll

    Cordon Bleu rolled and wrapped

    Breakfast type fatty stuff

    Both together ready for smoke. I forgot to get a pick of the assembly of the breakfast one

    Smoked, crisped in oven, and sliced

    Lost a lot of cheese in the Cordon Bleu, my roll wasn't very good and it leaked. But overall I liked these and I'll definitely be doing more.

    This 4th of July, take time to remember how and why we celebrate. It's not just a day to party.
  2. webowabo

    webowabo Master of the Pit SMF Premier Member

    Cordon BLeu.. Yum! Great job for first time. 

  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Nice job!!
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Good lookin fatties.

    Nicely done.

  5. Thanks you guys. One thing I learned today is that 2lbs of ground meat is TOO MUCH to put in 1 fatty

    This 4th of July, take time to remember how and why we celebrate. It's not just a day to party.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look nice and are always fun to make...JJ
  7. ps0303

    ps0303 Meat Mopper

    Were the hash browns cooked or thawed prior to smoke?
  8. terrymn

    terrymn Smoke Blower

    Those look awesome!  I still haven't done a fatty but it's on my todo list.  What temp and how long did you smoke them?  (I suppose same question for the oven crisping)? Thanks and nice job!
  9. webowabo

    webowabo Master of the Pit SMF Premier Member

    303.. they are frozen precooked hashbrowns it looks... just thraw them enough to spread evenly.. they will warm up just fine in the smoker...
    And terry..
    Your preferred smoking temp. . Mine is 225 for fatties for alittle extra smoke.. JMHO.. I like smokey flavor..enternal temp of 160* is my liking... with a little rest after.. usually about 2 hours maybe 2.5hrs on the smoker.
    Hope that helps... ;)
  10. I actually got a nice crispy brown on them first, then cooled and layered into the roll. I did that because I like them crispy, but just a thaw would work I think as they'd get heated up enough while it's cooking.

    I was wanting to smoke at 250 but was having temp issues, ended up at 220 for 2.5 hours, and then crisped in the oven under the broiler at 500 for about 5 minutes.
    Last edited: Jul 6, 2013
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I haven't done a fatty but this may inspire me. Thanks for posting.

  12. If you do decide to do one, roll everything first, then wrap it with bacon. I had some bacon get rolled inside of the fatty and it didn't get crisped or anything and isn't the most pleasant of textures lol.

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
  13. terrymn

    terrymn Smoke Blower

  14. bobank03

    bobank03 Smoking Fanatic

    Great First try. keep trying and imagine how good they will be on the next run. And to you guys that haven't made a fatty? What are you waiting for. You won't believe how good they can be. And great to experiment with on a new smoker, or just something to do for a couple of hours. 
  15. This is probably a stupid question but hwat did you use for the meat base for the Cordon BLeu one?
  16. Those look great!
  17. darn good lookin fatties you made there. thanks for sharing.
  18. I used ground chicken with a maple smoked bacon for the wrap. Monterey jack cheese and honey ham for the inside.

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
  19. bobank03

    bobank03 Smoking Fanatic

    wow, that really does sound good. I think I will have to try that this weekend! 
  20. bobank03

    bobank03 Smoking Fanatic

    Did you use two pounds of ground chicken in the cordon bleu fatty?

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