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question about a fattie

post #1 of 27
Thread Starter 
I have a quick question for yall.
I've seen a lot of posts about smokin fatties using pork sausage. But what I was wondering is if you can make a fattie using ground beef?
Here is my idea and i'd like to know if yall would think that this would work ok.
I have a pound of hamburger that i was gona mix with about 1/2 pound of italian sausage. Next I was gona stuff it with Motz, chopped onions, pizza sause and a few mushrooms. To top it off i was gona wrap it in some bacon than smoke.
I was debating on the bacon cuz i wasn't sure if it would taste good or not.

Wha do you yall think? Will it work or flop?
post #2 of 27
I have made several from beef. You need to be sure to get some rather fatty beef tho don't use the super lean stuff, it will be dry. Cheese in the filling or something with a higher oil content will help of course.

Nice Sig line...how's that working out for ya ;{)
post #3 of 27
from every thing I have read on SMF that is good to go..and seems most folks won't smoke a fattie with out a bacon wrap.
post #4 of 27
Should be tasty. Let us know how the fatty turns out.

post #5 of 27
Thread Starter 
Not so good atm. lol
BTW thxs for the tips. much appreciated. biggrin.gif
post #6 of 27

I second that

What Richtee said.

And don't forget the q-view.
post #7 of 27
I mix my turkey sausage with ground turkey which is 93% lean so you shouldn;t have any problems with dryness, especially with the bacon wrap whihc I never use.
post #8 of 27
Post q-view for us when you try it out.........Bacon is always good on a fatty.............
post #9 of 27
Thread Starter 
Everything out real good. The BB ribs were awsome and so tender they fell off the bone. icon_smile.gif
The fattie was really good too. I think the bacon really helped with keeping it nice and tender.
I will posy some pics, i just need to get the new cable i ordered for my camera and i'll post 'em.
thxs again for the help yall
post #10 of 27
Willing to help out all I can... 'cept in the hockey area. Clean yer clubs up, sir. Golf season is upon ya!
post #11 of 27
Thread Starter 
Sorry this took so long, but here we go. These are the pics of the fattie and the BB ribs i smoked. The fattie didn't roll up like i wanted it to, but i'm not gona complain....it tasted good.
Enjoy the pics

<a href="http://s277.photobucket.com/albums/k...t=P1030475.jpg" target="_blank"><img src="http://i277.photobucket.com/albums/k...o/P1030475.jpg" border="0" alt="Photobucket"></a>
<a href="http://s277.photobucket.com/albums/k...t=P1030470.jpg" target="_blank"><img src="http://i277.photobucket.com/albums/k...o/P1030470.jpg" border="0" alt="Photobucket"></a>
post #12 of 27

What are the

yellow things on the plate with the ribs and fattie?
post #13 of 27
Qview looks pretty tasty, and was that a loaded tater I saw? Man I gotta get home. Weather sucks but I will have to do a little indirect in the garage doorway.

Always remember, a little bacon never hurt anything.
post #14 of 27
If that's a potato, I'd like to know more about it... looks delicious!
post #15 of 27
Thread Starter 
Yall mean my stuffed patato's. Thats a tater all right. All i did was took a small "v" off the top and took out a bit of patato to hold the stuffing, put the lid back on, added a piece of bacon on top and smoked it.
If yall are interested on how i did it jus say so and i'll post some pics...along with the stuffing mixture.
post #16 of 27
SO!!! biggrin.gif Looks great
post #17 of 27
MoFo says SO!
post #18 of 27
Use the beef! I use 85% and some times add pepperoni or somethin like that to fatty it up a bit. Bacon always goes great on a fatty. In a fatty.... not so good, eh. Cheddar usually adds all the fat that I need. My opinion.
post #19 of 27
Thread Starter 
All righty than. lol. i hope yall ejoy these. they were wonderfull

first all i did was make a "V' than scope out some inards.

<a href="http://s277.photobucket.com/albums/k...t=P1030467.jpg" target="_blank"><img src="http://i277.photobucket.com/albums/k...o/P1030467.jpg" border="0" alt="Photobucket"></a>

Next i added the stuffing witch i made with sharp chedder cheese, roasted garlic and some fried up bacon (chopped) with a bit of milk. This BTW i use for my abt's as well. Stuufed 'em full.

<a href="http://s277.photobucket.com/albums/k...t=P1030471.jpg" target="_blank"><img src="http://i277.photobucket.com/albums/k...o/P1030471.jpg" border="0" alt="Photobucket"></a>

I put the lid back on witha slice of bacon and some toothpicks to hold everything in place.

<a href="http://s277.photobucket.com/albums/k...t=P1030472.jpg" target="_blank"><img src="http://i277.photobucket.com/albums/k...o/P1030472.jpg" border="0" alt="Photobucket"></a>

Than i smoked them for about 3 hours at 225. This amount of time will depend on how big the taters are. This is the finished product.

<a href="http://s277.photobucket.com/albums/k...t=P1030473.jpg" target="_blank"><img src="http://i277.photobucket.com/albums/k...o/P1030473.jpg" border="0" alt="Photobucket"></a>

Oh. And yes i was hoping that that yall had noticed and asked me about them.
post #20 of 27
Thread Starter 
Thats a good opinon and will try that next time.

Much appreciatedicon_smile.gif
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