First fatties!

lawman2391

Fire Starter

Jun 13, 2013

71

13

Coon Rapids, MN (Twin Cities area)

• Jul 30, 2013

• #21

Awesome job on that weave, it's kinda a sideways weave, which is rad...smoking isn't about style points first and foremost, but if it was I'd give you high marks!  Looks awesome!  You should be proud!

 

frosty31

Newbie

Original poster

Thread starter

Jul 22, 2013

13

10

North Pole, AK

• Jul 31, 2013

• #22

Thanks for all the compliments guys!

For the pizza dough,   I just used the pillsbury pizza dough you can get at the grocery store.  Next time I will have to try with some homemade stuff!!

 

cathy l

Fire Starter

Sep 25, 2013

56

10

Southern California

• Sep 27, 2013

• #23

Hi everyone.  My smoker/grill isn't here yet, but I'm ready.  I prepared my first fattie for this afternoon.  here are a couple of shots of the prep and hopefully this evening you will get a shot of the finished product.  I now completely understand how people are saying that a third hand is very helpful when you are rolling...:)

rolled out to begin.JPG

• cathy l
• Sep 27, 2013

light bbq sauce.JPG

• cathy l
• Sep 27, 2013

ready to roll.JPG

• cathy l
• Sep 27, 2013

bacon weave.JPG

• cathy l
• Sep 27, 2013

ready to go in.JPG

• cathy l
• Sep 27, 2013

finished.JPG

• cathy l
• Sep 27, 2013

Finally!  The finished product.  OMG  It was so good.  The husband commented "That was a good investment you made in the smoker/grill"...Like I had nothing to do with making it...hahaha

 

Last edited: Sep 27, 2013

dan - firecraft

Smoke Blower

Sep 18, 2013

80

10

• Sep 27, 2013

• #24

Not bad at all!

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Sep 27, 2013

• #25

That is some pretty bacon! LOL.... Strange how ya start noticing things like bacon now, isn't it?

 

cathy l

Fire Starter

Sep 25, 2013

56

10

Southern California

• Sep 27, 2013

• #26

When I was reading how much bacon is used in smoking I was a goner.  My grill is here, all put together, been tested and is now doing it's initial 1 hour burn-in that Traeger recommended.  In about 45 minutes the fattie is going in and then we wait to eat.  If my notes are correct 225*-250* for approx 3 hours to in IT of 160-165.  I'm so dang excited I can hardly contain myself!!  :)