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Fatty attempt #2 - PIZZA!!

post #1 of 19
Thread Starter 




They didn't fall apart when rolling this time! So they are wrapped in Saran Wrap and sitting in the fridge. They will get their bacon weave tomorrow, then into the smoker for a few hours to be ready for dinner tomorrow night....
post #2 of 19

looks like you are off to a great start. Haven't tried the pizza fattie yet, but it's got to be good! 

post #3 of 19
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Thanks
post #4 of 19
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post #5 of 19
Thread Starter 
Wrapped and back in the fridge to rest for a couple of hours, throw them in the smoker in a couple of hours. Is there a consensus on how long to smoke a fatty? And is it still custom to pass it to the left hand side?
post #6 of 19
Always pass to the left! Generally about two hours but that depends on temps in smoker...etc. when they are done put them in the oven for a bit to crisp up the bacon a bit and enjoy! Don't forget the plated qview!
post #7 of 19
Thread Starter 
How long and what temp in the oven?
post #8 of 19

I used the broil setting and put it in there for 4-5 minutes, then turned it over for just a couple more. It didn't take long. If you don't do that the bacon won't be crisp. Just got to be careful not to over do it. I would keep a close eye on them. 

post #9 of 19
Thread Starter 
Thanks for the help! They are smoking away!
post #10 of 19
Thread Starter 
I am sitting on the deck getting hungry
post #11 of 19
Quote:
Originally Posted by fowldarr View Post

Thanks for the help! They are smoking away!

No problem, glad to help! How long have they been on the smoker now? What smoker do you have? Do you have a probe thermometer to check the internal temps of the fattie? 

 

I will be making a couple of fatties tomorrow or Saturday. I made some pulled pork mac n cheese tonight and I have some leftover so I'm going to roll a fattie with Hot JD Sausage and the pulled pork mac n cheese. And then I have a lb of 85 lean ground beef that I am going to do jalapenos and cheese and a third ingredient when i decide what it is... Maybe some pulled pork I have leftover from my last smoke. I didn't use it all in the mac n cheese. 

post #12 of 19
Thread Starter 
Well they are done now, and mostly eaten, I have a propane cabelas smoker, I used a mix of hickory and cherry (I was out of apple), I have a weber probe that allows me to monitor the IT, but want to upgrade to a maverick or the like, I ran them to 165, pulled them and through them in the oven under the broiler for a few to crisp the bacon.

Without further ado:

Ummm, the picture button disappeared.....
post #13 of 19
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[IMG]
post #14 of 19
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post #15 of 19

so they look pretty tasty, how were they? ( "mostly eaten" )

 

:drool: 

post #16 of 19
Thread Starter 
They were good. A little too strong of smoke flavor(when paired with the sausage seasoning, pepperoni, etc) . Next time I will probably go straight apple or cherry with no hickory.
post #17 of 19

that looks pretty dang good

post #18 of 19

Mighty fine......I NEED to do a FATTY soon.  Will be my first attempt :biggrin:

post #19 of 19
Thread Starter 
Thanks
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