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post #1 of 5
Thread Starter 

when u make a fattie do u suppose to let the cooked fixins inside cool down before u roll it up so u can get a proper temperature reading. i was thinking of doing philly cheese steak 

post #2 of 5

Yes, thoroughly cook and cool any filling ingredients before placing them in the center and rolling the fattie. 

post #3 of 5
Thread Starter 

thanks irishteabear

post #4 of 5

I didn't and it worked out fine. but I also didn't stick a therm in it until it looked done and when I did, it was 165. You gotta think about it like this, the actually meat that needs cooking is only about 1/2" around the outside. How long is it really going to take to get that meat to a safe temp. everything in the middle is already cooked. so just watch it and when it gets to temp in the middle you should be fine either way

post #5 of 5
Quote:
Originally Posted by FFTWarren View Post

I didn't and it worked out fine. but I also didn't stick a therm in it until it looked done and when I did, it was 165. You gotta think about it like this, the actually meat that needs cooking is only about 1/2" around the outside.


I roll mine like a pinwhell so when I'm done I have meat from the outside all the way to the middle, so I guess it is a matter of how you roll your fattie. 

I've only made one fattie that used cooked ingredients and I let them cool a bit before I used them, maybe to just above room temp. Cooked till 165 in the center and then let rest 10-15 minutes.
 

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