First Fattie with Qview

Discussion in 'Fatties' started by knifebld, May 12, 2014.

  1. knifebld

    knifebld Smoking Fanatic

    So decided to try out a couple of fatties for Saturday nights dinner...

    Since I could not find a chubby at Costco or any other grocery store around, I mixed up ground beef with some ground pork, and a few spices.

    Decided to go simple with some fresh spinach and provolone.

    Next the bacon weave (which was a lot more simple then I thought it was going to be...

    Wrapped those puppies up in some plastic wrap and chilled for a half hour (decide to freeze one).

    Tossed them on the WSM with a sprinkle of Jeff's rub, smoked for three hours and voila!

    It turned out quite tasty! I was surprised on how think or 'hard' the sausage turned out...was expecting it to be a little less 'compressed'. Also found that the inner part of the bacon weave was not totally cooked...was wondering if I should have tossed it on the grill for a few minutes??

    Still everyone who had some absolutely loved it...a very big success!

    calivol, leah elisheva and vette62 like this.
  2. maxgunner

    maxgunner Fire Starter

    How much sausage did you use?  Thick cut bacon, or regular?  
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looks like it turned out very well! [​IMG]

  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking fatty! Using thin cut bacon works best for getting the bacon cooked all the way through. You certainly could've hit it on the grill but that might have burnt the already crisp outside. Not sure why your meat would be hard unless it was maybe over cooked. We typically don't use pork and only use ground Chuck for our fatties. Wife won't eat pork. Always turn out meatloaf tender.
  5. calivol

    calivol Newbie

    They look amazing. One of the best weaves I've seen. I'd agree dirtsailor2003 about using thin sliced bacon. I've definitely had better luck with that. I'd also suggest adding fat (bacon or sausage grease) to the mix. Your typical store bought sausage will tend to dry out while you try and crisp the bacon. Just my two cents.
  6. dreadylock

    dreadylock Fire Starter

    that looks so good my wife ask me to try and make one

    she sitting at work salivating 
  7. From the smooth roll to crispy skin and fabulous swirled log shot; you really nailed it out of the park! Great job! Impressively done! Cheers! - Leah
  8. knifebld

    knifebld Smoking Fanatic

    Thanks Mike! :)
    Thanks Mike! :)
    Yeah my wife absolutely loved it, she was very surprised that I could actually make something like this. LOL
    Thanks Leah, this means a lot!!
  9. knifebld

    knifebld Smoking Fanatic

    Not really sure how much, but the sausage was about 1/2 an inch thick before I rolled it. Used regular cut bacon.
    Thanks, will attempt the thin cut bacon the next time. I went to so many stores in an attempt to find a sausage chubby, but everyone looked at me as if I had three I just grabbed ground pork and beef and winged it. LOL

    Maybe next time I will focus on finding a sausage recipe from scratch and play around with it.

    Thanks for the help!
    Thanks for the words of encouragement! Adding some fat would surely help, thanks!
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Here's a good breakfast sausage that would go great in a breakfast fatty:

    We have Jimmy Dean brand sausage in chubs here in every store.
  11. knifebld

    knifebld Smoking Fanatic

  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    First fatty? It doesn't show. You got skills. Looks outstanding.

    Did the ground meat taste seasoned enough?

    What temps have you smoked it at?
  13. knifebld

    knifebld Smoking Fanatic

    Thanks! Yes the seasoning was fantastic and I smoked at 230 for about 3 hours
  14. Looks so yummy, that weave is almost fake looking :biggrin: good job!!!
  15. knifebld

    knifebld Smoking Fanatic

    Thanks Yeti :)
  16. I agree about the awesome looking bacon weave. I would like to try one of these. How did you get the ends of the roll so tight? Is the bacon keeping the cheese from coming out?
  17. knifebld

    knifebld Smoking Fanatic

    Thanks Pipes. It was the sausage closed at the end that kept the cheese in. I managed to get it tight on the ends by twisting the ends of the plastic wrap very tight then chilling for 20 minutes or so.

  18. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Very nice! Great job!
  19. These photos are really wonderful!!! Great job!!! Cheers! - Leah
  20. Beautiful Fatty and a great learning lesson!  Sausage normally will get firm when cooked.  Bet you can't wait to expound on the many different concoctions your mind can imagine.  MMMM-MMMMM!

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