Lovin' The Fatties, Italian Style (Q-View)

Discussion in 'Fatties' started by bison, Aug 18, 2013.

  1. bison

    bison Fire Starter

    This is only my second go round with a fatty and I must say, I'm hooked.  This one was an Italian style.  

    Started with 1lb regular JD and 1lb hot Italian from my local grocery store meat case.


    Added hard salami 


    Next came pepperoni 


    Followed by banana peppers


    Then to get my greens in for the day, spinach 


    Lastly and few slices of provolone cheese


    Rolled tightly in plastic wrap and chilled in the fridge for about 3 hrs.


    Finished slices.  Smoked with oak pellets in my AMNPS at 225 to an IT of 165.

     
    disco likes this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great. I am waiting for Pork Butts to go on sale so I can make Italian Sausage. I will have to Smoke a Fattie, gotta have some Peppers and Onions though...JJ
     
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    Beautiful looking fattie... looks like you got them down already ;)
     
  4. [​IMG]

    wow. looks awesome
     
     
  5. blat

    blat Fire Starter

    just pulled my first fattie, and while I have not tested it yet, had hoped would be darker. cooked at 225 for about 1 1/2 hr and aubers said I had 180 IT so I pulled it.

    this is feta cheese, black olives, salami, and basil pesto fattie.

    small blowout of cheese, know my problem was putting fillings to close to edge. Will correct on next one.
     
  6. blat

    blat Fire Starter

    damn, that tastes so good it can't be legal.

     
  7. bison

    bison Fire Starter

    That looks very good!
     
  8. bison

    bison Fire Starter

    Thanks everyone!
     
  9. blat

    blat Fire Starter

    a few questions on fatties...

    firstly, would have liked it to have a little more smoke flavor, however, I only used 1/2 roll store bought sausage in a quart bag. therefore was smaller than usual and got done on the inside before getting enough smoke on it. sound reasonable? if I wanted to smoke mini fattie that size maybe reduce temperature to 200 degrees?

    secondly, after eating a couple of pieces was thinking it was so rich needed to be toned down. thinking 1/2 sausage half hamburger or half sausage half ground turkey?
     
  10. bison

    bison Fire Starter

    You could try turning the heat down a bit.  That would defiantly give it more time to smoke.  I wouldn't go any lower than 200 deg.  

    I have made one that was all ground chicken with ham and swiss on the inside.  That was really good and on the lighter side.  Give the 1/2 and 1/2 a try and let us know how it turns out.  Its all about trial and error to find out what you like.
     
  11. blat

    blat Fire Starter

    thanks bison, will give it a shot and see how it goes?
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I haven't got to a fattie yet but is on my to do list. This post is pushing me to get it done. Thanks for posting.

    [​IMG]

    Disco
     
  13. Looks great. Gotta try this.
     
  14. looks good. how long on the smoker? thanks!
     
  15. I need some help with my chickens   I usually just stuff the cavities with lemons garlic and rosemary  but I'm getting bored.  any ideas 
     
  16. doug stratton

    doug stratton Newbie

    This Fatty looks great, but WHERE IS THE BACON?!?!?! I could eat that not need a catherization.
     
  17. fredd601

    fredd601 Newbie

    Looks great.  Will be trying it in the next few weeks
     
  18. bison

    bison Fire Starter

    It was in there around 2 1/2hrs. I would recommend cooking to an internal temp of 165deg and only use time as a loose guide.
     
  19. bison

    bison Fire Starter


    No bacon for this one. I wanted to try it nekked. :sausage:
     
  20. thoseguys26

    thoseguys26 Master of the Pit

    You guys are killing me. Those look amazing.. still have to cook a fatty myself..
     

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