Sorry, I was not really thinking about pictures, but I took some after they were done. The dinner was ground beef with Swiss cheese and sautéed onion and mushroom with a bacon wrap. All I put on the meat was salt, pepper and garlic. Then I made a breakfast one with breakfast sausage, cheddar cheese, sautéed onion, bell peppers and mushrooms.
Lesson Learned : I rolled them each out in a gallon bag. I rolled out the beef one first. I should have put the baggie with the sausage in the fridge because when I started rolling it, I had to work to keep it together. It would have been easier if it was cold and firm. I got it together, but I could tell if it had been firmer, it would have been easier.
Also, I put the rolled out meat on a cookie sheet and cut the bag away. Then I laid the wax paper on top and placed a second cookie sheet on it. Then all I had to do was hold the cookie sheets together, flip the meat over and peel off the other side of the baggie leaving the meat on the wax paper ready to fill and roll.
I think I should mention that until earlier in the week, I didn't know what a fattie was. I had never head of it until I started prowling around this site. I was fascinated by the concept. I have also spent a good deal of time on Bear's step by step page. I feel fortunate to have found a site where people share idea's give advice and generally make the whole outdoor cooking experience more enjoyable. Thanks.James