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First attempt at rollin a Fattie!

post #1 of 31
Thread Starter 

So here it is.  I've made three of them.  The first one is Spicy JD sausage.  Inside is pepperjack, jalepenos and garlic.  And then wrapped in bacon, of course!



And then, it was too wide to fit in my bacon weave, so I chopped off the end and threw it in the fry pan.



The next one is a breakfast fattie.  This one has egg, cheese, portabellos, onions, and hash browns.  It also is wrapped in bacon.



The third is a "pizza" version.  This one has mozzarella, pepperoni, yellow and orange peppers, and pizza sauce, and more mozzarella.  This one isn't wrapped in bacon, but should be very tasty!  I'm afraid it's going to leak all over the place because when I rolled it, I had to patch a few places that were stretched a little thin.  




I have the breakfast version and the hottie in the smoker right now.  IT is at 52.


HUGE thanks to everyone who has posted on SMF.  I wouldn't have gotten this far without you!  beercheer.gif




post #2 of 31

drool.gifall 3 look great !


post #3 of 31

I will be waiting for these

post #4 of 31
Thread Starter 

Thanks!  IT is at 145!  I'll post pics when they're done.

post #5 of 31

cheers.gifpopcorn.gif the results

post #6 of 31

Judging from the amount of Japs on that fatty you like spicey food.  Look forward to the rest of the Qview.   Great Job

post #7 of 31

lookin good!

post #8 of 31
Thread Starter 

Smoke is rolling and the beers are flowing.  Getting close!2012-01-21_18-38-18_545.jpg

post #9 of 31

Looks great!!!!

post #10 of 31
Thread Starter 

Almost a near catastrophic failure.  I just checked on the goods and the smoker temp was at 298!  I opened the door to check and my wood chips had started on fire.  I pulled them out as quick as I could.  I'm using a bread pan with holes in the bottom of it to hold the chips.  I then cover it with tin foil and poke holes in it.  Has anyone else had this problem?  Does anyone know what I can do to prevent that from happening in the future?  I have a 3/4" vent in the bottom with a ball valve and I decreased the air flow.  

post #11 of 31

I've had a very similar problem trying to smoke using a gas grill.  I wrapped pellets about as tight as I could get them in foil, then poked small holes in the foil.  My thinking was that wrapping it tight would deprive it of oxygen so it would just smoke and not burn.  Every one I ever tried turned into a fireball.  And you've probably got quite a bit more oxygen to your chips than I did to my pellets.


The only way I could keep it from spontaneous combustion was by moving the foil bundles far enough away from the heat source that they wouldn't get hot enough to fire up.

post #12 of 31
Thread Starter 

Thanks for the info ThsMormonSmokes!  I added another pan of wood chips and ran the IT up to 173.  I don't think the first go round of smoke penetrated much.  I took it out and it tastes GREAAAAAAAAAAAT!!!!  I can't wait to do this again.  Enjoy the pics!






post #13 of 31

Looks pretty good to me.


I have never made these but its seems you could put anything you like in them.


Is wrapping in bacon a must?


Good Work!



post #14 of 31

Very nice! Looks delicious, nice fattie.


Keep up the good work!



post #15 of 31

Looking good! I actually put my bacon on the inside so I get a better smoke penetration but there's no wrong way to do a fatty.

post #16 of 31
They all look good
post #17 of 31

They all look great. I like the idea of sticking jalapeno slices on the outside, nice job!

post #18 of 31

I save all of my old tuna cans and lids and use them for smoke cans in my grill. Just fill them with soaked chips and put lid back on top. just right amount of smoke for grilling and easy to add more if needed, just pop in another can.

post #19 of 31

Great job it looks amazing

post #20 of 31

I think I just found what im cooking this weekend

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