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Pizza Fatty for Football

post #1 of 17
Thread Starter 

Last weekend, my football team, the BC Lions, were playing in the Canadian Football League quarter finals. A buddy came over and we watched a couple of games while smoking a Pizza Fatty. The Pizza Fatty was good. The game was bad. The Lions had their posteriors kicked. Sigh.

 

Of course, you can't watch a game without snacks. I went for a charcuterie plate, a cheese plate and crackers. The meats are capicollo, Bears snack logs and home made pastrami cut thick. The cheeses are Extra old cheddar, old cheddar, Irish mild edam, and garlic herbed cheese.

 

 

Between games we put the fatty together. The toppings were homemade pizza sauce, chopped pepperoni, green pepper mushrooms, capicollo and mozarella cheese.

 

 

I put two pounds of lean ground beef in a one gallon Ziplock bag with the corners cut out. I rolled it out evenly and cut the bag off.

 

 

 

 

I turned the beef out onto wax paper and put the topping on leaving space around the edges to seal the fatty when rolled.

 

 

 

 

Using the wax paper to help, I rolled the fatty and sealed the seam and edges.

 

 

 

Next I made my bacon weave.

 

 

 

 

I put the fatty on the weave and rolled it up.

 

 

Onto a rack an into the Bradley for 3 hours at 230 F over pecan smoke.

 

 

 

 

Sliced it up and served it with salad, coleslaw and rolls.

 

 

 

 

 

The Verdict:

 

This was my first pizza fatty and I really enjoyed it. I would add more pizza sauce next time and would put some pizza seasonings in the beef. I will be making it again despite the trauma of eating it after the Lions were humiliated!

 

Disco

post #2 of 17
Outstanding job and pictures.
post #3 of 17
Thread Starter 
Quote:
Originally Posted by Bear55 View Post

Outstanding job and pictures.

Thanks for the kind words Bear. 

 

Disco

post #4 of 17

Good looking fattie and excellent food porn pics ! :icon_biggrin:

post #5 of 17
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

Good looking fattie and excellent food porn pics ! :icon_biggrin:

Very nice of you to say so CM. Thanks.

 

Disco

post #6 of 17

Awesome fattie.

 

What do you think about putting sauce on the outside before wrappin in bacon?

post #7 of 17
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Awesome fattie.

 

What do you think about putting sauce on the outside before wrappin in bacon?

Thanks, Adam. 

 

Your ideas sounds brilliant. I will have to try it and claim it was my idea!

 

Disco

post #8 of 17
Quote:
Originally Posted by Disco View Post
 

Thanks, Adam. 

 

Your ideas sounds brilliant. I will have to try it and claim it was my idea!

 

Disco

 

 

I dont care if you claim it.      :biggrin:

 

 

I just wonder if it would affect the bacon getting crispy.

post #9 of 17
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

 

 

I dont care if you claim it.      :biggrin:

 

 

I just wonder if it would affect the bacon getting crispy.

With the slow cooking time to reduce the sauce, I wouldn't think so. I will give it a try next time.

post #10 of 17

Man I seem to be missing all the great smokes lately! Nice fatty, great tutorial Disco!

 

points1.png

post #11 of 17

Theres nothing wrong with that Disco! Nice work!

post #12 of 17

I might just serve some extra sauce on the side for dipping.

 

If you like Italian sausage (hot or not) you could mix the spices into the ground beef before rolling to give it that flavor without the heart attack.

post #13 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Man I seem to be missing all the great smokes lately! Nice fatty, great tutorial Disco!

 

points1.png

 

Thanks, for the points, Case. It was tasty.

Quote:
Originally Posted by BigTrain74 View Post
 

Theres nothing wrong with that Disco! Nice work!

 

Thanks, BT. We did enjoy it.

Quote:
Originally Posted by donr View Post
 

I might just serve some extra sauce on the side for dipping.

 

If you like Italian sausage (hot or not) you could mix the spices into the ground beef before rolling to give it that flavor without the heart attack.

Thanks for the good ideas! Next fatty!

 

Disco

post #14 of 17
Hi Disco, great looking Pizza Fatty and great step by step pictures!

Smokin Monkey 🇬🇧
post #15 of 17
Thread Starter 
Quote:
Originally Posted by Smokin Monkey View Post

Hi Disco, great looking Pizza Fatty and great step by step pictures!

Smokin Monkey 🇬🇧

Thanks for the kind words, SM.

 

Disco

post #16 of 17
Quote:
Originally Posted by Disco View Post

Last weekend, my football team, the BC Lions, were playing in the Canadian Football League quarter finals. A buddy came over and we watched a couple of games while smoking a Pizza Fatty. The Pizza Fatty was good. The game was bad. The Lions had their posteriors kicked. Sigh.

Of course, you can't watch a game without snacks. I went for a charcuterie plate, a cheese plate and crackers. The meats are capicollo, Bears snack logs and home made pastrami cut thick. The cheeses are Extra old cheddar, old cheddar, Irish mild edam, and garlic herbed cheese.




Between games we put the fatty together. The toppings were homemade pizza sauce, chopped pepperoni, green pepper mushrooms, capicollo and mozarella cheese.




I put two pounds of lean ground beef in a one gallon Ziplock bag with the corners cut out. I rolled it out evenly and cut the bag off.










I turned the beef out onto wax paper and put the topping on leaving space around the edges to seal the fatty when rolled.










Using the wax paper to help, I rolled the fatty and sealed the seam and edges.







Next I made my bacon weave.










I put the fatty on the weave and rolled it up.




Onto a rack an into the Bradley for 3 hours at 230 F over pecan smoke.










Sliced it up and served it with salad, coleslaw and rolls.













The Verdict:

This was my first pizza fatty and I really enjoyed it. I would add more pizza sauce next time and would put some pizza seasonings in the beef. I will be making it again despite the trauma of eating it after the Lions were humiliated!

Disco
Quote:
Originally Posted by Disco View Post

Last weekend, my football team, the BC Lions, were playing in the Canadian Football League quarter finals. A buddy came over and we watched a couple of games while smoking a Pizza Fatty. The Pizza Fatty was good. The game was bad. The Lions had their posteriors kicked. Sigh.

Of course, you can't watch a game without snacks. I went for a charcuterie plate, a cheese plate and crackers. The meats are capicollo, Bears snack logs and home made pastrami cut thick. The cheeses are Extra old cheddar, old cheddar, Irish mild edam, and garlic herbed cheese.




Between games we put the fatty together. The toppings were homemade pizza sauce, chopped pepperoni, green pepper mushrooms, capicollo and mozarella cheese.




I put two pounds of lean ground beef in a one gallon Ziplock bag with the corners cut out. I rolled it out evenly and cut the bag off.










I turned the beef out onto wax paper and put the topping on leaving space around the edges to seal the fatty when rolled.










Using the wax paper to help, I rolled the fatty and sealed the seam and edges.







Next I made my bacon weave.










I put the fatty on the weave and rolled it up.




Onto a rack an into the Bradley for 3 hours at 230 F over pecan smoke.










Sliced it up and served it with salad, coleslaw and rolls.













The Verdict:

This was my first pizza fatty and I really enjoyed it. I would add more pizza sauce next time and would put some pizza seasonings in the beef. I will be making it again despite the trauma of eating it after the Lions were humiliated!

Disco
Quote:
Originally Posted by Disco View Post

Last weekend, my football team, the BC Lions, were playing in the Canadian Football League quarter finals. A buddy came over and we watched a couple of games while smoking a Pizza Fatty. The Pizza Fatty was good. The game was bad. The Lions had their posteriors kicked. Sigh.

Of course, you can't watch a game without snacks. I went for a charcuterie plate, a cheese plate and crackers. The meats are capicollo, Bears snack logs and home made pastrami cut thick. The cheeses are Extra old cheddar, old cheddar, Irish mild edam, and garlic herbed cheese.




Between games we put the fatty together. The toppings were homemade pizza sauce, chopped pepperoni, green pepper mushrooms, capicollo and mozarella cheese.




I put two pounds of lean ground beef in a one gallon Ziplock bag with the corners cut out. I rolled it out evenly and cut the bag off.










I turned the beef out onto wax paper and put the topping on leaving space around the edges to seal the fatty when rolled.










Using the wax paper to help, I rolled the fatty and sealed the seam and edges.







Next I made my bacon weave.










I put the fatty on the weave and rolled it up.




Onto a rack an into the Bradley for 3 hours at 230 F over pecan smoke.










Sliced it up and served it with salad, coleslaw and rolls.













The Verdict:

This was my first pizza fatty and I really enjoyed it. I would add more pizza sauce next time and would put some pizza seasonings in the beef. I will be making it again despite the trauma of eating it after the Lions were humiliated!

Disco
Quote:
Originally Posted by Disco View Post

Last weekend, my football team, the BC Lions, were playing in the Canadian Football League quarter finals. A buddy came over and we watched a couple of games while smoking a Pizza Fatty. The Pizza Fatty was good. The game was bad. The Lions had their posteriors kicked. Sigh.

Of course, you can't watch a game without snacks. I went for a charcuterie plate, a cheese plate and crackers. The meats are capicollo, Bears snack logs and home made pastrami cut thick. The cheeses are Extra old cheddar, old cheddar, Irish mild edam, and garlic herbed cheese.




Between games we put the fatty together. The toppings were homemade pizza sauce, chopped pepperoni, green pepper mushrooms, capicollo and mozarella cheese.




I put two pounds of lean ground beef in a one gallon Ziplock bag with the corners cut out. I rolled it out evenly and cut the bag off.










I turned the beef out onto wax paper and put the topping on leaving space around the edges to seal the fatty when rolled.










Using the wax paper to help, I rolled the fatty and sealed the seam and edges.







Next I made my bacon weave.










I put the fatty on the weave and rolled it up.




Onto a rack an into the Bradley for 3 hours at 230 F over pecan smoke.










Sliced it up and served it with salad, coleslaw and rolls.













The Verdict:

This was my first pizza fatty and I really enjoyed it. I would add more pizza sauce next time and would put some pizza seasonings in the beef. I will be making it again despite the trauma of eating it after the Lions were humiliated!

Disco


Disco,

First off that is a MASTERPIECE in my opinion and now I'm starving and MUST try this soon. Can you tell me how many packs of bacon you used? My guess is two packages... I am also trying to figure out the whole weave of the bacon and how long it should be to actually roll the meat log (for lack of a better term) in the bacon weave.

Any help would be much appreciated.

Thanks,
Tony
post #17 of 17
Thread Starter 
Quote:
Originally Posted by exromenyer View Post
 

I only used one pack but I used every slice. 

 

The size of my weave depends on the length of the bacon slices. I lay one slice down and lay cross pieces on it until I cover the whole slice. I have done a weave that is as little as seven by seven and one that is nine by nine. This one was eight by eight and was perfect. 

 

If you get short bacon and it is only seven by seven, don't worry if it doesn't wrap all the way around the fatty. As long as the gap is on the bottom, no one will notice.

 

Trust me, the weave is easy. Just do a square one and whatever size it turns out will be fine.

 

Make everyone happy and get lots of feedback. Do a post of your fatty with pictures!

 

Disco

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