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Yesterday's Akorned Fatty

post #1 of 10
Thread Starter 

Smoked fatty ...

 

ingredients ...

 

 

Rolled sausage  (rub sprinkled & onion powdered)

 

 

peppers (green chiles & roasted jalapenos)

 

cheese

 

rolled up

 

bacon weave

 

wrapped and headed for the fridge

 

 

the smoke ....

 

Sous Chef Black Sabbath the Cat

 

fuel in

 

lit

 

smokin' stone

 

15 inch pizza stone

 

drip pan

 

grill in place

 

Fatty On  ...  probes in (Maverick 733)

 

 

Underway

 

 

Done, about 3 hours @ 225°F

 

 

 

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.

post #2 of 10
That looks great. Good thing I had lunch already or I'd be one hungry fella. Good job!
- Ryan
post #3 of 10
I cant wait to do a fatty. Looks great
post #4 of 10
Thread Starter 

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

post #5 of 10

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

post #6 of 10
Quote:
Originally Posted by Boxmaster View Post

It was my first  ...  All the ingredients were on sale, was like the stars all aligned, like the blues brothers, a mission from God ...
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.
post #7 of 10


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

 

Gary

post #8 of 10

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.

post #9 of 10
Thread Starter 

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!

post #10 of 10

Looked pretty good to me !!    Nice Job

 

Gary

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