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1st phattieee Q vue

post #1 of 24
Thread Starter 
Well, have been wantint to try a fattie since ive found the smf.... today was the day.... used italian suasage, pizza sauce, mozz cheese, shrooms, pepperoni, onion, peppers, and a bit of pizza seasoning..... ok, we are hooked now, it was egg-sa-laaaant... thanks guys...

post #2 of 24
A pizza fatty! That really looks awesome fireguy.
post #3 of 24
FG - really nice looking fattie, the ingredients are primo!! PDT_Armataz_01_37.gif
post #4 of 24


Looks excellent, with all the ingredients, as I was scrolling down your pics, I was thinking, "all that moisture---blow out!" But, man you did it---i wish i was there--points for ya Fireguy!!!
post #5 of 24

Nice Phirst Phattie!

Looks very interesting to say least. How do you serve it? What was the cooking time details?

Thanks for sharing your pics!

post #6 of 24

Nice First

Wow, you have done well! I've been wrestling with making a fattie, wondering about the moisture release from shroomers and onions, but you've shown it is not as big a deal as I have maybe made it out to be. I'm impressed with your first try and thank you for the pics!
post #7 of 24
Great job, looks better than Pizza Hut.PDT_Armataz_01_37.gif
post #8 of 24
That is one fantastic looking piece of meat Fireguy. Thank you very much for the idea. I am definitely going to try that this weekend. I never would've thought of doing it as a pizza.
post #9 of 24
what was that 3-4 lbs or what. You the fatty king!PDT_Armataz_01_37.gif
post #10 of 24
Oh man, I thought the fatty I made up was to die for. I think my next one I am going to give this a shot. Looks great! Love seeing all the different ideas for fatties.
post #11 of 24
Looks awesome. Thats a big fatty. Yummy.
post #12 of 24
Thread Starter 
thanks... now to the questions... Honestly, i didnt time it, and do to my et-73 probes out of com , I didnt even watch the temp much, sorry... I honestly only made it as an experiment, didnt serv wth any thing, kinda a app. though I have thought of slicing, sticking on a piece of garlic bread, then a splash of sauce on top for the whole pizzza effect. and yes it was about a 4 #er... how big are they usually??? I started half as big and just got carried away...as for blow outs... very close, seeped abit but no major blow outs.... thanks guys .... dang it is so goood
post #13 of 24
Thread Starter 
oh, i guess I can tel ya, the int. temp was bout 190....right or wrong
post #14 of 24
great looking fattie FG, i just did my first about a month ago, i also made a paizza fatty, pretty much did the same as you. i am hooked how about you?
post #15 of 24
Thread Starter 
yep, wife and I are already dreaming up the perfect, mex fattie, hamburget fattie, and the breakfast fattie.... I guess you could ay i am hooked
post #16 of 24
i aint quite got it figured yet nut i am working on a mushroom and swiss...
post #17 of 24
You do know those things are addicting......great job.PDT_Armataz_01_37.gif
post #18 of 24
Now thats a fatty. 4lbs? The ones Ive attempted have been much smaller. I have had issues with blowouts (appropriate term) though. The good thing about it is that even the afflicted ones taste pretty darn good. Great job.
post #19 of 24
Great looking fatty, Fireguy. Inspiring.
post #20 of 24
Good job on the fatty Fireguy ............. They are very addicting, possibilites limited to your imagination.

How you liking the cgsp with the lip mod ? I know mine holds heat real good and uses less lump.
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