turkey greek fattay w/Qview

Discussion in 'Fatties' started by heliboydoesbbq, May 22, 2009.

  1. OK it started as a simple I just want to make a fatty..

    then after readin way to much at insomniac times (read as deep am).. I felt I could do no harm

    it was and is still is my first fatty.. just a great invention I think thank you all for introducing me to this art.. it ROCKS..

    it was a turkey base with parsley chopped, green onion, and panko crumbs to the meat mix. the fillin was a feta, spinich, sundried tomatos. yum

    with a bacon weave and smoked on cherry and apple.


    next time I'll just use the johnson ville chub and stick to tillamook.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Looks amazing HeliBoy, nice job!
    Great shot of the fattie in the smoker loaded up, that's that way to do it.
    Glad your first turned out. I'm sure the first of many.
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Great job on your first fatty. It will be the first of many. [​IMG]
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

  5. Heliboy...going for a weave on your first try! Nicely done and looks awesome. Now go get some sleep. You've got a big weekend ahead!
  6. rondiaz

    rondiaz Fire Starter

    Greek Fatty, fantastic! Being of Greek heritage myself I can't believe I haven't tried this yet myself. Hopefully soon.
  7. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Looks great . . . and a perfect weave!! Nice job!
  8. I guess its not a true "greek " fattie as then it would have to be made with Lamb instead of the Turkey that was on sale. and served on Pita. with tatziki. mmmmummm thats a good Idea..

    Thoughts on making another one .. this was over my breakfast of fattie hash and eggs.. already had bacon on it so why not!

    use less bacon or render it in the micro first so that Some of the grease is gone. use LAMB for that deep meaty flavour.. and LOADS more Feta. it just was not enough!

    Using the Freezer Technuque was a great idea.. I froze it after rolling and then after I rolled it while I worked on the ABTS and the BCC. I almost made it to large. one and a half pounds of meat w/ filling is the edge of being able to carry it .. thankfully I had the Weave in place to help and some kitchen string too. the turn and the 1/2 was easier as it had started to cook.

    thanks to all of you on this forum for the inspriation I cooked everything here for less than 25.oo yes that was a savings and a warm up for the long weekend.!

    [email protected]

    OH yeah.. its a union jack on the Kiwi flag!!!! OYE!!
  9. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job Heliboy. looks great
  10. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Man Damn!...nice fattie! Ohhh...you fly that Robinson?
  11. Slanted---

    Yes at one time I was an employed Helicopter Pilot.. Now I got to much time and BBq more and ride my bikes and such .. waiting for a nother real job. DARN..

    Gotta make some Calazone; corndawg Fatties.... thanks BBq Eng
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those look awful good. Great job on sopposed 1st fattie. you look like a pro
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    I really like your choice of fillings. Great job on your first fattie. Congratulations.

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