Smokin' a Fatty tonight

eppo

Meat Mopper

Original poster

Jan 17, 2011

232

11

Lindenhurst, NY

• May 18, 2012

• #1

So I'm going to be doing my first Fatty tonight. Have some ground beef i have to use up.

its a little over 1lb.. think it was 1.16lb. and I'm going to be putting elbow macaroni and mild Cheddar inside.

I'm on a diet and really shouldn't be eating it, but i figure if i bring it to a friends house, at least others can enjoy it, of course i'm going to have some too.

I've been looking around to see if anyone posted how long it takes. and I know it probably varies a bit. I plan to do it at 275, and cook the meat to 165?

i've seen people taking 4 hours, and i think i've seen some take 2. I'm hoping for 2, does that sound about right?

Thanks

 

jrod62

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Jun 13, 2011

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New Athens IL

• May 18, 2012

• #2

Are you wrapping it in bacon ?
if you are when the bacon done the way you like it
The inside will be done . ( I don't probe fatties anymore)
probe hole will let cheese Ooze out
At 275 i would say 2 1/2 hours will be pretty close.

 

eppo

Meat Mopper

Original poster

Thread starter

Jan 17, 2011

232

11

Lindenhurst, NY

• May 18, 2012

• #3

thats the answer i was looking for. I just saw a lot of, when its at 165, its done.

thanks for the probing tip also.

edit- yes, i'm wrapping it in bacon

Joe

 

Last edited: May 18, 2012

eppo

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Jan 17, 2011

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Lindenhurst, NY

• May 19, 2012

• #4

Took about 2.5 hours.
Tasted awesome!

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eppo

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Lindenhurst, NY

• May 19, 2012

• #5

Mac n cheese!

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rp ribking

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Northern, Indiana

• May 19, 2012

• #6

Man OH Man!!! That looks awesome!!!

 

frosty

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Oct 25, 2011

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Houston, Texas, USA

• May 19, 2012

• #7

Looks fabulous!  That was definately a home run!

 

fracwilt

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May 10, 2012

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Cottageville, South Carolina

• May 19, 2012

• #8

that looks amazing!!! 

 

cajuncooker

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May 21, 2012

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BR, LA.

• May 21, 2012

• #9

looks awesome.  was mac already cooked or did it cook with the meat?

 

eppo

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Lindenhurst, NY

• May 21, 2012

• #10

already cooked.

 

scarbelly

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• May 21, 2012

• #11

Congrats - looks like you nailed it 

 

rtbbq2

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Mar 2, 2012

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Minneapolis MN/Riding Country USA

• May 21, 2012

• #12

Looks great. Kinda like a smoked Hamburger Helper fatty.....

 

jp61

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• May 21, 2012

• #13

 Looks great!

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• May 22, 2012

• #14

Looks awesome and a great filling idea!

 

eppo

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Jan 17, 2011

232

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Lindenhurst, NY

• May 22, 2012

• #15

thanks a lot for all of the complements, it came out great. been trying to get a feel for the mini-WSM. think i'm going to do some low and slow smoking this weekend.. probably some beef ribs on saturday, and maybe some sliced pork on Monday. 

not sure about what i'm going to do about the defuser, the first one (12" terracotta saucer) , i layed right on top and it cracked. the next one, i put on top of a WSM 18" charcoal grate, and it cracked as well. think i might go with a 10" metal solution next hopefully better airflow for the low and slow cooks, not sure what yet.

 

big game cook

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Aug 22, 2008

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ILLINOIS

• May 27, 2012

• #16

looks great. got 3 in the fridge right now for this evening. pizza, brocoli cheese, and jalapeno popper. cant wait. great Q view.

 

shea1973

Meat Mopper

Sep 16, 2010

172

15

From Vandalia Illinois

• May 30, 2012

• #17

That looks so good!  Great Job!  I have a couple of questions on how it cooks and prepared.  So the grease cooks and softens the Macaroni?  So you put the Macaroni and Cheddar on the inside, the ground beef wrapped around the outer layer of the [color= rgb(24, 24, 24)]macaroni and mild Cheddar?  Just was asking for future referance when I decide to cook something like this![/color]

 

eppo

Meat Mopper

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Jan 17, 2011

232

11

Lindenhurst, NY

• May 30, 2012

• #18

I cooked the macaroni first. I don't think it would soften up enough if you didn't. The rest of your statement is correct.

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shea1973

Meat Mopper

Sep 16, 2010

172

15

From Vandalia Illinois

• May 31, 2012

• #19

eppo said:

I cooked the macaroni first. I don't think it would soften up enough if you didn't. The rest of your statement is correct.
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Click to expand...

  Thank you!  I will have to try it sometime in the future!  You pics of what you smoked make my mouth water! 

 

eppo

Meat Mopper

Original poster

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Jan 17, 2011

232

11

Lindenhurst, NY

• Jun 4, 2012

• #20

It did taste great, but would like to enhance the flavor of the mac n' cheese inside. might try some different cheeses, or throw the extra bacon in there.