4 Fatties and rosemary potatoes Q view

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treegje

Master of the Pit
Original poster
Oct 12, 2009
2,147
16
Belgium
ingredients

belle pepper
Chicory
leeks
garlic
rub
red onion
cooked ham cubes
mozzarella
bacon
minced pork



cut vegetables and a little stewed




woven bacon



minced pork mixed with rub
on top of



first layer



second layer



the third layer, I have no picture
it was the cheese
My first ever fattie,was born




I mixed the potatoes and rosemary and olive oil



everything ready to smoke






the potatoes, I put later on the second grid

ready



cut into slices

Next time I will use more cheese



My family members were very satisfied
the fattie truck is left,where will it end?

Thanks for all the info,smoker friends

Geert
 
very impressive for your first treeg. The color on the bacon is perfect, what was the temp of the smoker?
 
Nice job! They look delicious. Welcome to the addiction.
smile.gif
 
Congrats on that first FATTY, I really like the flavors you have used. Points to you my friend.
 
The smoker had a temp of about 220 a 230 F,for 3.5 hours
the potatoes as a 2.5 hours


many thanks for de points
icon_smile.gif
,am very glad I tried
the variations that you can make,your imagination is the limit
 
WOWthats all that can be said about the whole meal. First the fattie looks prefect and in the first shots the bacon was the widest slices that I have ever seen. The fillings were great too I loved the combonation. Then those poatoes look awesome and did you get much iof the smoke flavor in them??
points.gif
Go out again the geert you keep on amosing us in here.
 
Great post Geert. Lots of nerve for the first fattie to go with so many. They all look amazing. I bet those new taters were great with the rosemary. Can you explain the chicory a little further. I have only had it in coffee when I lived in deep south Louisanna. Man that stuff will wake you up. But I do not think
PDT_Armataz_01_28.gif
that is what you are referring to.
 
Nice job.

Cruizer - the Chicory you are thinking about is the root of the chicory plant that is dried, roasted, and added to coffee.

From his pictures, this is what we would call Endive, or Belgian Endive, over here. A related plant, but totally different. Good in salads. Can be slightly bitter.
 
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