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First Fattie w/Qview

post #1 of 14
Thread Starter 
Here is my first attempt at doin a Fattie:
rolled,wrapped,seasoned & ready to smoke

into the smoker she goes

pulled off smoker @175*...maybe too long, lost most of my cheese

guess it's ok for my first one

Thanks for looking, any input would be greatly appreciated!!
post #2 of 14
Thats a nice looking fatty. You are going to be hooked now for sure.
post #3 of 14
Looks pretty good. Where did you loose the cheese from. I didn't see any blow-outs?
post #4 of 14
Thread Starter 
thanks guys, not sure about the cheese loss..when I cut it in half to take pics, didn't see any cheese there. It was a very basic fattie for my first try:
scrambled eggs, onion,bell pepper,mushrooms & sharp chedder.
post #5 of 14
man that looks like you've made hundreds of em! ! ! Very nice jobPDT_Armataz_01_37.gif
post #6 of 14
Thread Starter 
Thanks. Nope, it's my first one. There will be improvements on the next one.
post #7 of 14
looks very good, sometime the cheese just get sucked into the meat on mine, I learned to use slies rather the shedded on some cheeses. Thats what works for me
post #8 of 14
Looks like a beauty!!! Nice job!
post #9 of 14
Looks great, how did you like it?
post #10 of 14
There, see, it wasn't that bad was it and you got a real nice one on your first attempt. PDT_Armataz_01_37.gif
Now, you asked for suggestions: Any "secrets ingredients" you want to share? As in, what was the sprinkle rub or spice you used on the outside?

A thought: perhaps you didn't use enough cheese? Once you get a cheese blowout, you'll know when too much was usedicon_mrgreen.gif.
post #11 of 14
Correction:

Once you get a blowout, AND light a small cheese / grease fire in your electric smoker, you know you used too much. PDT_Armataz_01_04.gif
post #12 of 14
That looks tasty,excellent job PDT_Armataz_01_34.gif
post #13 of 14
Thread Starter 
The only spice that was used was Tony Chachere's creole seasoning. I wanted to keep my first one simple. As for the cheese disappearing, I think that you may be right, that I didn't use enough. Next time I don't think that I will use shredded cheese either.
post #14 of 14
Now that is a thing of beauty for sure. Now you will have to keep on trying the cheese part till you get it down. I have never had a problem with cheese ooping out. But you do get some points.giffor the first one thou.
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