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1st Pizza Fatty

post #1 of 5
Thread Starter 

My parents are coming in from New Orleans for my son's 2nd birthday party, so I thought I give them a good meal the night they get here. I needed something that I could prep tonight and get smoked in a couple hours tomorrow when I get home from work. A fatty came to mind. I had portioned out pork already in the freezer and a grinder to get it knocked out. I ground up 2 lbs of pork and seasoned it with a sweet italian spice mix. A fry taste was damn tasty. I also sauteed onions, bell peppers, and mushroom for the stuffing. I rolled it out, layered it with marinara, cheese, pepperoni, cheese, veggie mixture, and finally more cheese...yes in that order. Rolled it up and rolled it in the bacon weave. This thing was so fat, the weave didn't even go all the way around. To top it off, I got my MES30 in today and got it seasoned up tonight also. It's gonna be a good smoke. Here are some prep shots to wet your appetite.


Rolled out in a 1 gallon zip lock



All stuffed up with the goodness



Bacon weave. I did better this time.



Sausage rolled up ready to be weaved with his buddy....BACON!!!



It's a monster!!! The ragu can is there for perspective.


More to come tomorrow evening of the finished product. Will be smoking at 250 with maple and mesquite.

post #2 of 5

110.gif Im in!!!



post #3 of 5

yep, me too! Looking good... :drool:

post #4 of 5
Thread Starter 

Busy weekend it was! My son's birthday party along with the parents being in town. Final shots of the fatty. It was amazing! It was the first time using the new MES30 and had a couple issues with the AMNPS staying lit...also my 1st time using it. I ended up just using the 100% Maple in the chip tray for the 3 hr smoke!! Great smoke flavor. I'm confident that the smoke ring us electric users see when doing fatty's is the cure from the bacon leaching into the ground meat and causing the change in color also.






post #5 of 5

Looks fantastic bud, nice job!

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