Yesterday's Akorned Fatty

boxmaster

Fire Starter

Original poster

Oct 20, 2014

48

15

East Coast Canada

• Mar 30, 2015

• #1

Smoked fatty ...

ingredients ...

Ingredients.JPG

• boxmaster
• Mar 30, 2015

Rolled sausage  (rub sprinkled & onion powdered)

Sausage Flat.jpg

• boxmaster
• Mar 30, 2015

peppers (green chiles & roasted jalapenos)

Green Chiles & Roasted Jalapenos.jpg

• boxmaster
• Mar 30, 2015

cheese

Cheddar Added.jpg

• boxmaster
• Mar 30, 2015

rolled up

Stuffed Sausage.jpg

• boxmaster
• Mar 30, 2015

bacon weave

Bacon Weave.jpg

• boxmaster
• Mar 30, 2015

wrapped and headed for the fridge

Wrapped Raw Fatty.JPG

• boxmaster
• Mar 30, 2015

the smoke ....

Sous Chef Black Sabbath the Cat.JPG

• boxmaster
• Mar 30, 2015

Sous Chef Black Sabbath the Cat

Fueled.JPG

• boxmaster
• Mar 30, 2015

fuel in

Lit.JPG

• boxmaster
• Mar 30, 2015

lit

Smokin' Stone.JPG

• boxmaster
• Mar 30, 2015

smokin' stone

15 Inch Pizza Stone.JPG

• boxmaster
• Mar 30, 2015

15 inch pizza stone

Drip Pan.JPG

• boxmaster
• Mar 30, 2015

drip pan

Grill In Place.JPG

• boxmaster
• Mar 30, 2015

grill in place

On The Akorn.JPG

• boxmaster
• Mar 30, 2015

Fatty On  ...  probes in (Maverick 733)

On The Way.JPG

• boxmaster
• Mar 30, 2015

Underway

Done, about 3 hours @ 225°F

Finished Product.JPG

• boxmaster
• Mar 30, 2015

Sliced.JPG

• boxmaster
• Mar 30, 2015

Came out not too bad. Being my own worst critic I thought the bacon could have crisped a little more but overall was pretty pleased!  

I as much wanted to see how well low temps would hold on the Akorn as this can be challenging, hence the 2 stone effort. Held temp quite well.

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• Mar 30, 2015

• #2

That looks great. Good thing I had lunch already or I'd be one hungry fella. Good job!
- Ryan

 

bigd3077

Meat Mopper

Jan 29, 2015

223

17

South florida

• Mar 30, 2015

• #3

I cant wait to do a fatty. Looks great

 

boxmaster

Fire Starter

Original poster

Thread starter

Oct 20, 2014

48

15

East Coast Canada

• Mar 30, 2015

• #4

It was my first  ...  All the ingredients were on sale, was like the stars all aligned, like the blues brothers, a mission from God ...

 

matchew

Smoke Blower

Jul 23, 2014

128

19

Hughesville, MD

• Mar 30, 2015

• #5

That does look good, brother! I will hopefully try my first fattie this coming weekend.

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• Mar 30, 2015

• #6

Boxmaster said:

It was my first  ...  All the ingredients were on sale, was like the stars all aligned, like the blues brothers, a mission from God ...

Click to expand...

It's 500 miles to Chicago. We've got a full tank of gas, half a pack of cigarettes, it's dark and we're wearing sunglasses.

 

Last edited: Mar 30, 2015

GaryHibbert

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 20, 2013

10,099

3,751

Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Mar 30, 2015

• #7

That looks really good.  Just simple ingredients and came out looking perfect

Gary

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Mar 30, 2015

• #8

You just can't get real crispy bacon in the smoker. I suggest a torch if you absolutely have to have crispy bacon. Otherwise you end up with crispy sausage too.

 

boxmaster

Fire Starter

Original poster

Thread starter

Oct 20, 2014

48

15

East Coast Canada

• Mar 30, 2015

• #9

I think it was the first cook i did on this thing I did some beans, side ribs and ABT's and the bacon was pretty crispy then but that would have been probably 250° or a little higher and a longer duration timewise or maybe just simply dried out some as did the thin end of the ribs! Beans got a little thick too as i remember, thinned them out a little and were fine. But you're right, could've messed up sausage and likely cheese too!

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 30, 2015

• #10

Looked pretty good to me !!    Nice Job

Gary