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Beef Fatty Q/View

post #1 of 13
Thread Starter 
If ya all remember when I put up the tutorial on how to do a bacon wrap.
After I did the bacon, I realized I didn't have a chub to wrap but I did have a pound and a quarter of 80/20 beef in the fridge. So that's what I used.
Here it is:

There are 3 different cheeses here, Pepper Jack, Provolone, and american topped with pepperoni

Here I have sprinkled some cajun rub on it:

All wrapped up and ready to go to the smoker. (huh, yea, after I unwrap it)

Finished product coming in a couple of hours.

post #2 of 13
Looking good Silverwolf
post #3 of 13
Can't wait to see the end results.
post #4 of 13
Looks good so far...PDT_Armataz_01_34.gif
post #5 of 13
Thread Starter 

Finished Product is Done: Q/View ROFLMAO

Ya know, there comes a time in a guys life when he has to stand back and say, "Beam me up Scotty." I've always been picky with what I have Q/Viewed on here cause I wanted to let the gang know that everything was going well. But, I have to let the bad come with the good. So, here it is:

Isn't this a site of -BEAUTY-?

But, When you're in a hurry and hungry and you just jump right in and cut fresh off the smoker and don't let it sit for a few, this is what happens.
Sorta looks like Liberarchys last bowel movement huh?

I have learned tonight a valuable lesson; I have to accept the bad with the good.
As for taste, It was great!!! All I had to do was just cut the fatty and get a soup spoon and spoon the cheese on to my piece of fatty.
Wish I had some Nachos to go with this one.

post #6 of 13
Taste is all that matters...PDT_Armataz_01_34.gif
post #7 of 13
OH boy if you just throw that whole goodness into a bunch of nachos that would rock!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
post #8 of 13
OOOPPPS!!! Looks good though. I have been using burger and pizza crust. Have not posted yet. That could get me in alot of trouble. My next one I wiil take pics. I think I may have it to where it is edible. icon_rolleyes.gif
post #9 of 13
lookin' good! I always wondered about using beef in a fatty...looks like I'll have to try it out sometime!!
post #10 of 13
Thread Starter 
Be carefull. This was 80/20 beef. I wrapped this up like I would a chub fatty but it appeared that my burger really shrunk up. I'm still tryin to figure this one out. This fatty was solid with beef and cheeses; WHERE'S THE BEEF?

post #11 of 13
You have to be careful of the it's all about taste thing. Then you also have to let them rest just a little bit more then that there Ray. But then I think you might just be on to something It's the new PDT_Armataz_01_37.gif "Fattie soup" PDT_Armataz_01_37.gif Now thats the poster child for resting that for sure.
post #12 of 13
It doesn't matter what it looks like as long as it taste good.
I had one that did that also, cause I was to big of a hurry to cut into it.
post #13 of 13
WTF??? I was not expecting to read that. I can never look at the inside of a fatty again without getting this phrase in my headPDT_Armataz_01_05.gif.....biggrin.gif

Actually, it looks really good. Yeah, should have let it sit and firm up a bit, but better cut into it instead of biting into it and have all that hot liquid lava run down your chin. Just like when you nuke a hot pocket. Frozen on the outside, boiling lave hot in the middle LOL.

What kind of cheese did you use it this one?
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