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Starting my first Fattie

post #1 of 11
Thread Starter 

Just starting to work on my first Fattie. Had never heard of them before, and got some GREAT ideas from this forum. Will shoot some pics and let you know how it turns out. Am attempting a pizza fattie.

Stand-by, more to come!


Edited by smokinfireman - 7/8/12 at 7:39am
post #2 of 11

th_What_NO_QVIEW.gifLookin forward to the photos....

post #3 of 11
Thread Starter 

P1010039.JPG480P1010040.JPGP1010043.JPGP1010044.JPGP1010045.JPGP1010046-1.JPGP1010047-1.JPGP1010048.JPG


Edited by smokinfireman - 7/8/12 at 7:29am
post #4 of 11
Thread Starter 

Not sure why, but a couple of the pics got doubled there somehow. Sorry about that.

Stared out with rolling out the sausage and weaving the bacon. Sat those in the freezer for a few minutes to firm them up a bit. Crumbled up a bit more sausage and cut up the left over bacon, and browned it in a skillet. Just before the browning was complete, I added some green peppers and onions to saute for just a minute or two. Took the sausage and bacon wrap out of the freezer and sprinkled some oregano, cuyenne pepper, garlic powder to add just a bit more flavor. Layered on pizza sauce, pepperoni, the pre-browned sausage, bacon, onions and peppers, mushrooms and covered all this with mozz and cheddar cheese. Now the tricky part of rolling it and wrapping. Whew, got it done and didn't screw it up! Will post more pics of the finished product shortly.

post #5 of 11

drool.gifFireman, looks great. Tell us about the ingredients.

post #6 of 11

Looks great - bet it tasted good too

post #7 of 11

Fireman, that looks really good..... great job......

 

About the double pics..... In the bottom left of your post, there is a pencil among the boxes.... click on it and you can edit your post... I have double posted pics so many times I'm really good at re editing ....  Dave

post #8 of 11
Thread Starter 

And here is the finished Fattie. Gotta say, Oh My God! Wish I had learned to do these years ago! I smoked it on my CharGriller Pro for 2 hrs at 190-200 for an IT of 160. Awsome smoke flavor,

using oak (for the heat) and hickory for the flavor. 

P1010046-1.JPG  P1010047-1.JPGP1010048.JPG            

post #9 of 11
Thread Starter 
Quote:
Originally Posted by Rubbin Butts View Post

drool.gifFireman, looks great. Tell us about the ingredients.

Rubbin, looks like we posted at almost the same time. Please refer to my post on the ingrediants. The sausage was plain old fresh bulk sausage from Sugar Valley Meats in Sugarcreek, Oh., which is owned by a friend of mine and I have be a customer of his for years. He does custom butchering, and I have always been pleased with his products. Shameless plug there for a friend!

post #10 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Fireman, that looks really good..... great job......

 

About the double pics..... In the bottom left of your post, there is a pencil among the boxes.... click on it and you can edit your post... I have double posted pics so many times I'm really good at re editing ....  Dave

Dave, thanks for the advice! No I don't look so much like an idiot, lol.

post #11 of 11

awesome job guess you'll be making a few more.

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