Fatties for one w/View

tybo6

Smoke Blower

Original poster

Jul 4, 2008

140

10

Newalla,Oklahoma

• Jul 30, 2008

• #1

Well the kids are in New Mexico on vacation with nanny and poppa and the wife and I dont know how to act.Which means we dont have to cook near as much for dinner.I aint fired up the beast in a while so needless to say I been achin to do so.
Here's the out come........We had some 80/20 ground beef and thought bout just doin some burgers on the gasser....NO.....NO...NO...I had to take it to the next level.....
So I thought how's about some mini fatties...Well here they are.
Momma's is just plain ol cheese and onion and I spanked mine up with some fresh jalapenoes from our garden.Along with the onion and cheese.Pretty simple but,Momma decided to throw in her home made fried tater skins and some fresh cut mater's also from our garden.
Man!!!!!!!!! What a dinner this made.
These fatties were no more than bout 8 in.long and were the perfect serving for one.
Wife say's I did good...hope ya'll think so to.

 

cbucher

Meat Mopper

Jun 17, 2008

267

10

Irving Tx.

• Jul 30, 2008

• #2

Looks like a great dinner to me. I have been thinking about doing some smaller ones too.

 

erain

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Feb 2, 2008

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cental minnesota

• Jul 30, 2008

• #3

gotta love those mini's... gives ya a chance to expierement without usin up a bunch a meat. look great!!!

 

seboke

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Aug 11, 2007

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Tampa Bay, FL

• Jul 30, 2008

• #4

I'm agreein' with momma! Looks great!

 

earache_my_eye

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OTBS Member

Feb 22, 2008

786

10

waaayyyy Northern IOWA

• Jul 30, 2008

• #5

Nice looking fatties!!

I like the mini's also....got a little practice last weekend at the Iowa gathering. Like erain said, gives you easier opportunities to try different combinations.

L8r,
Eric

 

richoso1

Gone but not forgotten. RIP

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Jun 21, 2007

8,432

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• Jul 30, 2008

• #6

Congrats, now that's some smokin' good eats!

 

T

twistertail

Smoking Fanatic

Jun 26, 2007

693

11

Central Ohio

• Jul 30, 2008

• #7

looks great, great looking maters too!

 

bbqgoddess

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May 13, 2008

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TEMPLE CITY, SO CALIFORNIA

• Jul 30, 2008

• #8

Ty!
I say momma rules! Great eats!

 

cman95

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Jul 15, 2007

1,726

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East Texas/Africa

• Jul 30, 2008

• #9

Good looking eats you got there!!

 

meat-man

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Jun 11, 2008

443

10

Missouri

• Jul 30, 2008

• #10

Looks good bud

 

kratzx4

Smoking Fanatic

Jul 5, 2007

607

10

Mount Orab, Ohio

• Jul 30, 2008

• #11

Good lookin grub. With the reduced size would they be called skinnys?

 

joeeeeeeee

Newbie

Dec 28, 2007

8

10

Edison, NJ

• Jul 30, 2008

• #12

they look awesome! i've seen quite a few posts on fatties, look like you guys have all mastered the art of the homemade variety. where's a good resource for a homemade fatty newbie?

thanks!

 

tbucher1218

Smoke Blower

Jul 10, 2008

97

10

Texas

• Jul 30, 2008

• #13

wow, those look great, usually do a mini meatloaf, will have to do a mini fattie

 

pineywoods

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Mar 22, 2008

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Florida

• Jul 30, 2008

• #14

Looks great Ty sure makes a nice dinner.

 

babyback

Meat Mopper

Jun 26, 2008

204

10

San Antonio, Texas

• Jul 30, 2008

• #15

Those look great! What was the cook time, by the way?

 

earache_my_eye

Smoking Fanatic

OTBS Member

Feb 22, 2008

786

10

waaayyyy Northern IOWA

• Jul 30, 2008

• #16

Here's a good place to start for a newbie to learn more about fatties....

http://www.smokingmeatforums.com/for...splay.php?f=89

and here's another link that shows how to roll 'em nice an purty....

http://www.smokingmeatforums.com/for...ad.php?t=19457

Hope this helps,
Eric

 

cinnamonkc

Smoking Fanatic

OTBS Member

Mar 7, 2008

803

52

New Hampshire

• Jul 30, 2008

• #17

Nice Job. I think I'd like to try some mini fattys.

 

tybo6

Smoke Blower

Original poster

Thread starter

Jul 4, 2008

140

10

Newalla,Oklahoma

• Jul 31, 2008

• #18

Hey guy's
Thanx for all the positive input...Cook time on these dudes was only bout 2 hrs.Of course I had the smoke turned up a bit(Momma was hungry).I had the beast blazin @ around 250-270...I cheated a bit and didn't stick em with a thermo and pulled em with just looks good(I know thats not a good thing)...I did pull em and let em rest for about 15 mins and stuck em with a digital and they read 170 int.....The reason I chose not to take temp while they where on was because there is a tendency for the cheese to blow out when they r on the smoke when ya stick em.