Beef Fatty Q/View

Discussion in 'Fatties' started by silverwolf636, Jan 28, 2010.

  1. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    If ya all remember when I put up the tutorial on how to do a bacon wrap.
    After I did the bacon, I realized I didn't have a chub to wrap but I did have a pound and a quarter of 80/20 beef in the fridge. So that's what I used.
    Here it is:



    There are 3 different cheeses here, Pepper Jack, Provolone, and american topped with pepperoni


    Here I have sprinkled some cajun rub on it:


    All wrapped up and ready to go to the smoker. (huh, yea, after I unwrap it)


    Finished product coming in a couple of hours.

    --ray--
    (0||||0)
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looking good Silverwolf
     
  3. etcher1

    etcher1 Master of the Pit

    Can't wait to see the end results.[​IMG]
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks good so far...[​IMG]
     
  5. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    Ya know, there comes a time in a guys life when he has to stand back and say, "Beam me up Scotty." I've always been picky with what I have Q/Viewed on here cause I wanted to let the gang know that everything was going well. But, I have to let the bad come with the good. So, here it is:

    Isn't this a site of -BEAUTY-?


    But, When you're in a hurry and hungry and you just jump right in and cut fresh off the smoker and don't let it sit for a few, this is what happens.
    Sorta looks like Liberarchys last bowel movement huh?



    I have learned tonight a valuable lesson; I have to accept the bad with the good.
    As for taste, It was great!!! All I had to do was just cut the fatty and get a soup spoon and spoon the cheese on to my piece of fatty.
    Wish I had some Nachos to go with this one.
    LOL

    --ray--
    (0||||0)
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Taste is all that matters...[​IMG]
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    OH boy if you just throw that whole goodness into a bunch of nachos that would rock!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
     
  8. jamminjimi

    jamminjimi Meat Mopper

    OOOPPPS!!! Looks good though. I have been using burger and pizza crust. Have not posted yet. That could get me in alot of trouble. My next one I wiil take pics. I think I may have it to where it is edible. [​IMG]
     
  9. ismoke

    ismoke Meat Mopper

    lookin' good! I always wondered about using beef in a fatty...looks like I'll have to try it out sometime!!
     
  10. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    Be carefull. This was 80/20 beef. I wrapped this up like I would a chub fatty but it appeared that my burger really shrunk up. I'm still tryin to figure this one out. This fatty was solid with beef and cheeses; WHERE'S THE BEEF?

    --ray--
    (0||||0)
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You have to be careful of the it's all about taste thing. Then you also have to let them rest just a little bit more then that there Ray. But then I think you might just be on to something It's the new [​IMG] "Fattie soup" [​IMG] Now thats the poster child for resting that for sure.
     
  12. etcher1

    etcher1 Master of the Pit

    It doesn't matter what it looks like as long as it taste good.
    I had one that did that also, cause I was to big of a hurry to cut into it.
     
  13. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    WTF??? I was not expecting to read that. I can never look at the inside of a fatty again without getting this phrase in my head[​IMG].....[​IMG]

    Actually, it looks really good. Yeah, should have let it sit and firm up a bit, but better cut into it instead of biting into it and have all that hot liquid lava run down your chin. Just like when you nuke a hot pocket. Frozen on the outside, boiling lave hot in the middle LOL.

    What kind of cheese did you use it this one?
     

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