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Three Themed Fatties

post #1 of 11
Thread Starter 
I made three fatties for a family get-together. One was a pizza theme, another taco, and the third was chili.

The pizza fattie was a basic Italian sausage, pepperoni, mozzarella, and cheddar cheese and pizza sauce concoction, wrapped in bacon:

The taco fattie was made with ground beef seasoned with packaged taco seasoning. I layered flour tortillas, diced tomatoes, and cheddar cheese on the meat and rolled it up (sorry, no pics of this one in progress). I decided not to use bacon on this one.

The chili fattie also was made with ground beef, this time seasoned with packaged chili seasoning. I added kidney beans, jalapenos, crushed tomatoes, and cheddar cheese, and wrapped it in bacon. I don't normally use bacon in my chili, but I had some left over, so decided to use it anyway.

Three fatties ready for the smoker:

Finished products:

Sorry for the poor picture quality on this one - forgot the camera, so I had to use a camera phone for the last photo:

post #2 of 11
They look great Hokie....real nice job!!
post #3 of 11
Nice job. They all look good. How did they taste? Which one of the three would you do again?
post #4 of 11
Thread Starter 
To me, they all were good - not a scrap survived the party. I did have one person suggest I leave the bacon off the chili fattie, but that was one person out of about 15. I put out bottles of taco sauce and pizza sauce in case they were too dry, but I never saw anyone use either one. The only downside was that since no one had ever heard of fatties before, I had to explain what they were MANY times!
post #5 of 11
But on the plus side you got to introduce everyone to something so wonderful as a fattie, I'm sure they won't be able to forget them after that.
Great job!
post #6 of 11
Very nice....I like the sound of the taco fattie. Nice touch adding the seasoning to the meat. I will have to give that one a try.icon_lol.gif
post #7 of 11
Did you use the taco seasoning dry, right out of the pouch? If so, how much did you use?

post #8 of 11
Thread Starter 
Yep, right out of the pouch. I didn't really measure how much I used, but it wasn't the entire pouch. I just sprinkled it over the pressed out meat until it looked reasonable - I didn't want to overdo it on my first attempt.
post #9 of 11
I can't tell - did you roll them in a spiral like a jellyroll, or actually roll them around all the stuffings?
post #10 of 11
Thread Starter 
More like a jelly roll, but I don't get much more than 1.5-2 full revolutions before I reach the end of the pressed-out meat rectangle. As long as I get enough overlap to seal them up, I'm happy.
post #11 of 11
I LIKE IT that sounds and looks really yummy I love the taco idea
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