fattie failue

klife · Apr 15, 2009

Tried to make what I was calling a Tamale Fattie
Put hot Jimmy Dean with some Italian sausage. Rolled out then put on Polente, then a layer of smoked pulled pork layer of enchilada sauce green peppers were next. Forgot the cheese. Whole thing fell apart when I rolled it. Ended up with meat loaf. Darn. back to the drawing board.

Polenta on

Guess we are having spicy corny meatloaf!

The Smoker also known as Azrocker!

whatthe · Apr 15, 2009

Still looks and sounds good ta me!

Lookin forward to the sliced pics

--------------
grothe

pignit · Apr 15, 2009

There is kind of a trick to rollin those things up. Using the ziplock to roll it without touching the meat and keeping it uniform. When I started making these things I found a great video that showed how to do it and it works great. I haven't been able to find it since. Don't stop tryin.... worth the effort.

klife · Apr 15, 2009

Never could roll and am out of practice since my forgotten teens

JK I think I needed some pam or oil on the inside of the zip lock to keep the fattie from sticking. When I use regular sausage it is not a problem but the Italian sausage seemed thin.

AZ

pignit · Apr 15, 2009

It might need to be colder. You can take a cutting board and put it in the freezer and work on it to help keep the pork cool enough to work with. I put my sausage in the Ziplock and cut little slits in each corner to let the air out then roll it out with a rolling pin. Just takes a minute that way and the sausage doesn't have much of a chance of cooling down too much. I use a little over a pound in a one gallon bag. It makes the fatty a nice 1/4 to 3/8 thickness. I take a pair of scissors and cut down each side of the ziplock because a knife doesn't seem to do a good job. The scissors leave a nice clean edge and make it easier to use the ziplock to roll it up. O.... I also put the rolled out fatty while it's still in the bag in the fridge for 15 or so minutes before I roll it up. This will help it release from the ziplock. Hope this helps.

the dude abides · Apr 15, 2009

My sincere condolences on the loss of your fattie.

But good save and making a kick-butt meatloaf. How was it?
Like the idea of the smoked chicken and enchilada sauce.

klife · Apr 15, 2009

Still smoking

klife · Apr 15, 2009

Guess I will have to eat it anyway. Perhaps a casserole? Gentlemen please remove your hats as we bury this short lived tamale fattie.

Thanks for all the suggestions. Will give the fridge freezer a try next time!

AZrocker

whatthe · Apr 15, 2009

Still....a nice job.

fire it up · Apr 15, 2009

Well klife...my eyes are tearing up. Such a tragic thing to have happened. I hope it still tasted good.
These guys gave some good advice. I always make sure the chill the meat throughout the smoking process and have never had one split open on me yet...knock...knock...

bman62526 · Apr 16, 2009

HA!!!!! Forgotten teens...good one. Too bad you hit a little snag on the first attempt, but not big deal at all. If that happened to me I'd just throw it in a pan and smoke it anyway! Does Topps ciggarette company make a fatty rolling machine, maybe? That's what I need - I have no problems eating them, just rolling them

pignit · Apr 16, 2009

It may have had a blow out but it still looks tastee to me. Your gonna chew it up anyway.

the_selling_blues_man · Apr 16, 2009

Time spent making and smoking a Fattie (even if it's a failure) still beats time spent working!

big game cook · Apr 16, 2009

i roll it in the ziplock then cut edges. flit it while cold on plastic wrap. then fill and roll in the plastic wrap and twist ends then chill again if i plan top bacon wrap. works great.

fishawn · Apr 16, 2009

Nothing wrong with that! I will never bake another meatloaf again. I bet it was good eats!

teacup13 · Apr 16, 2009

it wasnt a total loss..you still got to eat it..lol

looks like the meat needed to be firmed up.. i actually dont use a ziplock to roll my fatties.

i use plastic wrap like when i make compound butter...

here is a video..this guy is making compound butter and paper but the techinque is the same

cruizer · Apr 16, 2009

I find that if I make a fatty when hungry. It tends to be a bit over loaded. Still sure it was quite tasty.

rivet · Apr 16, 2009

Failures usually lead to success....keep trying. Still darn tasty looking though!

Thanks for the post and pics.

fattie failue

Newbie

Newbie

Master of the Pit

Newbie

Master of the Pit

Master of the Pit

Newbie

Newbie

Newbie

Smoking Guru

Smoking Fanatic

Master of the Pit

Meat Mopper

Smoking Fanatic

Smoking Fanatic

Master of the Pit

Smoking Fanatic

Master of the Pit

Similar threads

Hot Threads