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Fattie, recipe and pictures!

post #1 of 4
Thread Starter 
Tried my first fattie, it's goid, but ehh.


Flattened out and put some smoked gouda on.


Little cream cheese.


Sauté onions, orange pepper, and jalapeño


Rolled and wrapped in bacon.

Smoked at 250 until IT reached 160.




Like I said, good smoke, tasted great, but not a regular thing. Maybe good for a party or something.

1 LB JD Pork Sausage
1/4 LB Smoked Gouda
Cream Cheese
Onion
Yellow Pepper
Jalapeño
Bacon
Your favorite pork rub betwixt the porks.

Smoked with cherry chunks over charcoal until IT of 160*
post #2 of 4

BC , next time try having your fillings cold and dry when you prepare them . Last one I ddid , did that also , but I used 2lb. sausage and way too much in it. My Braided Bacon

 

looked decent ,but I need a lot of practice in braiding . :frown:

 

Threre is the optimal word , practice . Keep a 'Log Book' of your cook and refer to this every Smoke . Write everything that happens , or what you did .

 

Have fun and . . .

post #3 of 4
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

BC , next time try having your fillings cold and dry when you prepare them . Last one I ddid , did that also , but I used 2lb. sausage and way too much in it. My Braided Bacon

 

looked decent ,but I need a lot of practice in braiding . :frown:

 

Threre is the optimal word , practice . Keep a 'Log Book' of your cook and refer to this every Smoke . Write everything that happens , or what you did .

 

Have fun and . . .

The only fillings that weren't cold were the onions and peppers mixture. After rolling it all together, I wrapped it in seran wrap and put it in the freezer for 2 hours, made it easier to wrap the bacon. 

 

I do keep a log. 

 

And it was good, just not my kinda BBQ, that's all. I like full meats.

 

Thanks for the tips!

post #4 of 4

Nice Fatty    Great Job      points1.png

 

Gary

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