or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › Greek Fatty w/Q View
New Posts  All Forums:Forum Nav:

Greek Fatty w/Q View

post #1 of 18
Thread Starter 
I attended an informal cooking contest this weekend for Savory Rolled Foods. Lots of eggrolls, spring rolls, buritos, sushi. One of the catagories was for "outragous but tasty" I entered a smoked greek fatty.

1 lb Ground pork
1 lb Ground turkey
Sundried tomatoes
Greek Seasoning

Came home with 2nd and some homemade hot fudge and butterscotch sauce. My entry plate was finished pretty fast

Here are some pics- thanks for looking!
post #2 of 18
Thread Starter 
Hey wait a minute I thought those pics would come through as images..........

dam puters.....
post #3 of 18
Congrats on 2nd placePDT_Armataz_01_37.gif. Looks really yummy.
post #4 of 18
Looks great. I would call it a "Fatty Margherita" after the pizza.
post #5 of 18
OUTSTANDING points.gifPDT_Armataz_01_34.gif
post #6 of 18
Thread Starter 
Thanks all- not sure if any of you noticed the mod to my webber kettle. I took a plate of alum and cut to fit so I have a true indirect cooking method, it works great and really helps with getting my webber to act like a smoker
post #7 of 18
I did notice the mod. I have a fire pit that the looks like a weber kettle with a steel mesh riser between the base and the lid that is removable. I was thinking of doing some mods to that for smoking.
post #8 of 18
Here's the pictures inline - they look great!

post #9 of 18
Thread Starter 
Thanks for the upload help
post #10 of 18
Nice mod, nice fattie.

I will be trying both. I got a weber kettle (old school from my grandfather) last Thanksgiving. I cooked a turkey in it then, but it sat all winter.

I love the grill and the space in it... so I will try your mod as I play with it. probably do my fatty in your honor on it!
post #11 of 18


Great job, and congrats on 2nd place, should have been first IMO, how much turkey, and pork did you use, was it an equal ratio ? points.gif
post #12 of 18
Thread Starter 
One pound of each and I added an egg as a binder
post #13 of 18


Lamb would probably work well w/ the pork
post #14 of 18
Never thought of that.

I was waiting for the money shot. A glimpse inside the fattie of "The Greeks." Oh well, next time. Good work though. Very nice.points.gif
post #15 of 18
Yes that is one fine looking fattie you have there and congrats on your second place and next time you'll for sure got to get the first place.
post #16 of 18
I agree I think lamb would be a great mix and I think I would add some kalamata olvies in place of the sundried tomatoes (have a thing with tomatoes)
post #17 of 18
Very nice! Looks awesome. Did you add some windex too?
post #18 of 18
Mmmm yeah... good call on the Kalamata olives...but I would ADD them to the mix leaving the sundried tomatoes!!! I like the Penzeys also... probably the best spices I have ever used all come from Penzeys...

congrats on 2nd... should have been a first though!!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fatties
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › Greek Fatty w/Q View