My Super Bowl Fattie

Discussion in 'Fatties' started by bucsrno1, Feb 9, 2016.

  1. bucsrno1

    bucsrno1 Fire Starter

    Hello,

    I made a Super Bowl Fattie made of ground pork, bacon (of course), onions & green peppers, & cheddar cheese.

    I cooked it at 250 for 90 minutes & applied the barbecue sauce the last 30 minutes.

    Turned out great!




    The bacon was crispy except the bottom.

    I need to get a raised rack to put into the aluminum pan then the bottom will get crispy.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks really good!

    Nice job!

    I use a wire rack that just sits on top of the pan. That way the smoke & heat gets all the way around & the juices go into the pan.

    Al
     
  3. Just curious. Wouldn't rwo racks work just as well?
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes 2 racks will work, if you mean putting a pan on the bottom rack, but the racks in my smokers have larger spaces between them than a cooling rack does. So before the fattie cooks a little & begins to setup it tends to want to drop down between the grates. The smaller spaces in the cooling rack support it better. Hope this answers your question.

    Al
     

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