Hey there! Two days ago a good friend of mine showed me this website as we are both into smoking delicious foods, and I instantly started looking at the Fatties, it inspired me to create one as I was so envious of those of you who already have.
So I looked at the Mac n Cheese Fatty and modeled mine pretty much after that one. Here are the pictures I took during my 5.5 hour smoking process, hope you enjoy!
Here is what I used
I started with roughly 1.4 pounds of ground beef....
I made a bacon net
After I filled it with noodles and grated cheese I wrapped it all up in plastic wrap when I was done and let it sit overnight in my fridge to harden up a bit as to not fall apart when smoking.
I started cooking the Fatty, but as I have alot of people who were going to be eating (8-10) I decided to cook some Sausages as well (15 to start) and for snacking purposed while cooking my roommates and I who tended the charcoal smoker I have ate regular hot dogs as well (8).
I cooked 5 Hot Italian Sausages, 5 New York style Sausages, 5 Bratwursts, and after the 8 Hot dogs were gone I tossed on 5 Mild Italian Sausages as well.
I was worried that the noodles inside were going to be hard as I did not cook them before hand, so for the last 45 minutes I wrapped the Fatty in Aluminum foil, and smoked it the rest of the way. I did not use a thermometer or anything like that, I just cooked it til I felt like it was done, and I was pleasantly surprised to find out that it turned out great!
It had a nice crunch to it, and you can clearly see the smoke ring that developed from the cook. I wanted to share this with all of you and thank you for showing me this fantastic idea, though it was my first Fatty, it will definitely not be my last Fatty.
So I looked at the Mac n Cheese Fatty and modeled mine pretty much after that one. Here are the pictures I took during my 5.5 hour smoking process, hope you enjoy!
Here is what I used
I started with roughly 1.4 pounds of ground beef....
I made a bacon net
After I filled it with noodles and grated cheese I wrapped it all up in plastic wrap when I was done and let it sit overnight in my fridge to harden up a bit as to not fall apart when smoking.
I started cooking the Fatty, but as I have alot of people who were going to be eating (8-10) I decided to cook some Sausages as well (15 to start) and for snacking purposed while cooking my roommates and I who tended the charcoal smoker I have ate regular hot dogs as well (8).
I cooked 5 Hot Italian Sausages, 5 New York style Sausages, 5 Bratwursts, and after the 8 Hot dogs were gone I tossed on 5 Mild Italian Sausages as well.
I was worried that the noodles inside were going to be hard as I did not cook them before hand, so for the last 45 minutes I wrapped the Fatty in Aluminum foil, and smoked it the rest of the way. I did not use a thermometer or anything like that, I just cooked it til I felt like it was done, and I was pleasantly surprised to find out that it turned out great!
It had a nice crunch to it, and you can clearly see the smoke ring that developed from the cook. I wanted to share this with all of you and thank you for showing me this fantastic idea, though it was my first Fatty, it will definitely not be my last Fatty.
