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Heres the results of the Italian Fatty

post #1 of 9
Thread Starter 
Heres what I went with,
1st added the Asiago, then a layer of Hot Capicola.

Another Cheese layer this time Romano, and then the Sopressato.

The last meat layer is the Salami, Pepperoni.
Some Black Olives, and Mozzerella Cheese.

Amazingly I got it all rolled up withoput a hitch.

Then I rolled the Roll in Parmasean Cheese,

and did a wrap of the Prosciutto Ham.

Bill Rigsby - Divide, CO @ 9,375'

2007 JENN-AIR 4 Burner 52K LP Gas Grill 720-0337
Maverick ST01 Surface Thermometer
Maverick ET7 Dual Probe Wireless Remote Thermometer
Lodge 10" Skillet / 2.5 Qt Pot / Sauce Pot
Perforated Veggie Grill Pan
Kabob Racks
Stainless Steel Chicken Wing Holder
Stainless Steel Smoker Box
Stainless Steel Hot Dog Roller
12 Hole Chile Grill

Two-Stage Adjustable Regulator
Rotisserie and Warming Rack Storage
OXO Stainless Steel Tool Hook
Stainless Steel Heat Retention Panel
Custom Stainless Steel Side Storage Cabinet
Stainless Steel Side Table
Stainless Steel Halogen Work Lights
Chile / Nut Roaster for Rotisserie

Napoleon Freestyle Portable Infrared Grill
"V-Grate" grilling surface (from Solaire)

Masterbuilt 30" Electronic Stainless Steel Smoker
Built into Stainless Steel Table
Smoke Pistol for COLD Smoking

Brinkman Charcoal Smoker
Drop in LP Gas Burner and Stock Pot to Convert to Turkey Fryer

"Baby" Weber Kettle Charcoal Grill
post #2 of 9
Looks pretty good to me. I think you have a winner. PDT_Armataz_01_34.gif
post #3 of 9
Pretty tasty looking. How did the Parmesan cheese rolling work out?
post #4 of 9
All I can say is wow for the cheese, congrats on a great looking/tasting FATTY. It's all good my friend.
post #5 of 9
Ok I'm drooling!
post #6 of 9
Thats sure looks and sounds like a work of art. Thats definately gonna be a big one there. Cann't wait to see the finish product.
post #7 of 9
Wow Bill, it just got better and better, and to roll in parm and then wrap with proscuitto! Points to say the least!
post #8 of 9
^^^what he said^^^^

Love that roll in the Parm at the end.
post #9 of 9


I just cooked off my first fatty. I call it the San Francisco Fatty and posted a qview. I can hardly believe we just polished that thing off and I am already thinking about trying yours.... that must be a sign of a serious addiction!
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