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Fatties and Beans on the UDS with QVIEW!

post #1 of 30
Thread Starter 

I haven't done fatties in a while and I had a craving for some beans too so I got my ingredients together and went to work. I picked up some 80/20 ground beef an decided to try something new. One of the fatties I took a half package of bacon and blended it up in the food processor and mixed it in with the ground beef. The other fatty was just the 80/20. The beef/bacon one was stuffed with onions, peppers, mushrooms and jalapenos with some provolone and mozzarella cheese. The other one had the same veggies but I used pepper jack cheese instead and I wrapped that one in a bacon weave the other was left nekkid.


I whipped up a batch of Dutch's beans. I do mine a little differently though. I double the veggies called for, I use pineapple tidbits, I use Sweet Baby Ray's Sweet and Spicy BBQ sauce instead of ketchup, and I put about 1/2 cup of Jack Daniel's honey whiskey in it for a little more flavor. Then while they are smoking I smoke some pork cutlets seasoned with my homemade spicy rub. Once the cutlets are cooked through, I pull them from the smoker, cube them up and put them into the beans on the smoker for a few more hours. The people I give the beans to are almost always surprised by the pineapple in it and the tidbits are a perfect size where it's just a small piece in every bite. 


Everything turned out great. It all smoked for about 3.5hours @ 225deg in the UDS with Kingsford Blue charcoal and some cherry and pecan chunks mixed it. I pulled the fatties off and let them rest a bit, just long enough to still be warm and the cheese would be gooey and oozing a little bit but not pouring out of the meat like it would when you cut it fresh off the smoker. The ground beef/bacon combo one tasted excellent. It had a different texture than the plain ground beef, more like how sausage fatties are. 




Bacon weave all done up.



Bacon/ground beef combo with a provolone and mozzarella combo cheese.




Veggies layered on. I use wax paper to help facilitate the rolling of the fatty.




All wrapped up snug as a bug.




Seasoned with a little salt and pepper.





Charcoal basket loaded up and ready to go with a few hot coals on top. You can see the PitmasterIQ and the rainbox to the right.




PitmasterIQ doing its thang.





Super high tech homemade heat diffuser aka a pizza pan with holes drilled into it.





Pork cutlets cubed up and ready to go swimming in the beans on the smoker.





Beans all done and looking fantastic.





They were bursting at the seams with flavor, literally.





Nice little smoke ring and lots of cheese action to be had.





Definitely have to keep fatties in the smoking rotation!

post #2 of 30
Looks great yahoo.gif
post #3 of 30
Great looking meal!
post #4 of 30

So impressive!


Before coming here, I only knew a 'fattie' or fatty or fat anything as a big huge obese person, and I have nothing against that mind you, and even had a crush on dear Tony Soprano for years! 


But I am now just so much in awe, every day, when watching everyone create these luscious logs! I am excited to try my hand, (and hopefully earn my stripes) in December!


Meanwhile, YOURS looked terrific! Cheers! - Leah

post #5 of 30

Looks great very nicely done.

post #6 of 30
looks great!!!
post #7 of 30

Norm i too have the "high tech" diffuser and the IQ,  great minds....ya know ;)




Great lookin fattie!!!

post #8 of 30

Those are some great looking fatties. Thumbs Up

post #9 of 30

Looks tasty! I have yet to do a fatty, seems every time I get the ingredients they get used for something else- ABT's etc.  Freakynorn,  wondering about that stainless pan your cooking your beans in. Do you keep that pan just for using in your smoker ?  I have always just used cheap aluminum pans cause I figured I would ruin the wife's stainless baking pan or the cast iron dutch oven.

post #10 of 30

those look great!!!!

post #11 of 30

Looks awful good!!!  Total success!!!

post #12 of 30
I need to stop looking at these things right before lunch. Now I'm REALLY hungry.
post #13 of 30

Oh man!....Those  fatties are makin' me all drooly....

Could you post a link to, or copy of the recipe for those beans?  I mean, aside from just the added extras that you put in?


That would be grrreat...m'kay

post #14 of 30
Good Goobidy Goo that thing looks good! My question is. Do you lay your bacon weave down then put you hamburger on top of that? Also did you precook the vegetables?
post #15 of 30
Thread Starter 

Toby, I use a stainless steel pan indeed. Cost me like $15 from the restaurant supply store. Bought a smaller one for single batches for about half. I use them primarily in the smoker. They get a grimy coating from the smoke but it is easily washed off. I used the disposable aluminum pans too but they are kinda flimsy when you're making double batches. This sucker doesn't move. :)


Smokesurfer, Here is Dutch's recipe




Smokin Pappy, I roll up the meat then put that roll on top of the bacon and roll it up again. I do precook the veggies. I saute them a bit. You could put them in raw but I think you'd get a lot of water out of them and the texture could be somewhat muddled between crunchy and mushy. 


Next time I am going to do one up with just mushrooms. Those really absorb the smoke flavor and taste so dang good.

post #16 of 30
Thanks Freakynorm can't wait to try it
post #17 of 30

Great post. We have very similar UDS set ups. The pitmaster ique and even the charcoal baskets are similar

post #18 of 30

Thank You Freakynorm!

post #19 of 30
OK did my first fattie today it was pretty good except for two things. I went cheap on the bacon mistake number one and I should have used more cheese. All in all I'm happy with the results. My family was very happy. So thanks for one more recipe for the tool box.
post #20 of 30

Oh Wow... I am so making that!  


Looks awesome!  Now I know what a fattie is.   I saw somebody with a post stating they were smoking a fattie and thought what the heck..  you are at the wrong forum.  :)

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