So, I have been grilling for years, but just started smoking some about a year ago. I have an old Brinkmann Gourmet grill/smoker. It works ok, but my fiance' is buying me a new one as a wedding gift next month. Have not decided on which one yet. I made a fatty last year for the Georgia/Florida game last year, but had no idea what the name was. I just filled it with cheese and used ground beef and made it skinny enough to slice and make sliders with. I cooked it on the grill. Today was the first fatty on the smoker. I made a Cuban Fatty complete with ham, left over pulled pork, mustard, pickles, and Swiss cheese. I also made some Cuban bread and wrapped it in the bread dough to finish. Turned out great! I also did some ribs at the same time. Enjoy the pics! This is one of the most informative sights I have ever found. I have learned more in the last week reading the different threads than I ever could have through trial and error.
This was the ham, pulled pork and mustard.
Added the pickles and Swiss cheese
All rolled up and ready for the bacon.
Bacon weave and time for a cold beverage.
Rolled and ready for the smoker.
Mixing the Cuban bread with my fiance's new mixer....yes it is pink.
Dough is ready. I formed one into a loaf and let it rise. The other let rise before I rolled it out for the fatty.
Fatty fresh off the smoker. I forgot to take a pic of it on the smoker with the ribs I cooked at the same time.
Ready to wrap in the Cuban bread dough.
Trimmed the dough and wrapped the fatty. Ready for the oven.
Fresh out of the oven and delicious.
Served it with a side of creamy cole slaw.
Ribs came off 2 hours later.
Ribs turned out nicely too...wish I had not brain farted on the smoker pics.