Fatties all fall

Discussion in 'Fatties' started by scottyp1292, Dec 17, 2014.

  1. Past few months I've been working on making fatties.  Saw how everyone was filling them with all sorts of delicious goodies, so I thought I'd roll up and smoke a few fatties myself.

    My mother-in-law asked my wife what we were doing one weekend and my wife said innocently "Scott wants to smoke a fatty".  So I chimed in that we needed to roll it first.  My mother-in-law picked up on it right away, but my poor wife couldn't understand why we were laughing....anyway here is what's been going on.



    I used half ground beef half Italian sausage on these first two.  Then filled two of them with tomatoes, onions, olives, basil and mozzarella cheese.  Two more got filled with ricotta, mozzarella, marinara and basil (ziti filling). 



    At this first attempt, I realized my bacon weaving skills needed some work and I didn't get enough to really cover 4 fatties.  Nevertheless, they were well received and there were very little leftovers. I did use the leftovers for the last SMF throwdown.


    My neighbors hosted a "Hallowsgiving" party at their house on Halloween.  Pretty much a big turkey dinner amongst friends and neighbors.  To contribute, I figured I'd give another fatty a try.

    This one was thanksgiving themed, used ground turkey and country style sausage with some poultry seasoning.  Filled it up with corn and stove top stuffing and bought enough bacon to wrap it up right!



    Didn't get any after pictures of these ones because they went quick.  I have to say I enjoyed them a lot more than my first batch and everyone is still talking about them over a month later.  Couldn't have been too bad?

    I used my Brinkmann Electric Smoker and a blend of apple and hickory for all of these.  My birthday present last week was a new MES 30 and a ton of wood chips of all sorts.  Going to be a smoky holiday season now!!

    Happy Smokin',

    Scotty
     
  2. [​IMG]  It all looks tasty!

    Happy smoken.

    David
     
  3. That's precious,  as well as your fatties.  Any leftover fatties are used for my breakfast.
     
    Last edited: Dec 18, 2014
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    They look good ! , your weaving  skills have improved ![​IMG]
     
  5. fracmeister

    fracmeister Newbie

  6. inkjunkie

    inkjunkie Master of the Pit

    Wow...don't know what else to say...
     
  7. These all look great!
     
  8. smokin0eric

    smokin0eric Newbie

    I am new to smoking - This looks so good! Could someone please send me some idea's and cook times/temp so I can try. Thanks
     
  9. acres87

    acres87 Fire Starter

    Brother Scotty looks like you have the fatty figured out. Good stuff
     
  10. inferno12

    inferno12 Newbie

    There is a whole section on fatties!  Take a scroll through that section and you will get all kinds of ideas [​IMG]  Go up to "forums" then to "smoking meat (an other things) then to "fatties"
     
  11. fracmeister

    fracmeister Newbie

    I cook them at 225F until they have an internal of 160-165. Move them around a bit to crisp up the weave.  That is on the low and slow end of it!
     
  12. smokin0eric

    smokin0eric Newbie

    Thank You I will have to try one this weekend.
     
  13. inkjunkie

    inkjunkie Master of the Pit

    Just curious, store bought or home brewed bacon?
     
  14. This time around it was store bought.  Might be trying my first batch of bacon within the next few weeks though!
     

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