Another offering to the fatty gods
- Thread starter crownovercoke
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
- May 5, 2007
- 2,838
- 16
Hey Chris, try this link, i think the pics will help...http://www.smokingmeatforums.com/for...ead.php?t=4443
You got it, heres the first ones
I dont have the freezer space but i knew of another little trick,
wax paper sprayed with pam and then the meat spread out and the topping added, then to roll it up you just start it by pulling the paper up and over and keep on rolling it using the paper.
I dont have the freezer space but i knew of another little trick,
wax paper sprayed with pam and then the meat spread out and the topping added, then to roll it up you just start it by pulling the paper up and over and keep on rolling it using the paper.
dwiens
Fire Starter
That looks great. I think after my first brisket or loin adventure this weekend, it is off to the fatty's. ;-)
deejaydebi
Legendary Pitmaster
Looking forward to hearing your thoughts on fattys, I have not made them before but plan on it this weekend. I just got back from a grocery store run to pick up some ingredients to add.
deejaydebi
Legendary Pitmaster
well i noticed cheese dripping out one end of it, i didnt seal it up enough and lost some cheese so i thought id top it off and it would make it look good for its photo shoot
not bad for a first but from a few hints from the good people here i found out its a snap to do, and the taste is out of this world, from the smoke to the vegies and spices its at the top for any breakfest sausage/meal.
(i posted this on BBQBIBLE forum and alot there dont even know what a fatty is
)
not bad for a first but from a few hints from the good people here i found out its a snap to do, and the taste is out of this world, from the smoke to the vegies and spices its at the top for any breakfest sausage/meal.
(i posted this on BBQBIBLE forum and alot there dont even know what a fatty is
Tried different brands and did not care for them but the Jimmy Dean are the best.
I tried them with high temp cheese and now have a major smoking problem.
I tried them with high temp cheese and now have a major smoking problem.
if you want to try something different try a reverse omlet instead of putting stuff in the eggs fry some scrambled eggs about 2/3 to 3/4 done, never tried raw ones, and roll up into the fattie with onions and peppers some tabasco sauce or whatever trips your trigger. they are good
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
