I took a 1lb tube of Bob Evan's hot and rolled it out into a 1 gallon ziploc and froze until needed.
I then made some mashed potato omelettes. I took some yesterday's roasted garlic/roasted pepper buttermilk mashed potatoes and mixed it with some of the gravy from yesterday's stroganoff(http://www.smokingmeatforums.com/t/137320/easy-stroganoff-ampns-test) and some crumbled queso blanco. I was going for a poutine flavor. Then I heated it up a bit in the microwave and put that mixture into two omelettes.
It's been awhile since I made an omelette, so I wasn't surprised when I messed one up a bit. That's okay, I'll hide it under the pretty one.
Then I fried up four strips of bacon.
I trimmed the omelettes into rectangles and sandwiched the bacon strips inside of the omelettes.
See? No one would ever know!
At this point, I started to have a horrible flashback of the last fattie I attempted to roll:
http://www.smokingmeatforums.com/t/124357/fatty-disaster
That one really had me thinking of throwing in the towel for a while. Anyways, I almost couldn't get this fattie rolled either. It was just shy of being too much stuffing. It had a good enough portion of sausage overlapping at the seam so I tightened it up in some plastic wrap.
I left it in the freezer for about 30 minutes while I prepped another dish and got the AMPNS started. Now we're ready to go!
I was keeping an eye on the vent and had to crack it open to get the AMPNS going again :(
This was starting to get discouraging. I had read so many good things about this product. This constant monitoring and relighting is completely self defeating for the purpose which it was purchased for. However, I finally got it right this time around! By the time I was done with the smoker, the AMPNS was chugging along really well and had a lot more time left to burn. I really wished I had some stuff laying around to cold/warm smoke. Oh well, I just isolated the ember and let it burn off. I am now confident that I can do long term "set & forget" smokes in the future. But here is what it looked like at 2 hours in at 250F:
It was looking good, but I thought I would smoke for another hour. Here it is at that point:
I was a little scared when I tried taking the fattie off with some tongs. I forgot that the meat tends to sag into the grating. After carefully loosening it up, I was able to get it off the rack intact:
Now I'm just waiting for it to cool down to room temp, then I'll put it into the refrigerator until tomorrow's breakfast. I will update with a money shot then. Thanks for looking!
EDIT:
Sliced while cold:
Reheated slice:
I then made some mashed potato omelettes. I took some yesterday's roasted garlic/roasted pepper buttermilk mashed potatoes and mixed it with some of the gravy from yesterday's stroganoff(http://www.smokingmeatforums.com/t/137320/easy-stroganoff-ampns-test) and some crumbled queso blanco. I was going for a poutine flavor. Then I heated it up a bit in the microwave and put that mixture into two omelettes.
It's been awhile since I made an omelette, so I wasn't surprised when I messed one up a bit. That's okay, I'll hide it under the pretty one.
Then I fried up four strips of bacon.
I trimmed the omelettes into rectangles and sandwiched the bacon strips inside of the omelettes.
See? No one would ever know!
At this point, I started to have a horrible flashback of the last fattie I attempted to roll:
http://www.smokingmeatforums.com/t/124357/fatty-disaster
That one really had me thinking of throwing in the towel for a while. Anyways, I almost couldn't get this fattie rolled either. It was just shy of being too much stuffing. It had a good enough portion of sausage overlapping at the seam so I tightened it up in some plastic wrap.
I left it in the freezer for about 30 minutes while I prepped another dish and got the AMPNS started. Now we're ready to go!
I was keeping an eye on the vent and had to crack it open to get the AMPNS going again :(
This was starting to get discouraging. I had read so many good things about this product. This constant monitoring and relighting is completely self defeating for the purpose which it was purchased for. However, I finally got it right this time around! By the time I was done with the smoker, the AMPNS was chugging along really well and had a lot more time left to burn. I really wished I had some stuff laying around to cold/warm smoke. Oh well, I just isolated the ember and let it burn off. I am now confident that I can do long term "set & forget" smokes in the future. But here is what it looked like at 2 hours in at 250F:
It was looking good, but I thought I would smoke for another hour. Here it is at that point:
I was a little scared when I tried taking the fattie off with some tongs. I forgot that the meat tends to sag into the grating. After carefully loosening it up, I was able to get it off the rack intact:
Now I'm just waiting for it to cool down to room temp, then I'll put it into the refrigerator until tomorrow's breakfast. I will update with a money shot then. Thanks for looking!
EDIT:
Sliced while cold:
Reheated slice:
Last edited:
