i am doing a mexican 6 or 7 layer dip fattie on saturday

[bradyischamp]

well not really a dip, but same types of ingredients

this will be my first fattie ever, on my new cookshack

i got 1 log of jimmy dean regular

blend of 4 mexican cheeses

mexican refried beans (from a can, i love beans and have not found any fatties where people stuffed with beans, i will be the first!)

mixture of different peppers (anaheim, jalapenos, poblano and habaneros)

homemade mole if i have time, if not enchilada sauce from a can

some dizzy pig rub (awesome stuff if you havent tried it)

maybe some crushed tortilla chips or doritos

of course wrapped with bacon

just have a question on smoke. i have mesquite, hickory, apple and cherry.

i will try hickory, should i add a little bit of something else?

i will take pictures

p.s. seems like a lot of ingredients, should i add another log of sausage? i didnt want to do too much for my first try

 

[bassman]

Sounds like you're in for a good fatty. The type of wood is personal but if it were me doing it I'd mix in a bit of apple with the hickory. Those are probably my two favorites.

 

[fire it up]

Since you are doing a Mexican themed fattie Mesquite would be the most common wood used for those flavors. Personally I don't care for mesquite and would do all hickory, which I'm sure will be great.

Be careful with the amount of "softer" ingredients that go in a fattie. The softer or more sauce you use the tougher it will be to roll and keep from oozing out.
Wrapping in bacon is definitely a good idea for this one but you may want to divide it between 2 logs as opposed to one, just to be safe, and have more fatties.
A bold sausage would probably be good with it.
You could always add something like spinach considering most dips have a "green" layer. You could also add another chub of sausage and make the fattie bigger but the bigger they are the harder they can be to handle.
Careful with the habaneros. You don't want any one part of the fattie to be overwhelmed with any one particular flavor.

If you add tortilla or dorito chips they would most likely soften into mush by the time the fattie finished so they may be better served on the side or crushed and sprikled on the top towards the end coated in cheese.

Make sure to lay an even layer of the refried beans to help hold everything on the inside together a bit more and as a barrier to prevent things from oozing out and break down.
Refried beans are almost like a paste so they are wonderful for something like a fattie.

Maybe top with shredded lettuce and other ingredients once it comes out of the smoke?
Be sure to let it rest about 20 minutes under foil, otherwise the filling will just spill out.

Hope any of the info I could provide will be helpful. Good luck and keep us posted.

 

[the dude abides]

Good luck brady, you'll do great! Sounds like an awesome fattie.

 

[zdave]

This is a neat idea and I like the suggestions from Fire It Up regarding the chips afterwards and the lettuce. Using the chips inside would be a good idea if you needed to keep something moist (like using bread crumbs in a meatloaf). It will be like reverse nachos--having a meat base instead of a chip base.

I would nix the canned enchilada sauce and see what you might be able to find in the freezer section. Out here there are a few varieties of prepared green chili you can get. The canned stuff seems way too citric for me. Or, I've been making a chipotle BBQ sauce lately using prepared BBQ sauce, chipotle peppers in adobo sauce, and a fruit jam of some variety to sweeten it up. It goes great on chicken wings.

Make sure you let us know how it turns out!

 

[bigbaldbbq]

That sounds freaking awesome. I can't wait to see it.

 

[morkdach]

man oh man does that sound good would like to see outcome and how it tasted qview please and i'm thinken apple.

 

[mballi3011]

That really sounds like it will be a great fattie. You mite think of two because when it comes to fatties more is better. Watch the habaneros they can put a hurting on the old tongue. Also watch your soft stuff in there because it will run all over things and then you lost that flavor componite. But good luck anyway

 

[rivet]

Gawd....I am dyin' to see this baby! Oh yeah. Good stuff and good eating. Waiting for pics patiently.

 

[morkdach]

https://statich.smokingmeatforums.com/smilies/PDT_Armataz_01_25.gif[/img]

what he said^^^^^^^^^^^^^^^^^^^^^^^^^^^

 

[bradyischamp]

I am doing it tonight.

the reason i planned on saturday is because there is no bacon in the house. there is no canned enchilada sauce in the house. i dont have the ingredients to make mole in the house. i cannot wait any longer especially since im doing nothing tonight.

i was going to buy everything i am missing, tomorrow. i dont even have ziplock bags or food handling gloves which i was going to buy tomorrow as well. i will use some bbq sauce. everything else i will wing it.

fire it up recommendations noted. i wont put doritos in there as they will probably get mushy. i will use hickory and apple. getting started now

pictures to come soon

 

[cajunsmoke13]

Can't wait to see this one. I can chow down on some 7 layer dip.

 

[bradyischamp]

its stuffed pretty good. i think i should have flattened it a little more, too much stuffing. i hope it doesnt break down in the cookshack. no bacon to hold it together.

its in fridge now

 

[bradyischamp]

i am having some trouble downloading the pictures from the camera to photobucket. i will figure this out

fattie on my cookshack elite is at 127, when it hits 165 im taking it out

 

[bradyischamp]

started out with these ingredients

 

[bradyischamp]

then beans, i had no saran wrap. i had to use kitchen wax paper

 

[bradyischamp]

then jalapenos

 

[bradyischamp]

then habaneros, yellow peppers and mexican green onions. had to slice the mexican green onions

 

[fire it up]

Just an F.Y.I Brady, you can add up to 30 pics per post. Should make it a bit easier.
ps. Looking great so far.

 

[bradyischamp]

then anaheim pepper