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1st Time Fatties - Fajita & Chicken Parm

post #1 of 3
Thread Starter 

I tried out my first fatties today with mixed success.  The big learnings were to 1. Not overstuff and 2. Use more meat?.  Basically I had a few blowouts which you will see.  So let's get to the plans:

Fatty #1 - Fajita

1 lb Chorizo (Base)

21 piece bacon weave / holding bacon (Wrap)


2 large green peppers

1 large onion

1 cup colby jack cheese

1/2 lb Carne Asada w/ Fajita seasoning

1/2 lb Chicken w/ Fajita seasoning

1/3 c Fritos (experimented with this on half)


Started off by cooking the veggies, chicken, and carne asada and setting to the side. Then rolled the chorizo and layered with cheese - no problems yet.

Added my veggies and meat. Starting to worry that it is too fat.

Added some fritos for a crunch? Didn't really notice them in the final product.

First bacon weave - not too bad.

Post blowout -DOH!

Recovered with extra bacon help!

Fatty #2 - Chicken Parmesan 

1 lb Ground Chicken (Base)

16 piece bacon weave / holding bacon (Wrap)


1/2 c bread crumbs

8 oz mozzarella

8 oz cheese stuffed tortellini  

1/2 c pasta sauce

8 oz parmesan


Less issues with this one -  below with break crumbs and mozzarella

With the rest of the goodies in it - still haven't figured out the roll yet.

Bacon weave helped with this too and the put in smoker around 230-270 (Thunder storms did not help with temp control) for ~3 hrs. Results were looking great.

Money shot:

Didn't have a chance to take a sliced pic as my friends gobbled it up in minutes. Taste was great and looking forward to trying more again soon.  Any advice is appreciated!



post #2 of 3
Man, I ain't never heard of a fatty, I'm a gunna have to try this sucker!!!
post #3 of 3

Messy but good yes :)

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