Second Time Making fatties

Discussion in 'Fatties' started by nesmokingchad, Jan 19, 2015.

  1. Hey all this is the second batch of Calzone Fatties but this time i got pic's

    Ingredients we used

    1# Sweet Italian Sausage

    1#Hamburger 80/20 mix


    Green Peppers


    Spaghetti Sauce

    here's he first one after i had it rolled and all the ingredient's in

    The weave used a "thick cut" bacon which lesson learned doesn't make a great weave,

    The weave with assistant cook

    Wrapped and Resting overnight

    Here's an image of the issues i had with thick cut bacon, This was more of a personal issue of not having enough bacon and my weave skills are non existent so far

    On to The smoker for 4 hours IT temp got 170 and Smoker temp of 225-250 ish

    Outside temp when started this project was 0 degree F with wind chill of -5 5MPH wind in other words. Hence why i was having temp fluctuations. 

    End outside temp 35 deg, didn't get any smoker pics forgot (My bad) another lesson learned more pics

    Heres it is getting ready to go to oven at 400 deg for 30 minutes

    (due to wife food allergy (gluten, no bread products) we found a great sub for crust by Pilsbury

    Finally cooked and resting to cool before burning top of Mouth (couldnt wait) [​IMG]

    And finally eating

    And it was delicious, needed more filling but the next couple will probably be different and trying ribs next.

  2. That is a interesting twist.

    Happy smoken.

  3. timberjet

    timberjet Master of the Pit

    Here is a tip for when your bacon is thick and you need thin or more bacon. Warm it up a little in the microwave and roll it out with a rolling pin. It works, trust me.
  4. Thanks timberjet I will keep that in mind next time I do these. I seem to find a cheaper price on thick cut vs regular. But the less is a trade off
  5. Yep you get to find all sorts of short cuts to enjoy food with food allergies. Meat and potatoes are a huge staple in our house

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