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Doing my first Fatty

post #1 of 8
Thread Starter 
Ok, I had never heard of these before joining the site earlier this week, and I think I have to try my first go at one. Here is what I am thinking (going small as it is just for myself and the wife):

1 lb lean ground beef
1 medium onion (diced)
1 smoked red pepper (julienned)
5 cloves garlic (minced)
Calamata olives (1/4 cup maybe)
1 package feta cheese (6 oz)
Cavender's Greek seasoning (to taste)
Sun dried tomatoes (sliced thinly)
Baby spinach
2T olive oil
White wine (to deglaze pan)
Enough bacon to wrap

Planning on sauteing the onions, olives, pepper, and tomato with the olive oil, then deglazing with the white wine and letting it reduce. Lay onion mixture out on flattened meat. Spread out a bit of spinach and the feta. Roll her up. And finally wrap in bacon lattice. Toss in smoker at 225 until IT of 165.

Trying to decide whether to put in some mushrooms or not with the onion mix. Let me know what you guys think.

In fact, if you guys can think of anything to add, let me know. Open to suggestions.

One question, what type of wood should I go for on this? Tried and true hickory? JD barrel? Open to suggestions there too!

Once I get started, I will be sure to snap lots of pics!
post #2 of 8

Mmm...Greek fatty. Sounds almost exactly like one I did besides I used banana peppers instead of red peppers and ground lamb instead of beef. I also barely sauteed the onion because I like a little crunch. Be sure to let the veggies come to room temp after you saute them and leave the mushroom out!

 

I also like a fruit wood with this type of cuisine.

post #3 of 8

Sounds like a plan. Mushrooms would be a nice addition, just keep in mind you have to be able to roll it up and seal the edges and ends! JD Oak would be nice with maybe some cherry.

 

I make ours a bit larger by using 1.5 lbs of ground beef or sausage. Helps with getting the meat too thin and bursting. 

post #4 of 8
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Sounds like a plan. Mushrooms would be a nice addition, just keep in mind you have to be able to roll it up and seal the edges and ends! JD Oak would be nice with maybe some cherry.

 

I make ours a bit larger by using 1.5 lbs of ground beef or sausage. Helps with getting the meat too thin and bursting. 

 

How thin is too thin? As in what thickness should I be aiming for as a minimum?

post #5 of 8
Thread Starter 
Quote:
Originally Posted by ATS32 View Post

Mmm...Greek fatty. Sounds almost exactly like one I did besides I used banana peppers instead of red peppers and ground lamb instead of beef. I also barely sauteed the onion because I like a little crunch. Be sure to let the veggies come to room temp after you saute them and leave the mushroom out!

 

I also like a fruit wood with this type of cuisine.

 

I like the crunch also.  I would love to be able to use ground lamb as well, but it is just not around in the stores here unless I want to drive an hour.  I have to make do with what I can get!

post #6 of 8
Thread Starter 
Well, I am still worried about it being too thin and bursting, and I may have over stuffed it, but it just went in the smoker. Using a combo of JD barrel and apple. Fingers crossed!

I did put the mushrooms in it as well as adding some peperoncinis (peppers).

I will get all the photos up when it is done! (assuming I can figure out how to do that!)
post #7 of 8
Sounds delicious, can't wait to see the pics. A pound rolled out in a gallon zip lock bag is usually a good thickness.
post #8 of 8
Let's see some pics. I have never done a fattie.
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