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My second Fatty...Italian Fatty, with Pasta

post #1 of 7
Thread Starter 
My second Fatty...Italian Fatty, with Pasta
Welcome all. 
I'm very new to smoking, and my friend Cory turned me onto this site.  This is such a great resources.
My man Cory also got me into the idea of the Fatty...what a disgustingly great idea, different types of food rolled together then wrapped in bacon, then smoked.  Delicious!  Thank you all.
Anyway, I'm sure someone have made this...so I'm not taking credit for it...but here's what I made.
Fatty 2.  Italian Fatty cut into thick pieces, covered in sauce and cheese then broiled, served with a side of pasta
1.5lb Beef rolled flat
Spread the following evenly across the roll
1lb Chicken breasts butter filed then cut into strips and cooked in lard and garlic layered lengthwise in roll
1 cup Ricotta cheese
1 cup mozzarella cheese
'some' parmesan cheese
1/2 tsp Freshly crushed Garlic
1tbsp Freshly chopped Oregano
1tbsp Freshly chopped Basil
1cup spaghetti sauce
Wrap in bacon
Smoke ~2.5h at 240.
Make a pot of pasta.
Slice the roll in a thick(~3inches) then stand upright(try not to have anything spill out, use a spatula) and place on greased baking sheet.
Smother the cut roll in sauce and mozzarella cheese and sprinkle parm cheese and some Italian seasonings.
Place in broiler till the top gets bubbly brown spots.
Pull out, place on plate, and put a pile of pasta next to it, with sauce and parm cheese, then enjoy!
Here's the pics, unfortunately, I got so excited that i forgot to take a pic of the final product on a plate...shame on me!
2010-07-17 19.31.28.jpg
before wrap.
2010-07-18 13.56.56.jpg
Day before..bacon wrap has something to be desired...i know.
2010-07-18 15.46.47.jpg
 Halfway done.
2010-07-18 16.56.47.jpg
Ready for the Broiler...
2010-07-18 17.35.51.jpg
post #2 of 7

AH.  The never ending possibilities of the fattie. Looks good.

post #3 of 7

The Fatties are definetly good & this one looks great!  I have a nephew who does a fatty using boneless, skinless chicken thighs, marinated in pineapple juice overnight, then seasoned with Tony Cacheres, stuffs them with smoked sausage, cuts the sausage to fit the chicken then slits the sausage, stuffs with jalapenos & pepper jack cheese, wraps in bacon & smokes them low & slow basting with pineapple juice......This has got to be my most favorite thing coming off a smoker!!!  This can also be done not using any peppers for those who don't like them.

post #4 of 7
Thread Starter 
Ummmm, sounds good tex!
post #5 of 7

Thanks baloo...they are AWESOME!!!

post #6 of 7

invite me over next time

post #7 of 7

looks yummy! great looking pics!

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