Back in the game, first smoke of the year!

thenegativeone

Meat Mopper

Original poster

Nov 12, 2014

155

35

Lincoln UK

• Mar 27, 2017

• #1

Fired up the smoker today, got my first ever attempt at a fatty on along with some abt's and bacon wrapped, mozzarella stuffed onion rings!

A few pictures to tide you over:

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• thenegativeone
• Mar 27, 2017

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• thenegativeone
• Mar 27, 2017

It's all cooking as we speak, fingers crossed!

EDIT: It turned out pretty well:

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• thenegativeone
• Mar 27, 2017

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• thenegativeone
• Mar 27, 2017

 

Last edited: Mar 27, 2017

homeruk

Smoke Blower

Mar 30, 2015

147

23

london UK

• Mar 31, 2017

• #2

looks good

what wood did you use?

 

wade

Master of the Pit

OTBS Member

SMF Premier Member

Apr 12, 2013

3,863

279

Kent, UK

• Mar 31, 2017

• #3

That looks great 

 Will you be doing one of those at the meet?

One variation to try is to roll the meat out thinner and wider so that you get more of a Swiss roll effect. It helps stop the filling from dropping out when it is cut.

What meat did you use? A burger mix or sausage meat?

 

joel75

Fire Starter

Mar 15, 2017

42

12

• Apr 1, 2017

• #4

Can I jump in ask what a fatty is?..

 

wade

Master of the Pit

OTBS Member

SMF Premier Member

Apr 12, 2013

3,863

279

Kent, UK

• Apr 1, 2017

• #5

A Fatty is a Swiss roll of minced meat (often burger or sausage meat) that is filled with herbs, cheese peppers etc, It is then wrapped in a platted blanket of bacon. It is then smoked like a joint and sliced to serve - often in a bun. There is no fixed recipe - you can use what you have around. It is called a "Fatty" because it resembles a fat sausage.

Here is a link to one I made a while ago...

http://www.smokingmeatforums.com/t/169612/fatty-jumping-on-the-bandwagon

 

Last edited: Apr 1, 2017

joel75

Fire Starter

Mar 15, 2017

42

12

• Apr 1, 2017

• #6

Thanks wade for that,this to will be on my list!..

 

thenegativeone

Meat Mopper

Original poster

Thread starter

Nov 12, 2014

155

35

Lincoln UK

• Apr 4, 2017

• #7

homeruk said:

looks good:drool:

what wood did you use?

Click to expand...

Smoked it over oak [emoji]128077[/emoji][emoji]127995[/emoji]

 

thenegativeone

Meat Mopper

Original poster

Thread starter

Nov 12, 2014

155

35

Lincoln UK

• Apr 4, 2017

• #8

Wade said:

That looks great Thumbs Up  Will you be doing one of those at the meet?

One variation to try is to roll the meat out thinner and wider so that you get more of a Swiss roll effect. It helps stop the filling from dropping out when it is cut.

What meat did you use? A burger mix or sausage meat?

Click to expand...

Hopefully so! And the meat was a 50/50 mix of minced beef and Lincolnshire sausage meat