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Another first fattie thread

post #1 of 7
Thread Starter 
Jimmy Dean mild (1lb) + 19oz of decased Brats. Mix well.

Rolled to about 3/8" and slit the bag.

Added single layer of pepperoni, gouda, basil/garlic feta, sliced hickory smoked summer sausage, and many tablespoons of a chunky basil /tomato garlic sauce.

Rolled as prescribed in this fine forum.

Laid bacon out in parallel layers instead of weave. Lazy I reckon. Did add a single strip perpendicular on the seams and wrapped a couple half slices around the ends.

Smoked with briquettes and a few handfuls of wet apple wood. Maintained 250ish for 3.5 hours.

The brats with JD made an absolutely perfect shell. The chunky (not sweet) tomato sauce balanced out the richness of the sausage and pepperoni. Gouda and feta mixed is...well.. just pretty damn good!

Shy of pics but managed to get one.

ABTs had cream cheese, basil, gouda, occasional feta, summer sausage, and hickory smoked bacon.

Awesome vittles. Made for a nice Alaskan summer day.
Great forum! Hope to contribute more in the future.PDT_Armataz_01_37.gif
post #2 of 7
Welcome to SMF. Looks Great. Stop by roll call and introduce yourself.
post #3 of 7
Nice smoke! Thanks for the Qview.
post #4 of 7
Looks like it turned out great Denali!
An Alaska smoker, nice.
Like already mentioned, stop on by in roll call and let us know a bit about yourself, your rig, experience and favorite woods/smoked items.
It's always great to get to know the new members.
post #5 of 7
Denali, welcome to the SMF. Great bunch of people here.
That's a great looking fattie and ABT'S to round it off...PDT_Armataz_01_34.gif
post #6 of 7
Welcome again. thats one good looking fattie there and don't forget the abt's. Great job.
post #7 of 7
Nice job! It sounds really good.
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