or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › Mac & Cheese Hamburger Fattie with Qview. IT"S DONE!
New Posts  All Forums:Forum Nav:

Mac & Cheese Hamburger Fattie with Qview. IT"S DONE!

post #1 of 32
Thread Starter 

Doing my very first Fattie and decided to be different.  Got the idea from Hamburger Helper Cheeseburger Macaroni and decided to give it a go.

A big thanks to Silverwolf for the tutorials on bacon weaving and rolling a Fattie!beercheer.gifpoints.gif

 

 

A bit different burger than I usually buy, so will see how it turns out.  The meat counter had a 60/40 Beef/Pork blend on sale and thought that might work well for the fattie.  Pork/Beef/Pork/Cheese.  How could one possibly go wrong?biggrin.gif

 

 

Without further ado, on to the Qview

 

Laid out with Velveeta Shells and Cheese.  The only way to roll for mac & Cheese.

 

 

On the Bacon and ready to roll

 

 

 

 

 

In the smoker along with a nice lean brisky

 

 

 

I just finished a restoration of the New Braunfels smoker and will have that project posted in a different section soon

post #2 of 32

Looking Good radio.  banana_smiley.gif

 

Keep us posted! 

post #3 of 32
That's my boys most favorite type of fatty. Looking good.
post #4 of 32
Hmmmm very interesting... I'm game for that!
post #5 of 32
Thread Starter 

Thanks guys!

 

It sure is looking mighty tasty!  How do you tell when the Hamburger is done?  I can put the probe in for IT, but the mac & cheese might fool me

post #6 of 32

I've done something similar.  Poke your meat thermometer in at an angle to just read the meat side.  If the mac & Cheese is not leaking out the ends a lot, then the center measurement is still OK - the temperature has to get through the meat to the mac & cheese.

post #7 of 32

Smoker, brisket and fatty all look great.

post #8 of 32
Thread Starter 

The Fattie is done!  Pulled it, fired up the gas grill on high and reverse seared the fattie to crisp up the bacon a bit more. It sure looks pretty 439.gif Look at that bacon grease bubbling on the surfacedrool.gif

 

 

 

The proof is in the pudding...er....mac and cheesebiggrin.gif

 

 

 

It was pretty darned tasty, but a bit on the dry side.  Some extra cheese would have helped, or maybe make a sauce to spoon over it before serving.  Even with reverse searing it on the grill, the bottom layer of bacon was kind of rubbery.  If I put bacon on another, it will be  a single layer and not a weave

post #9 of 32

Looks far better than Hamburger Helper!

post #10 of 32

Looks GREAT!

Happy smoken.

David

post #11 of 32

Great looking fattie!

 

Disco

post #12 of 32
Lookin good there Radio!!! And If I haven't done so already.........welcome1.gif To SMF......See you on the "other" site. biggrin.gif
post #13 of 32
Thread Starter 
Quote:
Originally Posted by Smokeamotive View Postbeercheer.gif

Lookin good there Radio!!! And If I haven't done so already.........welcome1.gif To SMF......See you on the "other" site. biggrin.gif

 

 

Hi therebeercheer.gif  Lots of drama over "there" for sure!   Be interesting to see what happens in the next few months with the new forum owners.  Need a whole new crop of mods in my opinion

post #14 of 32
I could go there but,,,,,,,,,,pot.gif
post #15 of 32

Hey radio, I was thinking that maybe some more mac and cheese sort of heeped onto a couple of slices... Looks really good. Best way to crisp up the bacon is under the broiler for 5 minutes before you let her rest.

 

Great job! 

post #16 of 32

Well looks good and tasty for a first try best part is you can now improve and perfect it yummy drool.gif

post #17 of 32
Thread Starter 
Quote:
Originally Posted by bobank03 View Post

Hey radio, I was thinking that maybe some more mac and cheese sort of heeped onto a couple of slices... Looks really good. Best way to crisp up the bacon is under the broiler for 5 minutes before you let her rest.

 

Great job! 


Thanks, and appreciate the tip.  I think I overcooked it just a tad.  I was expecting the mac& cheese to stay creamy and it dried out somewhat.  Doubt I'll try mac and cheese in a Fattie again

post #18 of 32
Thread Starter 

Brisket came out great as well!  Harter House, the market where I buy most of my meat trims everything really well.  Maybe too well on this little Brisky as there was virtually no fat.  Finished it in foil with some apple juice and rested in a cooler and that helped a lot.  I was surprised at the smoke ring on the baby!jaw-dropping.gif

 

There was a big brisket in the case, but he cut it in half for me so I had some flat and some point which is what this pic is of.  I already snitched the burnt endbiggrin.gif

 

post #19 of 32
Holy wow! That is a smoke ring.

Sent from my Galaxy Nexus using Tapatalk 4
post #20 of 32
Still waitin on my Sammich Radio!drool.gif:
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fatties
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › Mac & Cheese Hamburger Fattie with Qview. IT"S DONE!