- Sep 15, 2012
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Looks absolutely crackin Chris! :D
Thanks Charlotte, I hoping that means good. Oh well back to google definitions for British slang.
Gaffer Chris. :)
Looks absolutely crackin Chris! :D
Haha yes Gaffer Chris...crackin, smashin, bostin all good terms :D we have a 'Bostin Baps' near us because the food is apparently 'bloody bostin' :p hahaha you can always ask me if not googleThanks Charlotte, I hoping that means good. Oh well back to google definitions for British slang.
Gaffer Chris. :)
I NEVER tire of reading about good food!
and Fatties are the bomb!
These are soon on my list!
Your Fatties are an inspiration!
Thank you for the tutorial! It well explains how the process goes and you make it look easy!
one question:
when you slice and vac seal, do you then freeze? If so, what is the best way to prepare the frozen slices?
this may become a staple at my camp!
gmc2003 Thank you for the step by step directions. I didn't even know what a "FATTIE" was until I read it here and now thanks to you and this forum I will be making my first one for the fourth of July celebration....along with your pork shots, ABT's and of course...MOINKS! I will share the pics!This is a three part series:
Part one is the making of a fattie.
Fattie turtorial #1 https://www.smokingmeatforums.com/t...his-is-a-two-part-thread.275822/#post-1834218
Part two is the bacon weave:
Fattie turtorial #2 https://www.smokingmeatforums.com/threads/fatties-part-two-the-bacon-weave.275824/#post-1834226
This is part three the smoke:
Mother nature wasn't being very cooperative yesterday. She was reminding us of whose really in charge by showing off with a few wind gusts and some on-again, off-again downpours. Because of this I decided to break out old reliable again. Mr. Kettle.
Time to fire her up, with one basket and a weber cube.
View attachment 365241
Can't forget the charcoal:
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Starting to heat up.
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A few chunks of apple and two fatties ready to go on their indirect voyage.
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About an hour later they're starting to get their tan on.
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Fast forward another hour. Just like sunbathing on the shores of beautiful lake Champlain.
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Just about done.
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...165* and they're done in.
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Ooops, rookie mistake. I sliced before giving them a chance to rest and recoup. View attachment 365233
I did manage to sneak in one semi-plated shot while the wife washed her hands. We also had a baked tator.
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Closeup of the diagonal sliced.
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The next day, all sliced up ready for breakfast and vacuum sealing.
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This is the finale to what turned out to be a very long thread(s). Sorry about that, but if you made it through all three phases - I thank you, and hopefully it will aid in helping someone whose never made a fattie do so in the future.
Chris
Thanks for the look.
gmc2003 Thank you for the step by step directions. I didn't even know what a "FATTIE" was until I read it here and now thanks to you and this forum I will be making my first one for the fourth of July celebration....along with your pork shots, ABT's and of course...MOINKS! I will share the pics!
Thank you again!
An out of the park success. I'd be all over these. Big like!
Great write-up Chris! This should be a forum PIN!
Don
New member here. I made one of these YEARS ago, had no idea what it was called but it was the most fun to make and I used nothing above, just mashed with hands. Now that I'm an "adult" I am looking forward to applying this guide. Thank you!
It's a great tutorial and pretty much a work of art the way you make it come off Chris. I've got it all bookmarked and will most surely take a stab or two in the not too distant future, tho I can't imagine ending with the perfection that you achieve. Huge Like! RAY