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My Super Bowl Fattie

post #1 of 4
Thread Starter 

Hello,

I made a Super Bowl Fattie made of ground pork, bacon (of course), onions & green peppers, & cheddar cheese.

I cooked it at 250 for 90 minutes & applied the barbecue sauce the last 30 minutes.

Turned out great!

 

 


The bacon was crispy except the bottom.

I need to get a raised rack to put into the aluminum pan then the bottom will get crispy.

post #2 of 4

It looks really good!

 

Nice job!

 

I use a wire rack that just sits on top of the pan. That way the smoke & heat gets all the way around & the juices go into the pan.

 

Al

post #3 of 4
Just curious. Wouldn't rwo racks work just as well?
post #4 of 4
Quote:
Originally Posted by JimP75 View Post

Just curious. Wouldn't rwo racks work just as well?

 

 

Yes 2 racks will work, if you mean putting a pan on the bottom rack, but the racks in my smokers have larger spaces between them than a cooling rack does. So before the fattie cooks a little & begins to setup it tends to want to drop down between the grates. The smaller spaces in the cooling rack support it better. Hope this answers your question.

 

Al

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