or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › The art of the Fattie....
New Posts  All Forums:Forum Nav:

The art of the Fattie....

post #1 of 18
Thread Starter 
...is still a bit above me. I decided to take the plunge today since we still have snow on the ground from two weeks ago and it wasn't supposed to be above freezing all day. I fired up the smoker and headed to the grocery to pick up the needed supplies. Since it was my first attempt, I kept things pretty basic and simple.

The results tasted fine. However, I had to run an errand as they were finishing. While I was away, the wind picked up a bit and caused the smoker temp to rise to nearly 300 after sitting square on 250 all day. I guess it shows I shouldn't have left in the first place. All it did was make both fatties turn a little blacker than I care for. As I stated earlier, both tasted pretty good. However, I still have a lot to learn to be able to compare with most of you.

I decided to make two items today. First was a "pizza meatloaf" or maybe I can get by with calling it a beef fattie. It consisted of the hamburger meat, some pizza cheeses, mild pepper rings, and some pepperoni.

As I said, leaving it allowed it to become a little "barkier" than I prefer.

It did end up with a nice smoke ring.

The real fattie was simple as well. It consisted of combining a pound each of hot and regular Jimmie Dean sausage with hash browns, some bacon bits, and some sharp cheddar cheese. The bacon wrap went well, but I didn't buy enough to wrap the fattie entirely. It ended up being a "bacon blanket".

I'll be having some more of this with some scrambled eggs in the morning.icon_wink.gif
post #2 of 18
Congrats on your first. With those temps coming up at least your bacon got crispy.

points.gif for your first.
post #3 of 18
Great job on your first fattie - both of them look mighty tasty
post #4 of 18
lookin good bro, flare ups catch the best of us.
post #5 of 18
I like the looks of the flat one.

That seems like a good way to try it for a change
post #6 of 18
They looked good to me, I have not tryed on yet but is on the to do list
post #7 of 18
For me, crispier is better than soft. If bacon doesn't snap when bent, it is not ready. Both projects look delicious!

post #8 of 18
Looks great to me. I haven't tried a beef fattie yet. I love pork and chicken fatties I'll have to add that to my list.points.gif
post #9 of 18
Looks great and please dont take me wrong, but how do temps rise from increased wind? Just curious icon_mrgreen.gif
post #10 of 18
Wind gets more air, including oxygen, to the fire causing more fuel to burn.
post #11 of 18
Well that makes sense ( u think the 7 rum ans cokes had anything to do with that question)?PDT_Armataz_01_04.gif
post #12 of 18
Lol toss one down for me.
post #13 of 18
nice job......another on my list!
post #14 of 18
I'd hit them! icon_smile.gif
post #15 of 18
Thread Starter 
Same principle of putting the fans with "brains" on the green eggs and other smokers. More wind, more oxygen, hotter fire, burning fuel faster, yadda, yadda.
post #16 of 18
I think they look great. Crispy bacon...yum! Nice combos of fillings.

For a first attempt, looks like you done good to me. Hope my first fatties go as well!!

post #17 of 18
Looks fine to me. Looking forward to creating my first.
post #18 of 18
Very well done.PDT_Armataz_01_34.gif Might be the first one, but I bet it won't be the last!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fatties
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › The art of the Fattie....